Events

Marrying two of this year's hottest food trends of root to stem and plant-based foods, this class will have you walking away inspired! Your menu: -a bright six-vegetable root to stem salad with peas and walnuts topped with creamy hemp dressing -broccoli-cauliflower chickpea curry with carrots and celery -crispy Mediterranean flatbread with beets and artichokes served with hummus and kalamata olives -vegetable sliders with carrot top-basil pesto loaded with fresh herbs and walnuts

Celebrate the favorite meal of the week with these delicious and healthy plant-based dishes. It’s the perfect start to a weekend day!

Welcome back Dr. Loomis! It's always dinner and a show when we're in the kitch! We are teaming up to show you all the awesome things you can create out of that adorable little spongy block we call tofu.

Let's celebrate the little white spongy block! TOFU! Rich in protein and calcium and the perfect food for absorbing flavors in a class designed for the tofu curious. This hands-on class will create: -tofu panini sandwiches with caramelized onions and walnut pesto -tofu spanakopita drizzled with tahini -black bean-tofu-oat sliders -breakfast tacos with scrambled tofu and homemade dairy-free tofu sour cream -Thai curry tofu served over coconut-pineapple brown rice

Fill your plate with flavorful and filling whole food, plant-based dishes that are perfect for the Spring!

This hands-on class creates some of my favorite plant-based dishes. Learn to make: -Italian orzo with wilted greens and homemade feta -garlicky potato soup with leeks and artichokes -gingered quinoa with asparagus and chickpeas -Chinese tempeh with baby green beans and homemade hoisin -cabbage-leek-ricotta casserole with cashew ricotta cheese

Classic recipes from the kitchen of the movie, Forks Over Knives, these recipes will help you use up the bounty of Fall without keeping you in the kitchen all day.

In this unique class, you'll learn how to prepare these recipes in a way that your whole family will eat quickly and nutritiously all week long. Cutting down on prep time means more time to connect with those kiddos.

Brunch Season is here! Leading off with Mother's Day and straight in to graduations and wedding showers, brunch becomes the most popular meal. Place these on any brunch spread and you'll surely be a hit!

Isn't there always a party to go to on Cinco? Isn't it always a bummer that so many of the foods are fried and generally unhealthy? No more! Celebrate this year with foods that are bursting with flavor, not calories!

Dr. Jim Loomis, Medical Director for the Physician's Committee for Responsible Medicine's Barnard Medical Center in Washington D.C. will be guest cheffing in this holiday themed class.

In this hands-on class you'll cook up: spinach salad with black quinoa and pomegranates, shepherd's pie with onions and wild mushrooms in a rich gravy with seitan topped with garlic mashed potatoes, roasted Brussels sprouts with lemon breadcrumbs, butternut squash risotto with mushrooms and spinach, and pumpkin parfaits with vanilla cashew cream

In this hands-on class we will make official Forks Over Knives Recipes that everyone will love around your Thanksgiving table. Your Menu: Stuffed acorn squash Mixed winter vegetables with spicy poppy seed sauce Pumpkin hummus Radicchio salad with cranberry orange dressing Sweet potato bisque Pumpkin bread pudding

The inspirational, life-changing documentary, Forks Over Knives has propelled many to transition to a plant-based diet to gain better health. Sometimes that is challenging to do when a support system is not in place. In this Forks Over Knives approved, official 5-week pilot program we will explore the aspects of a whole food, plant-based diet, how to talk with friends and family, how to re-structure your kitchen, how to go out and eat and remain social without adding stress to you and those around you, and so much more.