Events

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

This hands-on class will create harvest kale salad with Dijon tempeh and rosemary tahini dressing, Italian tempeh meatloaf with mushroom gravy, butternut squash risotto, caramelized Brussels sprouts with pecans, plus pumpkin bread pudding.

In this hands-on class you learn how to bring wildly tasty plant-based dishes to your Thanksgiving table this year.

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.

Join me in the kitchen to create a luscious spread of plant-based dishes. In this hands-on class we will make farro and Swiss chard salad with creamy coconut-shallot dressing, hearty Vietnamese pho with homemade hoisin, spicy tofu and broccoli sprout sushi, falafel pita pockets with greens and creamy tahini sauce, and asparagus-leek-sweet potato crumble with oats and seeds.

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!

I'm celebrating 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 Thai tofu curry over pineapple-coconut brown rice, tofu breakfast burritos with spicy black beans and sweet potato hash browns, gourmet mixed mushroom-tofu sliders, crunchy Buffalo tofu bites with creamy ranch dressing, plus creamy chocolate mousse with berries.

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