Events

We’ve transitioned to the Fall season and all the yumminess that comes with it is exciting! Foods and flavors that carry a little more richness and comfort are ahead, all the while keeping that immune system strong, is in check. Menu Greens with Roasted Butternut Squash and Pomegranate Vinaigrette Squash and Caramelized Onion Bruschetta Acorn Squash and Quinoa Soup

Roll out those sheet pans! We’ll be batching two full creative and delicious meals that you can easily eat all week! Everything is plant-based (vegan) and there is no oil involved. Menu: Sheet Pan Baked Harissa Salmon Tofu with Vegetables Sheet Pan Baked Feta, Chicken and Vegetables

Roll out those sheet pans! We’ll be batching two full creative and delicious meals that you can easily eat all week! Everything is plant-based (vegan) and there is no oil involved. Menu: Sheet Pan Baked Harissa Salmon Tofu with Vegetables Sheet Pan Baked Feta, Chicken and Vegetables

This no cook cooking class features gathering seasonal abundance and putting it together to create deliciously healthy recipes, all the while never turning on the oven or lighting up the stove top. Menu -Broccoli Sprout and Walnut Pesto -Hearts of Palm Ceviche -Herbed Macadamia Nut Cream Cheese Tartines

This members-only, no cook cooking class features gathering seasonal abundance and putting it together to create deliciously healthy recipes, all the while never turning on the oven or lighting up the stove top. Menu -Broccoli Sprout and Walnut Pesto -Hearts of Palm Ceviche -Herbed Macadamia Nut Cream Cheese Tartines

Let’s make you insulin sensitive again! Join Dr. Loomis and Caryn as they both explain Diabetes Type 1, 1.5 and 2. Particular emphasis will be on pre-diabetes and Type 2 and how a whole food, plant-based diet can most of the time REVERSE these illnesses. This is particularly good timing as Dr. Loomis has co-authored a paper that will be published this summer: Medication deprescribing among patients with type 2 diabetes: A qualitative case series of lifestyle medicine practitioner protocols.

We’re bringing sweet and savory flavors summer together! These are fabulous meals for any night or for your next outdoor gathering! Menu: Marinated Tempeh Skewers with Mango Salsa Cherry Lentil Salad with Basil Watermelon Feta Salad with Balsamic Reduction

We’re bringing sweet and savory flavors summer together! These are fabulous meals for any night or for your next outdoor gathering! Menu: Marinated Tempeh Skewers with Mango Salsa Cherry Lentil Salad with Basil Watermelon Feta Salad with Balsamic Reduction

Welcome to St. Louis’ first Plant-based Restaurant Week! Mark your calendar for May 1-7, 2022 to enjoy a variety of what Kirkwood and Webster Groves restaurants have to offer! Welcome to St. Louis’ first Plant-based Restaurant Week! Mark your calendar for May 1-7, 2022 to enjoy a variety of what Kirkwood and Webster Groves restaurants have to offer! The goal is to feature plant-based, vegan items from “regular” (non-plant-based forward) restaurants to accomplish our mission of getting more people around the table together and to easily introduce plant-based foods to those who are curious about a plant-based diet. With such a continued surge of interest in a plant-based diet, it’s becoming increasingly difficult for friends and families to dine together without someone feeling like they are a burden on the rest of the group. Hey, we get that and want you to enjoy a great dining experience not only for that anxious plant-based diner, but also for the rest of the group who does not know how to cater to their needs.

He’s back! Your favorite vegan chef is back in the house! You’ll be greeted with appetizers and then Chris and Caryn will be serving a three-course meal featuring the flavors of spring. We’re still hashing out the menu, but we can promise you will NOT be disappointed!

There are a couple more fish(less) Fridays in Lent, here are a few ways to enjoy some great fish alternatives! Our Menu: Air Fried Beer Battered “Fish” Fillets Mini Poke Bowl with Flaked “Salmon” King Oyster Mushroom “Scallops”

There are a couple more fish(less) Fridays in Lent, here are a few ways to enjoy some great fish alternatives in this cooking class! Our Menu: Air Fried Beer Battered “Fish” Fillets Mini Poke Bowl with Flaked “Salmon” King Oyster Mushroom “Scallops”

Dr. Loomis is back and he is doing only one class while vising this time and it’s what many people still wonder about - SOY. Good, bad and all the stuff in between! We’ll also cook up three soy based recipes featuring the most popular ways to eat soy: edamame, tempeh and tofu.

Good health is not for the lucky - you create your own good health! Let’s celebrate this St. Patrick’s with a nutritious twist on traditional foods! Menu Sauteed Cabbage with Potatoes and Carrots finished with Dill and Yogurt Irish Sausage Links Irish Soda Bread

Good health is not for the lucky - you create your own good health! Let’s keep at it and cook together on this Sunday night! Menu Sauteed Cabbage with Potatoes and Carrots finished with Dill and Yogurt Irish Sausage Links Irish Soda Bread