Events

These two OG Plant-based gals are joining forces and offering you a FREE cooking class! You won’t want to miss this! Rebecca Gilbert of Yummy Plants and the author of It’s Easy to Start Eating Vegan and our STL Veg Girl will be both be cooking up the same recipes, but in slightly different ways to give you an abundance of tips and tricks on how to cook the same thing many different ways! Menu: Hearts of Palm Crab Cakes with Tartar Sauce Salted Caramel Double Chocolate Walnut Brownies

In this demonstration cooking class, you’ll learn three ways to cook up seasonal asparagus so that it rocks your taste bud’s world! As a bonus, you’ll also learn how to make a great tofu feta and how to make your own balsamic glaze!

Celebrating National Asparagus Day you’ll learn three ways to cook up seasonal asparagus so that it rocks your taste bud’s world! As a bonus, you’ll also learn how to make a great tofu feta and how to make your own balsamic glaze!

You love them, but you don’t know what to do with them! Join us for this lunch time class and get two of my favorite ways to eat these crazy low cal noodles we all love (sort of)!

Lentils aid in weight loss and will buff up that immune system by supporting good gut flora. Oh, yeah, they taste awesome, too! We’ll discuss (and EAT!) it all! This is also a gluten free class. SCORE!!

We’ll talk a bout these little power houses and just when to use the most popular types! Your Menu: Lentil Burgers French Lentils in Tomato Sauce and Fresh Parsley Creamy and Chunky Red Lentil Dal with Warm Pita

Stop making the same ol’ thing with your soy curls! These little nuggets are super easy to use and we are about to drop some SERIOUS directions to Soy Curl Yum Land!

Stop making the same ol’ thing with your soy curls! These little nuggets are super easy to use and we are about to drop some SERIOUS directions to Soy Curl Yum Land! Your Menu (get ready): Chopped Salad with Crispy Italian Soy Curls with Light Creamy Vinaigrette Buffalo Soy Curl Sliders with Chunky Blue Cheeze Dressing and Shaved Greens Vegan Butter Chicken over Brown Rice

Struggling to lose weight and keep it off? If the answer is yes, then we can help! This six-week program will help you understand the science behind weight-gain, obesity and weight loss how and how to translate that into easy and delicious meals your whole family will love. We understand there are many ways to lose weight, but at what cost? Many diets that lead to weight loss are not healthy over the long run and often lead to regaining the weight down the road. Please stop sacrificing your health to get into those skinny jeans.

Flats and Bowls: The Foundation of a Plant-Based Diet with Ann and Jane Esselstyn YouTube sensations Jane Esselstyn, RN and Ann Esselstyn, M.Ed., co-authors of the ‘Prevent and Reverse Heart Disease Cookbook,’ will explain and demonstrate the core principles of cooking to prevent and reverse disease. They will specifically focus on the "bowls and flats approach," the no-hassle way to get more plants in your diet and transform your health. Special attention will be paid to easy and cheap techniques that require minimal time and planning.

Join both Caryn and Tim Dugan as they transform their French favorites to modern day plant-based dinner that will ignite all the senses! Your Menu: TBA

Want to lose few lbs, but don’t want to eat like a rabbit? Who does?! We are cooking food where the servings are under 500 calories and one is in the 300 calorie range! Eat up / slim down. Your menu: Mushroom Bourguignon over Mashed Potatoes Instant Pot Chicken-less and Vegetable Soup Mexican Minestrone with Baby Kale and Avocado Salad

It’s here! Finally, the sandwich class you have been waiting for! These three classic have all gone plant-based and you’ll be using these recipes for years to come! Your Menu: Grilled Cheese with Spicy Mayo, Caramelized Onions, Tomatoes and Greens Tofu Banh Mi Mushroom French Dip

Want to lose few lbs, but don’t want to eat like a rabbit? Who does?! We are cooking food where the servings are under 500 calories and one is in the 300 calorie range! Eat up / slim down. Your menu: Mushroom Bourguignon over Mashed Potatoes Instant Pot Chicken-less and Vegetable Soup Mexican Minestrone with Baby Kale and Avocado Salad _

From making a simple vegetable broth (without all the junk in it!), to creating robust flavors in an oil-free, dry saute, you’ll learn all the culinary basics you need to jump start or even enhance your plant-based journey. Some other valuable take-a-ways: How to make almond milk How to make a rich and creamy cheesy sauce that EVERYONE will love! What 5 parts every salad dressing should have How to make a Parmesan cheese And much more! You’ll also receive with a full color 20-page PDF.