Introduction to Plant-Based Cooking

Introduction to Plant-Based Cooking

cut-11237256-week series: Wednesdays, September 13, 20 and October 4, 11, 18, 25
Location: Senior’s Centre Kitchen 6792 Cranberry Street
5:30 pm – 7:30/8 pm
Your investment: $240 + taxes
(all food and equipment is provided)
REGISTRATION NOW CLOSED

In this 6-part series you will learn the basics of plant-based cooking and nutrition so that by the end of the 6 weeks you will feel confident about cooking a variety of tasty, healthy plant-based meals for breakfast, lunch, dinner and snacks. Each week we will focus on a different meal, making at least one delicious dish so that you can learn and practice practical kitchen skills, acquire plant-based cooking know-how, and eat some delicious food. We use high-quality ingredients, organic whenever possible.

What does “Plant-Based Cooking” mean?

It means healthy, delicious food that is made without any animal products or by-products. Whole foods that come from plants are abundant in nutrients that benefit our physical, mental and emotional health. They are naturally high in fiber and low in saturated fat, and a well-balanced whole foods plant-based diet has been proven to prevent and reverse some of the most common diseases that afflict people in the Western World. And it’s easier than you may think to cook with them!

Who should take this class? Anyone who is interested in learning:

  • how to eat more healthfully without compromising flavour
  • how food can affect long-term health and improve many chronic conditions
  • the whys and hows of plant-based eating
  • how to cook from scratch, quickly and efficiently
  • how to make healthy meals that don’t keep you in the kitchen for hours

TESTIMONIALS

What some people are saying:

“Thanks Emma Levez Larocque for the fantastic cooking classes! Matt McDowell and I learned so much, and everything was so yummy! Thanks for sharing your passion and knowledge, and so many great recipes! I highly recommend taking Emma’s classes. Six nights out eating and cooking yummy organic healthy plant-based meals, so many great cooking tips, and so much information about nutrition and health! I thought I knew quite a bit about food and nutrition, but I learned a TON! Take the class on your own and meet lots of great people, or sign up with someone. The best investment Matt McDowell and I have made in ourselves.”
– Sandra McDowell

“Last night was my last Plantbased kickstart class. Emma Levez Larocque you exceeded my expectations, you are a knowledgeable and inspirational teacher. This teacher opened my eyes and of course my taste buds to Vegan. Yummmmm.”
– Patsy Evans

“I can’t say enough good things about Emma Levez Larocque’s cooking series. It’s interesting, informative and inspirational, plus each week everyone in the class cooks some yummy food together. We have fun and get to know one another, while sharing our experiences with plant-based cooking. Emma is just a brilliant teacher and she creates a supportive and caring atmosphere while sharing her knowledge and skills. For anyone who loves to cook, wants to learn new things and is leaning towards eating healthy, delicious food, this class is for you.”
– Laura Walz

CLASS DETAILS

Plant-Based Food_vegan frittataClass 1: Breakfast and Brunch
In this class we will talk about the most important meal of your day, and how to make it plant-based. Breakfast is sometimes a challenge for people – they don’t have time so they skip it, or they just can’t get inspired. What this class includes:

  • An introductory talk about some of the benefits of a plant-based diet
  • Making and eating a healthy, delicious breakfast scramble, and discussion on other ideas you can take home and try in the coming week – e.g. homemade granola with cashew yogurt (recipes included)
  • Plenty of time for questions about plant-based eating, nutrition, etc.

Class 2: Snacks

  • Discussion on breakfast; some time to address questions that may have come up during the week
  • How to build a healthy plant-based pantry
  • Making and eating 2-3 nutrient-packed snacks that you can either make ahead and have at hand, or prepare in just a few minutes when the snack attack hits (e.g. Healthy Homemade Granola Bars/Green Wraps/Smoothies/Hummus Varieties/Kale Chips), plus ideas to take home and recipes to try in the coming week
  • Time for questions/discussion

Plant-Based Food_vegan meatball subClass 3: Lunchtime!

  • Discussion on snacks; time to address any questions that have come up
  • Tips on eating lunch out and keeping it healthy: what to look for, where to go in town
  • Making and eating 2 healthy, tasty lunches that you can eat at home or pack to school/work (e.g. Chickpea “Tuna” Salad/Spicy Savory Burritos/Scratch Soup/Salad Wraps/Walnut “Meatballs” for subs). Once again we will discuss other ideas and recipes will be provided for you to try in the coming week.
  • Time for questions re cooking and nutrition

Class 4: Plant-Based Alternatives

  • Discussion on lunch; time to address questions that have come up
  • Label reading tips: interpreting food labels properly, and building awareness around common ingredients – leading into a discussion on transition foods (e.g. “cheeze”, “ground round”, etc – what to look for, what to avoid, and how to use them while you are transitioning (and healthier alternatives that you can make at home)
  • Making and eating 1-2 “comfort” dishes e.g. Mac N Cheeze/Shepherds Pie/Chili/Spaghetti/Lasagne/Pizza/Burgers, plus recipes to try throughout the week
  • Time for questions

Plant-Based Food_vegan noodle bowlClass 5: Delightful Dinners

  • Discussion on alternatives – what did you like, and what didn’t you?
  • Tips for weekly meal planning and batch cooking – saving time and money in the plant-based kitchen
  • Making and eating a “component” meal – either a noodle bowl or a buddha (rice) bowl. Both of these meals can be made a number of ways, including a number of ingredients, once you have the general concept down, and they are both “go-to” meals that are quick, healthy and delicious. Having a buddha bowl and noodle bowl in your repertoire makes plant-based dinners EASY!
  • Time for questions

Class 6: Plant-Based Baking & Desserts

  • Cover any questions that have come up re dinners
  • A discussion on plant-based alternatives for eggs, milk, butter and other common baking ingredients
  • Making and eating 2 baked items e.g. muffins/quick breads/cookies/cake/flat bread
  • Time for questions and wrap up

 

Your investment: $240 + taxes
(all food and equipment is provided)

CANCELLATION POLICYIf you have registered for the full course and discover you can no longer attend for some reason, full re-imbursement is available up to 2 weeks prior to the course start date. 50% will be re-imbursed up to 1 week prior to the start date.