Let’s Get Cooking: Vegan Ethnic Foods

Let’s Get Cooking: Vegan Ethnic Foods

4-week series: November 7 – November 28 (Tuesdays)
LOCATION: Senior’s Centre Kitchen 6792 Cranberry Street
Your investment: $160.00 + taxes
(all food and equipment is provided)




There is so much to learn when it comes to eating a plant-based diet, and I am pleased to be able to offer this continuing 2nd series of different plant-based classes for the fall of 2017! In each class of this series we will focus on a different type of ethnic food, which will allow us to explore some new ingredients and flavours, and emphasize the fact that plant-based cooking, while healthy, can also be amazingly varied and incredibly delicious! Classes will focus on cuisines such as Indian, Mexican, Thai and Mediterranean. You will learn how to make each cuisine plant-based, and healthier, with reduced oil (we’ll only use it where it really makes a difference), and healthier, whole foods ingredients.

Who should take this class?

People who have some experience with plant-based cooking, or who have completed introduction to plant-based cooking or the plant-based kickstart series, and who are interested in more in-depth info on:

  • how to take plant-based cooking to the next level
  • how food can affect long-term health and improve many chronic conditions (as in the intro class, I will continue to provide nutrition information and advice in each class, and to answer any questions you may have)
  • how to make delicious plant-based versions of meals from your favourites cuisines, such as Indian, Mexican, Mediterranean and more.
  • how to expand your repertoire, using different herbs, spices and flavours to enhance your meals

YOUR INVESTMENT

These classes are meant to be taken as a series, and the cost for the series is $160.00 pp + taxes.





CANCELLATION POLICY

If you have registered for the course and discover you can no longer attend for some reason, full reimbursement is available up to 2 weeks prior to the course start date. 50% will be reimbursed up to 1 week prior to the start date.