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A NOTE TO OUR FRIENDS....
We have family, love, friends, home & of course that little furry guy in the pic. All of that is what’s most important right now. Be kind & hopeful.
IN THE MEANTIME CHECK OUT OUR NEW ONLINE CLASSES and some classes we will have ready for you when we are all able to get out and about! GIFT CERTIFICATES are also available which are a wonderful way to help out small businesses. AND check out our new VIDEOS AND FREE RECIPES BELOW!
Some Spring picnic favorites: Comforting, Simple, Family Friendly, Delicious!
When: Email us @ vegancookingwithjason@gmail.com to set up an online class!
Privately Scheduled class for 'Project Health' group: May 6th @ 4:00 PM
Where: Online (info below)
Class Size: limited to 15 people
Cost: $15 per household (this one is fun for kids too!)
Do you have a group you'd love to do this class with? Family, friends, an online happy hour? Contact us & we can schedule a date & time just for your group! If you'd prefer a one to one private class, contact us & we'll set one up for you. (slightly higher fee)
Here's how this works:
1. We'll schedule a date and time that works for you and your group.
2. You'll receive a ZOOM link via email a few days prior to this class, with directions about signing into the class through ZOOM and a few other details. You'll have time to reach out to me with any questions. Don't stress..it's easy.
3. If you want to cook along from your own kitchen during the class, the ingredients are below.
INGREDIENT LIST
Produce
celery: 2 stalks diced
large beet: 1 large, like a baseball size, or 2 small
white onion: 2
white potatoes: 5 medium and cubed into about 1 inch pieces ( I don’t peel...up to you)
Bakery
rolls for sunflower seed beet burgers
Spices/Herbs
pepper
salt
Nuts/Seeds
raw unsalted sunflower seeds: 2 cups pre-shelled
Pantry
agave nectar or maple syrup
apple cider vinegar
brown rice: 2 cups cooked (instant rice is fine!)
brown or yellow mustard
diced pickles: ½ cup
nutritional yeast: ¼ cup (if you don’t have this it can be skipped but use it if you can)
pickle or pepperoncini juice: ¼ cup (this can be skipped if you don’t have it or use apple cider vinegar)
tamari or soy sauce or Braggs Amino
Cold
plant based milk: 1 Tbsp
cashew or other plant based yogurt or vegan mayo or tahini: ¾ cup
Other needs: Vegetable Sprializer OR large cheese grater, food processor of any size (Ninja, etc),
Delicious Vegan Soft Pretzels w/ a Garlic Knot Option & Cheddar Cheese Sauce! (ONLINE)
These have become a go to recipe in our house. Very easy and so delicious!
When: Email us @ vegancookingwithjason@gmail.com to set up an online class!
Where: Online (info below)
Class Size: limited to 15 people
Cost: $15 per household (this one is fun for kids too!)
Do you have a group you'd love to do this class with? Family, friends, an online happy hour? Contact us & we can schedule a date & time just for your group!
If you'd prefer a one to one private class, contact us & we'll set one up for you. (higher fee)
Here's how this works:
1. Sign up at the link below this section.
2. You'll receive a ZOOM link via email a few days prior to this class, with directions about signing into the class through ZOOM and a few other details. You'll have time to reach out to me with any questions. Don't stress..it's easy.
3. If you want to cook along from your own kitchen during the class, the ingredients are below.
4. This recipe requires some time for the dough to rise, so we will take about a 30 minute break at some point during the class. You can stay logged on & join us for a virtual social/happy hour type visit (I may feature a simple non alcoholic drink recipe) or log off & then log back in at the time we decide upon. We'll talk through this during class. The class, including the break should be a little less than 2 hours.
INGREDIENT LIST
Produce
garlic clove: 1 (if you want to make these garlic knot style)
lemon: 1
red bell pepper: 1
white potatoes: 3 medium if using instead of cashews for the cheese sauce
Baking (for the pretzels, all you need is these baking ingredients + salt)
active or instant dry yeast (¼ ounce)
baking soda: ½ cup
flour: 2 ½ cups (plus a bit for dusting the surface when kneading dough etc.)
[Gluten Free: sub 2 ½ cups gluten free flour blend + 1 tsp xanthan gum, unless flour blend already contains it]
sugar: ¼ cup (use organic to ensure it’s vegan)
Spices/Herbs
black pepper
course salt for soft pretzel topping
dried oregano (if you want to make these garlic knot style)
sea salt
Nuts/Seeds
raw unsalted cashews: 1 ½ cups (OR sub 3 medium white potatoes)
Pantry
nutritional yeast: ½ cup
olive oil
Cold
plant based milk: 1 cup
Other Needs:
For the pretzels: cookie sheet, parchment paper (or use foil & cooking spray), 2 mixing bowls, clean dishtowel, sauce pan to boil 7 cups of water, slotted spoon
For the cheese sauce: high speed blender (Nutri Bullet, Vitamix, etc), cutting board, knife
SELF CARE YOGA & HEALTHY SNACKING WITH ERICA & JASON (ONLINE)
From Erica Simmons RYT Yoga Instructor: Many of us are feeling stressed, chaotic and lost. During this yoga practice, we will bring slow movements and breath to the body which will allow for a deeper sense of ease and calm.
When: Interested in scedheuling this class? Email us at vegancookingwithjason@gmail.com
Where: Online (info below)
Class Size: limited to 12 guests
Cost: $25 per household
Do you have a group you'd love to do this class with? Contact us & we can schedule a date & time just for your group!
If you'd prefer a one to one private class, contact us & we'll set one up for you. (higher fee)
Here's how this works:
1. Sign up at the link below this section.
2. You'll receive a ZOOM link via email a few days prior to this class, with directions about signing into the class through ZOOM and a few other details. You'll have time to reach out to me with any questions. Don't stress..it's easy.
3. If you want to cook along from your own kitchen during the class, the ingredients are below.
INGREDIENT LIST
*asterisk notes ingredients that you need for the recipes. All other ingredients are optional as we know shopping is very tricky right now
Turmeric Latte
Spices/Herbs
turmeric*
nutmeg
cinnamon*
ground ginger
ground cloves
Pantry
maple syrup* (or could use agave) OR 1/2 serving vegan vanilla protein powder
Cold
plant based milk of choice*
Stove Top Easy Granola
Spices/Herbs
cinnamon*
nutmeg
salt*
Pantry
rolled oats* ideally not instant (2.5 cups but if you have less we can figure that out)
maple syrup* (or could use agave, rice syrup or date syrup)
Everything below is optional and can also be expanded on depending on what you have! Basically anything that sounds good to you, to add to your granola.
Nuts/Seeds/Dried Fruit
pistachios, almonds, walnuts, etc. (I prefer raw)
sprinkle of flax, hemp, pumpkin seeds, etc.
dried cranberries, cherries, raisins, apricots cut into pieces, etc.
coconut flakes
Other Needs:
For the Turmeric Latte: small stove top pot
For the Granola: stove top pan big enough to hold the oats, surface to cool the granola so it can lay in 1 layer
NEW Italian Recipes that Everyone will Love!
The Menu:
Bruschetta with Walnut Parmesan
Shaved Fennel & Citrus Salad
Baked Ziti with Cashew Ricotta
Lasagna Soup
Garlic Knots
Pignoli Cookies
*Welcome to BYOB
Dates to be announced as soon as we know that it's cool for us to gather. Be sure to join our email list if you haven't already. Email us at vegancookingwithjason@gmail.com to join!
*Please consider buying a gift certificate that you can use to attend this class in the future. Link below
Cost: $65 per seat
Contact: vegancookingwithjason@gmail.com
Cancellations: As the amount of food purchased & prepared for the class is based on the number of seats sold, refunds are not offered. Should you need to cancel, you are welcome to send someone in your place. Other Info: On rare occasions the menu may be slightly altered should ingredients be unavailable. If a class does not sell to its capacity, the class may be rescheduled. You would be notified & offered a new date or refund if requested. Weather: In the event of weather disrupting our class, you will be notified. Class will be rescheduled. If you cannot attend the rescheduled class you may apply the seat you purchased to a future class or you can request a refund.
An evening of cooking demos, tastings, and private shopping at Fire Fly Cafe! Limited seating available so grab yours now!
The Menu:
Rosemary Canillini Bean Bruschetta
Minestrone Soup with Walnut Parmesan*
Caesar Salad
Italian Herb Ricotta* Tarts
Caprese Salad w/ Butterhead Kitchen Cashew Mozzarella
Tiramisu
Butterhead Kitchen samples
*we will be making these cheeses during class
*Welcome to BYOB
You can purchase a seat a the link below, and once everyone is back up and running, we'll share the date! If the date doesn't work you can keep your seat as credit for a future class.
We can't wait to get back to Fire Fly! We will share the date for this event as soon as we're all free to gather again. If you already have seats for this event, we will credit you for the new date or future events.
Cost: $50 per seat
Location: Firefly Cafe & Outpost 12 North Reading Avenue Boyertown PA
Contact: vegancookingwithjason@gmail.com
Cancellations: As the amount of food purchased & prepared for the class is based on the number of seats sold, refunds are not offered. Should you need to cancel, you are welcome to send someone in your place. Other Info: On rare occasions the menu may be slightly altered should ingredients be unavailable. If a class does not sell to its capacity, the class may be rescheduled. You would be notified & offered a new date or refund if requested. Weather: In the event of weather disrupting our class, you will be notified. Class will be rescheduled. If you cannot attend the rescheduled class you may apply the seat you purchased to a future class or you can request a refund.
Delicious Vegan Passover Delights!
The Menu:
Roasted Brussels Sprouts w/ Pomegranate & Walnuts
Potato Shallot Bisque
Israeli Salad
Moroccan Quinoa Carrot Salad
Sweet Potato Kugel
Chocolate Toffee Matzo
Dates to be announced as soon as we know that it's cool for us to gather. Be sure to join our email list if you haven't already. Email us at vegancookingwithjason@gmail.com to join!
*Please consider buying a gift certificate that you can use to attend this class in the future. Link below
*Food will be prepared to be Kosher for Passover, but food will not be certified Kosher nor will it be prepared in a Kosher kitchen. The kitchen is 100% vegan and the food will be kosher-style.*
Cost: $65 per seat
Contact: vegancookingwithjason@gmail.com
Cancellations: As the amount of food purchased & prepared for the class is based on the number of seats sold, refunds are not offered. Should you need to cancel, you are welcome to send someone in your place. Other Info: On rare occasions the menu may be slightly altered should ingredients be unavailable. If a class does not sell to its capacity, the class may be rescheduled. You would be notified & offered a new date or refund if requested. Weather: In the event of weather disrupting our class, you will be notified. Class will be rescheduled. If you cannot attend the rescheduled class you may apply the seat you purchased to a future class or you can request a refund.
What's a custom class?
Private Event: JoAnn's Custom Viva Vegan Italian Class
When: Saturday, June 20th, 5:00 PM
Where: JoAnn's home
Cost: $75 per person
CLICK BELOW THIS SECTION TO PURCHASE YOUR SEAT
*We fully acknowledge that events are a bit up in the air during this time. Should this event need to be postponed, JoAnn & Jason will work together to find a date that works for all guests.
Contact: vegancookingwithjason@gmail.com
Cancellations: As the amount of food purchased & prepared for the class is based on the number of seats sold, refunds are not offered. Should you need to cancel, you are welcome to send someone in your place. Other Info: On rare occasions the menu may be slightly altered should ingredients be unavailable. If a class does not sell to its capacity, the class may be rescheduled. You would be notified & offered a new date or refund if requested. Weather: In the event of weather disrupting our class, you will be notified. Class will be rescheduled. If you cannot attend the rescheduled class you may apply the seat you purchased to a future class or you can request a refund.
CHOCOLATE PEANUT BUTTER WACKY CAKE
Chocolate Peanut Butter Wacky Cake
Thank you Pat Birnbaum for perfecting this traditional recipe!(prep time: 15 minutes, bake time: 35 minutes, frosting: 8 minutes, serves: many)
Ingredients
- 1 1/2 cups flour (can use 1 to 1 gluten free)
- 1 cup organic sugar
- 3 Tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 Tbsp olive oil (or 5 Tbsp vegetable oil)
- 1 Tbsp white vinegar (can use apple cider vinegar)
- 1 tsp vanilla
- 1 cup cold water
Directions
1. Preheat oven to 350 degrees and lightly grease a 9X13 baking pan, glass preferred.
2. Mix DRY ingredients together in a mixing bowl. Add to the cake pan and tap pan to spread evenly.
3. Make 3 small holes in the cake mixture.
4. Pour the olive oil, vinegar, and vanilla into each of their own holes.
5. Pour the water over the cake mixture.
6. Blend together with a spatula until smooth.
7. Bake for 35 minutes.
8. Remove from oven and allow to cool completely before icing the cake.
Peanut Butter Icing
Ingredients
- 1/2 cup creamy peanut butter
- 2 cups organic powdered sugar
- splash of vanilla
- splashes of plant milk/oat milk
Directions
1. Add the peanut butter, powdered sugar & vanilla to a mixing bowl.
2. Add a splash of plant milk & stir together with a spatula.
3. Add a splash more milk at a time until you have the icing consistency you desire.
4. Keep icing covered, at room temperature.
5. Spread over cake when the cake is completely cooled.
ENJOY!
Our Vegan Crab Cakes
Vegan Crab Cakes
(prep time: 15 minutes, cook time: 12-17 minutes, makes 12 )
Ingredients
14.5 oz can/jar hearts of palm
2 ¼ tsp panko bread crumbs
pinch of salt and pepper
egg replacement of choice = to ½ egg (we used Neat Egg)
2 ¼ tsp vegan mayo
¼ tsp dry mustard
1 tsp Old Bay seasoning
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lightly spray with oil.
Drain hearts of palm.
Cut each stalk long ways, into quarters or eighths, depending how big they are, then chop the quarters into ¼ inch pieces.
Add breadcrumbs, salt & pepper, & Old Bay seasoning to hearts of palm. Fold together with a spoon. Gently mash with a potato masher or fork, to create a crablike texture as the hearts of palm break apart.
In a large measuring cup, whisk together egg substitute, mayo & dry mustard. Once well blended, add to the hearts of palm mixture. Fold together until well mixed.
Form 2 Tbsp sized balls (an ice cream scoop works well) for mini, or ¼ cup for traditional sized crab cakes, packing the mixture into the scoop so it stays together, and carefully place on the baking sheet.
Bake on center rack for 10-17 minutes, until the bottom of the crab cakes have browned.
Allow to sit for a minute or 2 before serving.
POTATO CRISP TOFU NUGGETS
Potato Crisp (chips) Tofu Nuggets
Recipe from: The Colorful Family Table by Ilene Godofsky Moreno
(prep time: 30 minutes [not including tofu press time], cook time: 30 minutes (6 minutes airfryer), makes: 14-28 nuggets [depends how you cut them...see below] )
Ingredients
1 pack firm or extra firm tofu
1 Tbsp tamari (or soy sauce or Braggs Aminos)
1 Tbsp ground flax seed
1 Tbsp olive oil
1 Tbsp pure maple syrup
1 Tbsp dijon mustard
5 cups potato crisps (chips)
Directions
Drain tofu and cut into ½ inch thick slices. Lay a clean dish towel on a cutting board & lay the tofu slices on the towel. Lay another clean towel on top of the tofu slices & lay another cutting board or a baking pan on top. If the top cutting board/pan is not very heavy, place some cans of soup, etc on top to add weight. Press for at least 30 minutes but 5 - 7 hours is best (in the refrigerator).
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease the pan. (unless you are using an air fryer)
Cut the tofu pieces into 4ths (we cut into halves in the video but think smaller would be best).
Toss tofu in the tamari in a large bowl & allow to sit during the next steps.
Add the ground flaxseed & 3 Tbsp of water to a bowl & whisk together. Allow to sit for 10 minutes.
Smash the potato crisps/chips and place in a large bowl or on a plate.
After the 10 minutes, whisk the olive olive, maple syrup & dijon mustard into the flaxseed mixture.
Dip each piece of tofu into the batter & then coat with the chips. Place on the baking sheet.
Bake for 20 minutes, flip, bake 10 more minutes. (air fryer: 6 minutes on high)
Enjoy!
Vegan Energy Bites
Recipe from 4.17.20 Facebook live demo...
(prep time: 10 minutes , freeze time: 60 minutes, makes: 28 )
Ingredients
1 cup rolled oats
½ cup nut or seed butter of choice
½ cup ground flax seed (or sub almond flour, oat flour or 2 servings plant based protein powder, topping off with ground flax seed, nut or oat flour, to make ½ a cup)
½ cup vegan chocolate chips
⅓ cup maple syrup or agave (¼ cup if using protein powder)
¼ cup raisins
¼ cup sunflower seeds (raw or roasted)
1 tsp vanilla (optional)
Additional add-ins: ¼ cup of crushed nuts, crispy cereal, dried fruits, etc. You may need to add more nut/seed butter depending on the amount of add-ins you use, to make the bites stick together
Directions
Add ingredients to a large bowl, in the order they are listed above.
Fold ingredients together using a rubber spatula.
Roll with hands to form into gumball-sized balls.
Place on a parchment paper or foil lined plate or tray & freeze for one hour.
Transfer to an airtight container and store in the refrigerator.
Rough Estimate of Nutrition per ball:
Calories: 86
Protein: 4 grams
Fiber: 1.4 grams
Sugar: 4 grams
Fat: 2 grams
Vegan Irish Soda Bread
Ingredients
4 cups flour (we used 2 cups whole wheat/2 cups white) plus a bit for kneading
½ cup organic sugar
2 tsp baking soda
1 tsp salt
4 Tbsp vegan butter (stick form is best)
1 ½ cup plant milk (we used soy)
1 ½ Tbsp lemon juice
1 cup raisins or currants
Directions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Slice the vegan butter into thin slices & set aside so it softens.
Whisk together plant based milk & lemon juice & reserve for later. This will create ‘buttermilk’.
Sift flour, sugar, baking soda & salt into a large mixing bowl. If you don’t have a sifter you can add ingredients into the bowl & gently whisk or use a strainer with small netting.
Add the vegan butter to the dry ingredients & blend it into the mix using a fork or 2 butter knives, gently ‘chopping’ until crumbled throughout.
Form a divot in the middle of the flour blend & pour ‘buttermilk’ & raisins/currants into it.
Using a wooden spoon, gently combine together for a few seconds. .
Transfer dough to a floured counter or cutting board. Knead just enough times for dough to combine & stick together (about 10 times).
Place dough onto baking sheet & form into a disk that is about 1.5 inches high.
Cut an X into the top using a knife.
Bake for 45 minutes.
Can be enjoyed as soon as it’s done or cool on a cooling rack.
NEW: COOK WITH US DURING OUR UPCOMING LCCC CLASSES: March 2nd and April 20th
We’re excited to announce a partnership with Lehigh Carbon Community College! Our vegan cooking classes are traditionally demonstration style but the classes we teach at LCCC will take place in a teaching kitchen where you’ll cook along WITH us and have food to take home from class! Info and dates at: https://www.lccc.edu/career-training-and-personal-interest/personal-interest/cooking (Gift certificates cannot be used for LCCC classes)
MENUS:
March 2nd: Pecan Sweet Potato Casserole, Ranchero Breakfast Bowl, Cranberry 'Chicken' Salad
April 20th: Fresh Vegetable Summer Rolls, Chickpea 'Tuna' Salad, African Peanut Sweet Potato Stew
*unlikely, but subject to change should ingredients be unavailable
Butterhead Kitchen Announcement!
You can now purchase some of our foods! Follow Butterhead Kitchen on Instagram @butterheadkitchen
Butterhead Kitchen Website Below:
THANK YOU FOR THESE REVIEWS!
Your online classes give us community at a time when we cannot be physically together and that is an incredible blessing! Your instruction is second to none! We laughed! We cooked! We ate! I cannot wait to share this with more friends and do it again! Our entire family loved it! Thank you for inspiring all of us, Jason!
-Tracey
I loved the class today! The in person classes are so much fun....but I have to say being able to work in my own kitchen via a zoom class was amazing!!!!! I can’t until next time!
-Patricia
Thank you so much for the fun, instructional and engaging cooking class! Lucy and I really enjoyed it and learned some new skills and ingredients along the way. The garlic pretzel knots are so delicious! You are a great teacher and host. We will definitely do a class with you again.
-Susan
I enjoyed your class last night! I appreciated your enthusiasm for what you taught us, and your patience as I have never been known as a good cook! It was a really fun night out for me and I learned so much from you.
-Laura
Thank you for the wonderful cooking class. It truly exceeded my expectations! You were very informative about vegan cooking and products, which is greatly appreciated as I sometimes struggle for ideas on my vegan journey. I have been singing your praises to my coworkers who are curious about vegetarian/vegan eating. Thank you again for a wonderful evening. Your natural charisma and sincerity make you an awesome educator!
-Lois
We have been to several cooking classes with Jason. It's our new favorite date night! Jason is very organized and creates a fun atmosphere, down to the centerpiece and music selection. It is a great time and is appropriate for anyone, whether you have been vegan for years or just want to learn about it.
-Jennifer
I have been wanting to attend one of Jason's classes and finally had the chance on Friday for a picnic-themed menu! Wonderful food, great company, and I have already whipped up one of the recipes within 24 hours! Yum! Jason makes cooking vegan easy and delicious! My husband and I will definitely be on the lookout for future classes. Highly recommend!
-Shana Lee
This is a must-do event. You don't have to be vegan at all to attend a class. Absolutely delicious cooking recipes and ideas. You can't go wrong with healthy food!
-Casey Sue
What an awesome experience tonight. Everything was delicious. We will definitely make these recipes at home!
-Diane
Such a great experience! Jason & Bill are great hosts! Food was incredible. Can't wait to sun up for more classes!!!
-Cindy
I had an amazing time at his Vegan Mexican Fiesta class last night! Wonderful new foods and wonderful company. A great experience for whatever foods your prefer!
-Andre
I've taken two classes and loved them both! The food is delicious and Jason is great teacher, chef and host. My non-vegan friends that attended loved the food too. And I've been able to take the recipes Jason provides and make the dishes at home - they've all turned out great! A highly recommended night of fun and food!
Beth
I recently attended a class with a friend and we had a blast. Such a beautiful home and atmosphere. Although I do cook a lot at home, I rarely have time to make complicated dishes. Everything looked so beautiful and Jason also made it quick and easy to understand. We had an amazing experience and we already can’t wait for the next class.
Alex
So I went to Jason's class last night and had a wonderful evening. Jason is so warm and welcoming and funny, besides being a great instructor. Jason made the recipes easy to understand and so doable. I am a pretty good cook, and an aspiring vegan, so have a lot to learn about Vegan cooking. Jason's demo broke everything down and he offered great tips along the way. It was so much fun trying everything he made. The mozzarella was ridiculously delicious! As was the pepperoni and tiramisu. Highly recommend.
Patty L
We absolutely LOVE the classes! Jason shares not only recipes and instructions, but also tips and techniques, substitutions for allergies, and where to get ingredients for the best price. The dishes are easy to recreate at home. As a bonus, we met a lot of fun people.
-Jennifer
I absolutely loved Jason's class! Food was delicious! The classes are perfect for anyone...anyone who loves to cook, eat, learn, laugh with friends....I am not vegan, but left with so many tips and healthy options! The recipes are so well written that it will be easy to replicate what he demonstrated for us. Such a great evening....can't wait to return for future classes!
-Sue
5+ stars! Excellent demonstration as we watched and ate every delicious course! Questions, fun, and laughter! I felt as if I were family. A wonderful evening! Excellent presentation, and the recipes are manageable even with teenagers, work, sports, etc.
-Heather
I am not vegan was invited to come to the class. I was so reluctant....Much to my surprise, the food was amazing!! Jason is extremely talented and teaches a very relaxed, informative and easy to follow class. I would recommend this to anyone who likes to eat!!!
-Mary
I have experienced two cooking demonstrations with Jason and it’s been nothing but fantastic each time. Education, eats, recipes, and laughs are all included. Amazing value for the price!
-Tara
I learned so much and I cannot wait to try all the recipes! Jason was a fantastic instructor and the food was delicious! Can’t wait to take another class!!
-Rachel
Delicious food in a beautiful and comfortable atmosphere. We learned about food preparation and tasted some delicious recipes. I’ll definitely be taking this class again in the future.
-Kathy
Enjoyed the class very much. DIVINE!
-Marie Ann
My husband and all 3 of my kids are vegan and I know they will appreciate these too! The recipes you prepared Wednesday night will continue to encourage people to adopt a plant based lifestyle. Once people see that vegans don't eat just nuts, seeds and salads, and that we eat great tasting dishes, I am sure that more people would eat this way!
Thanks so much again! I would love to go to any future classes that you would have.
-Patty
Everything was wonderful—I’m still amazed at how many dishes you prepared in the 2 hours!
Food presentation, instructions, written material (the shopping list was an excellent idea!), quantity and quality of recipes, and taste, was excellent!
I’m looking forward to trying the recipes myself!
- Lorraine
I ate so well today. Randomly signed up for a Vegan Thanksgiving tips & taste class...healthy-ish twists on classics and some new ideas. I asked our host if he would leave his job to be my personal chef!
-Maddie
Beautiful evening...Lots of laughs and made some new friends. Jason in an amazing cook!While I am not a vegan, I love to cook and try new things. Vegan is by no means dull and boring! Absolutely delicious! I highly recommend his class!
-Donna
Thank you so much for a wonderful evening, filled with yummy vegan food, lots of laughs and a beautiful warm setting! I can’t wait to make some of your delicious recipes, Jason!
-Katie
Thank you for allowing me to be a student in your class. I truly enjoyed meeting you, Bill, and the other attendees in your class. Your food was delicious, your techniques, explanations, extra hints, shopping list, and ingredient details were very much appreciated. I look forward to attending and enjoying additional classes, and witnessing your growth and transformation.
-Chick
Thank you so much Jason! Your class was wonderful. The food was amazing! I will definitely be using all of these recipes in the future. Cooking and experimenting in the kitchen is a favorite pastime of mine. It is like "therapy" for me. I have been plant based for almost 2 years and honestly never thought food could taste so good. I look forward to attending another class!
-Kim
Some menus from past classes:
Winter Comfort Foods
Buffalo & Sweet BBQ Cauliflower wings
Warm Spinach Artichoke Dip
Smokey Pulled Pork Style Jackfruit
African Peanut Sweet Potato Stew
Macaroni & Cheese (Gluten Free)
Spicy Mayan Hot Chocolate
Savory Chocolate Bread Pudding
Viva Vegan Italian
Rosemary cannellini bean bruschetta
Made from scratch pepperoni
Citrus & herb marinated olive medley
Caprese salad with fresh house-made mozzarella
Caesar salad with house-made oil free Caesar dressing
Lasagna with fresh house-made ricotta
Toasted garlic bread
Tiramisu
Espresso
A Vegan Mexican Fiesta
Avocado & Mango Tartare
Baked Nacho Dip
Sweet Potato Quesadillas w/ House-Made Sour Cream
Jackfruit Enchiladas
Cheesy Queso Dip
Mexican Not-Fried Ice Cream
Summer Picnic
Deviled ‘eggs’
Cranberry pecan ‘chicken’ salad
Potato salad (oil free)
Sunflower seed beet burgers
Smokey carrot hot dogs
Chocolate chip cookie ice cream sandwiches
Yoga & Light Breakfast
Blueberry cobbler overnight oats
House made scallion and herb cream cheese on sprouted bagels
Cranberry pecan & dark chocolate corn muffins (GF)
Sun-brewed cucumber infused mint tea
Brunch
Cracked pepper sausage gravy over biscuits
Eggs Benedict w/ house made hollandaise sauce
Ranchero bowl
Carrot lox on bagel w/ cream cheese & capers
Rosemary maple fig corn muffins
Fall Tailgate
Smokey balsamic chili
Macaroni salad
Spinach artichoke dip
Cucumber tomato salad
BBQ ribs
Pumpkin spice cream cheese dip w/ ginger snaps
Chocolate peanut butter bars (GF)
Full Moon Flow Yoga & Evening Harvest Foods
Warm spiced cider
Granny Smith apple tart w/ vanilla cashew cream
Pumpkin spiced overnight oats
Gingerbread cookies
A Very Vegan Thanksgiving: Part 1
Gala apple & butternut squash bruschetta
Sage sausage stuffing
Rosemary mushroom gravy
Green bean casserole
Warm buttermilk biscuits
Lemon Brussels sprouts hash
Pecan sweet potato casserole
Fresh cranberry sauce
Gingersnap pumpkin pie parfait
A Very Vegan Thanksgiving: Part 2
Savory cauliflower bisque
Judy’s Tennessee cornbread dressing
Fennel & pear stuffing with sausage
Red skinned mashed potatoes
Sage & thyme gravy
Roasted Brussels sprouts w/ coconut bacon
Pecan pumpkin spice cheesecake tarts
Pumpkin spice latte
Holiday Entertaining
Mini crab cakes
Soft pretzel garlic knots w/ warm cheddar sauce
Roasted red pepper, walnut & pomegranate spread
Rosemary kale potato soup
Sausage cheese balls
Vanilla glazed almond croissant
Warm spiced cider
Cleaner Eating
Summer Rolls
Instant Pot Lentil Soup
Avocado Alfredo w/ Zucchini Ribbon Pasta
Mango Stuffed Sweet Potato
Chickpea Tuna Salad
Blueberry Cobbler Overnight Oats
Super Bowl/Oscar Party
Hawaiian Sausages
7 Layer Nacho Dip
Cauliflower Wings
Baked Potato Soup
Jackfruit Buffalo Chicken Dip
Mini Reuben Sandwiches
Chocolate Peanut Butter Crunch (GF)
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