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OUR FALL CLASSES ARE HERE! CHECK THEM OUT BELOW.
email us at butterheadkitchen@gmail.com if you'd like to use a gift certificate to buy your seat for a class!
Kick off your fall gatherings with these delicious starters...
When: Thursday, November 5th @ 6:30 PM
Where: Online (info below)
Class Size: limited to 24 households
Cost: $20 per household
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!
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. We'll send you the recipes on the day of the class. If you want to just watch, that's great too!
Ingredients:
Produce/Fruit
4 gala apples
20 oz butternut squash cut into 1 inch cubes or 1 bag/pack pre-cut
1 14 oz bag shredded Brussels Sprouts (or 14 oz of self shredded)
I head cauliflower
2 stalks celery
1 small white onion
3 cloves garlic
chopped chives for garnish
Spices
pepper
salt
garam masala
smoked paprika
ground ginger
cayenne pepper
Canned
13.5 oz can unsweetened coconut milk
Nuts/Grains/Seeds/Dried fruit
1 cup chopped walnuts
2 Tbsp sesame seeds
¼ cup almonds
Bread
1 loaf sliced rosemary bread (or hearty bread of choice)
Cold
vegan blue cheese crumbles or dressing (optional)
plain cashew yogurt for garnish
Pantry
coconut oil or olive oil cooking spray
3 cups vegetable broth
Season’s Bourbon Maple Balsamic (or balsamic vinegar & add maple syrup)
tahini
apple cider vinegar (we prefer Braggs)
agave or maple syrup
Dijon mustard
½ cup dried cranberries
Other Stuff: baking sheet, parchment paper, knife, cutting board, mixing bowl, measuring cups and spoons, soup pot, emersion blender or high speed blender
Some of our favorite vegan Thanksgiving recipes that we've been enjoying for years...
When: Monday, November 9th @ 6:30 PM
Where: Online (info below)
Class Size: limited to 24 households
Cost: $20 per household
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!
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. We'll send you the recipes on the day of the class. If you want to just watch, that's great too!
Ingredients:
Produce/Fruit
4 stalks celery
1 medium white onion
4 cups sliced mushrooms
Spices
lemon pepper
dry rosemary (more if preferred)
fresh sage leaves finely chopped (or ½ tsp dried sage)
onion powder
smoked paprika
salt
poultry seasoning
Canned
2 14.5 oz cans green beans
Bread
1 loaf white bread, left out in large bowl overnight to slightly harden
Baking
2 Tbsp cornstarch
Cold
4 Field Roast Smoked Apple Sage Sausages
1 container Earth Balance vegan spread
Pantry
1 box Imagine Creamy Portobello Soup
2 Tbsp Bragg’s amino acids
1 tsp vegan Worcestershire sauce
2 Tbsp 1 to 1 gluten free flour (or white flour)
1 large can French fried onions (gluten free available @ Amazon)
vegan chicken bouillon cubes or paste
½ Tbsp olive oil
Other Stuff: knife, cutting board, measuring cups and spoons, foil, 9X13 baking dish, 8X8 baking dish, small mixing bowl, large mixing bowl, 2 frying pans/saucepans (or a soup pot), non-stick cooking spray, spoons for mixing
Comforting fall goodness to enjoy at Thanksgiving or anytime
When: Friday, November 13th @ 6:30 PM
Where: Online (info below)
Class Size: limited to 24 households
Cost: $25 per household
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!
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. We'll send you the recipes on the day of the class. If you want to just watch, that's great too!
Ingredients:
Produce/Fruit
4 apples of choice
8 medjool dates (sometimes in the produce section, sometimes with nuts etc. Also at Costco)
9 red skinned potatoes, about 2.5 pounds
4 medium sized white or yellow potatoes
4 large carrots or a bag of mini carrots
1 large white onion
4 stalks celery
8 ounces mushrooms
1 lemon
Spices
cinnamon
nutmeg
salt
black pepper
Nuts/Seeds
½ cup pecans
Canned
jackfruit in water (optional, this is for the stew, if you’d like a shredded beef type ‘meat’)
Baking
cornstarch
baking powder
coconut sugar (or brown sugar)
2 cups self rising flour
½ cup butter flavored Crisco shortening (sticks are easiest)
Cold
sweetened vanilla plant based milk (we like oat best)
Earth Balance vegan butter (optional)
½ cup cashew yogurt or unflavored plant based yogurt of choice
Pantry
2 ¼ cup old fashioned oats (not instant)
pure maple syrup
¾ cup soy milk
Better Than Bouillon Seasoned Vegetable Base (if you can’t find this, get vegetable broth but try to find it because it is so good!) *Available at Green Earth Marketplace in Emmaus
2 cups Imagine Creamy Portobello Soups or Butternut Squash soup for a bit sweeter stew
Other Stuff: knife, cutting board, measuring cups and spoons, foil, 8X8 baking dish, small mixing bowl, large mixing bowl, soup pot, baking sheet, parchment paper or non-stick cooking spray, spoons for mixing , kitchen scissors if you have them
more vegan delights to add to your fall & thanksgiving...
When: Tuesday, November 17th @ 6:30 PM
Where: Online (info below)
Class Size: limited to 24 households
Cost: $20 per household
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!
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. We'll send you the recipes on the day of the class. If you want to just watch, that's great too!
Ingredients:
Produce/Fruit
1 lemon
1 small white onion
3 stalks celery
8 oz mushrooms
Spices
pumpkin pie spice
cinnamon
nutmeg
onion powder
sage
dried thyme
salt
black pepper
poultry seasoning
Nuts/Seeds
⅔ cup pecans, chopped
Canned
14.5 oz canned pumpkin
15 oz can cannellini beans
Baking
½ tsp vanilla
brown sugar
Bread
3 cups crumbled cornbread (see info at end of this list)
5 slices white bread, allowed to become slightly stale
Cold
8 oz vegan cream cheese (we used Tofutti)
24 Mini Phyllo pastry shells (in freezer section)
2 Tbsp Earth Balance vegan butter
Pantry
maple syrup
4 cups vegan chicken broth (from vegan chicken bouillon)
2 Tbsp Braggs amino acids
1 tsp worcestershire sauce
½ tsp dijon mustard
1 Tbsp nutritional yeast
½ cup panko bread crumbs
Other Stuff: knife, cutting board, measuring cups and spoons, foil, 8X8 baking dish, small mixing bowl, large mixing bowl, saucepan, small pot or saucepan, non-stick cooking spray, spoons for mixing, teaspoon
*Cornbread (please have the cornbread prepared prior to class)
you may use a box mix or bakery version but make sure they do not contain lard, milk or egg. You need 3 cups of crumbled cornbread for the dressing. Here’s how to make your own from scratch prior to class:
Ingredients
1 cup cornmeal
¼ cup flour
¼ tsp salt
1 tsp baking powder
¾ cup soy milk
1 Tbsp olive oil
Directions
Preheat oven to 450.
Mix all ingredients together until well blended.
Add to a greased cast iron skillet or 8X8 pan.
Bake for 20 minutes. Allow to cool a bit and then crumble.
What's a custom class?
If you signed up for our in-person Italian inspired class at Firefly Cafe, we will let you know as soon as we are able to safely gather. Thank you!
Butterhead Kitchen Vegan & Gluten Free Zucchini Bread Muffins
Ingredients:
1 ¼ cup oat flour
1 ¼ cup ground cornmeal or corn flour
3 Tbsp flaxseed meal
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup water
½ cup pure maple syrup
½ cup raisins
½ cup chopped walnuts
¼ cup vegan chocolate chips (optional)
2 cups lightly packed shredded zucchini
Directions:
- Preheat oven to 350 degrees.
Combine oat flour, cornmeal, flaxseed meal, baking soda & cinnamon.
Add water, maple syrup, raisins, walnuts & chocolate chips (optional).
Fold together until combined.
Add shredded zucchini and fold together until well distributed.
Place a little less than ¼ cup of batter into 12 muffin tin sections or cupcake wrappers. I use a silicone muffin pan so no greasing of the pan is necessary. Adjust depending on what you are using.
Bake for 20 minutes.
Enjoy!
Store in a sealed container in the refrigerator & reheat by cutting in half & toasting in toaster oven or microwave for 12 seconds.
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.
LCCC Classes on hold during this time..
SMALL BATCH VEGAN GOODNESS: OUR PRODUCTS
FUN WAYS TO EAT OUR SMALL BATCH VEGAN GOODNESS
VEGAN MOZZARELLA
PIZZA
STROMBOLI
TOAST IT ON A BAGEL OR SOME HEARTY BREAD w/ HERBS
ADD IT TO A SALAD
MARINATE WITH YOUR FAVE HERBS AND SPICES
ADD IT TO A SKEWER WITH TOMATOES & ROASTED VEGGIES
EGGPLANT PARM
BLEND IT IN A HIGH SPEED BLENDER, ADD SOME PEPPER, & USE AS ALFREDO SAUCE
ON TOP OF A TOFU SCRAMBLE
GRILLED CHEESE
*TIP: WHEN SLICING, DRY THE MOZZARELLA OFF WITH A CLEAN TOWEL & DRY YOUR KNIFE BETWEEN EACH SLICE.
VEGAN PEPPERONI
PLAIN: WE LOVE IT AS IS & ALSO DIPPED IN DIJON MUSTARD
PIZZA: SLICES (SLICE IT THIN. WE FIND A BREAD KNIFE WORKS BEST)PIZZA: CRUMBLES (USE A FOOD PROCESSOR TO MAKE PEPPERONI CRUMBLES)
STROMBOLI
CUT INTO LITTLE CUBES & ADD TO A SALAD
WRAP IN A READY TO BAKE CANNED CROISSANT W/ SOME OF OUR CHEESE
ON A SANDWICH. MAKES A GREAT LUNCH 'MEAT'
ADD IT TO A BREAKFAST SCRAMBLE
ON A VEGAN CHEESE BOARD
USE A SLICE AS A 'CHIP' TO DIP INTO HUMMUS ETC.
OUR SAVORY VEGAN CREAM CHEESES (CHIVE, PLAIN & SIMPLE, GARDEN)
AS A SANDWICH SPREAD
ON A TACO, IN A BURRITO
ON A CROSTINI WITH SOME LEMON PEEL & FRESH HERBS AS AN APPETIZER
BLEND WITH PASTA SAUCE TO MAKE VEGAN VODKA SAUCE
FOLD INTO WARM PASTA TO MAKE AN ALFREDO TYPE PASTA
WE'VE HEARD SOME FANS EAT IT WITH A SPOON. WE KINDA LOVE THAT. NO JUDGEMENT HERE!
OUR SWEET CREAM CHEESES (CINNAMON MAPLE, PUMPKIN SPICE)
WITH GINGERSNAPS
WITH APPLES
FOLD INTO WARM PASTA AND ADD SAGE
WITH PRETZELS
AS A COOKIE OR CAKE FROSTING
OUR PRODUCTS ARE CURRENTLY SOLD AT:
Firefly Cafe, Boyertown PA https://fireflycafeboyertown.com/
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:
Veg Fest 2020 Simple. Tasty. Vegan (online class)
Nut Free Nacho Cheese & Chips
Chilled Sesame Peanut Noodle Salad
Chocolate Nut Butter Pretzel Cups
Soft Pretzels (online class)
Soft Pretzel Knots w/ Garlic Knot Option
Cashew Cheddar Sauce
Sparkling Holy Basil Lemonade
Spring 2020 Comfort Foods (online class)
Sunflower Seed Beet Burgers
Grandma's Potato Salad
BSC Spring Fundraiser (online class)
Rosemary Cannellini Bruschettta
Cucumber Tomato Dill Salad
Chocolate Peanut Butter Bars
PPL FUSE Mixer Class (online)
Grain Free Dog Biscuits
PPL FUSE Summer Send Off (online)
Cucumber Tomato Dill Salad
Chocolate Nut Butter Pretzel Cups
Sparkling Basil Lemonade
Self Care Yoga & Healthy Snacking (online class)
Simple Stove Top Granola
Turmeric Vanilla Latte
MORE Viva Vegan Italian: Part 2
Bruschetta w/ Walnut Parmesan
Shaved Fennel & Citrus Salad
Baked Ziti w/ Cashew Ricotta
Lasagna Soup
Garlic Knots
Biscotti
Espresso
Vegan Passover
Roasted Pomegranate & Walnut Brussels Sprouts
Potato Leek Bisque
Israeli Salad
Moroccan Quinoa Carrot Salad
Sweet Potato Kugel
Chocolate Toffee Motzo
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
An Evening at Firefly Cafe
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
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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Our Mission:
Inspire you to tap into your own creativity to raise the wellness of your body, mind & spirit...& to have a fun time while enjoying some tasty food!
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