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!

These have become a go to recipe in our house. Very easy and so delicious!

When: Email us @butterheadkitchen@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 (we use soy): 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

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 scheduling this class? Email us at butterheadkitchen@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

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: butterheadkitchen@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.

When: Monday, September 28th @ 6:30 PM

Where: Online

Cost: $30 per household (kids are welcomed!)

How: Grab your seat for this class at https://www.eventbrite.com/e/comforting-tastes-of-fall-tickets-120085142895 You'll receive a ZOOM link for the class in the confirmation email. If you wish to cook along with us during the class, pick up the ingredients listed below. On the day of the class, you'll receive the recipes via email.

Questions: email us at butterheadkitchen@gmail.com

Comforting Tastes of Fall: The Ingredients

Produce

small white onion

red bell pepper

20 oz pre cut butternut squash

Fresh baby spinach

Spices/Herbs

smoked paprika

chili powder

cumin

salt

pumpkin pie spice

cinnamon

Nuts/Seeds

chopped pecans

ground flaxseed

pumpkin seeds (raw)

chopped walnuts (can sub pecans, almonds, or cashews if desired)

Pantry

balsamic vinegar

green pepper Tabasco

Medjool dates

agave

instant espresso granules (or instant coffee)

pomegranate syrup (available at Middle Eastern grocery stores like Elias & Wegmans)

dried cranberries or cherries

Canned

29 oz can diced tomatoes

29 oz can pureed tomatoes

15 oz can cannellini beans

15 oz can pinto beans

15 oz can corn

15 oz canned pumpkin

Cold

unsweetened vanilla almond milk (or vanilla plant milk of choice)

plant based vanilla creamer (we use Califia Farms Almond)

plant based whipped cream if preferred (we used coconut)

Other supplies:

parchment paper, baking sheet, large soup pot, cutting board, knife, large mixing bowl, large platter or plate, small saucepan for latte, mug, small jar or container with lid for overnight oats

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

(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!

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

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lightly spray with oil.

2. Drain hearts of palm.

3. Cut each stalk long ways, into quarters or eighths, depending how big they are, then chop the quarters into ¼ inch pieces.

4. 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.

5. 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.

6. 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.

7. Bake on center rack for 10-17 minutes, until the bottom of the crab cakes have browned.

8. Allow to sit for a minute or 2 before serving.

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

1. 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).

2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease the pan. (unless you are using an air fryer)

3. Cut the tofu pieces into 4ths (we cut into halves in the video but think smaller would be best).

4. Toss tofu in the tamari in a large bowl & allow to sit during the next steps.

5. Add the ground flaxseed & 3 Tbsp of water to a bowl & whisk together. Allow to sit for 10 minutes.

6. Smash the potato crisps/chips and place in a large bowl or on a plate.

7. After the 10 minutes, whisk the olive olive, maple syrup & dijon mustard into the flaxseed mixture.

8. Dip each piece of tofu into the batter & then coat with the chips. Place on the baking sheet.

9. Bake for 20 minutes, flip, bake 10 more minutes. (air fryer: 6 minutes on high)

10. Enjoy!

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

1. Add ingredients to a large bowl, in the order they are listed above.

2. Fold ingredients together using a rubber spatula.

3. Roll with hands to form into gumball-sized balls.

4. Place on a parchment paper or foil lined plate or tray & freeze for one hour.

5. 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

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

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. Slice the vegan butter into thin slices & set aside so it softens.

3. Whisk together plant based milk & lemon juice & reserve for later. This will create ‘buttermilk’.

4. 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.

5. 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.

6. Form a divot in the middle of the flour blend & pour ‘buttermilk’ & raisins/currants into it.

7. Using a wooden spoon, gently combine together for a few seconds. .

8. Transfer dough to a floured counter or cutting board. Knead just enough times for dough to combine & stick together (about 10 times).

9. Place dough onto baking sheet & form into a disk that is about 1.5 inches high.

10. Cut an X into the top using a knife.

11. Bake for 45 minutes.

12. Can be enjoyed as soon as it’s done or cool on a cooling rack.

lemon or plain sparkling water

fresh basil leaves

2 fresh lemons

sweetener of choice (we’ll use agave)

ice

1 large cucumber

1 small white onion

1 cup cherry or grape tomatoes

rice vinegar

apple cider vinegar

agave or sugar

dill (fresh or dried)

salt & pepper

chocolate chips (Wegmans are vegan)

smooth peanut butter (or any nut butter)

vanilla extract

thin pretzels

sea salt if you like it on chocolate

other stuff:

cutting board

knife

measuring spoons & cups

microwave safe bowl

cupcake wrappers (paper, foil or we love silicone)

medium mixing bowl

glass

fork/spoon/spatula if you have one

Cook along with us at home or just tune in, watch and enjoy, during this live, ZOOM, vegan cooking class! (during non-COVID times we teach at the teaching kitchen at LCCC where you would cook with us in person and take home the dishes you make) Info and dates at: https://www.lccc.edu/career-training-and-personal-interest/continuing-education-registration-information (Gift certificates cannot be used for LCCC classes). Shopping list is below if you wish to cook along with us!

Wednesday, November 4th, 7:00 PM

The Menu

Cauliflower Bisque (gluten and nut free)

Apple Sage Sausage Stuffing (gluten free option available if sub sausage for mushrooms & use gf bread)

Gingerbread cake cookies (sub gluten free flour to make gf)

Pumpkin Spiced Latte

*all soy free if using oat milk or almond milk

November 4th Shopping List:

Produce

I head cauliflower

4 stalks celery

2 small white onion

3 cloves garlic

3 cups sliced mushrooms

Bakery

1 loaf white bread, left out in large bowl overnight to slightly harden

Baking

flour

cornstarch

baking soda

molasses (not blackstrap or extra dark)

vanilla extract

coconut sugar or sugar of choice

Herbs/Spices

black pepper

garam masala

salt

smoked paprika

ground ginger

cayenne pepper

poultry seasoning

ground ginger

cinnamon

ground cloves

pumpkin pie spice

Canned

3 cups vegetable broth

13.5 oz can unsweetened coconut milk

14 oz can pumpkin

Pantry

1 cup vegan chicken broth made w/ vegan chicken bouillon or vegetable bouillon

olive oil

applesauce (unsweetened)

maple syrup

Agave

instant espresso granules (or instant coffee)

Cold

Earth Balance vegan spread

4 Field Roast Smoked Apple Sage Vegan Sausages (Wegmans, Giant and Whole Foods)

oat milk (or plant based milk of choice)

plant based vanilla creamer (we used Califia Farms Almond)

plant based whipped cream if preferred (we used coconut, RediWhip)

Supplies: cutting board, knife, measuring spoons and cups, soup pot, 9X13 baking dish, 2 frying pans (you can make do with one), baking sheet, small sauce pan/pot, whisk, mixing bowls

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.

PLAIN: WE LOVE IT AS IS & ALSO DIPPED IN DIJON MUSTARD

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.

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!

WITH GINGERSNAPS

WITH APPLES

FOLD INTO WARM PASTA AND ADD SAGE

WITH PRETZELS

AS A COOKIE OR CAKE FROSTING

Firefly Cafe, Boyertown PA https://fireflycafeboyertown.com/

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

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)

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!