Cooking Classes

Guilt Free Holiday Feast

You may want to replicate this entire menu for your holiday guests knowing that you are offering them a seasonal, low calorie, delicious 5 course feast! The appetizer is Sweet, Sour and Smokey Bites with Smoked Salmon, Yam and Cranberries paired with a Pomegranate Cocktail.  Soup follows, Ginger, Orange, Butternut Squash and Carrot.  Salad features Warm Roasted Winter Roots and Kale with an Herbed Dressing.  The main course is Acorn Squash Stuffed with Quinoa and Turkey. Dessert is Peanut Butter and Chocolate Holiday Truffles with Persimmon Chia Pudding.  

Seasonal Cooking to Stay Healthy

Putting into practice a balanced food regime through seasonal and individual adjustments, Roanne will prepare a healing plant-based meal with all elements involved:   Mochi Melts, Sweet Harvest Stir-Fry, cultured Confetti Salad with Arame Seaweed, and Adzuki Bean Torte.  All recipes are vegan, wheat and gluten free.

Cooking with Pumpkins

First the Pumpkin Then the Pie!

We are offering two unique cooking classes featuring pumpkin!

Take both and get pumpkin money to exchange for a free pumpkin from the produce department.  Choose a nice big one so you can try several of your delicious new recipes.

Cooking with Pumpkins

Unique Techniques from Morocco

Try your hand at creating this beautiful collection of holiday themed recipes.  All of them have a special technique that makes them  Stuffed Dates in Rose Sauce paired with a Rose Martini, Cranberry and Squash and Couscous Salad, Berber Tagine with Turkey and Prunes.  Dessert is Date Truffles paired with a Spiced Rum Cider.  

Food for Life, How to Kickstart a Plant Based Diet

This class is a 5 part series of consecutive Thursday evenings beginning October 17 and ending November 14. Cost for all 5 classes is $125 Co-op owners and $135 general public

Cooking demonstrations and dinner plus handouts are included with every class.

Class 1:

Benefits of a Plant Based Diet: How to plan a healthful menu, vegan substitutions and trying new foods.

Class 2:

Complete Nutrition: Reading food labels and learning healthy cooking methods.

Class 3:

Food for Life, How to Kickstart a Plant Based Diet

This class is a 5 part series of consecutive Thursday evenings beginning October 17 and ending November 14. Cost for all 5 classes is $125 Co-op owners and $135 general public

Cooking demonstrations and dinner plus handouts are included with every class.

Class 1:

Benefits of a Plant Based Diet: How to plan a healthful menu, vegan substitutions and trying new foods.

Class 2:

Complete Nutrition: Reading food labels and learning healthy cooking methods.

Class 3:

Raw & Living Foods Holiday Feast

Give yourself the gift of health this holiday season with a quick and easily prepared nutrient-dense, low calorie feast.  Menu includes:  Liquid Sunshine and Cranberry Smoothie, Festive Salad, Warming Carrot/Ginger Soup, Holiday Loaf with Savory Gravy, Cranberry/Orange Relish, Carob Snowballs and Pumpkin Pie with “Whipped Cream”.  Raw and Vegan.

Going to Seed

Seeds are not just for the birds, they can be spiced up for a snack or they can be the mystery crunch and give a flavor burst in almost any sweet or savory dish. To prove this point Chef Jeff has created a seedy menu for your enjoyment: Sunflower Seed Pate; Cucumber, Wakame and Pumpkin Seed Salad; Roasted Chicken with Toasted Cumin Seeds and Tahini Sauce; Toasted Buckwheat with Fenugreek and Mustard Seeds. Dessert is the best, Coconut Poppy Seed Cake!

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