Vegan Cooking Class

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Intro to Vegan Cooking Class

Come join me for an Intro to Vegan Cooking.  This class is for those wanting to incorporate more plant-based whole foods in their eating.  It’s a great way to start off the new year by eating tasty, healthy foods.  You will learn some basics of plant-based cooking, help me prepare a delicious plant-based lunch, and join us around our Table of Gratitude to discuss a healthier 2018.  You can decrease your dependence on processed foods, it’s easier than you think!

The price includes all supplies for your meal and you get to take home a Table of Gratitude Apron, Recipes, and Ideas for incorporating more plant-based foods in your diet.  Everyone’s welcome at the table!

The Details

Date:  Saturday, January 13th

Time:  10:00 -12:30

Cost:  Early Bird $40 (Before January 5th) $50 after January 5th (Hurry, space is limited)

Location: Ontario, CA (Address given upon registration)

Payment Options:  PayPal, VenMo, CashApp

To Register – Send DM via FB or Instagram


Spaghetti and Meatless Meatballs with Homemade Parmesan Cheese

Green Salad with Bountiful Produce, Nuts and Lemon Vinaigrette

Easy Fresh Baked Dinner Rolls

Individual Fudge Brownie Dessert


About Me:

I fell in love with cooking many years ago by watching Food Network.  I have been on a journey over the past several years to become healthier and fit.  Now I focus on making delicious plant-based whole foods.  I believe that you shouldn’t give up taste to eat healthier and my cooking reflects that belief.  I am a plant-based whole foods advocate that likes to help people wherever they are on their journey toward healthier eating.

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Not Missing the Meat!

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True Food Kitchen isn’t a vegan restaurant, though they have a few selections. The few they have are really great dishes. One of our favorites is this one and it is fresh tasting and a great mix of healthy food that includes ancient grains, avocado and mushrooms. The pesto and the vinaigrette make the dish and are the two things that make it seem complicated but they really aren’t.  They are just a lot of ingredients that make it really tasty the rest is pretty easy. The combinations of the foods make this healthy, fresh and vegan. A great no meat dish to add to your Meatless Mondays.

 When I find a dish I love at popular restaurants, I can usually find at least a copycat recipe. This time a news show had the Chef on the show and this is what he made, plus they shared the recipe.  So it’s the real thing, score!

I did tweak it some, because I wanted to keep to the ingredients in my kitchen. But it is as delicious as theirs. My husband keeps saying it’s better!  Here’s the recipe.

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Ancient Grains Bowl Recipe

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Ancient Grains Bowl (True Food Kitchen)

Ancient Grains

½ cup brown rice

½ cup faro

½ cup quinoa

1 tsp. minced ginger (I used powder)

1 clove minced garlic

1 tsp. lemongrass (you will find this in the produce and in a tube)

1 tsp. turmeric

1 tsp. kosher salt

1-tablespoon extra virgin olive oil

3 ½ cups water

Mix all ingredients in a casserole/baking dish. Cover with plastic wrap and then with foil. Bake in a 375-degree oven for 1 hour 15 minutes, until all grains are cooked. Be careful when you take the plastic and foil off it will be steamy hot. Mix well.

***Miso Vinaigrette

¾ cup red wine vinegar

2 tablespoons chili paste

2 tablespoons and 1 tsp. soy sauce or tamari

2 tablespoons coconut brown sugar

½ tsp. salt

2 tablespoons white miso paste

½ tsp. sesame chili oil

1 ½ cups grape seed oil

Using a stick immersion blender add all ingredients except oils, until incorporated. While blender is on, add the sesame oil and grape seed oil slowly until emulsified.

***I cut this recipe in half and it still filled a pint size mason jar.  I also did not have sesame chili oil so I made some by mixing the ½ teaspoon of sesame oil and a pinch of cayenne pepper in a ramekin. It also originally asked for evaporated cane sugar/juice but I used coconut brown sugar. I also substituted chili Garlic paste instead of Sambal Olek, which is sometimes made with fish.

Cilantro Pesto

1 bunch cilantro

**2 handfuls spinach

¼ cup pumpkin seeds (it asks for roasted and salted, but we use raw since its better for the body)

1 garlic clove cut up

½ tsp. ground cumin

1-tablespoon kosher salt

¼ cup orange juice (freshly juiced or carton which is what I used)

¼ cup lime juice,  fresh squeezed

¼ cup grape seed oil

¼ cup extra virgin olive oil


Put all ingredients in blender or food processor, puree until smooth.

**I added spinach since I didn’t have two bunches of cilantro. Didn’t take away at all from the flavor.

Rest of ingredients for the bowl

6 Grilled Portobello Mushrooms

Extra virgin olive oil brushed on each side

Grill on inside grill pan.  Grill on each side until becomes soft. About 15 minutes total.

Charred Onions

Slice 1 onion in thin slices. Add to pan with a little olive oil, start stirring and keep stirring until they caramelize. Set aside

Roasted Yams

2 -3 sweet potatoes or yams peeled and cut in large chunks.

Drizzle with a teaspoon of olive oil and salt and pepper. Put in small roasting/baking dish covered with foil. Bake for 30 minutes 375 degrees


Blanched snow peas

Put snow peas in a pot with boiling water for 1 ½ minutes , set a bowl with ice water near.  After 1 ½ minutes quickly add to water bowl. Take snow peas out and set aside.

Slice or quarter avocados.

All these steps except the avocado can be done that morning or night before. Day of meal, add onions, snow peas, and sliced mushrooms to small sheet pan and warm up in oven, just enough to heat through. Add salt to taste to snow peas when they come out. Add roasted yams to small pot with ¾ cup of miso vinaigrette and warm through.

Putting it together

Plate the ancient grains in center of bowl. Add mushrooms to one side, then yams on other, add snow peas to another side, caramelized onions, and cilantro pesto to other side. Filling in gaps with the different ingredients. Add sliced avocado on top.


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