Vegetarian and Vegan Menus

All classes listed below are available 
for Private Group Classes of 6 or more. 
-No mix and match-
Classes are 3 hours/ 95. to 110. per person/ per class/ inclusive
Note: Many of the vegetarian menus can be made all vegan upon request

The Farmers Market Bounty (110.) per person/ 3-hour class/ GF
A beautiful bounty of delicious, fresh and healthy, farm to table, vegetarian dishes.
Roast Eggplant-Mint-Balsamico
Roasted eggplant with honey-balsamic vinegar glaze and fresh mint. 
Char-Grilled Lemon-Asparagus

Char-grilled asparagus with an olive oil-caper-lemon-cracked pepper dressing.
Flame-Roasted Sweet Bell Peppers with Olives and Rosemary

Red bell peppers, flame roasted and marinated with olives, orange zest, rosemary and garlic.
Zucchini-Tomato-Basil Gratin

Gratin layered w/ zucchini-yellow squash-tomato-basil and a crunchy bread crumb topping.
Baby Bok Choy with Cashews
Sautéed and braised baby bok choy with garlic, scallions, tamari, cashews and sesame oil.

The Vegetarian Gourmet/ (95.) per person/ 3-hour class
Roast Pepper-Tomato-Basil Soup
Roast pepper-tomato soup puree with sweet basil chiffonade.
Layered Polenta Torte
Slow simmered cooked polenta, layered into a tort w/ roasted squash, onion marmalade and toasted walnuts.
Kale and Mustard Green Sauté
Sautéed kale and mustard greens with sliced garlic and fresh lemon.
Chai-Spiced Pomegranate Pears
Poached pears in pomegranate juice and chai spices with chocolate sauce.

The Vegetarian Bon Vivant/ (95.) per person/ 3-hour class
Fresh, healthy, flavorful and satisfying vegetarian cooking! 
Watercress-Lemon-White Pepper Soup
Watercress cooked in a light vegetable broth with fresh lemon juice and white pepper.
Butternut Squash-Dino Kale-Garlic-White Bean-Pizza
Crusty homemade pizza with a garlicky white bean puree, caramelized onions, roast butternut squash, sautéed Tuscan kale, rosemary and Parmesan cheese. 
Curly Lettuces-Spinach-Almond-Apple Salad
Curly lettuces, spinach, sliced almonds and apple salad with cider-honey vinaigrette.
Fresh Berries and Raspberry Sorbet
Fresh berries served over raspberry sorbet.

Gourmet Vegan/ Gluten Free Cooking/ (95.) per person/3-hour class
Roast Cauliflower, Asparagus and Cherry Tomato Gratin 
Roasted smoked paprika cauliflower florets, asparagus, garlic and cherry tomato gratin.
Rainbow Salad with Ginger-Lime Dressing
A colorful platter of grated rainbow carrots, red cabbage, chick peas, green onions, jewel lettuce, mango, toasted pepitas and ginger lime dressing.
Yukon Gold-Leek and Celery Soup
A savory mélange of Yukon gold potatoes, leeks, celery, chives and fresh vegetable broth, slowly simmered and puréed to a creamy consistency.
Grilled Pineapple with Coconut Whip and Toasted Hazelnuts

Grilled fresh pineapple slices with coconut whip and toasted crushed hazelnuts.

Gourmet Spring Vegetarian/ (95) per person/ 3-hour class
Green Lentil and Frisée Salad
Green lentils cooked in a vegetable broth with mustard seeds, garlic, cumin, turmeric and chili powder, served on a bed of frisée, fennel and cherry tomatoes
Spring Vegetable Fillo Purses 
Baked fillo “purses” filled w/ sautéed zucchini, yellow squash, scallions and green peas with a red bell pepper coulis.
Red Bell Pepper Coulis
Roast red bell peppers and tomato-garlic puree with basil
Lemon-Lime Tort Cake (Vegan)
Moist and tender lemon-lime, olive oil tort cake with berry coulis

The Flavors of India/ Vegan/ Vegetarian Menu (95.) per person/ 3-hour class
Tri-folded savory pastries, filled with peas, potato, cumin and garam masala, deep fried and served with raita (omit for vegan) and mango chutney. 
Laccha Salad
Red onion, tomato and cucumber salad with coriander, cumin and chat masala.

Madras Curry Root Vegetable Stew
A variety of seasonal root or squash vegetables, bell peppers and onions, simmered in coconut milk, Madras curry masala blend, garlic, lime, ginger, cilantro, vegetarian broth.
Served grilled naan. 
Vegan Nankhatai Cookies
A vegan, melt in you mouth, cardamom scented shortbread cookie studded with nuts.

Splendors of India/ Vegetarian Cooking/ (110.) per person/ 3-hour class
Fresh, flavorful, healthy and delicious, fine Vegetarian Indian cooking! 
Roti-Chapati-Phulkas (puffed-soft Indian Flatbread)
Handmade soft unleavened flatbreads made with whole wheat and white flour, griddled on an iron skillet or tava, then puffed up over direct flame, deflated and served with a variety of tasty fillings and condiments.
Kachumber Salad (Indian Cucumber-Radish-Onion-Tomato Salad)
A fresh and zippy salad made with diced cucumbers, chili peppers, tomatoes, daikon radish, red onion, mint, cilantro, lemon juice, chaat masala and chopped peanuts.
Gobhi Sarson/ Cauliflower w/ Mustard 
Cauliflower florets sautéed with mild chilies, mustard greens or kale, onion, toasted mustard seeds, turmeric, garlic, ginger and nigella seeds. Also nice with the addition of chickpeas.
Dal Saag/ Stewed Lentils and Spinach 
Delicious stewed lentil and spinach dish with turmeric, coriander, ginger, green onions, fennel seeds, curry leaves and green chilies. 
Mint Raita
Yogurt mint-cumin sauce. 

Middle Eastern Vegetarian Favorites/  (95.) per person/ 3-hour class
Fresh, healthy and flavorful vegetarian Middle Eastern favorites!
Falafel Fritters in Pita Pockets with Tomato-Onion-Parsley Salad 
Chick pea fritters w/ cumin, coriander and cardamom, served in a pita pocket w/ tahini sauce, feta and fresh tomato, onion, parsley salad.
Hummus with Fresh Veggies
Chickpea dip with  garlic, tahini, lemon juice, sundried tomatoes and fresh vegetable dippers.
Baba Ghanoush
Roast eggplant chopped combined with lemon juice, parsley, garlic and yogurt. 
Tzatziki-Sumac Sauce
Yogurt, mint, sumac and cucumber sauce.

Journey to Jerusalem/ (110.) per person / 3-hour class
Savor the tantalizing, exotic and exuberant flavors of Middle Eastern Vegetarian cooking! 
Israeli Sabih (Sabich) Flatbread 
Grilled flatbread platter, topped w/ golden fried eggplant, pickled mango, feta, cucumber-tomato-onion-parsley salad, hard-boiled eggs and zhoug.
Falafel Salad with Tahini-Lemon Dressing
Little gem lettuces, freshly made falafel fritters, curled carrots, pickled turnips, red onions and a zingy lemon-cardamom-tahini-dressing.
Spicy Cilantro-Parsley Zhoug 
A spicy homemade herb sauce made of ground cilantro, parsley, chilies, cumin, cardamom, garlic and olive oil. Very popular throughout the middle east and northern Africa.
Butternut Squash-Tahini Spread
A delicious spread made with roast butternut squash, tahini, Greek yogurt, olives and date syrup.

Moroccan Vegetarian Splendor/ (95.) per person/ 3-hour class
Fried Eggplant Jam 
(Boudenjal Maqli)
Small diced eggplant fried in olive oil with cumin, paprika, coriander, lemon juice and fresh chopped parsley served with torn grilled flat bread pieces.
Vegetarian Tajine w/ Chick-Peas and Cauliflower (Tagine Bel Homus)
A chickpea-cauliflower, tomato and onion Tajine seasoned with an exotic blend of ginger, cinnamon, turmeric, currants and cayenne pepper. 
Warm Olives with Lemon and Herbs 
(Zitoun Bil Hamed)
A combination of olives warmed through with lemon zest, lemon juice, olive oil, toasted fennel seeds, garlic, cayenne pepper and fresh chopped cilantro and parsley.
Rice Pudding 
(Rozz Bil Hleeb)
Short grain rice cooked down to a smooth pudding in orange blossom flower water, almond extract, currants, honey, cinnamon and almond milk.

Le Gourmet Végétarien/ The French Vegetarian/ (110.) per person/ 3-hour class
Baby Beet and Mache Salad 
Baby beets with Mâche, toasted pecans, goat cheese and champagne vinaigrette
Mushroom Ravioli in Red Wine Sauce
Mushroom-leek stuffed ravioli with red wine, garlic and fresh thyme sauce
Zucchini-Tomato Provencal 
Layered zucchini-tomato gratin with herbes de provence and crunchy bread crumb, olive oil-garlic topping
Poire au Chocolat
Poached Anjou pears with bittersweet chocolate sauce and chantilly cream

Little Italy/ Vegan-Vegetarian Italian Cooking/ (95.) per person/ 3-hour class
Insalata Mista
Mixed lettuces and veggies with Italian herb-garlic vinaigrette.
Pasta Prima Vera
Pasta shells with peas, zucchini, green and red bell peppers, onions, carrots, diced tomatoes, tomato broth and fresh herbs.
Roasted Broccolini with Garlic 
Oven-roasted broccolini in garlic, olive oil and chili flakes.
Vegan Lemon-Olive Oil-Thyme Cake
Tangy vegan lemon-olive oil cake scented with with fresh thyme and finished with a lemon royal icing glaze.

The Venetian Gardens/ (95.) per person/ 3-hour class
Insalata Verde with Avocado-Lemon-Honey Dressing
Mixed lamb’s lettuce, rocket, watercress and Bibb lettuce with a creamy avocado-lemon dressing. (agave instead of honey for vegan).
Veggie Risotto w/ Asparagus, Mushrooms, Peppers and Parmesan 
Italian Arborio rice simmered in a vegetable broth w/ asparagus, mushrooms, bell pepper, truffle oil and Parmesan cheese or a toasty walnut-nooch topping for vegan alternative.
Roma Tomato Gratin with Parsley Pesto
Roasted Roma tomatoes finished with parsley-pine nut pesto and bread crumbs.
Apple-Ginger Beer-Pineapple Compote 
A refreshing blend of tart apples, currants and pineapples, marinated in lime juice, ginger beer soda, strawberries, fresh ginger and mint leaves.

Fall-Winter Market Bounty/ (110.) per person/ 3-hour class/ GF
This fresh, farm to table, market bounty menu is perfect for a vegetarian-vegan, fall-winter dinner or a delicious Thanksgiving feast. Gluten-Free
Acorn Squash Rings-Cremini-Arugula-Endive Salad
Baked acorn squash rings, toppled with a salad of roasted cremini mushrooms, arugula, endive, *goat cheese, currants and toasted pecans.
Organic Beet and Root Vegetable Soup
A hearty soup of fresh beets, carrots, turnips and cabbage in a vegetable broth.
Roast Brussels Sprouts and Shallots with Star Anise
Roast Brussels’ sprouts, grapefruit, caramelized shallots and star anise.
Persimmon-Pomegranate-Pear Mélange 
A fresh fruit mélange of persimmon, pomegranate, pears and cardamom 
(Note: *omit cheese for vegan diet).

The Vegetarian/ Vegan/ GF/ Thanksgiving Gourmet/ (110.) per person/ 3-hour class   
The Vegetarian/Vegan/ Gluten Free Thanksgiving/ Holiday menu gives you an amazing, 
satisfying and tasty alternative to the traditional Thanksgiving meal. Great menu throughout the fall and winter months!
Cashew-Tahini Hummus with fresh Crudities    
A blend of cashews, tahini, fresh lemon and spices w/an assortment of crisp veggies for dipping.
Quinoa Pasta with Arugula, Cherry Tomatoes, Butternut Squash and Pine nuts
Gluten free quinoa pasta with sautéed arugula, cherry tomatoes, roast butternut squash, basil, garlic, parmesan (omit for vegan) and pine nuts.
Oak leaf, Frisée and Baby Red leaf Salad
Mixed tender baby lettuces with orange segments and cider vinaigrette.
Baked Cinnamon Spiced Apples Stuffed with Dried Fruits
Baked apples filled with poached dried cranberries and currants, walnuts, brown sugar and cinnamon stick.

Autumn Vegetarian Gourmet/ Vegetarian Thanksgiving (110.) per person/ 3-hour class
Another delicious gourmet Vegetarian alternative to the traditional Thanksgiving/ Christmas or a scrumptious Vegetarian Autumn-Winter fare.
Mushroom-Spinach Galette
Open-faced flaky mushroom-spinach tort with fresh thyme and shallots.
Baked Pumpkin with Root Vegetable Stew
Baked pumpkin stuffed with a roasted root vegetable-barley-chickpeas stew. Makes for a festive main dish center piece for your holiday table.
Chicory, Watercress and Cranberry Salad
Fresh chicory, watercress, hazelnut and dried cranberries with lemon-thyme dressing.
Pear-Ginger-Oat Crumble
Pear and ginger gratin laced with a cardamom-cinnamon.

Spring/ Summer/ Vegetarian-Vegan 1/ (95.) per person/ 3-hour class
Oven Fresh Corn Bread
Oven fresh vegan cornbread with soy milk and  ground flaxseed.
Veggie-Pinto Bean-Chick Pea Chili
Hearty vegetarian chili with pinto beans, garbanzo beans, aromatic veggies, spices and herbs.
Spring-Summer Vegetable Gratin
Zucchini-tomato-onion-basil gratin with vegan bread crumb topping.
Chocolate Vegan Cup Cakes
Luscious chocolate cupcakes with royal icing.

Fall/ Winter/ Vegetarian-Vegan II/ (110.) pre person/ 3-hour class
Little Gem Lettuce-Endive-Walnut-Pomegranate Salad
Little gem lettuces, endive, toasted walnuts, pomegranate  w/ walnut-olive oil-cider vinaigrette.
Hearty Vegetarian Chili
Hearty vegetarian chili with pinto beans, aromatic vegetables, corn, chick peas, bell peppers, tomatoes and spices. 
Roast Root Veggie Gratin
Oven roasted gratin of turnips, rutabagas, sweet potatoes, vegetable broth and *parmesan cheese. (*omit parmesan for vegan).
Oven Fresh Corn Bread
Oven fresh vegan cornbread with soy milk and  ground flaxseed.
Apple-Ginger Crisp
Apple-fresh ginger baked with an oatmeal-cinnamon-cardamom-brown sugar topping.

Vegetarian III/ (95.) per person/ 3-hour class
Wheatberry, Cous-Cous and Veggie Salad
With sweet bell peppers, green onions, carrots, garbanzo, spices and lemon-yogurt dressing.
Stuffed Portabella Mushrooms
Stuffed portabella mushrooms with spinach and artichokes.
Roma Tomatoes al Farno
Roasted roma tomatoes with garlic and herbs.
Deep-Fried Chocolate Won Tons
Won-tons filled with chocolate, deep fried and dusted with powdered sugar.

Vegetarian IV/ (95.) per person/ 3-hour class
Baby Bella Mushroom Soup
A healthy-hearty soup made with cremini mushrooms, aromatic vegetables, spices and barley in a vegetable broth.
Roast Acorn Squash stuffed with Red Quinoa Pilaf
Roasted acorn squash filled with red quinoa pilaf and baked with a crunchy topping.
Chicory, Watercress and Cranberry Salad
Fresh chicory, watercress and dried cranberries with lemon-tarragon dressing.
Vegan-Oatmeal-Raisin-Walnut Cookies
Crisp and chewy vegan cookies made with rolled oats, almond milk, brown sugar, maple syrup, cinnamon and raisins. 

Vegetarian V/ (95.) per person/ 3-hour class
Beet and Vegetable Soup
Fresh beets, carrots, turnips and cabbage in a vegetable broth
Farro with Butternut Squash and Arugula
High protein “super grain” farro prepared with roasted butternut squash and arugula
Warm Brussels Sprout Salad
Brussels sprouts sautéed with onions and finished in cider vinegar
Orange-Pomegranate and Mint Mélange
Orange segments, apples, pomegranate seeds and fresh mint.

Vegetarian VI/ (95.) per person/ 3-hour class
Vegetarian Veggie Soup
Carrots, celery, onion, corn, zucchini, tomato and Za’atar in a vegetable broth.
Red Chard and Spring Onion Phyllo Triangles
Sautéed red chard, scallions, pine nuts, sundried tomato and diced tofu wrapped in Phyllo dough.
Watercress-Pickled Red Onion Salad
Fresh watercress salad with pickled red onions and champagne vinaigrette.
Strawberries Romanoff
Strawberries with Tofutti sour supreme, brown sugar and Grand Marnier.

Vegetarian VII/ (95.) per person/ 3-hour class
Mushroom Phyllo Bundles
Sautéed mushrooms w/ garlic, shallots, sherry & fresh thyme baked crisp in phyllo bundles.
Stuffed Bell Peppers    
Roasted red bell peppers stuffed with rice, Monterey Jack cheese, minced vegetables, spices and tomato sauce.
Arugula and Bibb Lettuce Salad with White Wine Vinaigrette 
Tender Bibb lettuce and baby arugula with a white wine-tarragon vinaigrette.
Peach Crisp
Luscious sweet peaches baked in ramekins with crumble brown sugar and almond topping.

Super Power Salads w/ Zesty Dressings! (110.) per person/ 
Gluten Free/ Vegetarian/ High Protein Grains
Delicious, fresh and healthy, protein packed salads made with dynamic combinations of fresh greens, veggies, grains, seeds, nuts, beans, legumes and delectable dressings! Great for pack and go lunches, heart healthy dinners or anytime meals. The ingredients listed in this class can also be used interchangeably to create your own special super salad. Complete recipes packets received in class also include suggestions for additions and substitutions. 
The Genesis Salad: Quinoa-Kale-Fennel-Orange 
Made with quinoa, kale, baby chard, shaved fennel, orange segments, fava or edamame beans and sunflower seeds. Tossed in a tangy dressing of balsamic vinegar, orange juice/zest, garlic and avocado oil. Other nice additions or substitutions: Teff instead of quinoa, roasted butternut squash, avocado, chickpeas, fresh basil leaves, dried cherries, apple wedges, baby spinach, shaved asiago cheese, goat cheese and toasted almonds.
The Apollo Salad:
Aptly inspired by Apollo the mythical god of light, healing, truth, music, poetry and more! This healthy Greek/ Mediterranean salad is made with protein rich millet, fresh cucumbers, mint, parsley, toasted pine nuts, Kalamata olives, tomatoes, bell peppers, red onions and feta (or marinated tofu option for vegans) Tossed in a dressing of extra virgin olive oil, wine vinegar, garlic, honey or brown sugar, lemon juice and oregano. Other nice additions or substitutions: chickpeas, freekeh grain (from durum wheat) instead of millet, toasted pistachios and chopped romaine lettuce.
The Earthly Delights: Roast Beets-French Lentils and Brussels Sprouts Salad with Toasted Walnuts 
This delectable salad is composed of roasted red beets, French lentils, julienne carrots, blanched brussels sprout leaves, curly greens, dried cranberries and toasted walnuts. Tossed in a walnut-olive oil, Dijon mustard, smoked paprika, cumin, shallot, sherry vinegar dressing. Other nice additions or substitutions: pomegranate seeds, fava beans, arugula, roasted cauliflower, blanched green beans, pecans, a little crumpled blue cheese, feta or goat cheese. (omit chesses for vegan diet) Serve warm or cold.
The “Aztec Sun Salad” w/ Creamy Avocado-Citrus-Dressing
This amazing salad is comprised of the ultimate blend of black beans, chickpeas, fresh corn, spinach, tomatoes, cilantro, red onion, bell pepper and toasted pepitas all with a creamy avocado-citrus-dressing. Other nice additions or substitutions: fried tortilla strips, avocado, jicama and sliced radishes.