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/ 110. to 125. per person/ per class/ inclusive

CLICK HERE: Payment and Class Registration Form

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/ (110.) 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/ (110.) 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/ (110.) 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/ (110.) 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 (110.) per person/ 3-hour class

Samosas

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/ (110.) 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/ (1101.) 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/ (110.) 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/ (110.) 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).

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/ (110.) 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/ (110.) 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/ (110.) 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/ (110.) 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/ (110.) 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/ (110.) 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! (125.) per person/

Gluten Free/ Vegetarian/ High Protein Grains/ Organic

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.