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Vegan Desserts
June 24th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on zoom. As sheltering in place loosens up and people are venturing out, there seems to be less time for zoom classes. Therefore, this was my last zoom class for now.
Last week we focused on appetizers, and this week we focused on vegan desserts that are easy to make and super delicious!
We started with a Raw Lemon Raspberry Cheesecake made with cashew cream, then a Mixed Berry Torte made with fresh seasonal fruit, and finally, my “go-to” easy Walnut Raspberry Linzer Tart Cookies. All of the desserts were made with gluten-free flour, but you can substitute regular flour or Whole Wheat Pastry Flour if you prefer. Unfortunately, all of the recipes contain nuts, so if you have a nut allergy, this isn’t the class for you. (sorry)
I hope you have enjoyed the classes and found them helpful. I tried to give you a mix of entreés from different regions around the world, all delicious and plant-based, that could be made in an hour, along with some appetizers to get the party going. Then we wrapped it up with desserts to put an end cap to the party.
If you don’t already subscribe to my weekly newsletter, please sign up so that you can stay abreast of what iEat Green is up to, who I am interviewing on the Progressive Radio Network and my recipe of the week.
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Vegan Appetizers
June 17th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. This past week we made some of my favorite vegan appetizers. Avocado Mango Rolls, Georgian Radish Green Paté, Garlic Hummus, and other Assorted Vegetarian Rolls are all posted on my website under recipes. The Radish Green Paté can also be made with Beet Greens or Dandelion Greens or even Arugula. I used to throw out the tops of my radishes and beets, but not anymore!! These are great recipes to get the party started, although you can certainly make your whole meal out of the sushi!
Next week will be my last class, and we will focus on vegan desserts!
Register for the class and I will send you the recipes.
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Grilled Portobello Mushrooms with Creamed Spinach, Roasted Asparagus, and Red Peppers
June 10th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. Spinach and asparagus are both growing in my garden right now, and this is the perfect recipe to use what’s fresh in the garden.
Sign up here to join us next week.
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Vegan BBQ Tempeh
June 3rd, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. This week we made another of my favorite summer recipes!
Sign up here to join us next week.
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Coconut Encrusted Tofu with Mango Salsa and Quinoa Tabouli
May 27th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. This is one of my favorite Summer recipes! The Coconut Encrusted Tofu is light and crispy, while the Mango Salsa is colorful, juicy, and bursting with flavor! Both parts of the recipe, the tofu, and the salsa, can be used to create other dishes. Be creative, mix, and match, and have fun!
Sign up here to join us next week.
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Linguine Puttanesca with Fire Roasted Tomatoes, Artichokes, Capers and Olives Cooking Class
May 20th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. This has got to be one of my favorite pasta dishes, with the added bonus that most of the ingredients I have at all times in my pantry, and it is so easy and quick to make! Enjoy it on top of your favorite pasta, zucchini noodles, or as a topping for Tofu Cutlets or Baked Fish!
Sign up here to join us next week.
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Miso Vegetable Chowder with Wakame and Ramen Noodles Cooking Class
May 13th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. We had a great time making this Miso Vegetable Chowder last night during our zoom class. This soup is my “Go-To” recipe anytime I am feeling run down and want to give my immune system a little boost! Feel free to add extra ginger and garlic to boost your immune system even more!
Sign up here to join us.
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Vegan Ziti Siciliano with Cashew Ricotta
May 6th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. This Vegan Ziti Siciliano is comfort food at it’s best. A combination of Baked Ziti and Eggplant Parmesan in one dish! I’m going to serve it for Mother’s Day, with some Broccoli Rabe in Garlic and Oil and a large Arugula Salad! Something to look forward to! During this Covid19 pandemic, iEat Green is offering a weekly Wednesday night, “Let’s Cook Dinner Together”, cooking class on Zoom, where we will all be able to make a delicious, plant-based dinner together. We made this Vegan Ziti this week! Beginning at 5 pm, EST, we will chop, cook, drink, and have fun, while getting dinner on the table! Please sign up, so I can send you the recipe ahead of time, and you can have most of the ingredients on hand. The recipes are flexible, so if you don’t have all of the ingredients, you can substitute something else or leave it out.
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Mattar Pannir, Coconut Vegetable Curry and Saffron Rice
April 28th, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. It’s as delicious as it looks, and it’s so easy to make!
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Tempeh and Black Bean Vegetable Fajitas with Cashew Lime Crema
April 22nd, 2020
Welcome to my weekly, Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom. I love this recipe because it is so versatile. It can be tacos, burritos, Tostitos, or just beans, veggies, and rice, and most of it is in your pantry!
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Japanese Stir-Fry Vegetables with Tofu and Rice Noodles in a Sesame Sauce
April 15th, 2020
This was my first weekly Wednesday evening, “Let’s Cook Dinner Together” Class on Zoom! Bare with me as I become familiar with the technology, but once I got the recording going, it went very well.
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Stuffed Roasted Pumpkin
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Arame Salad with Edamame
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