The Practical Plant-Based Kitchen
Would you like to eat healthy meals at home, but can’t find the time to cook or don’t know the first thing about cooking healthy or cooking at all? As a long-time project manager, I applied my organizational skills to the kitchen with the goal of eating healthy meals at home—most of the time. Gone are the days of a fridge and pantry filled with convenience, prepackaged foods or stopping to “pick something up” on the way home from work. With a bit of planning and preparation, you can eat healthy meals at home too.
Why Cook at Home?
- You are what you eat. No hidden ingredients.
- Healthy home-cooked meals contain less calories.
- Spend quality time with your family cooking; teaching your kids important life skills.
- Reduce your environmental footprint.
In each Practical Kitchen class, I will teach you how to stock and organize your kitchen, plan meals and prep recipes, so you’ll be eating healthy and tasty meals in no time. You will learn the basics including batch cooking, simple knife skills, which kitchen tools will help you prepare meals quickly for your whole family to enjoy, and more. My goal is to make plant-based cooking easy for everyone. We will use the tools you already have to make delicious plant-based meals. Classes customized to best meet your cooking needs.
- African Peanut Stew in the Pressure Cooker
- Red Bean Chili in the Slow Cooker
- Vegan Lasagna
- Tofu Scramble
- Southwest Burger and Roasted Vegetables
- Signature Salad with an Oil-Free Dressing
- Chocolate Pie
- Easy Banana Ice Cream
In-home classes in the San Francisco Bay area: To learn more about scheduling a cooking class in your home, send an email to firstname.lastname@example.org.
About Christine Mania
Christine has been cooking since she was a child and is mostly self-taught, until recently. In 2015, she completed the Rouxbe Professional Plant-Based Cooking Course where she sharpened her knife skills and cooked her way through a syllabus full of delicious plant-based meals made from scratch in her own kitchen. In 2017, she became a certified Food for Life instructor. Christine also completed the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate Program. More importantly, Christine loves cooking for others and is eager to share her knowledge with other home cooks.