Vegan Classes

Vegan Classes

A COLLABORATION WITH THE:

Join Chef Gili, of the Vegan Foodie Kitchen, as she guides you through the principles of the Vegan Diet in a delicious way! She will introduce you to the hows and whys of this plant-based lifestyle and the benefits for your health as well as the planet. 

We will begin our exploration by creating a meal from start to finish inspired by cuisines from around the world. You will learn how easy, yummy, and affordable a vegan meal can be! There will be plenty of time to get all of your questions answered - register today for this wonderful introduction to the vegan kitchen.

About

So you ask, why adapt a vegan or plant based diet? among many reasons for incorporating more plants into your diet, current research in plant-based health shows that including more plants in the diet can help combat chronic and preventable diseases, including Type 2 Diabetes, heart disease, and obesity and even reduce the chance of cancer growth.

Our Chef

Chef Gili Kieffer was born & raised in Israel and moved to the US in 2007 after traveling and living in several countries, where she acquired taste for many different cuisines. Brought up on a Mediterranean diet, Gili has been a vegetarian and enjoyed cooking and baking from a very young age but she was never a big fan of eggs & dairy consumed in a vegetarian diet. 

"We offer you a comprehensive 3-hour hands-on experience

with 6 delicious recipes that you will prepare!"

 

April Class:

Intro to the Vegan Kitchen

 

Our Menu:

 

Israeli Couscous Salad with Green Peas & Herbs:
This is quick & easy healthy salad, made with simple ingredients such as fresh herbs, green peas, shallot & olive oil. This is a great option for days that you are short on time but still want a home-made dish that is filling & healthy.

 

South African Peanut Stew

Creamy, satisfying, and lightly spicy, you’ll soon see why this south African soup made with peanut butter and sweet potato are a match made in vegan heaven. ​

 

Roasted Cauliflower with Tahini dressing:

This roasted cauliflower recipe is inspired by a middle eastern fried cauliflower dish called Arnabeet. Traditionally fried, this is a slightly lighter and healthier version,

roasted in the oven and finished with a drizzle of sesame Tahini dressing.

 

Cuban Yuca side dish:

 This Yuca dish resembles mashed potato but not as soft and mushy and is lightly seasoned with sauteed onion, garlic, olive oil & lemon.

Vegan Chocolate Hazelnut Cupcakes with Buttercream Frosting:

Who says vegans can't have cupcakes too? Most people tend to think that a vegan diet is restrictive but the culinary possibilities are endless. This cupcake recipe is dairy free, egg free, rich & delicious. Made it a touch of cacao & hazelnut, it will impress even your non-vegan guests.

Healthy Energy snacking balls

Snacking healthy doesn't have to take a lot of time and effort. These delicious and healthy vegan energy balls will keep you full of energy and happy throughout the week. 

Packed with nutrient-rich foods, adults and kids alike will enjoy this sweet and healthy treat.

Favorite Vegan Desserts

June Class:

 

Our Menu :

 

Mini Lemon Meringue Tartlets with Gluten Free Pignoli Crust

and Aquqfaba Meringue
These individual lemon tartlets are so delightful - the crust is made with Pignoli (pine nuts) and can be used as a base for many other delicious fillings, filled with creamy lemon curd filling and topped with vegan meringue!

 

Israeli Malabi Rosewater Pudding 
Malabi is a pudding dessert which is very popular in Israel, with a texture often resembles custard or flan, flavored with rosewater and served with a bright pink raspberry or pomegranate syrup. It’s said to have originated from Turkey. This is my veganized version of the traditional Malabi recipe without the dairy. 

 

Chocolate, Orange, and Almond Olive Oil Cake w/ Chocolate Orange Ganache

This cake recipe is from my vegan desserts instructors & guru, Fran. It is moist, rich & delicious. (You wouldn't have to disclose to your guests that it's vegan because they will be back for another slice!)

 

Dark Chocolate Covered Coffee Cream & Cookie minis
This coffee meringue cream & cookie individual dessert reminds me of my childhood. Originally made with fluffy egg-based marshmallow filling, I made my home-made vegan aquafaba version for you to enjoy. Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked. It is often used in vegan cooking and baking to replace eggs.   These mini desserts are made of a round cookie base topped with coffee (or vanilla) flavored meringue and dipped in chocolate coating. 

 

Peanut Butter Cocoa Truffles

These little nuggets were inspired by a dessert recipe I recently made for my friend who loves Nutter Butter cookies! It started as just a peanut butter snack but I ended up adding cacao powder into the mix because it was too creamy and sticky. It only takes a few ingredients and a few minutes and a food processor to make. I like to roll them in cacao powder and serve cold. These are so rich and creamy and melt in your mouth and are so addictive so beware! 

RESERVE A CLASS:

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402 South Tulpehocken Road

Reading, PA 19601

theculinaryclassroom@gmail.com

Chef/Owner

Tel: 610-374-2674

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