I'm pleased to offer weekly online cooking classes. My goal is to teach you simple wholesome vegetarian/vegan recipes that you can easily recreate on your own. We will not use any processed foods and will do as much as possible from scratch.
I will be teaching you the best way to handle different ingredients and will be supplementing the process with my knowledge of Ayurveda and connection to the Medicine Wheel and Mother Nature which permeates all processes in life, including cooking and nutrition.
Class themes will vary from savory to sweet to fermented foods. We will mostly explore recipes that are not defined by particular ethnic cuisines, although sometimes we will have fun with more traditional dishes.
We will use simple accessible ingredients, although please keep your mind opened about expanding your pantry and learning about new things.
Each class will last about 1.5-2 hours, we will prepare 2-3 simple dishes which can create a complete wholesome meal.
I will send a list of ingredients and necessary equipment 3-5 days in advance, so you have time to prepare. Please register early to get your shopping list on time. In order to register please leave your info in the form below and make your payment through PayPal or Venmo. As soon as this is complete, I will email you the necessary info and Zoom link for the class, so you can start preparing.
Suggested payment is $30 per class, with a sliding scale of $20-40, in case you can only afford less or happy to offer more. Your support is greatly appreciate and keeps me moving, learning and motivated on my path of exploration and connection to the deep wisdom of Nature and carrying it in order to support and serve others. Please make your payment and fill out the form below.
PayPal to email@example.com | Venmo to Ekaterina-Vasilyeva
We will be preparing a nourishing winter stew, a loaded salad and a heart opening dessert:
- Winter Squash and Red Lentils Stew
- Kale Caesar Salad with Quinoa, Croutons, Crispy Chickpeas and Tahini Dressing
- Chocolate pudding
- Zesty Black Eyed Peas and Swiss Chard Stew
- Roasted Cauliflower Salad with Peppers, Olives and Capers
- Quinoa Pilaf