Culinary Demonstrations/Tastings

Cooking Demonstrations with LindaAll Cooking Demonstrations are facilitated by Linda Voorhis, Culinary Instructor and Master Vegan Lifestyle Coach and Educator.

All classes are hosted by Ahimsa Wellness, LLC, in a private kitchen at 5230 East Whisper Ridge (in Verde Santa Fe), Cornville, AZ 86325.

All classes are set to start at 4:00pm and end at approximately 6:00 PM.

To ensure that there is an ample amount of food for tasting, no walk-ins can be accepted.

Advance paid registrants only.


Monday, October 8, 2018 – Breakfast Bonanza

Crowd-Pleasing Breakfast Delectables That Aren’t Just For Mornings Anymore

Whether you are entertaining a crowd for a brunch or making breakfast for dinner, these easy yet elegant recipes will become some of your go-to when you have a hankering for an A.M.(ante meridiem – before midday) meal regardless of the time of day or night.

Reserve Your Seats Now!

Crowd-Pleasing Breakfast Delectables That Aren’t Just For Mornings Anymore

Whether you are entertaining a crowd for a brunch or making breakfast for dinner, these easy yet elegant recipes will become some of your go-to’s when you have a hankering for an A.M. (ante-meridiem – before midday) meal regardless of the time of day or night.

Mimosa with Strawberry Garnish
A light and refreshing cocktail that’s the perfect way to start your brunch.

Baked & Stuffed French Toast
The magnum opus of our brunch. Prepared the night before and parked in the refrigerator makes this the perfect entrée for any brunch.  And once you have this recipe, by changing up the extracts in the batter and/or the stuffing, the creations are endless.  Not only is this most likely one of the easiest and quickest recipes you will ever use but it is also mighty delicious…and a show stopper!  Served with any of the condiments included in this menu will have you remembered as the brunch rock star host(ess).

Hash Brown Waffles
Using your waffle iron is the perfect way to riff on hash browns with a fraction of the fat that you’d used to cook hash browns in a frying pan. You can make this recipe ahead and simply warm them in the oven just before serving.  Garnish with vegan sour cream and chives to impress.

Tofu Scramble
A hearty and scrumptious dish made interesting by using vegetables uncharacteristic in your typical tofu scrambles.

Blueberry Muffin
It wouldn’t be a brunch without this quintessential breakfast staple.

Buttermilk Biscuits with Country “Red-eye” Mushroom Gravy
This down-home breakfast from the American post-Revolutionary War South, still popular today, with a modern, vegan twist.  Flaky biscuits are smothered in a vegan mushroom country gravy made “red-eye” with its splash of espresso.

Lemon Curd
Classically served during an elegant British brunch or afternoon tea, lemon curd is typically lemons with lots eggs yolks and butter.  But not today. I’ve veganified this masterpiece.  Dolloped atop the French toast or used as a spread on your muffin, this is a winner.  Although sweet, you can bring this to your dinner table to garnish steamed broccoli or a vegetable medley.

Persecco Cherry Chia Jam
Kicked-up-a-notch jam made more flavorful and sophisticated with the use of Persecco.

Maple Rum Butter
Served warm in a gravy boat or as a softened butter, you won’t find a more suited condiment to elevate your already-uplifted French toast.


Monday, November 5, 2018 – Festive Cocktail Party

Sure-Fire Tapas-Style Hor D’Oeuvres Perfect For This Joyous Season

These appetizers will delight even the most discriminating guest.We will be preparing an array of tasty bites that will make your guests forget that there is no entrée.A hint of some of the mouthwatering morsels include antipasti, canapés, bite-size tarts, and amuse-bouche stuffed potato boats as well as several unexpected tidbits that will make their appearance.Expect an aperitif or two.Not to worry, you will leave this class completely sated, looking forward to the Season of Entertaining.

Reserve Your Seats Now!

Monday, December 10, 2018 – Holiday Cookie Swap

Put On Your Aprons And Get Out Those Cookie Sheets – We Will Be Baking Up A Storm!

Bring Your Sweet Tooth.No need to fear or bow out of that Cookie Swap Party any longer because you aren’t sure how to make amazing cookies or because you aren’t a baker.Our stunning and delicious cookies will be easy to replicate in your own kitchen. Don’t be surprised if you leave inspired to start your own annual Vegan Cookie Swap Party.There will be some savory pleasures to balance out that sugar-rush.

Reserve Your Seats Now!

PAST CULINARY DEMONSTRATIONS

Monday, September 10, 2018 – Celebrating Outdoor Cooking

Using The Season’s Bounty to Create Delightful and Delicious Meals Outdoors

This class was held in Veganification’s BRAND NEW outdoor kitchen.  Outdoor cookery is no longer just about grilling.  Did you know that you can bake, roast, and sauté on your outdoor equipment?  We used not only the standard grill but also some unique outdoor cooking equipment to create delectable dishes without heating up our indoor kitchens.

Check out the pics here! See what you missed out on!


Monday, June 4th, 2018 – Veganification’s Homage to Julia Child

Ecole Des Gourmandes – Recipes for the Servantless American Cook

The highlights of the class were how to create (and savor for yourself) the mouthwatering, vegan version of the recipe that started it all for Julia Child when Judith Jones, Knopf editor, labored over the recipe and her stove— Boeuf Bourguignon, and life as it was known for Julia, Judith, the world, and this little 6-year-old girl living in West Paterson, New Jersey, was forever changed.

  1. Angosoda (Julia’s favorite drink)
  2. Coquilles St. Jacques À La Provencale (*218)
  3. Boeuf À La Bourguignonne (*315)
  4. Hollandaise (*79-85)
  5. Pommes de Terre À L’Huile (*541)
  6. Marrons Braisés (Braised Chestnuts) (*519)
  7. Cerise Amande Rosewater Clafoutis (*655)
*Page numbers for Julia’s original recipes in the book, “Mastering The Art of French Cooking”, by Julia Child, Louisette Bertholle, and Simone Beck; Alfred A Knopf 2009

Check out the pics from this great class!

 

Monday, May 7, 2018 –  Retro Redos

Classics from the 1970’s with a Contemporary Veg Twist

With the height of the Women’s Liberation, mothers heading out of the house to create their own career paths, and the ‘Me’ generation, shortcuts in the kitchen became ‘the thing’.  We’ll be revisiting and veganifying some of those noteworthy dishes.  Do you remember the pantry item whose tag line was, “One pan, one pound, one happy family”?  Oh, and that infamous baked good scene from “My Big Fat Greek Wedding”?  Just a hint of what you’ll be enjoying in this class.

  1. Stuffed Artichokes
  2. “One Pan, One Pound, One Happy Family”
  3. Broccoli Quiche
  4. “It’s Better Than Fryin’ … And I Helped!”
  5. “I Am Not A Crook”
  6. What Is it? BUUUUUnt? Bunk? Bunt? It’s a Cake! – There’s a Hole in this Cake

Check out the full write-up and the great pictures from that class on the Retro Review!

 

Monday, April 9, 2018: – Comfort Foods,  A Sentimental Journey 

Food nostalgia at its best. This menu brought me immediately back to my childhood memories of a cold winter’s night gathered around the family dinner table enjoying this meal that was not only delicious but reminds me of a typical June Cleaver-prepared meal.

  1. Eggplant Parmigiana
  2. Corn Chowder
  3. Cajun-Inspired Meatloaf
  4. Smokey Kale and Potato Casserole
  5. Scalloped Vegetable Casserole
  6. Say WHAT! – Black Bean Brownies

Want a full review of what we ate? You can look at our pics from that night too! Check it out here!

 

Monday, March 5, 2018:  Keeping It Under Wraps – A Trip Around the World Through the Eyes of a Wrap

We’ll be delighting in a variety of wraps, sweet and savory, that will remind us of worldly adventures with a few diversions here and there.

  1. Dolmas (Dolmades)
  2. Shumai Dumpling
  3. Sheeted Vegetable Cannolloni
  4. Potato Cheese Pirogi
  5. Chinese Egg-less Roll
  6. Spring Roll
  7. Bollo (Colombia / Humita (Bolivia) / Tamalè (Mexico

Interested in checking out how this class wrapped up (get it – wrap? – LOL!)? Check out the photos here!

 

Monday, February 5, 2018:  Retro Redo’s – Updated Versions of 1960’s Classics Sure To Impress

Whether you are looking to strike up some romance this month or entertain family or friends, this class takes a trip back in time. We’ll be updating classic dishes with a modern and more healthy approach…without sacrificing any flavor, I promise!

  1. Onion Dip
  2. Fondue ReDo 4 U
  3. Beef Wellington with Spinach Mushroom Stuffing and Brown Gravy
  4. Swedish Meatballs
  5. Limeoncello Bundt Cake

 

Monday, January 8, 2018:  New Year’s Resolution Diet Be Gone!:  Wholesome & Hearty Dishes for a Sustainable & Healthy Lifestyle

Diet, deprivation, and defeat no more! We learned how to prepare meals that will be simple, satisfying, scrumptious, and sensory sensational. The Meal included:

  1. Refreshing Fruit Spritzers
  2. Spiralized Vegetable ‘Pasta’ with Thai Peanut Sauce
  3. Middle-Eastern-Style Carrots and Black-Eyed Peas over Wilted Spinach
  4. Tourlou – a.k.a. Greek Ratatouille
  5. Cauliflower & Tempeh “Fried Rice”
  6. Poached Pears with Meringue and Chocolate Drizzle
  7. Chocolate Sorbet

A delightful, sweet, creamy treat without any of the guilt!

Monday, December 4, 2017: Holiday Bookends – Savory Starts and Fragrant Finishes

Appetizers and desserts that are sure to impress your guests. These dished can all be made ahead and parked, ready to serve whenever you are so you can be the host(ess) with the most(est).

  1. Pomegranate Champagne/Persecco
  2. Chesapeake Bay Crabby Cakes with Horseradish Sauce
  3. Disaronno-Spiked Greens with Butternut Squash, Cranberries, & Slivered Almonds
  4. Burgundy Mushrooms En Croute
  5. Jalapeno Popper Hot Dogs
  6. Citrus Scented Rice Cake
  7. Mini Pumpkin Cakes with Spiced Buttercream

Additions:

  • Starter – Hot Rotel Cheese Dip with Crackers
  • Finish – Dark Chocolate Peppermint Bark
Monday, November 6, 2017:   1621 = First Thanksgiving – Fast Forward to 2017

Our Modern Day Thanksgiving Standards Updated with a Twist
Tired of serving the same-old, same-old every Thanksgiving? This class will shake up the Thanksgiving table paradigm with dishes that will be beautifully served and delectably devoured at your Thanksgiving table, using expected ingredients and some surprises.. Invited to celebrate at someone else’s home and need to bring a dish? No worries, this class will have you covered (as in ‘covered dish’).

  1. Brussels Sprouts and Mushrooms Au Gratin with Fried Shallots
  2. Orange Walnut Cranberry Sauce
  3. Roasted Celery, Leek & Potato Soup with Bacon and Scarborough Gremolata
  4. Roasted Chestnut Cornbread Stuffing
  5. Tri-Color Smashed Potato Casserole
  6. Sweet Potato Bourbon Meringue Pie (gluten-free crust)
  7. Pumpkin-Spiced Dirty Chai
Monday, October 2, 2017:  Harvest Moon Celebration

Creative Dishes Highlighting the Bounty of Fall’s Harvest.  Whether your rock to the beat of Neil Young’s “Harvest Moon” or swing to the tune of Laurel & Hardy’s rendition of “Shine on Harvest Moon”, we’ll be preparing familiar autumnal harvest ingredients in unique and delightful ways. Menu included:

  1. Spiced Apple Chutney
  2. Autumn Harvest Acorn Squash Sauce over Roasted Spaghetti Squash
  3. Moroccan-Spiced Roasted Root Vegetable Tart
  4. Jambaut Tamales
  5. Butternut Squash Coconut Curry Stew with Tempeh
  6. Pumpkin Pecan Chocolate Magic Bars
  7. Mulled Apple Cider
Monday, September 11, 2017: Taking a Trip Across The Pond – Afternoon Tea – 4:00 PM

Perfect Timing to Stop and Enjoy a true British Tea Often mistakenly referred to as “High” tea in other parts of the world, the British Afternoon tea is typified by tea with sandwiches, scones, and cake served on tiered platters. As we delight delicacies, both petite savories and sweet confections, we’ll learn the differences between the British Afternoon Tea and High Tea.

  1. Teas
    1. Assam Gold Rain
    2. Earl Grey
    3. Darjeeling
  2. Sandwiches
    1. Cucumber
    2. Tofu no-egg Salad with Watercress
    3. Coronation chicken
  3. Scones
    1. Cranberry Walnut
    2. Chocolate Chip
  4. Scones Toppings
    1. Clotted Cream
    2. Black Cherry Chia Preserves
  5. Sweets
    1. Lavender Shortbread
    2. Mostly-Raw Devilishly-Dark Chocolate Cake Truffles

If you are interested in learning about other prior classes, please contact Linda Voorhis.

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