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. (except where noted)

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

Advance paid registrants only.


Monday, December 10, 2018

Holiday Cookie Swap

There are still seats left! Hurry and register now!

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 a savory meal served to balance out that sugar-rush.

Reserve Your Seats Now!
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

Optional Suggestion:  Wear your ugliest holiday sweater.  No worries, I’ll have a bunch out to choose from it you don’t have one.

Savory Meal: Chili and fixins’ with roasted red pepper cornbread; homemade nut cheese

  1. Spiked Mocha Hot Chocolate (non-alcohol version will be also be served) – The quintessential beverage to imbibe along with your festive cookies. Avec or sans the Kahlua.
  2. Fruit Cake Cookies – This no-flour cookie (made with steel-cut oats) is packed with lots of macerated dried fruits, dark chocolate chips, and nut/seed butter. These delightful oatmeal cookies will have you looking up your chimney for the arrival of Santa Claus.
  3. Chocolate-dipped Coconut Cookies – (my original recipe which can be found in the cookbook, “The Main Street Vegan Academy”, page 214) – Stunning cookie that is both chewy and dense.  It is all about the coconut with a dash of chocolate to excite your sweet tooth.
  4. Snowballs – (outside of my family, you might know them as Mexican Wedding Cookies) – This is a recipe that brings back childhood memories of the marathon baking nights with my Grandma Mary in preparation for Christmas.  Chopped pecans and dough hand-rolled into balls, baked, then hot out of the oven, tossed into confectioner’s sugar.  I just couldn’t get enough of these delights.
  5. Struffoli – Another of Grandma Mary’s cookies that were only created during the Holiday season.  Typically soaked in honey, ours will have the honey swapped out for agave.  They are stacked into the shape of a tree, which gave us kids the promise of Christmas morning and presents.
  6. Pizzeles – A Holiday classic.  Quick, easy, and fun to make in a pizzelle machine, you might want to make a double batch because they are irresistible.  You’ll learn some variations that can amp up this cookie recipe.
  7. Jewish Hamantaschen Cookies (inspired by a recipe – Typically filled with apricots and prunes, we are not only veganifying this recipe but also changing up the filling to a date and nut filling that is reminiscent of the Holiday Season.
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Monday, January 14, 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’s when you have a hankering for an A.M.(ante meridiem – before midday) meal regardless of the time of day or night, a romantic breakfast, or an all-out brunch extraordinaire.

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Saturday, March 9, 2019 

World Tour Series – Northern India Cooking

$45 per person* ($5 off when you register for the Indian Series of 3 classes in March) – 12 noon-5:00pm

With My Indian Culinary Guru (and dear friend), Susheel (Sue) Godara

Get ready for an amazing culinary adventure.  This ambitious menu includes typical Northern Indian dishes with a twist.  In addition to the delightfully expected daal, rotis, and cilantro chutney, we’ll be feasting upon plantain koftas, okra, and a fragrant basmati rice.  Dessert is my riff on a date nut cake that I came up with for a surprise party that I gave for a friend who wanted an Indian dinner.  And of course, there will be plenty of chai and a couple of different lassis to choose from.

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Wednesday, March 13, 2019

World Tour Series – Indian Rice Dishes 

$30 per person ($5 off when you register for the Indian Series of 3 classes in March) – 4:00pm-7:00pm

With My Indian Culinary Guru (and dear friend), Susheel (Sue) Godara

This class will give you a glimpse into the wide array of Indian rice dishes.  Aside, did you know that rice that the Number 1 staple food throughout the world in all cuisines.  We’ll be preparing at least two Northern rice dishes (poha and pulao) as well as at least one Southern rice dish (Chana Biryani), a Northern rice dessert (Zarda), which actually started as a Persian dessert and a Southern dessert.  All the savory rice dishes eat easily like a meal but are also great as hearty side dishes. My absolute favorite breakfast meal, poha, is a flattened rice aromatically seasoned….it’s addictive, I promise! There will also be some accompanying chutneys showing up as well.

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Saturday, March 16, 2019

World Tour Series – Southern India Cooking

$45 per person* ($5 off when you register for the Indian Series of 3 classes in March) – 12 noon-5:00pm

With My Indian Culinary Guru (and dear friend), Susheel (Sue) Godara

The journey through India continues as we venture south, towards the coastal city of Kerala, where dosas, idlis, and sambars are prevalent.  We’ll show you how, with a single batter, we can adjust it for the base for dosas, idlis, and udapams, all of which will assuredly become some of your favorite, and quite possibly unfamiliar, Southern Indian dishes.  Accompanying them will be several chutneys as well as long beans, eggplant and curry leaves in yogurt, eggplant in tamarind gravy, and a coconut curry dish.  Dessert will be a vermicelli payasam. Beverages will, of course, also be traditional to Kerala, coconut water and their special coffee.

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Monday, May 13, 2019

World Tour Series – Ethiopia

A Country Revered for Its Extensive Array of Hearty Vegan Dishes

We’ll be feasting in the traditional Ethiopian way today….with the best utensils that the universe created for us…our fingers! There will be a wide array of uniquely-flavored tight stews that will be savored nestled atop your injera flatbread, a bread that is synonymous with Ethiopian cuisine.  And we will imbibe on Ethiopian tea, with a hint of rosewater.

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Monday, July 15, 2019  

World Tour Series – Egypt

Truly a Mecca for Us Vegans!

I had the absolute honor and privilege to travel to Egypt in 2009, having access into all the sacred sites.  It was life changing, and unexpectedly, my meals, which I thought would be challenging and something to eat to get through the day with the accompaniment of meal bars, was quite the opposite experience.  Every morning, I looked forward with great expectations for the exact same breakfast, without fail, every day, ful. Breakfast became a morning ritual while in that beautiful Country.  I will be recreating a meal that several lovely women, Ratiba and her ladyfriends, made for our group, inviting us into Ratiba’s home, which is located directly across the street from the Giza Plateau and overlooks the Sphynx.  Probably one of my most flavorful and favorite meals ever! Beverages will include strawberry juice and mango juice, both year-round staples in Egyptian cuisine.

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Monday, September 16, 2019 

World Tour Series – Morocco

Marrakesh Express, they’re taking me to Marrakesh….All Aboard The Train!

My #1 bucket list trip (tied with Sicily and Sardinia) is Morocco.  I have been intrigued by their unique forms of cooking for years, namely the tagine and the couscoussier.  You will learn how to use both pieces of equipment for mouthwatering and ambrosial dishes.  A feast for the senses. We’ll wash it all down with Morocco’s traditional mint tea.

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Monday, November 11, 2019    

World Tour Series – Persia

Persia – it’s not just Iran.  As an empire, it includes countries on the Southern & Eastern Coasts of the Mediterranean Sea.

Rice, vegetables, fruits, and legumes are characteristic.  Aromatics, such as rosewater and preserved lemons, bring out all the other flavors in their dishes.  Pistachios, ah my favorite nut, abound in this cuisine.  Diverse ingredients used in not-so-typical methods, creates a cuisine that is satisfying, robust, and awakens your tastebuds.

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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


  • 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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