Vegan Home Cooking Class
Quick, Easy, Nutritious, and Asian Vegan Meals
Have you given up your vegan diet because you just don’t know how to cook or what to make?
Would you like to discover different cuisines and expand your recipe repertoire? Or do you just want to have fun making delicious vegan meals and enjoy the conversation on the table? If you say yes to any of my questions, you are invited!!!
Hi, my name is K. Kim Enochs and my passion is to share delicious whole plant based foods and empower people to live their life with compassion and joy. I came up with this vegan home cooking class idea awhile ago after I found many of my friends saying “I know vegan diet is the best but I don’t know what to cook”. For me, cooking wasn’t a big deal because there are so many great recipes online or offline and discovering a new dish brings so much joy in my life. Yet, I found many of you feel a little intimidated to try a new recipe especially if it has a page long ingredients list. If you are a newbie to vegan diet, it gets worse having the same food over and over again.
My philosophy of vegan cooking is simple: Quick, Easy, Nutritious and Asian. Recipes that I will teach will take no longer than 30 minutes and anyone can easily follow through. As I grew up in Korea, I will introduce many Asian vegan foods that you can hardly find in U.S. Join my semi-private vegan cooking class at my humble kitchen.
Class is available when 2-3 people sign up.
Fee: $25 Class includes:
– Cooking demo
– Hands on experience
– Sampling the meals
– Q&A session
– Shopping trip to an Asian market (optional) Reserve your spot and send me an email which date you like to attend.
September Menu: Bibimbop, Miso soup, Vegetable pancakes
September 10, Wednesday, 6 pm_ Sold out
September 12, Friday, 6 pm_ Sold out
September 21, Sunday 3 pm
September 23, Tuesday 6 pm
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Thank you Kim, for hosting a wonderful small group vegan kitchen session. Not only teaching us to make the three wonderful dishes, but also providing us some information on where to acquire the ingredients necessary. All of the recipes were simple and easy to understand, yet still provided a variety and depth of flavor.Matt Wroblewski