Plant Based Cooking Basics for the New Vegan Chef
What foods you buy at the grocery store have more impact on greenhouse gas emissions, groundwater pollution, and deforestation than anything else within your power. People who eat more plant-based foods and less meat and dairy on a daily basis tread significantly lighter on our planet than those who consume animal-based products. In this 3-hour cooking demonstration, Herb'n Vegan's Chef Stacey Ellis will teach you to work around eggs and dairy, transform nuts and seeds into cheeses, why jackfruit is hot and what it can do for dinnertime favorites, how avocados can “beat” eggs and cream in desserts, and more. Enjoy delicious recipe samples. Take home recipes and resources to kick-start your path to plant-based eating.
Chef Stacey is the culinary force behind the Herb’n Vegan School of Plant-Based Cooking. She specializes in helping families, executives, companies and gatherings of people from all walks of life find vibrant health and deep satisfaction in plant-based eating and cooking. She’s well-known for her ability to create vegan comfort foods — familiar favorites with plant-based stand-ins for meat and dairy without sacrificing the emotional experience of eating. Stacey is a 11-year vegan and career-long veteran of the restaurant industry with decades of culinary experience, including work in some of San Francisco’s most popular restaurants. Her food reflects her passion for travel and spans flavors and dishes from around the world. Stacey believes that from where we stand today, if everyone reduced consumption of foods derived from animals by 50 percent, it would cause a global paradigm shift that would improve the health of our planet and all its inhabitants. This possibility fuels her desire to share her passion for creating wholesome, comforting and healthy food, with hopes of inspiring others... one meal at a time.
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