Plant-Based Cooking with Cranberries and Pomegranates
2023-10-25 18:00 - 20:00 (America/Los_Angeles) | Portland, Portland, OR, 97236, United States
These two red fruits put a pop of color on the holiday table. They also contain valuable nutrients that benefit our health. We’ll explore possibilities beyond their usual preparations and discuss the best ways to buy and store them.
All recipes are oil- and refined-sugar free as well as completely plant-based.
Here are the recipes we will make (subject to change):

Cranberry sauce

Pomegranate salad dressing

Cranberry pear pie

Pomegranate iced green tea

The class takes place over Zoom. It is offered through Portland Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.
The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.
Registration link will be available in August. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older.
Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (forthcoming in February 2024). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes. Linda has published recipes in the Vegan Journal as well as articles on animal welfare for LA Progressive, Sentient Media, and Citizen Truth. She has appeared on Chef AJ Live and Portland’s TV station KATU’s Afternoon Live program. Linda is a long-time volunteer video reviewer for Nutritionfacts.org.

Plant-Based Cooking with Brussels Sprouts and Broccoli
2023-10-11 18:00 - 20:00
These nutritional powerhouses taste great in soups, salads, appetizers, sides, and entrees. There are so many ways to prepare them. Learn some easy ways to eat them every day and try cooking along and making some special dishes.
All recipes are oil- and refined-sugar free as well as completely plant-based.
Here are the recipes we will make (subject to change):

Rosted Brussels Sprouts and Broccoli

Creamy Broccoli Soup

Stuffed Brussels Sprouts

Pasta with Arugula and Broccoli in a Creamy Lemon Sauce

The class takes place over Zoom. It is offered through Portland Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.
The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.
Registration link will be available in August. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older.
Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (forthcoming in February 2024). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes. Linda has published recipes in the Vegan Journal as well as articles on animal welfare for LA Progressive, Sentient Media, and Citizen Truth. She has appeared on Chef AJ Live and Portland’s TV station KATU’s Afternoon Live program. Linda is a long-time volunteer video reviewer for Nutritionfacts.org.

Plant-Based Cooking with Apples and Pears
2023-10-04 18:00 - 20:00
Join us to make healthy breakfasts, snacks, and desserts with the quintessentially fall fruits, apples and pears. Learn about these fruits’ amazing nutritional properties—including fiber and anti-inflammatory antioxidants—and explore the different varieties of each and what makes each special. Make a few new dishes yourself and enjoy them again and again.
All recipes are oil- and refined-sugar free as well as completely plant-based.
Here are the recipes we will make (subject to change):

Pear compote

Apple or pear steel-cut oats

Apple crisp

Apple or pear cake

The class takes place over Zoom. It is offered through Portland Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.
The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.
Registration link will be available in August. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older.
Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (forthcoming in February 2024). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes. Linda has published recipes in the Vegan Journal as well as articles on animal welfare for LA Progressive, Sentient Media, and Citizen Truth. She has appeared on Chef AJ Live and Portland’s TV station KATU’s Afternoon Live program. Linda is a long-time volunteer video reviewer for Nutritionfacts.org.

Plant-Based Cooking with Eggplant and Zucchini
2023-09-27 18:00 - 20:00
Eggplants and zucchini overflow farmers’ baskets in the late summer and early fall. They cry out for novel preparations. We’ll review nutritional information about both of the vegetables and discuss the best ways to prepare them to preserve their unique textures and flavors. Come learn some new, healthy ways to cook eggplant and zucchini—think stir-fries, eggplant parmesan (without dairy), and zoodles.
All recipes are oil- and refined-sugar free as well as completely plant-based.
Recipes we will make (subject to change):

Eggplant Stacks

Summer Stir-Fry

Zoodles and Creamy Pesto Sauce

Curried Zucchini Soup

The class takes place over Zoom. It is offered through Portland Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.
The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.
Registration link will be available in August. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older.
Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (forthcoming). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She has published recipes in the Vegan Journal and appeared on Chef AJ Live and Portland’s TV station KATU’s Afternoon Live program. She is a volunteer video reviewer for Nutritionfacts.org.
