Plant based virtual ZOOM cooking sessions every Wednesday at 4pm

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Zoom meeting ID 893 4570 3510  Password 4PM2020

Wednesday 28st of October '20 starting at 4pm 

Vegetarian Penne Arrabiata


2/3 cup good olive oil (or less)

1 cup whole peeled garlic cloves (24 cloves) 

2 (28-ounce) cans whole peeled San Marzano tomatoes  (or fresh tomatoes of your choice, pealed, seeded &  chopped)

2 teaspoons whole fennel seeds, chopped 

1 teaspoon crushed red pepper flakes (much less for milder )

1/3 cup dry red wine 

Kosher salt and freshly ground black pepper

1/4 cup julienned fresh basil leaves, plus extra for serving 

1 pound dry penne rigate, such as DeCecco  (or other pasta of your choice)

Freshly grated Parmesan cheese, for serving 


  1. In a medium (10-inch) pot  warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

  2. Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the crushed fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

  3. Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

  4. Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

Recipe provided by Stephanie

Wednesday 21st of October '20 starting at 4pm 

Our second weekly cooking is filled with Mexican flavors! :

Plant based Taco Meat

1. 15 oz. canned Chickpeas rinsed.
2. 4-5 cleaned mushrooms.
3. 1/2 cup soaked walnuts (soak for about 20 minutes.
 Place each ingredient in food processor individually and chop to crumble.
 Put in a bowl and repeat with each ingredient.
 4.  2 tablespoons soy sauce (optional).
 Add to meat mixture, mix thoroughly and put into frying pan.
 Cook over medium heat and brown as you would ground beef.
 Now, season with taco seasoning to taste. 
 5.  1/4 cup diced onion & 1/2 tsp mince garlic.
Cook for about 10-15 minutes if meat dries out add about 1/4 cup water or vegetable broth can be added to continue cooking.

Taco seasoning:

  • 1 tablespoon chili powder

  • ¼ teaspoon crushed red pepper flakes

  • ¼ teaspoon dried oregano

  • ½ teaspoon paprika

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

 *** optional at this point you can add some perhaps 1-1-1/2 cups green chili salsa or red salsa. If making for a larger family or group dice up a potato cut into small pieces and boil ahead of time and drained. Add to meat mixture.
If cheesy flavor is desired you can sprinkle 1-2 Tablespoons of nutritional yeast.

 Chopped lettuce, tomatoes and guacamole. Eat on warmed desired tortillas as a soft taco, or in crispy taco shells.

Recipe provided by Viola

Wednesday 14th of October '20 starting at 4pm 

We begin our weekly cooking with this creamiest, most decadent and delicious:



  • 2 large broccoli crowns (florets only), finely chopped

  • 1 1/2 cups red grapes, halved

  • 1/3 cup almonds, finely chopped  (other seeds or nuts)

  • 3/4 cup diced red onion

  • 1/3 cup dried cranberries or raisins

For the dressing:


  1. Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.

  2. Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.

  3. Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.

Enjoy Açaí bowl

Açaí  na tigela is a Brazilian specialty from Para and Amazonas. It is a dish made with frozen and mashed superfruit of the Açaí palm. I add cherries, fresh blue berries and banana as toppings on home made granola and kefir cheese.

Home made GRANOLA


4 cups (360g) old-fashioned rolled oats

1 ½ cup (150g) raw nuts and/or seeds (I used 1 cup hazelnuts and ½ cup walnuts)

¾ teaspoon fine-grain sea salt 

½ cup (130ml) melted coconut oil or olive oil

½ cup (200ml) honey

1 teaspoon vanilla extract

1 cup (80g) coconut flakes (to be added half way while baking)



  1. Preheat oven to 325 degrees Fahrenheit (170 C) and line a large, rimmed baking sheet with parchment paper.

  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt. Stir to blend.

  3. Pour in the oil, honey and vanilla. Mix well, until every oat and nut is lightly coated. Put the granola onto your prepared pan and use a large spoon to spread it in an even layer.

  4. Bake until lightly golden, about 30 to 35 minutes, stirring halfway and adding coconut flakes (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

  5. Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. 


Yoga teacher serving Folsom community for 10 years