Plant Based Kitchen-The Secret of the Kitchenista!

Ok, I’ve got to spill the beans about a company here in Denver, CO: Plant Based KitchenFounded by Chef Kelley Williamson, back in 2013, this gem has been offering cooking demonstrations all over the Denver Metro area. I have attended a few of them, at Whole Foods, Natural Grocers and local companies in my town of Parker. I have tasted her yummy nummy foods, made from recipes that she’s created, and I usually can’t wait to get home and make them myself (note to reader: her tofu ricotta is outta this world good!). She also offers cooking classes, open to the public for a very low cost. Offered in a very intimate setting, in the kitchen of a local church, only 12 people can participate in a class at a time. These classes offer the chance to cook with Chef Kelley, and make her recipes, while eating, conversing and just enjoying the company of other food enthusiasts. Did I mention you get to eat yummy food while in these classes?? Teehee 😝 Chef Kelley specializes in plant based recipes, and partners with Jerry Casados, a plant based nutritionist that offers advice and education at her demos and classes.

This past weekend, I attended my first cooking class of Chef Kelley’s. The theme: Freezer Friendly Meals. Having never been to one of her classes, I didn’t know what to expect. I walked into the kitchen of the church, and I immediately had butterflies; the kitchen and set up were a dream!


12 of us were all gathered around the kitchen’s center chop block, met with our own knives and recipes.


And in the middle of the table, was a large bowl of berries and Chef Kelley’s coffee cake. It was gorgeous! And yes, we did get to eat it. Devour it, I mean 😋


With 5 recipes to make and only 2 1/2 hours to make them, the 12 of us divided into 5 groups of 2-3 people and each group made one recipe. My group made Good Morning Muffins, which were loaded with fresh cut apples and carrots, dates and chopped nuts…oh yum! 

our very large bowl of muffin batter!

We had to make enough food for everyone to taste it in the class, as well as enough to take home with us. So we quadrupled the recipes. Every recipe was vegan, plant based, salt and oil free. We all had a lot of fun navigating a kitchen we’ve never been in before, and making recipes that we had never made. We joked, asked a lot of questions about food, health and wellness with Jerry, and got to know one another a little bit. It was a really good time! 

With a 1/2 an hour left, we all sat down and enjoyed the food we created. We discussed our experiences making them, as well as complimenting one another on a job well done. We all had our faves of what was made of course (mine was the cowboy lasagne: layers of  beans, fresh veggies and cashew cream with a fresh garlic bite….drooolllll), but all in all every recipe was a hit. We all got to take leftovers home to share, or save for a midnight snack. 😝 I gave my muffins to my kiddos for an afternoon snack. They didn’t last long. 

cowboy lasagne, basil tetrazzini, apricot oatmeal bars, and oatmeal pancakes
I had never been to something like this before and was really glad that I went! If you’re ever in the mood to eat some good food, learn a few new recipes or try your cooking skills out with Chef Kelley, look up Plant Based Kitchen and attend a class. Chef Kelley does not disappoint!

Go then, eat your bread in happiness and drink your wine with a cheerful heart.

Until next time…

Bon Appetit! 

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