Impromptu vegan pizza class happening Alabang-side this Tuesday, March 19, 10am to 2:30pm including lunch.
Early bird rate is P1750 if paid by Monday, regular rate at P2000. You may deposit advanced payments to BPI CA # 1760-010231; bring the slip to class or email a snapshot to firstname.lastname@example.org
We’re covering all pizzas in the photo below – included are whole wheat crust, quick gluten-free crust, 3 sauces (marinara, cream, barbecue), vegan cheese, homemade veg pepperoni, etc.
Interested? Send me a message, text 0917-894-5086 or email email@example.com!
So how were your holidays? Full of junk food? Get back on track, learn a few tricks in the kitchen, and indulge in healthful tastiness.
We tackle glorious PIZZA with different toppings on the 12th that will make you wonder why you even bother ordering from a pizza place. We’ll make everything from scratch in this class – whole wheat crust, cream sauce, tofu cheese, veggie pepperoni, etc.
If you are stuck in a SALAD rut, class on the 16th is for you! No one should suffer through a leaf-and-tomato salad – get creative with vegetables and homemade dressings in this class.
Cruise through the MEDITERRANEAN on the 19th – Greece for the hearty chickpea salad, Naples for the eggplant dish, and everywhere else for the stuffed zucchini and pear tart.
And lastly, make flavorful SOUPS on the 23rd that make great additions to any meal – eat them as a prequel to main dishes or as the star of the meal itself. We’ll make a flavorful stock from scratch, learn a few fat-free cooking techniques, and a dairy-free cream of mushroom soup that will knock your socks off.
Sign up! Send me a PM, email, or text.
General information on classes here.
Cancellation policy on classes here.
Photos of past cooking classes here.
Today marks the fourth cooking / baking class I’m holding this summer for kids. I’m having a blast sharing my passion for healthy, plant-based cooking to kids who aren’t vegetarian and aren’t necessarily big fans of vegetables. My goal is to get them to learn knife skills, cook with herbs and spices, and play around with unconventional ingredients such as beans, cashews, tofu, and homemade vegetarian sausages. It warms my heart to see them enjoy veggie meatballs, whole wheat pizzas, and lentils!
Four things I’ve learned so far:
- Kids will eat healthfully if you let them prep and cook food right from the start.
- You can’t impose your love for vegetables on them but you can tell them to try something unusual at least once before they decide they don’t like it.
- Kids will respect you if you treat and talk to them like adults (it also helps if you have a fat cat chilling in the garden begging for tummy rubs). One of my fears while preparing for these classes was that I might lose my cool. Back in my elementary school days, there definitely were occasions when my whole class would push our teachers’ buttons. We took pride in it, too. No button pushing in Cucina Revolucion, though. So far, so good!
- You won’t feel old until you spend time with people half or a third of your age.
6-year old kid from pasta class: “How old are you?”
Me: “How old do I look like?”
I’d like to share some class photos with you. These classes make Kitchen Revolution truly feel like a revolution. Next week I have 11 kids for Mexican class and I cannot wait!
Back to revisiting old classes and posting photos that never got posted.
“Perfection achieved by way of pizza” happened last November 19th and class learned how to make three different types of crusts (regular, whole wheat, yeast-free) as well as a million pizza permutations. It’s all in the toppings, babeh!
And I’m glad that I successfully introduced to them the genius that is the potato pizza. Starch on starch — yes not the most nutritious of combinations, but herbivores need to live a little.
Some of the pizzas covered, aka the day class and I gained 10 pounds from pizza gloriousness.
What do Homer Simpson, Michelangelo, vegetarians, and this old fart from a galaxy far, far away have in common?
We all love pizza! Yes, herbivores don’t just drink green juice all day, silly. We like to let our hair down and occasionally nosh on one of Italy’s food legacies. For those who forsake dairy, ordering a cheeseless pizza may seem more of a chore than a treat.
But let me tell you, a cheese-free pizza can be quite enjoyable. For reals. Don’t believe me? I threw a birthday pizza party for myself last month and all of my guests were carnivores. None of them ran away screaming for bloody pepperoni or mozzarella, and I don’t think any of them stopped for McDo afterwards. Food writer and photographer extraordinaire Ryan Fernandez blogged about his vegan pizza experience (the same guy who got me to hold a green juice and smoothie workshop at St. Luke’s QC — see, I’m not the only crazy green juice enthusiast around…). Check out his vegan pizza reportage in his blog, Forkplay Diaries.
Learn this fancy pants pizza on Saturday. Photo by Ryan Fernandez
I am holding a pretty nifty vegan pizza class this Saturday the 19th. How nifty? Making of vegan cheese will be tackled. So will vegan pepperoni. And a finger-lickin’-good cheesy white sauce. And, oh my stars, you haven’t lived if you haven’t tried a potato pizza! Why pay someone to make you a tolerable vegetarian pizza when you can make one (or 3) yourself that you will actually want to devour?
Come to this class and I promise, you won’t find better vegetarian pizzas around. To the herbivores out there, you don’t want to miss this. And if you’re a meat eater? It’ll be an enlightening experience for you, too.
Check out the deets on the class in the poster at the end of this post.
And I promise, the pizza class will be classier than this dude.