I attended my very first PBNSG Advanced Transition Batch Cooking Class yesterday and, even though I’ve spent the last five years practicing optimal nutritional cooking, I left with the optimistic exuberance of a child on Christmas who received the perfect gift. In this case, I refer to the gift of vegan cheese.
What is an Advanced Transition Class Batch Cooking Class, you might ask? I just recently learned that “batch cooking” means cooking in large quantities and freezing the leftovers so that they can be conveniently reheated any time a healthy whole food, plant-based meal is desired. “Transition” refers to the transition people should be making from the toxic Standard American Diet (SAD) to a nutritious, heart healthy, fat burning, better tasting whole food, plant-based diet.
Denise Kling-Pelto CHNC, and Debby Knight Jones CHES, did a fine job teaching their sold-out capacity crowd (in other words, don’t wait until the last minute to buy tickets to future cooking classes) how to cook, what to cook, what they used to make cooking easier and more fun, how to cook in large batches, date label and freeze each container, and nutritional, time-saving explanations for all.
Of course, no cooking class is complete without samples, and there was no disappointment in that regard. Not a single complaint was heard about the food, which could be considered a bit unusual to someone accustomed to SAD food, but still tasty enough to help SAD eaters (like children or stubborn husbands) transition to body-nourishing food. We sampled lentil bread, vegetable soup, pasta with delicious marinara sauce, and wonderful little “meat balls” that, smothered in the marinara sauce, would probably satisfy even the most adamant meat-eaters in your life.
But for this reporter, it all comes down to the cheese. Make no mistake, to give you a point of reference, I still eat plenty of regular cheese (I love it), and I’ve eaten and made plenty of vegan “cheese” with a nut foundation with good results, but I can’t wait to try the new receipt I learned through this class. As an experienced healthy cook, even I was surprised to find that combining potatoes, carrots, nutritional yeast, lemon juice, vinegar, turmeric, and a few other spices would result in an amazingly creamy, smooth, savory “cheese” with great mouth feel (this and so many more great recipes on the PBNSG website). I intend to make up a large batch and use it to top a majority of my meals. Because I like my food to have bite, I may blend in red pepper flakes or actual spicy peppers if I have some on hand but, if you don’t like any bite, simply subtract some of the brown mustard or lemon juice.
Both experienced cooks and those just dipping their toes into the whole food, plant-based lifestyle can find value in PBNSG’s series of cooking classes. Just remember, they do sell out, so buy a ticket for you and your spouse/friend today!