This comprehensive two-day workshop follows our classic workshop structure while doubling the value. Across two full days, you'll work with an expanded array of ingredients, and master twice as many dishes and meal planning strategies.

9:00–9:30 AM — Welcome

• Arrival, coffee/tea

• Overview of the day’s flow

• Conversation about your cooking habits, household size, and weekly routines

9:30–10:30 AM — breakfast

• Build your own breakfast:

  • Mix and match low-prep ingredients to create variety

  • Layer your dishes with micros and macros in mind in order to be sustained for hours

• You’ll sit down to eat what you’ve made, while we talk about:

  • Basic nutritional knowledge to be considered when designing a meal: enzymes, pH

10:30 AM–12:00 PM — Weekly prep: lunch

• Hands-on prep of a core ingredient set for the week:

  • A cooked grain ( quinoa, brown rice)

  • A protein component ( lentils, mushrooms)

  • A tray of roasted seasonal vegetables

  • A fresh salad base or slaw

  • Accent components (pickled onions, toasted seeds)

  • Sauces ( dressings, marinades, vinaigrettes)

• Batch cooking, safe storage

• Using these prepped components, we’ll prepare multiple plant-based lunch options:

  • Savory bowls with grains, greens, roasted vegetables, and a punchy sauces

  • Entrées inspired by global flavors ( tacos, stuffed sweet potato)

  • Grab-and-go options designed to last several days in the fridge

12:00–12:30 PM — Lunch

• You’ll sit down to eat what you’ve made, while we talk about:

  • Balancing flavor, texture, and satisfaction in plant-based lunches

  • Packing and storing plant-based meals so they stay fresh and appealing

  • Adjusting portions and components for different appetites and household members

12:30–1:30 pM — pantry foundations

• Building a plant-based pantry basics list: grains, legumes, nuts, seeds, oils, vinegars, spices, and staple condiments that unlock multiple cuisines

1:30–3:30 PM — Weekly prep: Dinner

• Prepping components:

  • Knife skills ( types of knives, core cutting methods)

  • A protein component ( peanuts, mushrooms)

  • Fresh vegetables ( cabbage, daikon, red radish)

  • Accent components ( sesame seeds, ginger, green onion)

  • Sauces ( oils, vinegars, aromatics, and spices)

• Using these prepped components, we’ll prepare multiple options ( stir fry, slaw, sushi, spring rolls)

3:00–3:30 PM — dinner

• You’ll sit down to eat what you’ve made, while we talk about:

  • How to choose the best sourcing options: local produce, grocery stores, bulk bins, CSA shares, and specialty shops

  • Discussion of quality vs. cost: where it matters to invest (like good oils or spices) and where you can save

  • A short planning exercise where you sketch out a sample week of meals based on your preferences

3:30–4:00 PM — Wrap-up

• Review of the day: what you cooked, the techniques you used, and how to repeat them at home

• Open Q&A about substitutions, kids or partner preferences, and how to make plant-based cooking feel sustainable long-term