Meatless Makeovers

Meatless Makeovers, Sunday, October 14, 10 a.m. – 1 p.m. Fairfax Station, VA. Transform traditional family favorite dishes into healthier meals. Past classes have included some of the following: Beef Stroganoff, Goulash, Pepper Steak, Sweet & Sour Meatballs, Chicken a la King, Chicken Divan, Chicken Parmesan, Chicken Scaloppini, Baked Ziti with Tofu Ricotta Cheese, Stuffed Shells, Shepherd’s Pie, Paella, Sloppy Joe, Meat Loaf. Participants are encouraged to bring a favorite family recipe to veganize in class.  “Beyond Meat” will be sampled for the first time in VA! 

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members. Demonstration classes include recipes, organic food samples, manufacturers’ samples and coupons. Gift certificates available.

 Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

or call 703.643.2713 for space availability.

Coming up: November 4, Meatless Holidays


5 responses to “Meatless Makeovers

  1. This was a great class with a lot of very useful information. The shepherd’s pie, “beef” stroganoff, and chicken parmesan were delicious and will definitely be on my dinner table in the future.

  2. vegan cooking with Mimi was so amazing !! Been vegetarian since 1974 and vegan for many of those . . . and i learned so much !! i will attempt Seitan stroganoff soon ! coupons, samples, tastings, so much fun !! and I watched genetic roulette ~ thanks for recommending !

  3. “Amazing classes! Although, one can find how to make a vegan dish in any cookbook, it’s hard to recreate a personal and live class with Mimi. Besides teaching us how delicious vegan meals can be easily done; she is very up to date on the latest vegan news and trends. Great experience and can’t wait to take another class!”

  4. Colleen M. Busher

    Great class; all of the “meatless makeovers” were delicious. I made the Shepherds Pie this past weekend, and my whole family loved it (who doesn’t like mashed potatoes)! What I appreciate about the recipes in this class is that the majority are “weeknight” friendly, meaning they can be prepared with pantry/fridge/freezer staples without much fuss. I’m looking forward to making the remaining dishes in the recipe packet! I’ll see you in November for “Meatless Holidays.”

  5. I have made the Sheppards pie twice. I have both my son (who does not mind veg food) and my Mom (whom I am converting slowly) to share it with and both loved it. It is a keeper. Great and easy recipe.

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