Cooking Class: Vegan Whole30 Selections

Prepare a vegan meal that keeps the Whole30 profile with help from Chef Skye. 

There’s no need to sacrifice flavor and sophistication when choosing healthful eating options. In this hands-on cooking experience with Chef Skye, you’ll learn to create a delicious plant-based meal that also adheres to the Whole30 standard. 

You’ll begin by creating a refreshing apple and walnut salad, followed by a smoky, succulent portobello steak seasoned to perfection with rosemary and tomato sauce. You’ll also prepare a green bean casserole side dish, and craft a zesty lime mousse using avocado, the secret healthy ingredient that ensures a luscious, creamy texture every time!


Apple and Walnut Salad With Cranberries 

With greens and dressing made with cashews, avocado and berries

Portobello Mushroom Steak 

With rosemary, and a sauce made with tomato paste

Green Bean Casserole 

With cauliflower, garlic, onions and mushrooms

Vegan Lime Mousse 

With avocado and prunes

  • Minimum Guests 2
  • Maximum Guests 5
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Vegetarian, Vegan, Healthy, Paleo

Outside Reviews for Chef Skye

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Trevor B.

01 Apr 2019

Chef Skye was amazing! The class was very detailed and thorough, she took us through everything step-by-step. The food was delicious! A beautiful home with an ocean side view, such a wonderful experience. I highly recommend Chef Skye.

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Skye
Chef Skye Verified chef

New chef

Chef Skye applied her passion for plant-centric cooking to her love of cooking and became a specialized plant-based chef after more than 30 years exploring the world of vegetable-based dining. She’s become well-known in LA’s yoga community as one of the city’s foremost plant-focused chefs and has been recognized for her talents at numerous events. In her teaching, Chef Skye loves helping others recognize the beauty and potential of plant-forward cuisine.

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