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!
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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
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 5
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Vegetarian, Vegan, Healthy, Paleo
Outside Reviews for Chef Skye
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.
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.
