Tag Archives: Vegan

Cilantro Olive Dip/Spread

Marinated sun-dried tomatoes and kalamata olives make this a delicious spread for bread or crackers. And, it is fabulous as appetizer dip served with rainbow radish and carrots sticks. Organic green olives adds to the YUM and Fun. Served on my Vegan Gourmet Getaway Weekend.

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Organic Kale

Teaching Hands on organic farm to table vegetaria cooking At Rancho La Puerta in Mexico. Here is Leslie Cerier, The Organic Gourmet in the organic garden

Always happy to hang out in an organic farm and garden. Here I am before teaching a hands on farm to table, vegetarian, dinner class at the Organic Spa Rancho La Puerta in Mexico. Grateful to teach folks how to mix and match the fresh, local, harvest into tasty easy, delicious healthy meals for health and longevity.

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Spice It UP!

I started looking for some activities for my husband’s birthday that is on March 18th, and I searched for two months for some activities to do on that weekend. We’re both vegan and we always wanted to go to a vegan cooking class, so I thought that would be a nice way to celebrate. We live in Boston and there are several cooking classes close by, but none of them were in that specific weekend. I kept looking online until I came across Leslie’s cooking class and it sounded like a really good option to me. It was a little far but we enjoyed the scenic ride with some music, stories and laughter. When we got there I immediately knew I had made the perfect choice, Leslie’s class was not only an amazing cooking class, but also a whole lifestyle experience that inspired us to continue on this journey towards health and wellness. Her house is just in perfect equilibrium with the environment, she has a garden right outside the house and she wholeheartedly shared invaluable life experiences that were extremely enriching. Thank you Leslie for opening you home to us. – Natalie Lopez, Boston MA

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Delicious and Easy Meals for Health and Longevity

Sunday, April 7, 2019; 11:30AM-2:30PM; Amherst, MA; Hands on Organic Farm to Table Cooking Classes

Lentil Stew, vegan, and gluten-free

In this hands-on vegetarian cooking class, gourmet organic chef/teacher and cookbook author Leslie Cerier, presents whole foods that pleasurable, delicious, health-enhancing, easy and fun to prepare. Come learn, cook and feast on exciting vegetarian, vegan, and gluten free dishes that will enhance your immune system, give you energy, rejuvenate your senses, keep your bones strong, calm your nervous system, and help you maintain an active lifestyle.

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Teaching How to Make Minestrone

Minestrone, teaching how to make organic, delicious minestrone in cooking classes

For my Spice it Up, Creative Cooking with Herbs and Spices hands on Vegetarian Cooking class, March 17, 2019, we created a twist on a classic minestrone. Using a little strip of tasty and mineral rich dulse sea vegetable, a pinch of organic saffron and organic bay leaves to simmer and flavor the lentils. Once the lentils began to soften, we added organic grated sweet potatoes, sliced onions and potatoes. When the vegetables were tender, we added organic diced tomatoes, water, sea salt and fresh chopped rosemary and dried herbs: oregano, basil, thyme, and fresh ground black peppercorns. Turned off the heat. Added a handful of organic quinoa macaroni to expand and cook from the residual heat. Eco- cooking tip! We went on to cook up another dish, the curried lentil and vegetable dish cooked in Leslie’s chai.

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