In Blog

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

Minestrone with gluten free Quinoa Pasta, local organic veggies, lentils, herbs, spices and lots of love.

We cooked this coconut curry lentil stew in Leslie’s infamous non-caffeinated chai. Delicious!

Come learn how to layer herbs and spices to enhance flavor in vegetarian and vegan dishes. Please read more about this Spice It Up! Creative Cooking with Herbs and Spices Cooking Class from March 17, 2019 at this link:

Photos by participant Natalie Lopez, Boston MA

Group photo above includes some of the happy folks that could stay after class for a photo of Leslie Cerier’s Hands on Farm to Table Vegetarian Cooking Class, Spice It Up! Creative Cooking with Herbs and Spices March 17, 2019

Recommended Posts

Leave a Comment