Culinary Demonstrations/Tastings

Cooking Demonstrations with LindaAll Cooking Demonstrations are facilitated by Linda Voorhis, Culinary Instructor and Master Vegan Lifestyle Coach and Educator.

All classes are hosted by Veganification in a private kitchen.

To ensure that there is an ample amount of food for tasting, no walk-ins can be accepted.

Advance paid registrants only.


Due to a family emergency I have had to suspend all upcoming classes until further notice.


Monday, December 10, 2018

Holiday Cookie Swap

Everyone brought their sweet tooth! It was such a treat to make amazing, stunning and delicious cookies

If you’d like to see the delicious results, head over to this page.

Monday, September 10, 2018- Celebrating Outdoor Cooking

Using The Seasons Bounty to Create Delightful and Delicious Meals Outdoors

This class was held in Veganifications BRAND NEW outdoor kitchen. Outdoor cookery is no longer just about grilling. Did you know that you can bake, roast, and saut on your outdoor equipment? We used not only the standard grill but also some unique outdoor cooking equipment to create delectable dishes without heating up our indoor kitchens.

Check out the pics here! See what you missed out on!

Monday, June 4th, 2018 -Veganification’s Homage to Julia Child

Ecole Des Gourmandes Recipes for the Servantless American Cook

The highlights of the class were how to create (and savor for yourself) the mouthwatering, vegan version of the recipe that started it all for Julia Child when Judith Jones, Knopf editor, labored over the recipe and her stove Boeuf Bourguignon, and life as it was known for Julia, Judith, the world, and this little 6-year-old girl living in West Paterson, New Jersey, was forever changed.

  1. Angosoda (Julias favorite drink)
  2. Coquilles St. Jacques La Provencale (*218)
  3. Boeuf La Bourguignonne (*315)
  4. Hollandaise (*79-85)
  5. Pommes de Terre LHuile (*541)
  6. Marrons Braiss (Braised Chestnuts) (*519)
  7. Cerise Amande Rosewater Clafoutis (*655)
*Page numbers for Julias original recipes in the book, Mastering The Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck; Alfred A Knopf 2009

Check out the pics from this great class!


Monday, May 7, 2018 - Retro Redos

Classics from the 1970’s with a Contemporary Veg Twist

With the height of the Womens Liberation, mothers heading out of the house to create their own career paths, and the Me generation, shortcuts in the kitchen became the thing. Well be revisiting and veganifying some of those noteworthy dishes. Do you remember the pantry item whose tag line was, One pan, one pound, one happy family? Oh, and that infamous baked good scene from My Big Fat Greek Wedding? Just a hint of what youll be enjoying in this class.

  1. Stuffed Artichokes
  2. One Pan, One Pound, One Happy Family
  3. Broccoli Quiche
  4. Its Better Than Fryin And I Helped!
  5. I Am Not A Crook
  6. What Is it? BUUUUUnt? Bunk? Bunt? Its a Cake! Theres a Hole in this Cake

Check out the full write-up and the great pictures from that class on the Retro Review!


Monday, April 9, 2018: – Comfort Foods,A Sentimental Journey

Food nostalgia at its best. This menu brought me immediately back to my childhood memories of a cold winters night gathered around the family dinner table enjoying this meal that was not only delicious but reminds me of a typical June Cleaver-prepared meal.

  1. Eggplant Parmigiana
  2. Corn Chowder
  3. Cajun-Inspired Meatloaf
  4. Smokey Kale and Potato Casserole
  5. Scalloped Vegetable Casserole
  6. Say WHAT! Black Bean Brownies

Want a full review of what we ate? You can look at our pics from that night too! Check it out here!


Monday, March 5, 2018: Keeping It Under Wraps – A Trip Around the World Through the Eyes of a Wrap

Well be delighting in a variety of wraps, sweet and savory, that will remind us of worldly adventures with a few diversions here and there.

  1. Dolmas (Dolmades)
  2. Shumai Dumpling
  3. Sheeted Vegetable Cannolloni
  4. Potato Cheese Pirogi
  5. Chinese Egg-less Roll
  6. Spring Roll
  7. Bollo (Colombia / Humita (Bolivia) / Tamal (Mexico

Interested in checking out how this class wrappedup (get it – wrap? – LOL!)? Check out the photos here!


Monday, February 5, 2018: Retro Redo’s – Updated Versions of 1960s Classics Sure To Impress

Whether you are looking to strike up some romance this month or entertain family or friends, this class takes a trip back in time. Well be updating classic dishes with a modern and more healthy approachwithout sacrificing any flavor, I promise!

  1. Onion Dip
  2. Fondue ReDo 4 U
  3. Beef Wellington with Spinach Mushroom Stuffing and Brown Gravy
  4. Swedish Meatballs
  5. Limeoncello Bundt Cake


Monday, January 8, 2018: New Years Resolution Diet Be Gone!: Wholesome & Hearty Dishes for a Sustainable & Healthy Lifestyle

Diet, deprivation, and defeat no more! We learned how to prepare meals that will be simple, satisfying, scrumptious, and sensory sensational. The Meal included:

  1. Refreshing Fruit Spritzers
  2. Spiralized Vegetable Pasta with Thai Peanut Sauce
  3. Middle-Eastern-Style Carrots and Black-Eyed Peas over Wilted Spinach
  4. Tourlou a.k.a. Greek Ratatouille
  5. Cauliflower & Tempeh Fried Rice
  6. Poached Pears with Meringue and Chocolate Drizzle
  7. Chocolate Sorbet

A delightful, sweet, creamy treat without any of the guilt!

Monday, December 4, 2017: Holiday Bookends – Savory Starts and Fragrant Finishes

Appetizers and desserts that are sure to impress your guests. These dished can all be made ahead and parked, ready to serve whenever you are so you can be the host(ess) with the most(est).

  1. Pomegranate Champagne/Persecco
  2. Chesapeake Bay Crabby Cakes with Horseradish Sauce
  3. Disaronno-Spiked Greens with Butternut Squash, Cranberries, & Slivered Almonds
  4. Burgundy Mushrooms En Croute
  5. Jalapeno Popper Hot Dogs
  6. Citrus Scented Rice Cake
  7. Mini Pumpkin Cakes with Spiced Buttercream


  • Starter Hot Rotel Cheese Dip with Crackers
  • Finish Dark Chocolate Peppermint Bark
Monday, November 6, 2017: 1621 = First Thanksgiving Fast Forward to 2017

Our Modern Day Thanksgiving Standards Updated with a Twist
Tired of serving the same-old, same-old every Thanksgiving? This class will shake up the Thanksgiving table paradigm with dishes that will be beautifully served and delectably devoured at your Thanksgiving table, using expected ingredients and some surprises.. Invited to celebrate at someone elses home and need to bring a dish? No worries, this class will have you covered (as in covered dish).

  1. Brussels Sprouts and Mushrooms Au Gratin with Fried Shallots
  2. Orange Walnut Cranberry Sauce
  3. Roasted Celery, Leek & Potato Soup with Bacon and Scarborough Gremolata
  4. Roasted Chestnut Cornbread Stuffing
  5. Tri-Color Smashed Potato Casserole
  6. Sweet Potato Bourbon Meringue Pie (gluten-free crust)
  7. Pumpkin-Spiced Dirty Chai
Monday, October 2, 2017: Harvest Moon Celebration

Creative Dishes Highlighting the Bounty of Falls Harvest. Whether your rock to the beat of Neil Youngs Harvest Moon or swing to the tune of Laurel & Hardys rendition of Shine on Harvest Moon, well be preparing familiar autumnal harvest ingredients in unique and delightful ways. Menu included:

  1. Spiced Apple Chutney
  2. Autumn Harvest Acorn Squash Sauce over Roasted Spaghetti Squash
  3. Moroccan-Spiced Roasted Root Vegetable Tart
  4. Jambaut Tamales
  5. Butternut Squash Coconut Curry Stew with Tempeh
  6. Pumpkin Pecan Chocolate Magic Bars
  7. Mulled Apple Cider
Monday, September 11, 2017: Taking a Trip Across The Pond – Afternoon Tea – 4:00 PM

Perfect Timing to Stop and Enjoy a true British Tea Often mistakenly referred to as High tea in other parts of the world, the British Afternoon tea is typified by tea with sandwiches, scones, and cake served on tiered platters. As we delight delicacies, both petite savories and sweet confections, well learn the differences between the British Afternoon Tea and High Tea.

  1. Teas
    1. Assam Gold Rain
    2. Earl Grey
    3. Darjeeling
  2. Sandwiches
    1. Cucumber
    2. Tofu no-egg Salad with Watercress
    3. Coronation chicken
  3. Scones
    1. Cranberry Walnut
    2. Chocolate Chip
  4. Scones Toppings
    1. Clotted Cream
    2. Black Cherry Chia Preserves
  5. Sweets
    1. Lavender Shortbread
    2. Mostly-Raw Devilishly-Dark Chocolate Cake Truffles

If you are interested in learning about other prior classes, please contact Linda Voorhis.

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