Chef LINDA KOLTON
plant-based chef, coach, consultant
Fall Online Cooking Classes
This season, many of my classes will be offered online in collaboration with
a continuing education program.
Register on the continuing education website to take the class with me!
Cook along or watch and cook later!
Recipes and the link to join the class will be sent a week before class. ​
Introduction to Whole-Food, Plant-Based Eating:
Kickstart Your Health
When: Tuesday, September 24, 6:00-7:30 p.m.
Have you tried unsuccessfully to make healthy changes to your diet? Do you feel overwhelmed by all the conflicting dietary information? Maybe you’ve heard that a plant-based diet is good for you but aren’t sure where to start.
In this online Food for Life nutrition education and cooking class, you’ll learn why a whole food, plant-based diet supports your best health and how easy, delicious, and affordable it is to put more plants on your plate!
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This class includes a video, a live cook-along class, and resources to help you get started. You’ll receive a shopping list and recipes so you can cook along in your own kitchen or watch. The menu is gluten-free, egg-free, dairy-free, oil-free, and nut-free.
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Together we'll make: Sweet Potato Lentil Curry, Zesty Corn & Edamame Salad, and No-Bake Brownie Bites!
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Kolton Culinary Consulting
Let's Beat Cancer!
This is a 4-class series offered on Tuesdays in October or classes can be taken individually.
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October is Breast Cancer Awareness Month. Half a century ago, the United States declared a “war on cancer,” yet current statistics predict that during our lifetime, one in eight women will develop breast cancer.
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Research has shown that more than one-third of all cancer deaths in the United States are due to poor diet, yet most are unaware of the connection. In this online nutrition education and cooking class series, you’ll learn how certain foods and nutrients work to promote or discourage the growth of cancers of all types (including breast cancer) along with live cooking classes with simple recipes that we’ll make together.​
The menu has gluten-free options and is egg-free, dairy-free, oil-free, and nut-free.
When: Tuesday, October 1, 6:00-7:30 p.m.
Class 1: Introduction to How Foods Fight Cancer
Menu: Easy Bean Salad, Black Bean Dip with Baked Tortilla Chips, Veggies in a Blanket
​When: Tuesday, October 8, 6:00 - 7:30 p.m.
Class 2: Fueling Up on Low-Fat, High-Fiber Foods
Menu: Roasted Red Pepper Hummus with Whole-Wheat Pita Bread and Raw Vegetables, Sweet-and-Sour Stir-Fry, Brown Rice, Gingered Melon
When: Tuesday, October 15, 6:00 - 7:30 p.m.
Class 3: Discovering Dairy and Meat Alternatives
Menu: Chickpea Burgers, Tempeh Broccoli Sauté, Chocolate Raspberry Mousse
When: Tuesday, October 22, 6:00 - 7:30 p.m.
Class 4: Cancer-Fighting Compounds and Healthy Weight Control
Menu: Spinach Salad with Citrus Fruit, Zippy Yams and Collards, Buckwheat Pasta with Seitan
Kolton Culinary Consulting
Gluten-Free, Vegan Baking
When: Monday, October 21, 6:00 - 7:30 p.m.
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Living gluten-free and vegan doesn’t mean you have to give up treats–and it doesn’t mean you have to eat unhealthy, processed foods when you have a craving. You can enjoy brownies, cookies, and muffins while nourishing your body with healthy ingredients.
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This class will help you take a healthy approach to satisfying cravings. Simple recipes that focus on whole-food ingredients and that are made without gluten, dairy, eggs, lots of added fats, or refined sugar mean you’ll never have to say no to dessert again!
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In this online class, you’ll receive recipes so you can bake along in your own kitchen or watch and bake later! The menu is gluten-free, egg-free, dairy-free, oil-free, and nut-free.
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Together we’ll make: Chickpea Chocolate Chip Cookies, Fudgy Black Bean Brownies, and Blueberry-Lemon Morning Muffins.
Eating for Diabetes Prevention and Reversal
When: Wednesday, November 6, 6:00 - 7:30 p.m.​
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November is National Diabetes Awareness Month. Type 2 and pre-diabetes have become epidemics but there is reason for hope! People who eat plant-based meals are less likely to ever develop diabetes, and for those who are pre-diabetic or already have diabetes, plant-based meals can help to improve blood sugar levels and prevent complications.
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Learn how you can harness important scientific research to dramatically change the way you look at diabetes. By addressing the causes, this condition can be prevented, managed, and even reversed through diet and lifestyle choices. Carbohydrates are not the enemy! Hear the latest science behind this approach and consider some simple ideas for getting started.
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This Food for Life class includes a video, a live cook-along class, and resources to help you get started. You’ll receive a shopping list and recipes so you can cook along in your own kitchen or watch. The menu is gluten-free, egg-free, dairy-free, oil-free, with nut-free options.
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Together, we’ll make: King Kale and Parmesan “Cheese”, Yes-You-Can Black Bean Chili, and Poached Pears.
Kolton Culinary Consulting
A Plant-Based
Thanksgiving Feast
When: Tuesday, November 12, 6:00 - 7:30 p.m.
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Update your holiday traditions with a healthier and more compassionate approach! The Thanksgiving meal can be tricky to prepare (especially if you’re serving a mixed crowd with vegans and meat-eaters), but it doesn’t have to be!​
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This class is perfect for anyone sharing their Thanksgiving meal with a vegan, vegetarian, or health-conscious person, new vegans looking to adopt traditions aligned with their values, or anyone looking to add healthier, plant-based options to the table. The menu is gluten-free, egg-free, dairy-free, with nut-free options.
Together we'll "test-drive” three recipes perfect for your Thanksgiving menu: Meatless Meatloaf with Golden Gravy, Garlic Green Beans with Shiitake Bacon, and out-of-this-world No-Bake Pumpkin Pie.
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A Cozy Winter Dinner:
Plant-Based Swedish Meatballs
When: Tuesday, December 3, 6:00 - 7:30 p.m.
Cozy can be healthy! Learn how to use veggies to make meatballs that will melt in your mouth! These Swedish meatballs are made from healthy, whole foods and make the perfect dinner for a cold winter night.
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Doused in a rich, tangy gravy and served over a pillow of mashed potatoes, this meal is both nourishing and scrumptious! The menu is gluten-free, egg-free, dairy-free, nut-free.
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Together we'll make Swedish Meatballs, Tangy Gravy, and Fluffy Mashed Potatoes
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Kolton Culinary Consulting
Kolton Culinary Consulting
Healthy Plant-Based
Holiday Appetizers
When: Tuesday, December 10, 6:00 - 7:30 p.m.
It’s the most wonderful time of the year and the best time to gather to celebrate with friends and family, but if you think following a plant-based diet means chips and salsa, think again!
Celebrate the holidays with style, creativity, and wow-appeal with a menu that'll have your guests reaching for more. You’ll come away with new ideas and new flavors. Learn how to make a variety of appetizers and nibbles that will make your holiday entertaining healthy, beautiful, and delicious. The menu is gluten-free, egg-free, and dairy-free.
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Together we’ll make: Roasted Grape Crostini, Mushroom & Walnut Paté, and Creamy Fondue.
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