Thank you for joining us!

We presented two very successful events! 

Thank you to all the participants who joined us both in person and online for our two events.

Healthy Body Healthy Planet Workshop and Latin American Plant-Based Culinary Workshop.

We presented the first event on August 23, which was a hybrid event that connected the richness of Latin American flavours with local ingredients to create satiating plant-based dishes that highlighted the gastronomic heritage of Latin America. Linda Purcell, author of Veggie OUTLAWS and Laura Cuñer from Avafina Organics demonstrated how to transform traditional Latin American dishes with plant-based ingredients into delightful and satisfying meals. 

The second event was on September 14 and it was presented online. Here, participants cooked alongside Linda Purcell and Laura Cuñer to prepare some delicious plant-based dishes.The workshop included a discussion on how to incorporate zero-waste practices into vegan cooking.

Comments from the attendees were very positive. These are some of the things they were looking for and that they felt they had received during the events. 

• They loved learning about plant-based foods and especially in the Latin American cuisine
• We provided GREAT INFO!
• Learned more about plant-based protein
• Discovered new fantastic recipes
• Learned new spice/seasoning blends and cooking techniques
• They wanted to learn more about how to implement a plant-based diet
• They wanted to add new plant-based recipes to their repertoire
• They wanted to learn more about how to implement a plant-based diet
• Learned how a plant based diet has many healthy benefit
• They are looking forward to trying out the new plant-based recipes
• They enjoyed all the information and tips
• They appreciated the presentation very much
• The recipes sounded and tasted delicious!

These events were brought to you by Latincouver Cultural & Business Society as part of CARNAVAL DEL SOL and VERDE VANCOUVER.

Healthy Body, Healthy Planet Culinary Workshop

Presented by  Linda Purcell from Veggie OUTLAWS and Laura Cuñer from Avafina Products 

Online event: Free on September 14 at 5:30 pm PDT

Research has shown that having a plant-based diet is the best way to improve health and help reduce greenhouse emissions. Discover some delicious recipes that help in cooling down the planet while feeding your body healthy nutrients. Learn how to cook delicious plant-based dishes with a Latin American twist. 

Join us for this workshop that explores plant-based recipes and ingredients with Linda Purcell and Laura Cuñer.

Cook along with Linda Purcell. Learn how to make Badass Black Bean Soup.

Laura Cuñer will share how to implement plant-based foods into your regular diet with easy recipes (Vegan Protein Breakfast Bowl, Queen Cheese Kale Chips, Qummus Curry Soup, Raw Vegan Chocolate Truffles)

The workshop includes learning the tricks of how to implement plant-based foods into your regular diet and how to transform meat-based foods into plant-based delights. Includes a discussion on how to incorporate zero-waste practices into cooking.

For tickets click here

Latin American Plant-Based Culinary Workshop August 23

Sign up

Friendly Mac ‘n Cheez

 Love Mac ‘n’ Cheese?

We love Mac ‘n Cheese and wanted to come up with a good vegan recipe. The Outlaws collaborated on this dish. It was Carrot Rick’s idea to use squash but Cashew Sue insisted on adding Cashew Cream cheez.

Friendly Vegan Mac ‘n Cheez

The combination of these two equals an amazing pasta dish that even cheese loving people will be asking for seconds.

When we served this up to three young men, who all love cheesy, oozy, gooey Mac ‘n’ cheese. They said and we quote “This is amazing” and “This Mac and Cheez is delicious, holy Moses.” This dish is soooo gooood. That is why we recommend you keep your fork handy, ‘cause you may need to fight off your dinner mates.

Big Daddy Dip (Baba Ghanoush)

Big Daddy Dip (Baba Ghanoush)

Our Baba Ghanoush, that tasty Middle Eastern eggplant dish, is called Big Daddy Dip.

We are taking liberties on the translation, but baba means father and well, Ghanoush just sounds cool. Eggplant is a vegetable we love, plus it is delicious and we wanted to re-create this dip, Outlaw style. Although this dip works wonders as a dip for fresh veggies, it is also fantastic when paired with fresh sourdough bread. Most Baba Ghanoush recipes require removal of the eggplant skin, but not here – that’s where most of the nutrients can be found.

Healthy Hibiscus Tea

Healthy Hibiscus Tea by Veggie OUTLAWS

This tea is delicious, nutritious, and will help regulate blood sugar levels when consumed twice a day

Step 1: Make concentrated Hibiscus Tea:

• add 1/2 cup of dried hibiscus flowers to 8 cups of water
• place in the fridge for at least 8 hours

Step 2: Prepare Hibiscus Tea Drink:

• pour 3/4 cup of concentrated Hibiscus Tea in a glass water bottle
• add 1 tbsp apple cider vinegar, several ice cubes
• 1 tsp Acai powder
• 1 – 2 cups cold filtered water
• 2 tsp Sugar-like Natural Sweetener (we use Erythritol)
• several mint leaves
• stir until well combined

Step 3: Enjoy

A few facts: the Sugar-like sweetener has zero calories, tastes fantastic – just like real sugar, and is good for you. Hibiscus is very high in antioxidants. The Acai powder adds a wonderful flavour and plenty of anti-oxidants. Both Hibiscus and apple cider vinegar are acidic, so be sure to rinse your teeth after drinking, and try to drink through a straw.

Rosemary Beets with Beet Greens

Rosemary Beets

Guilt-free French Toast

Good for breakfast, lunch, or dinner

We love French toast, but we wanted to create a version without egg, and this is what we came up with for a fabulous breakfast. It tastes fantastic and can be eaten with syrup and fruit, or as the coating for a scrumptious veggie sandwich. If you want to use this as a coating for a fried vegetable sandwich just replace the vanilla, cinnamon, and nutmeg with seasoning of your choice.

This is so good, we often like to serve it as dinner. We just add some veggie sausages cooked with maple syrup and voila a fabulous and fun dinner.