Healthy Body, Healthy Planet Culinary Workshop

Healthy Body Healthy Planet online 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

Hybrid Event – In Person at Performance Works on Granville Island and Online on Zoom

Starts at 6 pm PDT

Buy Tickets here

This workshop connects the richness of Latin American flavours with local ingredients to create satiating plant-based dishes that highlight the gastronomic heritage of Latin America. We will demonstrate how to transform traditional Latin American dishes with plant-based ingredients into delightful and satisfying meals. Learn how to make a delicious Quinoa Power Salad with Cilantro-Lime Dressing. Discover the secret of how to create a healthy plant-based plate. We will explore the history and origins of many traditional Latin American ingredients. The workshop includes an opportunity for the public to share stories about the role food plays in their own culture and their cultural perspective on plant-based eating.

Join Us

This workshop embraces culinary diversity through merging the richness of Latin American flavours with a fusion of Canadian culinary influences.

What we will do together

The facilitators will lead an exciting and enlightening multicultural dialogue about where our food comes from, how we can eat better, and the important role food and food preparation plays in culture.

Understand how the diversity of food and food production in different cultures reduces racism through appreciation of the many ways that food is produced, including how it gets to our table.

Learn how to make Quinoa Power Salad.

VeggieOutlaws Quinoa Power Salad


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Vegan Mac 'n Cheez

Friendly Mac ‘n Cheez


 Love Mac ‘n’ Cheese?

Vegan Mac 'n Cheez

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

Big Daddy Dip (Baba Ghanoush)

Big Daddy Dip

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

The sweetness of beets, the earthiness of rosemary along with a dash of dried mustard create a savory treat. Serve with the greens to complete a wonderful culinary experience. Hint: Buy your beets at a farmer’s market or specialty local grocery store to get the greens attached and in good condition – they are delicious, nutritious, and often thrown away in transit!

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.

Simple Tomato and Mushroom Pasta

Mediterranean PastaThis pasta is easy to make and tastes great. What we love about this dish, is that it is so versatile. You can make it vegan by avoiding the parmesan cheese or by replacing it with farmasen (our vegan version of Parmesan cheese). You can make it fat-free by avoiding the pine nuts and by replacing the olive oil with vegetable broth, or you can make it low-fat by replacing the olive oil with vegetable broth. But no matter how you make it, it tastes wonderful and is satisfying. There are so many options to this pasta, you can add any number of cooked vegetables to add to the flavor and flexibility of this pasta.