Events

Grab your other half, open a bottle of Chianti and let’s get cooking! We’ll be in the kitchen with BOTH Caryn and Tim Dugan for this couples class. Your menu: Tim’s spicy red marinara over pasta with vegetables Homemade sausage links, cooked and seared (to add to pasta) Italian chopped salad with an oil-free Italian dressing

We’re making it good to eat bad! Street food that is GOOD FOR YOU! Dr. Loomis is the house and he and Caryn are cooking up a street-worthy feast for you! Your Menu Mexican Corn Poutine Chicago Hot Dogs

To celebrate our 1st anniversary, we are going back to basics. In addition to all of the diet + lifestyle information out there, there is also a mad rush on how to boost our immune system and lose the COVID weight! CPBL founder, Caryn Dugan, along with Medical Director, Dr. Jim Loomis, are bringing you one day of plant-based education that will remind you why a plant-based lifestyle is the #1 irrefutable way to lose weight and boost your immune system.

August 13 is the official 1-year anniversary of The Center for Plant-based Living and we are celebrating! Dr. Loomis is in town for the Plant-based 101 Immersion on Saturday the 15th (have you signed up??), but tonight we’re cooking up fish-free seafood sammies! Your menu: Crab cake Sliders with a Creamy Dijon Slaw Lobster Rolls on Hoagies! Kale Tahini Kelp Salad

Let’s FINALLY usher baseball season in - from a distance. Grab your favorite brew and either kick back and watch or feel free to cook along. This is a recipe that people rave about! You’ll learn how: To make crap-free corn tortilla chips To make a fantastic dairy-free sour cream To make a dairy-free queso sauce you will use for years! To build the best plant-based nacho platter you’ve ever had! That’s a winner!!

You LOVE artichokes, and aside from opening a can of them and putting them in your salad, you’re really not sure what the heck to do with them. Let’s take care of that! Your menu: Boiled Artichokes and Dipping Sauce Crispy Artichoke Fritters with Dill Mayo Creamy Spinach Artichoke Dip

It’s ok to be weirded out a little by this little block of fermented soybeans. Heck, I was told it looked like brains (and we KNOW that’s not plant-based..)! Let’s demystify this AWESOME source of phytonutrient dense soy and dive in to light and delicious summertime recipes.

This is our new EXPRESS SERIES! If you’re at the office or home and need a break from the day, maybe you’d like to actually learn something you can use right away - register for these abbreviated classes for some quick bites! If you are tired of making the same old dips and spreads, hang on, we’re going to give you three delicious savory recipes that you can whip up in no time! We’ll talk about all the ways you can use them and we assure you, you’ll use them for years to come!

You LOVE artichokes, and aside from opening a can of them and putting them in your salad, you’re really not sure what the heck to do with them. Let’s take care of that!

Don’t get stuck eating crap on another holiday! (Been there…) Let’s celebrate by offering really DELICIOUS and nutrient-dense food that you can debut to your friends now and continue to cook up all summer long. Get used to making these; they will become everyone’s favorite!

How do you make your hummus? In this class, we will take this savory spread and create three different dishes out of it. This class is perfect for creating happy hour appetizers! We’ll discuss the role hummus plays in our recipes and how you can easily incorporate it into to everyday meal planning, from salad dressing, to big thick spreads. It will become a staple in your kitchen!

By now we fully understand that no one is immune to COVID-19, but research is coming out that people with compromised immune systems are at a higher risk of holding on to the illness once infected. Most chronic illnesses are dubbed food-illnesses as they can be brought on by diet choices. What a time to learn! As a certified Food-for-Life instructor who studied under Dr. Neal Barnard of the Physicians Committee for Responsible Medicine, these classes have been carefully chosen from the PCRM library to help you better understand the the power you have over your health. Change begins now. Join us in this virtual 4-series program where in each class, you will watch a video from Dr. Barnard, watch a live cooking lesson with 2-3 recipes demonstrated and receive the recipes and supplemental official PCRM educational and support materials.

As our stay-at-home orders lift here in St. Louis, our show must sadly come to an end. I hope you have enjoyed this collection of free and quick recipe videos. Thanks for hanging in there as we learn how to get content to you digitally. There is MORE TO COME - Please follow #PBQCookingShow on social media, because, after a short break, the ‘Q’ will switch from “Quarantine” to “Quick” and we will continue to deliver! Ooohh! We’ve got plans! For this final episode, we find it only fitting that we end on kale. The episode will feature the DELICIOUS Creamy Tahini Dressing and we’ll create the Tahini Kale Salad. Are you ready to kale it?! Kale, yeah, you are! ok - stop. We’re stopping now. Sorry. Here’s your recipe. Find us on ZOOM and Facebook

Mother's Day Edition! Show mom how SWEET she is with this chocolate ganache!

This is about as LIVE as we’re going to get right now, so let’s party! Grab all the people you share space with under that roof and let’s cook up an Italian feast! Your Menu: Chopped Italian Salad ( purple cabbage, romaine, carrots, artichoke hearts, red onion, balsamic) Eggplant Manicotti with Tofu Ricotta and Cashew Bechamel ( garlic, shallots, cashews, hazelnuts, nutritional yeast, lemon, San Marzanos, fresh basil) Strawberries and Chocolate ( strawberries, dark chocolate)