How to Make Eggplant That Doesn’t Suck

I plan my classes to be suitable for cooks of all skill levels. I don't use commercial equipment in the classes and give a lot of guidance and hacks to make things in an easy, practical way in a normal home kitchen. I provide links where students can order any ingredients that might be hard to find.

My classes are great for beginners, but also have lots for experienced cooks to learn from!

Dont sweat it! Classes take place in a home kitchen using standard household equipment.
Each session shows the recipes step by step with tools you likely already own.
The written recipes include links for ordering harder-to-find ingredients and optional equipment recommendations.

If you are purchasing an on-demand class:
When you purchase the class, and any add-ons you might have selected, you will get a receipt by email. At the top of the receipt email there is a big blue banner that says REGISTER FOR YOUR COURSE.

👆Simply tap that banner, (you may also need to enter a couple pieces of info like your name) and you will be directed to where you can view all classes which you have gotten from me, on this purchase, and any previous times.

If you purchased tickets for an upcoming live-streamed cooking classes:
Upon registering, you will be directed to where you can get the log-in details for the zoom class, and a PDF with all of the recipes. That way you have time to get your ingredients if you would like to cook along with the class.

If you have any trouble at all, feel free to reach out to [email protected] for support. ❤️

I KNOW you are gonna love this. But, look everyone learns differently, right? If you decide these classes aren't working for you, just reach out within 30 days of purchasing, and I will refund your money.

Yes! Every recipe in this class is gluten-free, with one easy watch-out. The Thai Basil Eggplant uses vegan fish sauce and the Thai Eggplant Curry uses red curry paste, and a lot of store-bought versions of both sneak in soy sauce made with wheat. Grab a brand labeled gluten-free, or make my vegan fish sauce and red curry paste from scratch, since both of those recipes are gluten-free. Everything else in the class is good to go as written.

My recipes are geared at making vegan food exciting and irresistible to closed-minded non-veg folks. Helping spread veganism is my main concern, because it directly and immediately ends violence to animals. My feeling is that oil-free whole food plant based food is not really the thing that's going to do that most effectively.

That being said, I have a TON of WFPB students who modify my recipes to work for them. Unless it's a donut class or a topic that by nature relies on frying, I will be happy to help you modify the recipes to work for your diet to the best of my ability.