Meatless Mondays dinner/classes   year 5



Finally, America’s food conversation has shifted to recognizing the importance of including vegetarian meals and increasing vegetables into our diet-styles, for a host of healthful reasons. It’s good for us, our children, and our planet. However, the alternative of knowing what to eat is not intuitive for many people. 

Meatless Mondays dinner/classes are a fun and social way to explore food and expose yourself to vegetarian options. You’ll eat a range of seasonal tasty dishes that are vegetarian, often vegan, wheat free, and GMO-free. Eat dinner, try new foods, learn how to make them and go home with recipes in hand. New participants will receive a Meatless Mondays info packet. All meals are made with local produce & organic vegetables as much as possible. 

In year 5 my goal remains much the same with these dinner /classes: to share my love of cooking & the eating of healthy food; to demo whenever possible, inspire you, make it easier, or challenge you; to open my doors to you who arrive – smiling – week after week, excited to try something new, eager to talk about food & life, to laugh & learn – together.



MEATLESS MONDAYS dinner/classes  year 5

celebrate FALL

When: 10/10, 10/17, 10/24, 11/7, 11/14

Time: 7 -9 pm

Where: 63 Park Ave, Verona

Cost: $39 per class / $190 all 5

 register now to save your seat!

email – Ina@ContinuumLiving.US 


   WEEK 1, 10/10


  • Appetizer – Grilled & skewered coconut collards – (collards are rolled & dipped into coconut milk, lemon juice, tamari, cumin, etc.) This intrigued me when I first saw it! An extra-ordinary starter to a meal.
  • Cauliflower & black-lentil baked patties (from my girlfriend in Israel – w/tahini, sweet potato & cumin)
  • Sweet & Spicy Root Hash (don’t worry – not too hot!)


  WEEK 2, 10/17, vegan


  • Pan fried umami tofu & garlic greens w/rice (flavored with healthy nutritional yeast & tamari -apparently an old school vegetarian style of crusting tofu that’s new to ME!)
  • Lyla’s easy coconut broccoli 

  WEEK 3, 10/24, vegan


Warmly spiced black beans & sugar pumpkin or kabocha squash, with a little kick & fresh orange zest -over quinoa or polenta

  • sides of course!
  • Dessert: CHOCOLATE PUDDING BOMB! – made w/ coconut milk 🙂

  WEEK 4, 11/07 *NEW* 

Thanksgiving ideas anyone?

  • Herb custard-filled acorn squashes
  • Parsnip nuggets
  • Roasted Brussels sprouts with tamarind-ginger dressing!
  • Sweet wine mushrooms 

   WEEK 5, 11/14 *NEW*

  • Appetizer – Coconut kale chips (I’m not a kale chip fan, but these rate)
  • Collard greens tart w/ quick almond crust 
  • Roasted root vegetables & squashes with Kale Furikake (a flavorful Japanese seasoning using the Coconut kale chips instead of seaweed!)

 Past Menus


What People Say about Meatless Mondays

“Ina’s passion and knowledge are contagious.” 

“Meatless Monday classes are one of the nicest learning situations I’ve ever been in.” 

“Ina creates a cozy learning environment where sharing delicious meals is nurturing for the soul as well as the stomach. My friends are pleased I took Ina’s class. I have cooked ALL the Fall Session recipes, and I’m looking forward to the Winter Session.  So are my friends. 

“I took Ina’s Meatless Monday class this spring with two of my [adult] daughters. What a treat! It wasn’t simply a cooking class …it inspired us to want bring healthier foods into our diets. [Now] my son…has asked me for recipes to take back with him to college. And my youngest daughter, who would never eat beans before, has a new favorite food!”  

“Thinking more about eating more of the healthy food is making me eat less junk!” 

“I loved the combination of learning, eating and conviviality.” 

“Every single plate that Ina put before us was delicious and the company was even better than I anticipated.  While I never actually cooked one of the recipes, the experience and the recipes inspire  my creative repertoire. Even casual comments like “put an egg over leftover rice for breakfast” have brought a new satisfying start to the day.” 

“I feel more spontaneous. I think I’m approaching cooking in a more casual way, but also in a more thoughtful & informed way…the food was delicious!” 



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