Online Cooking Classes
Join one of Linda’s upcoming classes for hands-on learning on how to make delicious vegan meals.
Winter 2025 classes
The links to more detailed descriptions and registration are on this page.
If commercial meat substitutes are too processed for your liking, check out my winter class series on Healthy Plant-Based Meat Substitutes. The classes will focus on whole-food and lightly processed substitutes that can play many roles in your plant-based cooking and provide high levels of protein, fiber, and other nutrients. We’ll delve into the secrets of making them tasty and well-textured. You can take the entire series or choose one or more individual classes. The live class starts at 6:00 pm Pacific time and lasts 2 hours. A recording is made available to registered students the next day.
Tofu, January 8, 2025
Tempeh, Januar 15, 2025
Soy Curls, January 22, 2025
Seitan, January 29, 2025
Make Your Own Meat Substitutes, February 5
The classes are offered through Portland Community College and take place over Zoom. You don’t have to live in Oregon to take them. PCC offers a 50% discount on tuition for Oregon residents who are 62 and older.
The links to more detailed descriptions and registration are on this page. Hope to see you in January!
Class format. The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.
The instructor. Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (February 2024). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She has published recipes in the Vegan Journal and appeared on Chef AJ Live and Portland’s TV station KATU's Afternoon Live program. She is a long-time volunteer video reviewer for Nutritionfacts.org.