Discover how cultures across the globe turn everyday vegetables and pantry staples into soulful, simmered stews. In this hands-on workshop, you’ll make 2–3 hearty stews inspired by traditional dishes from around the world—each brimming with aromatic spices, seasonal vegetables, and plant-based goodness.

Paired with traditional grains, breads, or toppings, these stews will nourish and comfort as the season cools.

• Adults, teens and families welcome.
•  Beginner to Intermediate
• Vegan stews featuring global flavors and seasonal vegetables 
• Seasonal Produce Starring Tomatoes • Onions • Garlic • Potatoes • Carrots • Lentils • Squash • Eggplant • Leafy Greens

We’ll make: 

• West African Maafe – Peanut stew with sweet potatoes, tomatoes, collard greens, ginger
• Italian Ribollita – White beans, kale, slow-simmered vegetables, artisan bread
• Moroccan Chickpea Tagine – Chickpeas, zucchini, dried fruit, preserved lemon, ras el hanout, fluffy couscous

 You’ll learn:

• Regional spice layering techniques
• Understanding stew bases: tomato, broth, coconut milk, and legume-thickened
• Vegan protein swaps: lentils, beans, tofu, tempeh
• How to serve stews with grains, flatbreads, or garnishes

Chef Onyiyechi is a holistic private chef and wellness coach with over 20 years of experience. An  alumna of the Auguste Escoffier School of Culinary Arts, she specializes in savory and vegan cuisine.  Food is her passion and she enjoys everything related to it. 

Onyiyechi’s mission is to nourish the mind, body, and spirit through exceptional, holistic culinary experiences. Onyiyechi believes in the transformative power of whole, plant-based foods to promote wellness and health. Onyiyechi’s goal is to inspire and empower individuals to embrace a healthier lifestyle through mindful eating, wellness coaching, and immersive cooking classes. Onyiyechi strives to make every meal a celebration of health, flavor, and well-being.

REGISTER HERE