Just say no to eating turkey- and learn about the other options!

Deb Gleason prefers when turkeys are alive and well.

The NCVA recently learned the unfortunate news that Credible Edibles, a veg-friendly cafe in Wellington Village, would be discontinuing its operations as a cafe.

The good news though, is that it will now operate as a plant-based cooking school, under the leadership of owner Judi Varga Toth. This coming September 29, Holistic Nutritionist Deb Gleason (of Wellness Warrior Coaching) will be a guest instructor, leading a class called “A Vegan Thanksgiving.”

During the class, she will teach students how to make a delicious Stuffed Tofu Turkey with all the trimmings: Sage stuffing, garlic mashed potatoes with gravy, roasted seasonal vegetables and apple crisp with vanilla cashew crème.

It’s a great opportunity for either vegetarians/vegans, or those who might be cooking for one, to master holiday cooking just in time for Thanksgiving and Christmas!

The class runs from 6:30 p.m. until 9:30 p.m. Bring an empty stomach, as each participant will have an opportunity to partake in the class’ creation. Hand-outs and recipes will be included, and the cost for each three-hour, hands-on class is $45/person or $75/couple + HST. All classes take place at Credible Edibles, 78 Hinton Avenue North.

To register, call 613-558-7569, by email workshops@credible-edibles.ca, or online at www.credible-edibles.ca/orderForm.php. Please register as spaces are limited to ensure the best possible experience for all participants. Also, visit the website to see the full range of classes being offered.

Say no to eating turkey this Thanksgiving. Need another idea? This is the class for you.

We asked Deb a few questions about the class she will be instructing.


Q: What gave you the idea to do a class like this?

A: I have been thinking about a vegan thanksgiving class for a long time. For the last 10 years I have been making a “tofu turkey” every thanksgiving and sharing it with friends and family. People always love it and they are so interested in how I get the stuffing inside so I thought it would be a lot of fun to teach a class and show people how easy it is.

Q: How did you become partnered with Judi at Credible Edibles?

A: I have been aware of the great work Credible Edibles is doing in the local community for a while and a good friend of mine put me in touch with Judi, the owner and we immediately hit it off. She was really excited about the idea of a vegan thanksgiving theme and said creating a “tofu turkey” was something she has been wanting to learn for a long time.

Q: What’s different about this kind of class, compared to others that might be similar?

A: Many of the classes at Credible Edibles are vegetarian and there is now a series of vegan classes called “Forks Over Knives” which I think is amazing. Judi is helping those who have seen them movie learn how to create plant-based meals that will change their health. My class is 100 per cent vegan with a focus on nourishing whole foods that taste really good. It is my philosophy that if it is easy to make, highly nourishing and tastes great people are more likely to turn vegan food into a habit.

Q: What can people expect to experience, and learn?

A: Credible Edibles has set up something really special in their space. They are providing a very rich learning environment and nice way for the community to connect. Participants put on an apron and help create the food. Once all the food is prepared the group sits down to enjoy their creation as they enjoy appetizers, the main course and dessert. As a bonus participants are encouraged to bring their tupperware and the leftovers get sent home along with the evening’s recipes.

In my vegan thanksgiving class people can expect to learn about how delicious and easy a plant-based diet is. I will touch on the health benefits and will share tips and tricks for replacing meat, dairy and eggs from recipes. The “tofu turkey” is a really fun thing to learn how to prepare and I hope that participants will wow their families a week later when they prepare their own “tofu turkey” at home for thanksgiving. We will also prepare sage stuffing, garlic mashed potatoes, wonderful gravy, roasted seasonal vegetables and cap it all off with an apple crisp and vanilla cashew creme.

Q: Who is this class intended for? Is this food that everyone can enjoy?

A: This class is for anyone who loves to eat good food. It does not matter if you are a new vegetarian that wants to learn more, a long time vegan or an omnivore that simply wants to include more healthy options in their diet. Everyone will get what they need from this class.

Q: What advice do you have for vegetarians and vegans who are dealing with “meaty” family traditions, and may not know how to handle the situation?

A: Family gatherings can often be challenging for people who have decided to avoid animal-based foods. My best advice is to enjoy your family and friends first. The food may seem like the centrepiece but it is the connection with those you love that is truly the reason for getting together. If you are worried that there will not be much for you to eat offer to bring a couple of your own dishes in quantities that are large enough for others to try. Remember that your life is your message and graciously showing others that your diet is abundant and delicious may help open their minds to the wonderful world of plant-based living.

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