Chef Roni Zaide became vegetarian on her 11th birthday. Years later she made the transition to a full vegan, plant-based lifestyle. Roni has been cooking in kitchens around the world since 2004. She has worked at The Coup in Calgary for 7 years, before opening her business, Roni’s Kitchen, in 2014. Roni loves to share her passion for delicious, healthy eats through a variety of plant-based cooking classes, and together with her wonderful staff, they offer catering services for individuals & businesses. In December 2019 Roni published her first cookbook, which contains 100 plant-based recipes and the stories behind them. This book features recipes from the different projects of Roni’s Kitchen in the past few years – the brunch pop-up, the weekly meal service, and the cooking classes, as well as some family recipes and recipes Roni discovered and created on her travels.

  • Shakshuka
  • Hummus with Spiced Mushrooms
  • Mediterennean chopped salad
  • Mimosa

Vegetables & Herbs
1 red onion
4 garlic cloves
6 tomatoes
1 English cucumber
1 red pepper
1 cup red cabbage
2 green onions
1 bunch fresh mint
1 bunch parsley
2 cups mushrooms
1/2 cup lemon juice (1-2 lemons)
2 tsp fresh thyme leaves
1 tsp fresh/dried sage

Dried Goods & Spices
2 ½ cups cooked chickpeas
1/2 cup corn kernels (fresh or frozen)
1/2 cup firm tofu (75 grams)
3 tbsp unsweetened soy milk
1 tbsp pine nuts (optional)
1/4 cup tahini
Olive oil – ½ cup
Oil (grapeseed, avocado, sunflower etc)
1/2 tsp maple syrup
1 tsp paprika powder
1/2 tsp cumin powder
A pinch of cayenne
2 tbsp nutritional yeast
1/2 tsp black salt (kala namak – *can be found at spice stores like The Silk Road)
1/2 tsp turmeric powder
1/2 tsp garlic powder
2 tbsp za’atar spice
1/2 tsp sumac powder
Salt
Ground pepper

Other
Juice (1 cup per person) – apple, orange, pineapple, guava etc
Soda water/ginger ale
Fresh fruit -a handful – fresh berries, orange or peach slices, etc
Optional: Cava or Prosecco

Kitchen Equipment
Cutting board
Knife
Measuring cups & spoons
Medium frying pan
Large frying pan & lid
Blender or food processor
Large mixing bowl

Join Roni for the Cultivating Wellness: Nourishment session on Saturday, October 3 from 10:00 am to 12:00 pm.

Roni’s new cookbook is now published! You may purchase your electronic or printed copy here. (please note, the cookbook is not necessary for the session, but a great way to support local!)

REGISTER HERE