2021 Cooking Class Schedule

It is more important now than ever to share good news about plant-based nutrition.

Even though I believe that “nothing tastes as good as feeling fantastic feels,” the truth is that neither flavor nor presentation need to be compromised to eat healthfully.  Whole-food plant-based diets have been shown to not only prevent the major deadly diseases (heart disease, diabetes and cancer), but to actually REVERSE many of our chronic diseases – the conditions that make the coronavirus so life-threatening.  We can take charge of our own health.  It’s exciting and empowering!

Who says plant-based meals can’t be delicious and satisfying? 

As a culinary instructor for over 15 years and passionate health advocate, I foster health and wellness through a whole foods plant-based lifestyle.  My passion is to help you thrive.  I am committed to creating and sharing whole food plant-based recipes that provide optimal health for the body while delighting your palate.  Join me on this journey!

“When you have your health, you have everything.” – Augusten Burroughs

We are now offering a choice of either limited-seating IN PERSON classes or ONLINE LIVE ZOOM Hands-On classes. 

IN PERSON classes will be limited to 6 attendees in Eureka Springs and 10 attendees in Kansas City; and seating will be spaced to optimize social distancing.  Please arrive wearing your mask.

For Hands-On IN PERSON classes: gloves, apron + dishtowel will be provided.  For those with long locks, please wear a hair tie.

For the LIVE ZOOM class, you’ll be provided a shopping list 3 days prior to class so that you can cook alongside me.  You will also be provided with prep instructions and tips to organize your mis-en-place, so that you’re ready to go when class starts.  This is a great way to not only try new recipes, but explore potentially new shopping and organizational habits that can enhance your experience of cooking.

To reserve your spot for either class, contact me at cuisinekaren@gmail.com


Saint Valentine Beets + Chocolate
slow-roasted golden beets with balsamic + lime

red quinoa + beet salad with feta honey ginger miso dressing
white wine mushrooms in all-butter pastry baskets
decadent chocolate cream
friday | february 12, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | february 13, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | february 14, 2021 
| 4:00-6:00p | LIVE zoom hands-on

red quinoa beet2_182mushrooms-puff-pastrychocolate mousse


Saucy Street Tacos with The Works
saucy street tacos with housemade beans, ever green guacamole,
caramelized onions, purple cabbage slaw + housemade spicy silken mayonnaise

Spanish-style whole brown rice
friday | february 26, 2021 | 11:00a – 2:00p | eureka springs | demo
sunday | february 28, 2021 | 4:00-6:00p |LIVE zoom hands-on


5-Week Series:  Fundamentals of Plant-Based Cooking

1 class per week for 5 weeks

Register for a single class or the entire series

. . .

Plant Based Series Week 1
Stocking the Pantry, Meal Planning + Batch Cooking
sauces + dressings, spices + herbs

hummus, tomato sauce, mayo, pesto, tahini
friday | march 5, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 6, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 7, 2021 
| 4:00-6:00p | LIVE zoom hands-on


. . .

Plant Based Series Week 2
Legumes, Pulses, Beans
hearty bean + barley soup

creamy black beans with coriander, cumin + fresh cilantro
French style curried green lentils
friday | march 12, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 13, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 14, 2021 
| 4:00-6:00p | LIVE zoom hands-on

bean-barley-soup-KGblack beans cilantro_182curried-green-lentils-KG

. . .

Plant Based Series Week 3
Whole Grains
roasted yellow quinoa tabouli with fresh herbs
whole grain risotto with butternut squash
luscious oat breakfast bowl + overnight oats
friday | march 19, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 20, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 21, 2021 
| 4:00-6:00p | LIVE zoom hands-on
quinoa tabouli wfpbno webwhole-risotto-butternut-KGoat-power-bowl-KG

. . .

Plant Based Series Week 4

Greek-style boiled greens + dandelion with lemon
whole-grain risotto with collard kale walnut pesto Brazil nut parmesan
stewed Indian curry spinach + chard with tofu paneer
friday | march 26, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 27, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 28, 2021 
| 4:00-6:00p | LIVE zoom hands-on

greens-boiled-dandelion1-KGbrown rice risotto collard walnut pesto 182saag-tofu-paneer-KG

. . .

Plant Based Series Week 5
Eat the Rainbow ~ Tantalizing Vegetables
caramelized Brussels sprouts
sweet carrot Dijon salad
twice baked eggplant with tomato
roasted garnet + purple sweet potato
friday | april 2, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | april 3, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | april 4, 2021 
| 4:00-6:00p | LIVE zoom hands-on




Please note:  All recipe are Whole Food Plant-Based (WFPB).  ‘Whole food’ describes whole, unrefined, minimally-processed foods without extracted ingredients, such as sugar or oil that would damage the body’s endothelium (the inner lining of the arteries).  ‘Plant-based’ describes food that comes from plants, and does not include ingredients originating from animal, such as meat, chicken, fish, dairy products, eggs, or honey.  Ingredients are sourced locally and in-season whenever possible.  Menus are subject to change depending upon availability at farmers’ market and local suppliers, as well as passionate inspiration by Karen’s research. I am delighted to have you join me on this journey. To inquire or place a reservation, email Karen at cuisinekaren@gmail.com

Cancellations less than 24 hours, participant will be liable for payment. In the event of cancellation on the part of Karen Gros due to illness, accident, external hazard, or bad weather wherein local schools are closed, participant will be given a credit toward a future class.  Once credit has been scheduled to a specific date, if forfeited, it cannot be transferred to another class.  Credit for a future class will expire at year end.