Cooking Carried Forward
Online vegan cooking classes, private heritage recipe sessions, and a growing archive of recorded lessons, rooted in Greek village technique.
I didn't grow up as someone who cooked. I grew up watching, listening, tasting, in a kitchen where my Yiayia did the cooking and I did the noticing. My mother cooked too, differently: she brought the village into our backyard in Queens, and our summers ran on the same vegetables she grew up eating on my grandparents' farm in Greece. I started teaching classes in 2019 because the modern world has pulled all of us so far from our own kitchens, and I wanted to build a space to close that distance again, plant-based, the way most heritage tables have run for generations, since meat was never really at the center of any of them.
Live Virtual Cooking Classes
Gather in real time from your own kitchen for a live class tied to the season it's taught in. Every session comes with a printable recipe booklet, but the real teaching happens in the last twenty minutes, when we talk through what doesn't show up on the recipe card: the way dough should feel before it's ready, the smell that tells you something's off. That's the kind of thing I learned by watching my Yiayia, not by reading it anywhere, and it's the part I care most about passing on.
Private Recipe Sessions
One dish, traced back and rebuilt at your table
I've been doing a version of this in my personal life for years: a friend hands me a recipe that's been in their family forever and asks how to keep making it now that they eat plant-based. This is that, made official. In most food cultures, meat was Sunday food, or feast-day food. The other six days ran on grain, legume, and whatever the garden gave up that week.
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Greek Spanakopita: Rebuilt on a filling that holds every layer of phyllo together the way the egg and feta used to.
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Irish Shepherd's Pie: Swapping lamb and butter for a plant-based filling and a mash that's just as rich.
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Italian Bolognese Lasagna: Layering a plant-based ragù in place of beef, with a sauce that still holds its richness.
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Puerto Rican Pastelón: Rebuilding around the same sweet plantain and savory layers, now entirely plant-based.
I trace what your dish was actually built on, then rebuild it so the technique and the flavor come through the way they always did.
Cooked in Your Own Kitchen: your stove, your tools, your pantry.
One Recipe, Rebuilt: the technique and flavor stay, the ingredients change.
A Recipe Card to Keep: a custom PDF of the finished dish, yours after the session.
Limited to 2-3 private sessions per month.
Bryn Hlava, OR
Christina is an incredible, compassionate and wise teacher and guide.
Jeanne Adler, FL
I never thought I would love vegan dishes until our classes. So flavorful and nourishing.
Mary Harris, FL
Christina’s classes are heavenly. She guides you through the steps with ease.
On-Demand Cooking Classes
Self-paced seasonal recipes and foundational guides
Cook at your own pace from the archive of recorded classes: technique, seasonal vegetables, and the everyday cooking that sustained families long before any of it needed a special occasion. Progress, not perfection, is the whole point of a library like this: rewatch the same lesson twice if you need to, skip ahead if you don't.
How It Works:
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Choose Your Class: Select a topic from our recorded library below.
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Watch Instantly: Get immediate streaming access via Momence.
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Cook at Your Pace: Download your printable recipe booklet and cook along whenever you're ready.
