Cooking Classes

Learn to prepare best tasting vegan dishes by well-known chefs in the cooking classes. Please check back with us in the fall for a complete list of cooking classes.

MONDAY

COOKING CLASS: THE COLORS OF A CONTINENT

PHYTONUTRIENTS, ANTIOXIDANTS, AND ASIAN CUISINE Victoria Moran

MON / 10:15AM – 11:45AM / KD

In this class, we'll explore the vibrance of plant-based dishes with Asian heritage. We'll focus on fresh, flavorful ingredients and visually stunning dishes, featuring a wide array of colorful vegetables, herbs, and spices. You'll learn to prepare delicious and health-conscious fusion dishes––"Japanese Rainbow Salad," "Cauliflower Cream Soup," and "Strong Bone Stir-Fry"––blending traditional Asian flavors with plant-based twists. Plan to taste and familiarize yourself with new and aromatic flavors, expanding your palate and culinary repertoire while learning the body benefits of these foods and experiencing for yourself the user-friendly reputation of pure-vegetarian cuisine.

Friday

COOKING CLASS: HEALTH-PROMOTING DISHES FROM MAIN STREET USA

Victoria Moran

FRI / 10:15AM-11:45AM / KD

Upgrade your health, shrink your carbon footprint, and honor all life by mastering meals that are both all-plants and all-American. Calling on the culinary traditions of the American South, Midwest, and New England, we'll prepare "Butter Bean Smash Lettuce Wraps," "Creamy Potato Corn Chowder," and "Not-So-Crabby Cakes with Remoulaude Sauce." You'll learn to work with vegetables and spices for optimal flavor and texture as you master classic American cooking methods that turn the sad Standard American Diet into a life-affirming Main Street Vegan food style.

Saturday

COOKING CLASS: COZY MEETS ZESTY

BARLEY SOUP, CABBAGE STEAKS & CHICKPEA CAKES Caryn Dugan & James Loomis, MD, The Doc and Chef

SAT / 10:15AM-11:45AM / KD

This cozy cold-weather menu hits all the right notes—earthy, smoky, and just a little zingy. We’ll start with a soul-warming Mushroom Barley Soup brightened by black garlic and lemon. Then it’s on to roasted Cabbage Steaks brushed with a maple-mustard glaze, and Smoky Chickpea Sweet Potato Cakes paired with a tangy horseradish cashew cream. Whether you're new to WFPB eating or looking to elevate your flavor game, this class delivers delicious, satisfying meals with zero compromise.

COOKING BOOT CAMP: BALANCING YOUR BODY WITH VEGAN AYURVEDIC COOKING AND CUISINE **EXTRA FEE

Victoria Moran

SAT / 1:00PM – 2:30PM / KD

According to yoga's sister science, ayurveda, 'When food is wrong, medicine is of no use. When food is right, medicine is of no need.' This introduction to vegan ayurveda as a foodstyle and healing practice, presents the 'comfort food diet,' wellbeing through compatible foods prepared in calming, healing ways. We'll prep ayureda's vitality porridge, kitchari, a soothing warm 'salad,' and a chocolate shake, therapeutically spiced to bring about balance and joy. You'll also have a chance to take a dosha quiz and learn your ayurvedic body type, one way to customize your health habits to your absolutely perfect self.

COOKING CLASS RECIPES

Most recipes below will be demonstrated by the presenter and sampled at your next seat meal in the dining room.

CARYN DUGAN & DR. JAMES LOOMIS

Mushroom Barley Soup with Thyme & Black Garlic
Yields 8 cups

Ingredients:
· 1 cup pearl barley, rinsed
· 1 yellow onion, diced
· 3 cloves garlic, minced
· 1 Tbsp grated fresh ginger
· 8 oz cremini or shiitake mushrooms, sliced
· 6 cups low-sodium vegetable broth
· 2 Tbsp low-sodium tamari or coconut aminos
· 1 tsp dried thyme
· ½ tsp black pepper
· 2 black garlic cloves, mashed
· 2 cups chopped lacinato kale or baby spinach
· Juice of ½ lemon

Instructions
1. Start with a dry sauté of the onion in a soup pot until soft. Add garlic and ginger and stir for about a minute. Toss in mushrooms and let them cook down, about 5 minutes.
2. Add the barley, broth, tamari, thyme, black pepper, and black garlic. Bring to a boil, then reduce to a simmer. Cover and cook for about 35–40 minutes, until the barley is tender.
3. Add the greens and lemon juice at the end, stir to wilt, and taste for seasoning.

Roasted Cabbage Steaks with Mustard-Balsamic Glaze

Yields 4-5 steaks
Ingredients
· 1 large green or savoy cabbage\
· 2 Tbsp balsamic vinegar
· 1 Tbsp maple syrup
· 1 Tbsp Dijon mustard
· 1 tsp garlic powder
· Fresh cracked pepper

Instructions
1. Preheat oven to 400-degrees F.
2. Slice cabbage into 1-inch thick “steaks.” Lay them on a parchment-lined baking sheet.
3. In a bowl, whisk together balsamic, maple, mustard, garlic powder, and pepper. Brush the tops of the cabbage steaks generously with the glaze.
4. Roast for 20–25 minutes, flipping halfway through and glazing again, until the edges are browned and crispy and the centers are tender.

Smoky Chickpea Sweet Potato Cakes with Horseradish Cream

Yields 6 cakes

Ingredients for the cakes:
· 1 (15 oz) can chickpeas, drained and mashed
· 1 cup mashed cooked sweet potato
· ¼ cup oat flour or chickpea flour
· 1 tablespoon tahini (optional for richness)
· 2 green onions, finely chopped
· 1 teaspoon smoked paprika
· ½ teaspoon cumin
· ½ teaspoon garlic powder
· Salt and pepper to taste
· Squeeze of lemon

Ingredients for the horseradish cream:
· ½ cup raw cashews, soaked
· ¼ cup water (more to thin)
· 1 tablespoon prepared horseradish (or to taste)
· 1 teaspoon apple cider vinegar

Instructions
1. In a mixing bowl, combine the mashed chickpeas and sweet potato. Stir in flour, seasonings, green onions, and tahini if using. Form into 6–8 small patties.
2. Pan-sear in a nonstick skillet over medium heat for 3–4 minutes per side until golden, or bake at 400°F for 15–20 minutes, flipping halfway.
3. For the horseradish cream, blend all ingredients until smooth. Thin with water if needed for a drizzle consistency.
4. Serve chickpea cakes over cabbage steaks with a spoon of horseradish cream.

Chickpea and Jackfruit Korma

Yields 10 – 2 cup servings (including rice)
Ingredients
· 2 cups brown rice rinsed & drained
· 1 cup raw, unsalted cashews, soaked
· 1 ½ cups (1 14 ounce) canned coconut milk
· 1 ½ cups unflavored plant milk
· 2 yellow onions, chopped
· 8 cloves garlic, minced
· 2 ½ tablespoons fresh ginger, grated
· 3 cans of young jackfruit in brine, drained and rinsed well
· 4 15-oz cans low-sodium diced tomatoes, with their juices
· 3 15-oz cans chickpeas, drained & rinsed
· 1 1⁄3 tablespoons mild curry powder
· 1 tablespoon red curry paste
· 2 teaspoons ground cumin
· ½ teaspoon cayenne pepper (optional)
· 1 bunch of Swiss chard, thinly sliced
· 1 ¼ cups frozen green peas
· sea salt + freshly ground black pepper
· ½ cup fresh cilantro (optional) chopped

Instructions
1. Cook rice to package instructions.
2. Meanwhile, in a bowl, soak cashews in very hot water for 15 minutes. Drain the soak water and rinse the nuts.
3. Steam the jackfruit for 10 minutes. Transfer to a cutting board and with two forks pull apart each of the pieces of jackfruit. It will shred resembling pulled pork.
4. Prepare a hot stock pot and dry sauté the onions. When finished, add the garlic and ginger.
5. Cook another 60 seconds and then add the jackfruit, tomatoes with their juices, chickpeas, curry powder, curry paste, cumin, and cayenne (if using). Stir well, then continue to cook over medium heat for 5 minutes.
6. In a blender, blend plant-based milk, coconut milk and cashews until smooth.
7. Transfer blended cashews to stockpot, along with chard and peas. Cook until vegetables are tender, 5 to 10 minutes. Season with salt and pepper to taste.
8. Serve over brown rice. Sprinkle with cilantro, if desired.
*Option to not use the jackfruit. It’s really great visually and texture-wise, but if it’s hard to come by, the chickpeas are hearty and it serves well.

Soft Kale with Curry Tahini Dressing

Yields 4 cups
Greens
· 1 bunch of curly kale
Dressing
· ¼ cup well-stirred tahini
· 2 tablespoons water (plus more as needed to thin)
· 1 tablespoon fresh lemon juice
· 1 tablespoon maple syrup
· 1 teaspoon apple cider vinegar
· 1 teaspoon yellow curry powder
· 1/2 teaspoon garlic powder
· 1/4 teaspoon ground ginger
· 1/8 teaspoon cayenne (optional, for heat)
· Pinch of sea salt
· Freshly cracked black pepper, to taste

Instructions
1. Whisk/blend together the dressing in a bowl until smooth and creamy. Add more water, 1 teaspoon at a time, to reach your desired consistency.
2. Taste and adjust flavor.
3. Massage into kale with your hands until the leaves darken and soften.

Whole Wheat Naan (WFPB-style)

Yields 6 naan
Ingredients
· 2 cups whole flour (plus extra for rolling)
· ¾ cup warm water (about 110°F)
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· ½ teaspoon garlic powder
· ¼ cup plain unsweetened plant-based yogurt or thick plant milk (like soy)
· 1 teaspoon maple syrup

Ingredients
1. In a mixing bowl, stir together the flour, baking powder, salt, and garlic powder.
2. Add the plant yogurt, maple syrup, and warm water. Mix with a spoon or your hands until a soft dough forms. Knead on a lightly floured surface for 2–3 minutes until smooth. If it's sticky, sprinkle on a bit more flour. If it feels dry, add a teaspoon of water at a time.
3. Cover the dough and let it rest for 20–30 minutes.
4. Divide into 6–8 pieces. Roll each one out on a floured surface to about ¼ inch thick — teardrop or oval shapes are classic.
5. Skillet directions: Heat a nonstick or cast-iron skillet over medium-high heat. Cook each naan for 1–2 minutes per side until bubbly, golden spots appear, and it puffs slightly.
6. Wrap in a clean towel to keep warm and soft while cooking the rest.
7. Oven directions: Preheat oven to 475°F.
8. Place a pizza stone, cast iron pan, or an upside-down baking sheet in the oven while it heats — this mimics a tandoor-style surface. Roll out the naan and place them directly onto the hot surface (use parchment if needed to transfer).
9. Bake for 4–6 minutes until they puff a little and get golden spots. For more color, finish them under the broiler for 30–60 seconds.

VICTORIA MORAN

Japanese Rainbow Salad with Carrot Ginger
Makes 2 servings

Dressing
· 2 cups carrot, chopped (6 KG)
· 1 celery stalk, chopped (2 kg)
· ¼ cup apple, chopped (900g)
· ¼ cup orange, peeled and chopped (1 KG)
· 1 shallot, chopped (.25 kg)
· 1 Tbs tahini (255g)
· 1 Tbs fresh ginger (105g)
· 1 Tbs reduced sodium tamari (252g)
· ½ Tbs miso paste (120g)
· ¼ cup rice wine vinegar
· (1 KG)
· ¼ cup unsweetened plant milk (1 KG)
· ½ tsp black pepper (20g)

Instructions
Combine all ingredients in a high-speed blender until smooth

Wasabi Edamame
· 1 cup frozen edamame (2.6 kg)
· 1 cup frozen corn kernels (2.8 kg)
· 2 tsp reduced sodium tamari (170 g)
· ½ tsp wasabi powder (18 g)
· ½ tsp sesame seeds (25.5g)
plus more to garnish

Instructions
Combine all ingredients in a bowl Toast in a saucepan over medium high heat, stirring constantly until golden brown Add water as necessary to prevent burning

Salad
· 2 cups mixed greens (2.3 kg)
· 1 daikon radish, peeled & julienned (4.5 kg)
· 1 cup red cabbage shredded (1.7 kg)
· ½ cup carrot julienned (1.3 kg)
· ½ cup cucumber, julienned (884g)
· ½ cup diced tomato (1.6 kg)

Instructions
1. Assemble all salad ingredients between bowls, top with edamame and drizzle the dressing Garnish with sesame seeds and serve immediately

Cauliflower Cream Soup

Makes 2 servings
Soup Ingredients
· ½ cup diced onion
· 2 cups low sodium vegetable broth
· 2 cups cauliflower, chopped
· 1 tsp low sodium tamari

Cashew Cream Ingredients
· ¼ cup raw cashews
· 2 tsp cornstarch
· ½ cup unsweetened plant milk
· 1 ½ tsp curry powder
· 1 tsp onion powder
· ¼ tsp garlic powder
· ¼ tsp black pepper

Instructions:
1. Water sauté onion in the bottom of the soup pot over medium heat
2. Add vegetable broth and bring to a simmer
3. Add chopped cauliflower and simmer for 5 minutes
4. Make cashew cream in blender or food processor, pulse cashew with cornstarch into a powder, but stop before it becomes a paste
5. Add remaining plant milk and spices and blend well
6. Remove the simmering vegetable (if you want whole veggies in the soup) or leave in the broth and blend with an immersion blender until smooth
7. Return to a simmer and stir in cashew cream. Cook for 5 more minutes and stir in tamari. Return and remaining whole veggies if desired. Serve immediately.

‘Strong Bone’ Stir Fry

Serves 2 meals

Ingredients:
· 1 (12oz/340g) pkg of extra-firm tofu, cubed
· 1 shallot, chopped
· 2 garlic cloves, minced
· 2 tsp minced ginger
· 1 (8oz/225g) pkg of shiitake/cremini mushrooms sliced
· ½ cup carrots, shredded
· 1 red bell pepper, sliced
· ½ cup snow peas
· ½ cup purple cabbage, shredded
· 2 cups broccoli florets
· 2 cups kale sliced
· 1 baby boy choy, sliced

Cooked Brown Rice
· 1 Tbsp sesame seeds
· ¼ cup scallions, sliced
· ¼ cup fresh cilantro, sliced

Sauce
· 1 cup low-sodium vegetable broth
· 2 Tbsp rice wine vinegar
· 2 Tbsp sweet chili sauce
· 1 Tbsp reduced-sodium tamari
· 1 Tbsp sirracha
· 1 ½ tsp cornstarch

Instructions
1. Bake tofu in 400-degree oven, for 35 min, flipping halfway through
2. Combine all sauce ingredients, except cornstarch, in a saucepan and bring to a boil. Reduce heat and stir in cornstarch. Cook for another five min, stirring constantly, until thickened
3. Heat a Wok over medium high heat. Once hot, water sauté shallot until browned (3 min). Add garlic and ginger and stir for 1 min. Add mushroom, carrot, and bell peppers. Cook for 5 min or until the water is released. Add in the remaining vegetables. Cook for 4 min and then add tofu cubes and sauce. Stir to combine.
4. Serve over rice of choice. Garnish with scallions, sesame, and cilantro

Butter Bean Smash Lettuce Wrap

Makes 2 servings

Ingredients:
· 1 (15oz/425g) can butter beans, drained and rinsed
· 2 celery stalks, finely chopped
· 3 scallions, thinly sliced
· ½ bell pepper, finely chopped
· ¼ cup flat leaf parsley, finely chopped
· ¼ cup dill relish
· 1 Tbsp tahini
· 1 Tbsp fresh dill, chopped
· ½ Tbsp lemon juice
· ½ tsp black pepper
· 10-12 Boston bibb lettuce leaves
· 1 tsp za’atar, for garnish

Instructions:
1. In a large bowl, pour in butter beans and smash until creamy
2. Add in celery, scallions, bell pepper, parsley, dill, dill relish, tahini, lemon juice and pepper and stir to combine
3. Scoop heaping spoonful into each lettuce leaf and dust with za’atar

Creamy Potato Corn Chowder

Yields: 4-6 servings

Ingredients:
· 1 yellow onion, diced
· 3 celery stalks, chopped
· 3 carrots, chopped
· 1 green bell pepper, chopped
· 4 garlic cloves, minced
· 4 cups low sodium vegetable broth
· 4 medium Yukon gold potatoes, cubed
· 2 cups frozen corn
· 1 bay leaf
· 1 tsp black pepper
· 4 Tbsp fresh dill, chopped
· 3 Tbsp reduced sodium tamari
· 2 cups unsweetened plant milk
· 1 Tbsp lemon juice
· 1 Tbsp nutritional yeast

Instructions:
1. Heat saucepan over medium high heat. once hot sauté the onion with minimal water for 3 minutes or until translucent
2. Add celery, carrots, bell pepper, garlic, and ¼ cup of broth. Cook for 5 minutes for the vegetables to soften.
3. Stir in remaining broth, potatoes, corn, bay leaf, pepper and half of dill.
4. Bring to a boil, then reduce to medium low heat, cover, and simmer for another 20 minutes
5. Stir in tamari and milk, return to a boil and cook for 8 more minutes.
6. Remove from heat, take out bay leaf and with an immersion blender, blend the soup until only slightly chunky.
7. Return the pot to medium high heat and cook for 5-10 more minutes until it thickens.
8. Add remaining dill, lemon juice, and nutritional yeast and stir to combine. Serve immediately

Not-So-Crabby Cakes with Remoulade Sauce

Makes 2-4 servings
Ingredients:
· 1 (20oz/567g) can young green jackfruit, drained and rinsed
· 4 Tbsp lemon juice
· ¼ sheet of nori, shredded
· 1 cup canned chickpeas (reserving aquafaba)
· ½ cup yellow onion, finely chopped
· ¼ cup red bell pepper, finely chopped
· 1 (15oz/4525g) can Great Northern beans, drained and rinsed
· 4 Tbsp unsweetened plant milk
· 1 tsp Old bay seasoning, low sodium
· 3 Tbsp flat leaf parsley, chopped
· 1 Tbsp yellow mustard and ½ teaspoon
· 1 tsp black pepper
· ¼ cup roasted red pepper
· 1 scallion
· 1 Tbsp ketchup
· ½ Tbsp capers, rinsed
· 1 tsp vegan Worcestershire sauce
· ½ tsp hot sauce
· ¼ tsp garlic powder
· Salad greens bed to server

Instructions:

(maybe cornstarch, vegan mayo or vegan yogurt to add more binding power)
1. In a large bowl, mash jackfruit with a fork to shred. squeeze out any remaining water
2. Add 3 Tbsp lemon juice and nori, toss to combine and set aside
3. Drain chickpeas, reserving 1 Tbsp aquafaba. Pulse chickpeas in a food processor until they resemble breadcrumbs, and add to jackfruit mixture.
4. Heat a sauce pan over medium high heat. Sauté onion and bell pepper with minimal water for 5 minutes or until onions are translucent. Add the Jackfruit mixture.
5. In the food processor, pulse Great Northern beans, reserved aquafaba, and plant milk until smooth. Add 2 Tbsp of this mixture to the Jackfruit.
6. Return to the jackfruit, adding old bay seasoning, 2 Tbsp parsley, ½ tsp mustard, ½ tsp black pepper; toss to combine
7. Roll mixture into small balls, place on a prepared cooking sheet, and slightly flatten Bake for 25 min at 400 degrees, flipping halfway through
8. Finish Remoulade by adding to the bean puree in the food processor. Add remaining 1 Tbsp lemon juice, 1 Tbsp parsley, 1 Tbsp mustard, ½ tsp black pepper, roasted red pepper, scallion, ketchup, capers, Worcestershire, hot sauce, and garlic powder. Blend until smooth
9. Serve cakes over a bed of greens and drizzled with romoulade sauce.

Cooking Classes

Learn to prepare best tasting vegan dishes by well-known chefs in the cooking classes. Please check back with us in the fall for a complete list of cooking classes.

MONDAY

COOKING CLASS: THE COLORS OF A CONTINENT

PHYTONUTRIENTS, ANTIOXIDANTS, AND ASIAN CUISINE Victoria Moran

MON / 10:15AM – 11:45AM / KD

In this class, we'll explore the vibrance of plant-based dishes with Asian heritage. We'll focus on fresh, flavorful ingredients and visually stunning dishes, featuring a wide array of colorful vegetables, herbs, and spices. You'll learn to prepare delicious and health-conscious fusion dishes––"Japanese Rainbow Salad," "Cauliflower Cream Soup," and "Strong Bone Stir-Fry"––blending traditional Asian flavors with plant-based twists. Plan to taste and familiarize yourself with new and aromatic flavors, expanding your palate and culinary repertoire while learning the body benefits of these foods and experiencing for yourself the user-friendly reputation of pure-vegetarian cuisine.

Friday

COOKING CLASS: HEALTH-PROMOTING DISHES FROM MAIN STREET USA

Victoria Moran

FRI / 10:15AM-11:45AM / KD

Upgrade your health, shrink your carbon footprint, and honor all life by mastering meals that are both all-plants and all-American. Calling on the culinary traditions of the American South, Midwest, and New England, we'll prepare "Butter Bean Smash Lettuce Wraps," "Creamy Potato Corn Chowder," and "Not-So-Crabby Cakes with Remoulaude Sauce." You'll learn to work with vegetables and spices for optimal flavor and texture as you master classic American cooking methods that turn the sad Standard American Diet into a life-affirming Main Street Vegan food style.

Saturday

COOKING CLASS: COZY MEETS ZESTY

BARLEY SOUP, CABBAGE STEAKS & CHICKPEA CAKES Caryn Dugan & James Loomis, MD, The Doc and Chef

SAT / 10:15AM-11:45AM / KD

This cozy cold-weather menu hits all the right notes—earthy, smoky, and just a little zingy. We’ll start with a soul-warming Mushroom Barley Soup brightened by black garlic and lemon. Then it’s on to roasted Cabbage Steaks brushed with a maple-mustard glaze, and Smoky Chickpea Sweet Potato Cakes paired with a tangy horseradish cashew cream. Whether you're new to WFPB eating or looking to elevate your flavor game, this class delivers delicious, satisfying meals with zero compromise.

COOKING BOOT CAMP: BALANCING YOUR BODY WITH VEGAN AYURVEDIC COOKING AND CUISINE **EXTRA FEE

Victoria Moran

SAT / 1:00PM – 2:30PM / KD

According to yoga's sister science, ayurveda, 'When food is wrong, medicine is of no use. When food is right, medicine is of no need.' This introduction to vegan ayurveda as a foodstyle and healing practice, presents the 'comfort food diet,' wellbeing through compatible foods prepared in calming, healing ways. We'll prep ayureda's vitality porridge, kitchari, a soothing warm 'salad,' and a chocolate shake, therapeutically spiced to bring about balance and joy. You'll also have a chance to take a dosha quiz and learn your ayurvedic body type, one way to customize your health habits to your absolutely perfect self.

COOKING CLASS RECIPES

Most recipes below will be demonstrated by the presenter and sampled at your next seat meal in the dining room.

CARYN DUGAN & DR. JAMES LOOMIS

Mushroom Barley Soup with Thyme & Black Garlic
Yields 8 cups

Ingredients:
· 1 cup pearl barley, rinsed
· 1 yellow onion, diced
· 3 cloves garlic, minced
· 1 Tbsp grated fresh ginger
· 8 oz cremini or shiitake mushrooms, sliced
· 6 cups low-sodium vegetable broth
· 2 Tbsp low-sodium tamari or coconut aminos
· 1 tsp dried thyme
· ½ tsp black pepper
· 2 black garlic cloves, mashed
· 2 cups chopped lacinato kale or baby spinach
· Juice of ½ lemon

Instructions
1. Start with a dry sauté of the onion in a soup pot until soft. Add garlic and ginger and stir for about a minute. Toss in mushrooms and let them cook down, about 5 minutes.
2. Add the barley, broth, tamari, thyme, black pepper, and black garlic. Bring to a boil, then reduce to a simmer. Cover and cook for about 35–40 minutes, until the barley is tender.
3. Add the greens and lemon juice at the end, stir to wilt, and taste for seasoning.

Roasted Cabbage Steaks with Mustard-Balsamic Glaze

Yields 4-5 steaks
Ingredients
· 1 large green or savoy cabbage\
· 2 Tbsp balsamic vinegar
· 1 Tbsp maple syrup
· 1 Tbsp Dijon mustard
· 1 tsp garlic powder
· Fresh cracked pepper

Instructions
1. Preheat oven to 400-degrees F.
2. Slice cabbage into 1-inch thick “steaks.” Lay them on a parchment-lined baking sheet.
3. In a bowl, whisk together balsamic, maple, mustard, garlic powder, and pepper. Brush the tops of the cabbage steaks generously with the glaze.
4. Roast for 20–25 minutes, flipping halfway through and glazing again, until the edges are browned and crispy and the centers are tender.

Smoky Chickpea Sweet Potato Cakes with Horseradish Cream

Yields 6 cakes

Ingredients for the cakes:
· 1 (15 oz) can chickpeas, drained and mashed
· 1 cup mashed cooked sweet potato
· ¼ cup oat flour or chickpea flour
· 1 tablespoon tahini (optional for richness)
· 2 green onions, finely chopped
· 1 teaspoon smoked paprika
· ½ teaspoon cumin
· ½ teaspoon garlic powder
· Salt and pepper to taste
· Squeeze of lemon

Ingredients for the horseradish cream:
· ½ cup raw cashews, soaked
· ¼ cup water (more to thin)
· 1 tablespoon prepared horseradish (or to taste)
· 1 teaspoon apple cider vinegar

Instructions
1. In a mixing bowl, combine the mashed chickpeas and sweet potato. Stir in flour, seasonings, green onions, and tahini if using. Form into 6–8 small patties.
2. Pan-sear in a nonstick skillet over medium heat for 3–4 minutes per side until golden, or bake at 400°F for 15–20 minutes, flipping halfway.
3. For the horseradish cream, blend all ingredients until smooth. Thin with water if needed for a drizzle consistency.
4. Serve chickpea cakes over cabbage steaks with a spoon of horseradish cream.

Chickpea and Jackfruit Korma

Yields 10 – 2 cup servings (including rice)
Ingredients
· 2 cups brown rice rinsed & drained
· 1 cup raw, unsalted cashews, soaked
· 1 ½ cups (1 14 ounce) canned coconut milk
· 1 ½ cups unflavored plant milk
· 2 yellow onions, chopped
· 8 cloves garlic, minced
· 2 ½ tablespoons fresh ginger, grated
· 3 cans of young jackfruit in brine, drained and rinsed well
· 4 15-oz cans low-sodium diced tomatoes, with their juices
· 3 15-oz cans chickpeas, drained & rinsed
· 1 1⁄3 tablespoons mild curry powder
· 1 tablespoon red curry paste
· 2 teaspoons ground cumin
· ½ teaspoon cayenne pepper (optional)
· 1 bunch of Swiss chard, thinly sliced
· 1 ¼ cups frozen green peas
· sea salt + freshly ground black pepper
· ½ cup fresh cilantro (optional) chopped

Instructions
1. Cook rice to package instructions.
2. Meanwhile, in a bowl, soak cashews in very hot water for 15 minutes. Drain the soak water and rinse the nuts.
3. Steam the jackfruit for 10 minutes. Transfer to a cutting board and with two forks pull apart each of the pieces of jackfruit. It will shred resembling pulled pork.
4. Prepare a hot stock pot and dry sauté the onions. When finished, add the garlic and ginger.
5. Cook another 60 seconds and then add the jackfruit, tomatoes with their juices, chickpeas, curry powder, curry paste, cumin, and cayenne (if using). Stir well, then continue to cook over medium heat for 5 minutes.
6. In a blender, blend plant-based milk, coconut milk and cashews until smooth.
7. Transfer blended cashews to stockpot, along with chard and peas. Cook until vegetables are tender, 5 to 10 minutes. Season with salt and pepper to taste.
8. Serve over brown rice. Sprinkle with cilantro, if desired.
*Option to not use the jackfruit. It’s really great visually and texture-wise, but if it’s hard to come by, the chickpeas are hearty and it serves well.

Soft Kale with Curry Tahini Dressing

Yields 4 cups
Greens
· 1 bunch of curly kale
Dressing
· ¼ cup well-stirred tahini
· 2 tablespoons water (plus more as needed to thin)
· 1 tablespoon fresh lemon juice
· 1 tablespoon maple syrup
· 1 teaspoon apple cider vinegar
· 1 teaspoon yellow curry powder
· 1/2 teaspoon garlic powder
· 1/4 teaspoon ground ginger
· 1/8 teaspoon cayenne (optional, for heat)
· Pinch of sea salt
· Freshly cracked black pepper, to taste

Instructions
1. Whisk/blend together the dressing in a bowl until smooth and creamy. Add more water, 1 teaspoon at a time, to reach your desired consistency.
2. Taste and adjust flavor.
3. Massage into kale with your hands until the leaves darken and soften.

Whole Wheat Naan (WFPB-style)

Yields 6 naan
Ingredients
· 2 cups whole flour (plus extra for rolling)
· ¾ cup warm water (about 110°F)
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· ½ teaspoon garlic powder
· ¼ cup plain unsweetened plant-based yogurt or thick plant milk (like soy)
· 1 teaspoon maple syrup

Ingredients
1. In a mixing bowl, stir together the flour, baking powder, salt, and garlic powder.
2. Add the plant yogurt, maple syrup, and warm water. Mix with a spoon or your hands until a soft dough forms. Knead on a lightly floured surface for 2–3 minutes until smooth. If it's sticky, sprinkle on a bit more flour. If it feels dry, add a teaspoon of water at a time.
3. Cover the dough and let it rest for 20–30 minutes.
4. Divide into 6–8 pieces. Roll each one out on a floured surface to about ¼ inch thick — teardrop or oval shapes are classic.
5. Skillet directions: Heat a nonstick or cast-iron skillet over medium-high heat. Cook each naan for 1–2 minutes per side until bubbly, golden spots appear, and it puffs slightly.
6. Wrap in a clean towel to keep warm and soft while cooking the rest.
7. Oven directions: Preheat oven to 475°F.
8. Place a pizza stone, cast iron pan, or an upside-down baking sheet in the oven while it heats — this mimics a tandoor-style surface. Roll out the naan and place them directly onto the hot surface (use parchment if needed to transfer).
9. Bake for 4–6 minutes until they puff a little and get golden spots. For more color, finish them under the broiler for 30–60 seconds.

VICTORIA MORAN

Japanese Rainbow Salad with Carrot Ginger
Makes 2 servings

Dressing
· 2 cups carrot, chopped (6 KG)
· 1 celery stalk, chopped (2 kg)
· ¼ cup apple, chopped (900g)
· ¼ cup orange, peeled and chopped (1 KG)
· 1 shallot, chopped (.25 kg)
· 1 Tbs tahini (255g)
· 1 Tbs fresh ginger (105g)
· 1 Tbs reduced sodium tamari (252g)
· ½ Tbs miso paste (120g)
· ¼ cup rice wine vinegar
· (1 KG)
· ¼ cup unsweetened plant milk (1 KG)
· ½ tsp black pepper (20g)

Instructions
Combine all ingredients in a high-speed blender until smooth

Wasabi Edamame
· 1 cup frozen edamame (2.6 kg)
· 1 cup frozen corn kernels (2.8 kg)
· 2 tsp reduced sodium tamari (170 g)
· ½ tsp wasabi powder (18 g)
· ½ tsp sesame seeds (25.5g)
plus more to garnish

Instructions
Combine all ingredients in a bowl Toast in a saucepan over medium high heat, stirring constantly until golden brown Add water as necessary to prevent burning

Salad
· 2 cups mixed greens (2.3 kg)
· 1 daikon radish, peeled & julienned (4.5 kg)
· 1 cup red cabbage shredded (1.7 kg)
· ½ cup carrot julienned (1.3 kg)
· ½ cup cucumber, julienned (884g)
· ½ cup diced tomato (1.6 kg)

Instructions
1. Assemble all salad ingredients between bowls, top with edamame and drizzle the dressing Garnish with sesame seeds and serve immediately

Cauliflower Cream Soup

Makes 2 servings
Soup Ingredients
· ½ cup diced onion
· 2 cups low sodium vegetable broth
· 2 cups cauliflower, chopped
· 1 tsp low sodium tamari

Cashew Cream Ingredients
· ¼ cup raw cashews
· 2 tsp cornstarch
· ½ cup unsweetened plant milk
· 1 ½ tsp curry powder
· 1 tsp onion powder
· ¼ tsp garlic powder
· ¼ tsp black pepper

Instructions:
1. Water sauté onion in the bottom of the soup pot over medium heat
2. Add vegetable broth and bring to a simmer
3. Add chopped cauliflower and simmer for 5 minutes
4. Make cashew cream in blender or food processor, pulse cashew with cornstarch into a powder, but stop before it becomes a paste
5. Add remaining plant milk and spices and blend well
6. Remove the simmering vegetable (if you want whole veggies in the soup) or leave in the broth and blend with an immersion blender until smooth
7. Return to a simmer and stir in cashew cream. Cook for 5 more minutes and stir in tamari. Return and remaining whole veggies if desired. Serve immediately.

‘Strong Bone’ Stir Fry

Serves 2 meals

Ingredients:
· 1 (12oz/340g) pkg of extra-firm tofu, cubed
· 1 shallot, chopped
· 2 garlic cloves, minced
· 2 tsp minced ginger
· 1 (8oz/225g) pkg of shiitake/cremini mushrooms sliced
· ½ cup carrots, shredded
· 1 red bell pepper, sliced
· ½ cup snow peas
· ½ cup purple cabbage, shredded
· 2 cups broccoli florets
· 2 cups kale sliced
· 1 baby boy choy, sliced

Cooked Brown Rice
· 1 Tbsp sesame seeds
· ¼ cup scallions, sliced
· ¼ cup fresh cilantro, sliced

Sauce
· 1 cup low-sodium vegetable broth
· 2 Tbsp rice wine vinegar
· 2 Tbsp sweet chili sauce
· 1 Tbsp reduced-sodium tamari
· 1 Tbsp sirracha
· 1 ½ tsp cornstarch

Instructions
1. Bake tofu in 400-degree oven, for 35 min, flipping halfway through
2. Combine all sauce ingredients, except cornstarch, in a saucepan and bring to a boil. Reduce heat and stir in cornstarch. Cook for another five min, stirring constantly, until thickened
3. Heat a Wok over medium high heat. Once hot, water sauté shallot until browned (3 min). Add garlic and ginger and stir for 1 min. Add mushroom, carrot, and bell peppers. Cook for 5 min or until the water is released. Add in the remaining vegetables. Cook for 4 min and then add tofu cubes and sauce. Stir to combine.
4. Serve over rice of choice. Garnish with scallions, sesame, and cilantro

Butter Bean Smash Lettuce Wrap

Makes 2 servings

Ingredients:
· 1 (15oz/425g) can butter beans, drained and rinsed
· 2 celery stalks, finely chopped
· 3 scallions, thinly sliced
· ½ bell pepper, finely chopped
· ¼ cup flat leaf parsley, finely chopped
· ¼ cup dill relish
· 1 Tbsp tahini
· 1 Tbsp fresh dill, chopped
· ½ Tbsp lemon juice
· ½ tsp black pepper
· 10-12 Boston bibb lettuce leaves
· 1 tsp za’atar, for garnish

Instructions:
1. In a large bowl, pour in butter beans and smash until creamy
2. Add in celery, scallions, bell pepper, parsley, dill, dill relish, tahini, lemon juice and pepper and stir to combine
3. Scoop heaping spoonful into each lettuce leaf and dust with za’atar

Creamy Potato Corn Chowder

Yields: 4-6 servings

Ingredients:
· 1 yellow onion, diced
· 3 celery stalks, chopped
· 3 carrots, chopped
· 1 green bell pepper, chopped
· 4 garlic cloves, minced
· 4 cups low sodium vegetable broth
· 4 medium Yukon gold potatoes, cubed
· 2 cups frozen corn
· 1 bay leaf
· 1 tsp black pepper
· 4 Tbsp fresh dill, chopped
· 3 Tbsp reduced sodium tamari
· 2 cups unsweetened plant milk
· 1 Tbsp lemon juice
· 1 Tbsp nutritional yeast

Instructions:
1. Heat saucepan over medium high heat. once hot sauté the onion with minimal water for 3 minutes or until translucent
2. Add celery, carrots, bell pepper, garlic, and ¼ cup of broth. Cook for 5 minutes for the vegetables to soften.
3. Stir in remaining broth, potatoes, corn, bay leaf, pepper and half of dill.
4. Bring to a boil, then reduce to medium low heat, cover, and simmer for another 20 minutes
5. Stir in tamari and milk, return to a boil and cook for 8 more minutes.
6. Remove from heat, take out bay leaf and with an immersion blender, blend the soup until only slightly chunky.
7. Return the pot to medium high heat and cook for 5-10 more minutes until it thickens.
8. Add remaining dill, lemon juice, and nutritional yeast and stir to combine. Serve immediately

Not-So-Crabby Cakes with Remoulade Sauce

Makes 2-4 servings
Ingredients:
· 1 (20oz/567g) can young green jackfruit, drained and rinsed
· 4 Tbsp lemon juice
· ¼ sheet of nori, shredded
· 1 cup canned chickpeas (reserving aquafaba)
· ½ cup yellow onion, finely chopped
· ¼ cup red bell pepper, finely chopped
· 1 (15oz/4525g) can Great Northern beans, drained and rinsed
· 4 Tbsp unsweetened plant milk
· 1 tsp Old bay seasoning, low sodium
· 3 Tbsp flat leaf parsley, chopped
· 1 Tbsp yellow mustard and ½ teaspoon
· 1 tsp black pepper
· ¼ cup roasted red pepper
· 1 scallion
· 1 Tbsp ketchup
· ½ Tbsp capers, rinsed
· 1 tsp vegan Worcestershire sauce
· ½ tsp hot sauce
· ¼ tsp garlic powder
· Salad greens bed to server

Instructions:

(maybe cornstarch, vegan mayo or vegan yogurt to add more binding power)
1. In a large bowl, mash jackfruit with a fork to shred. squeeze out any remaining water
2. Add 3 Tbsp lemon juice and nori, toss to combine and set aside
3. Drain chickpeas, reserving 1 Tbsp aquafaba. Pulse chickpeas in a food processor until they resemble breadcrumbs, and add to jackfruit mixture.
4. Heat a sauce pan over medium high heat. Sauté onion and bell pepper with minimal water for 5 minutes or until onions are translucent. Add the Jackfruit mixture.
5. In the food processor, pulse Great Northern beans, reserved aquafaba, and plant milk until smooth. Add 2 Tbsp of this mixture to the Jackfruit.
6. Return to the jackfruit, adding old bay seasoning, 2 Tbsp parsley, ½ tsp mustard, ½ tsp black pepper; toss to combine
7. Roll mixture into small balls, place on a prepared cooking sheet, and slightly flatten Bake for 25 min at 400 degrees, flipping halfway through
8. Finish Remoulade by adding to the bean puree in the food processor. Add remaining 1 Tbsp lemon juice, 1 Tbsp parsley, 1 Tbsp mustard, ½ tsp black pepper, roasted red pepper, scallion, ketchup, capers, Worcestershire, hot sauce, and garlic powder. Blend until smooth
9. Serve cakes over a bed of greens and drizzled with romoulade sauce.

Pre/Post Alaska Hotels

The follow hotels are recommended by Holistic Holiday at Sea passengers.
Please book your reservation directly with the hotel. All rooms are the responsibly of each passenger.

Please note: Life Journeys does not have any information regarding hotels, and all questions or concerns must be directed directly to the property that you have chosen.

Hilton Seattle Downtown

Homewood Suites by Hilton Seattle Downtown,
Seattle, WA 98119
Ph: +1 206-281-9393
16 Miles from Sea-Tac
*No Airport Shuttle
Hyatt House Seattle/Downtown
201 Fifth Avenue North
Seattle, WA 98109
Ph: +1 206 727 1234
13.6 Miles from Sea-Tac
No Airport Shuttle
The Edgewater Hotel
2411 Alaskan Way,
Seattle, WA 98121
Ph: +1 800-624-0670
12.8 Miles from Sea-Tac
No Airport Shuttle

Let’s Talk with the Recovery Panel

Our recovery panel is always truly inspirational. If you have recovered from a serious illness using holistic and alternative therapies, we invite you to join us and share your story in this year’s recovery panel. Visit our Hospitality Desk, Deck 5 in the Plaza, and leave a message for Sandy Pukel. The Recovery Panel is on Monday, 9:30 AM-11:00 AM, in the Princess Live, Deck 7, towards the back of ship.

Let’s Talk with the Recovery Panel

Our recovery panel is always truly inspirational. If you have recovered from a serious illness using holistic and alternative therapies, we invite you to join us and share your story in this year’s recovery panel. Visit our Hospitality Desk, Deck 5 in the Plaza, and leave a message for Sandy Pukel. The Recovery Panel is on Monday, 9:30 AM-11:00 AM, in the Princess Live, Deck 7, towards the back of ship.

Let’s Talk with the Recovery Panel

Our recovery panel is always truly inspirational. If you have recovered from a serious illness using holistic and alternative therapies, we invite you to join us and share your story in this year’s recovery panel. Visit our Hospitality Desk, Deck 5 in the Plaza, and leave a message for Sandy Pukel. The Recovery Panel is on Monday, 9:30 AM-11:00 AM, in the Princess Live, Deck 7, towards the back of ship.

Princess Plus Pricing Includes

WiFi (1 device per guest)
Crew appreciation (gratuities)
Plus Beverage Package (drinks up to $15 each)
Unlimited Juice Bar
NEW Casual Dining meals (2 per cruise)
MedallionClass experience
Princess dining, accommodations and entertainment
Princess Premium desserts (2 per day)
Princess Fitness classes (2 per cruise)
NEW OceanNow delivery
NEW Room service delivery

* Not included for 3^rd/4^th occupancy guests

Contact Hours

Holistic Holiday at Sea lectures are being submitted for approval for contact hours for nursing credit exclusively through Integrative Nurse Coach Academy (INCA) for our August 2025 sailing! Please check back in June with future information on how to register for this program.

Registered Nurses and Advanced Practice Nurses in all 50 US states are eligible to earn continuing contact hours toward license renewal. As INCA is an ANCC accredited provider, all 50 states accept contact hours / continuing education hours that are approved through ANCC accredited providers.

Other healthcare professionals are welcome to register here to receive a certificate of completion and submit it to their board for approval, but INCA cannot guarantee that any boards outside nursing will accept the certificate.

Vegan Ethics and Activism

The vision of Holistic Holiday at Sea is to help people help themselves by offering holistic methods for achieving health and spiritual wellness and by offering financial support to other organizations that share their goals.

Education is the key to create public awareness about the important roles that diet, nutrition, and lifestyle play in the maintenance of health and prevention of disease.

Benefits of Vegan Lifestyle

Our Philosophy

We believe that food should be deeply satisfying, healing, and nutrient dense. We know that what we eat is the most important component in the formula for a successful holistic lifestyle. We are deeply committed to feeding our guests plant-based meals that promote and sustain optimal health.

Cooking Classes

Learn to prepare best tasting vegan dishes by well-known chefs in the cooking classes. Please check back with us in the fall for a complete list of cooking classes.

Vegan Wine

We will offer an extensive Wine Menu for your choice.

Vegan Wine

We will offer an extensive Wine Menu for your choice.

Parties and Entertainment

Check back for more party and entertainment details to come.

Book Signings

Get your books signed by your favorite Authors! Please check back with us in the fall for a complete list book signing events.

Contact Hours

Holistic Holiday at Sea lectures have been officially approved for contact hours for nursing credit only exclusively through Integrative Nurse Coach Academy (INCA) for our March 2025 sailing! If you are already registered for the cruise, pricing & registration information for contact hours can be found here.

You can review the program schedule for a list of approved lectures that will be posted prior to the sail date. We are also excited to have a few of INCA expert staff on board with us!

Registered Nurses and Advanced Practice Nurses in all 50 US states are eligible to earn continuing contact hours toward license renewal. As INCA is an ANCC accredited provider, all 50 states accept contact hours / continuing education hours that are approved through ANCC accredited providers.

Other healthcare professionals are welcome to register here to receive a certificate of completion and submit it to their board for approval, but INCA cannot guarantee that any boards outside nursing will accept the certificate.

Yacht Club Deluxe Suite YC1

Enjoy privacy and exclusivity in MSC Yacht Club with a private restaurant, pool, lounge, and more. Yacht Club Deluxe Suite features a comfortable queen bed that can be converted into 2 single beds on request, a private balcony, sitting area with sofa, Spacious closet, bathroom with shower or bathtub, vanity area, hairdryer, Interactive TV, telephone, safe, and minibar. Approx. 269 sq. ft. & balcony approx. 86 sq. ft.

Vegan Ethics and Activism

The vision of Holistic Holiday at Sea is to help people help themselves by offering holistic methods for achieving health and spiritual wellness and by offering financial support to other organizations that share their goals.

Education is the key to create public awareness about the important roles that diet, nutrition, and lifestyle play in the maintenance of health and prevention of disease.

Let’s Talk with the Recovery Panel

Our recovery panel is always truly inspirational. If you have recovered from a serious illness using holistic and alternative therapies, we invite you to join us and share your story in this year’s recovery panel. Visit our Hospitality Desk and leave a message for Sandy Pukel. The Recovery Panel is on Monday, 10:30 AM-12:00 PM, in Le Cabaret Rouge, Deck 7, back of ship.

Cozumel, Mexico

-

Wednesday, March 12, 2025

With pristine beaches, turquoise waters, and an abundance of Mayan sites, Isla Cozumel promises a day of discovery. Start your day off by exploring the picturesque streets of San Miguel, home to a variety of delicious restaurants and cool souvenir shops. After that, journey to San Gervasio, the only excavated Maya site on Cozumel, and be amazed by the beautiful ancient temples connected by long white roads. If you’re a thrill seeker, satisfy your adventurous side with outdoor activities such as ziplining, rafting, and underground rivers. Cozumel is a beautiful location offering an array of attractions that leave a lasting impression.

Destination Exclusives:

If you fancy an educational experience, the Cozumel Museum (Museo de la Isla de Cozumel) has small displays of the flora, fauna, and marine life of the island, as well as a captivating collection of Maya artifacts and old photographs.
Wander the relaxed inland blocks of San Miguel, away from the piers, spotting Maya ruins and native birds in the dense forests and enjoy the relaxed atmosphere of being the only person on the windswept eastern beaches.
Visit Xcaret, a pleasant theme park offering all the Yucatán’s attractions in one location including a museum, a tropical aquarium, a “Maya village,” a beach, some small authentic ruins, pools, and more than a mile of subterranean rivers where you can swim, snorkel, or float.

HHAS Exclusive Shore Excursions:

Miami, Florida

Saturday, March 8, 2025

Miami moves to a rhythm all its own— from the sun-drenched beaches to a diverse blend of cultures. Indulge in the glitzy chic of Miami Beach and explore Little Havana’s deep-rooted Cuban heritage. Unwind on Key Biscayne’s serene shorelines, pedal along Ocean Drive or paddle a kayak through Oleta River State Park’s winding mangrove channels. Head to Coconut Grove to take in the bohemian vibe. Whether it’s Art Deco architecture, world-class cuisine or endless nightlife, adventure shines bright in The Magic City.

For pre and post hotel accommodations, Holistic Holiday at Sea recommends hotels in the Miami and Fort Lauderdale areas.

Win Raffle Prizes!

Raffle prices and full details coming soon!

Pre/Post Alaska Hotels

The follow hotels are recommended by Holistic Holiday at Sea passengers.
Please book your reservation directly with the hotel. All rooms are the responsibly of each passenger.

Please note: Life Journeys does not have any information regarding hotels, and all questions or concerns must be directed directly to the property that you have chosen.

Hilton Seattle Downtown

Homewood Suites by Hilton Seattle Downtown,
Seattle, WA 98119
Ph: +1 206-281-9393
16 Miles from Sea-Tac
*No Airport Shuttle
Hyatt House Seattle/Downtown
201 Fifth Avenue North
Seattle, WA 98109
Ph: +1 206 727 1234
13.6 Miles from Sea-Tac
No Airport Shuttle
The Edgewater Hotel
2411 Alaskan Way,
Seattle, WA 98121
Ph: +1 800-624-0670
12.8 Miles from Sea-Tac
No Airport Shuttle

Seattle

September 7, 2025 – 7:00am PST

For pre and post hotel accommodations, Holistic Holiday at Sea recommends hotels in the Seattle - COMING SOON.

Food Allergies and Special Diets

Ingredients for the vegan dishes being served at any given meal will be posted at the entrance to the dining room. If you have food allergies or sensitivities, please check the ingredient lists carefully, so you know what courses you may have to avoid.

Oil-free and Gluten-free Menus Are Available

In addition to our 100% vegan whole food menu, we offer a second vegan menu with no added oil. Eating gluten-free is easy on the cruise – most of the courses are gluten free. Dishes containing gluten are clearly marked on the menu; just ask your waiter for the gluten-free version.

It is each person’s responsibility to read the ingredients. Please take a moment to check the list if you have any special needs. Waiters may not understand your questions.

Flight Arrivals and Departures

For air arrivals and departures, it is recommended that guests allow adequate time for transfers between the airport and pier, customs inspections, and airport security checks.

Departure time is 5:00PM
Terminal D – MSC Seascape
1435 N Cruise Blvd
Miami, FL 33132.

Miami, FL

On the day of departure (Saturday, March 8) flights that require a pre-cruise transfer should arrive no later than 11:00am into Miami (MIA). If you do not require a pre-cruise transfer, you should arrive no later than 12:00pm on the day of departure from Miami Airport.

On the day the ship returns, Saturday, March 15, you should depart Miami after 1:30pm, if you require MSC transfers. If you do not require a post-cruise transfer, you should depart Miami no earlier than 12:00 Noon.

Fort Lauderdale, FL

On the day of departure (Saturday, March 8) flights that require a pre-cruise transfer should arrive no later than 10:30am into Ft. Lauderdale (FLL). If you do not require a pre-cruise transfer, you should arrive no later than 11:00am on the day of departure from Ft. Lauderdale.

On the day the ship returns, Saturday, March 15, you should depart Ft. Lauderdale after 2:00 pm, if you require MSC transfers. If you do not require a post-cruise transfer, you should depart Ft. Lauderdale after 1:00pm.

Parties and Entertainment

Our Welcome Cocktail Party is Saturday night at 8:30 PM on Deck 16. Come celebrate and mingle with our presenters, new and old friends, and staff. Enjoy snacks, beverages, and an open bar from 8:30 PM to -9:30 PM. Be sure to check the daily schedule and join in the fun at our evening socials, parties, and entertainment throughout the week, including our vegan ice cream, sushi, and pizza dance parties.

If you wish to participate in the talent show on Friday afternoon at 2:00 PM in Le Cabaret Rouge, you must either sign up directly with Erin Mcintosh or leave your name and cabin number at the Holistic Holiday at Sea Hospitality Desk on Deck 7 by Wednesday evening. Blair will contact you with more information.

Ocean Cay,
MSC Marine Reserve, Bahamas

Welcome to Your Own Private Island

Friday, March 14, 2025

Ocean Cay, MSC Marine Reserve is founded on a deep commitment to ecological principles that shape everything from how the venues are built and how the island is run, to the kinds of activities featured on the island.

Formerly a sand extraction site, MSC Cruises has made significant efforts to clear the island and the surrounding ocean bed from all discarded debris – while removing a total of 7,500 tons of scrap metal – and relocating coral with the longer-term vision of encouraging coral to grow and repopulate. These efforts will give guests the opportunity to learn about the protection of the oceans and the importance of preserving coral reefs through dedicated edutainment programs.

HHAS Exclusive Shore Excursions:

Ocean Cay Snorkeling Adventure, HHS Exclusive

Vegan Ethics and Activism

The vision of Holistic Holiday at Sea is to help people help themselves by offering holistic methods for achieving health and spiritual wellness and by offering financial support to other organizations that share their goals.

Education is the key to create public awareness about the important roles that diet, nutrition, and lifestyle play in the maintenance of health and prevention of disease.

Benefits of Vegan Lifestyle

Our Philosophy

We believe that food should be deeply satisfying, healing, and nutrient dense. We know that what we eat is the most important component in the formula for a successful holistic lifestyle. We are deeply committed to feeding our guests plant-based meals that promote and sustain optimal health.

Benefits of Vegan Lifestyle

Our Philosophy

We believe that food should be deeply satisfying, healing, and nutrient dense. We know that what we eat is the most important component in the formula for a successful holistic lifestyle. We are deeply committed to feeding our guests plant-based meals that promote and sustain optimal health.

Food Allergies and Special Diets

Ingredients for the vegan dishes being served at any given meal will be posted at the entrance to the dining room. If you have food allergies or sensitivities, please check the ingredient lists carefully, so you know what courses you may have to avoid.

Oil-free and Gluten-free Menus Are Available

In addition to our 100% vegan whole food menu, we offer a second vegan menu with no added oil. Eating gluten-free is easy on the cruise – most of the courses are gluten free. Dishes containing gluten are clearly marked on the menu; just ask your waiter for the gluten-free version.

It is each person’s responsibility to read the ingredients. Please take a moment to check the list if you have any special needs. Waiters may not understand your questions.

Skagway

September 4 – 6:00am-5:00pm - PST

Renowned for its picturesque historic business district, Skagway will transport you to the 1890s Klondike Gold Rush era. The town boasts rustic Victorian architecture, winding wooden railways, and violet-spotted fields beneath snow-capped mountains. Enjoy a glacier trek or hike the Harding Icefield Trail as you take in a dramatic backdrop. Or sit back and take in the sights from the vintage Yukon Route Railway.

Book Signings

Get your books signed by your favorite Authors! Please check back with us in the fall for a complete list book signing events. Get your books signed by your favorite authors! The complete book signing schedule will be posted in advance of the cruise—please check back with us in early August.

Vegan Wine

We will offer an extensive Wine Menu for your choice.

Vegan Wine

MSC will offer an extensive Wine Menu for your choice.

Singles Tables

On Sunday and Monday at dinner, we have “singles only” tables on Deck 6 in the Cala Jondal Restaurant on the right side (portside) as you enter the dining room. The maître d’ will be happy to direct you.

Victoria, BC

September 6 – 7:00pm – 11:59pm PST

A superb island city with abundant green space and colorful flowers, Victoria boasts grand examples of British colonial architecture befitting the capital of British Columbia. The “Garden City” has it all - castles, gardens, a fisherman's wharf, and a host of museums and renowned restaurants with water vistas all around.

Juneau

September 3 – 12:45pm - 9:00pm

Once a bustling gold rush town, Alaska's capital city is not accessible via any road, but it is a magnet for whales. Encircled by five mountainous peaks and nearby Mendenhall Glacier, Juneau's tramway takes visitors to its heights to take in the panorama of vibrant natural beauty in this modern urban capital.

HHAS Exclusive Shore Excursions:

Deluxe Interior IR1

Deluxe Interior Staterooms feature a comfortable queen bed that can be converted into two single beds on request. Your stateroom has a bathroom with shower, vanity area and hairdryer, Interactive TV, telephone, safe, and minibar. Approx. 150 sq. ft.

Ketchikan

September 2, 2025 – 6:30am-3:00pm PST

Named for the Tlingit "creek that flows through town," the city of Ketchikan is located on Alaska's famed Inside Passage, a network of fjords carved from glaciers with stunning, picture-perfect scenery. Boasting the largest collection of standing totem poles in the world, this locale is rich in the lore and craft of Native Tlingit, Tsimshian and Haida peoples. Wildlife-spotting here includes eagles, bears, whales and other marine mammals, and Ketchikan is also known as the “Salmon Capital of the World.”

Endicott Arm and Dawes Glacier

September 3, 2025 – 5:15am - 9:15am

Cruise down Endicott Arm, a thirty-mile fjord within Tongass National Forest that features iconic Alaskan beauty - spectacular waterfalls, snow-capped mountains, and icebergs all reflected in the icy-clear water. See seals basking by the 600-foot-tall Dawes glacier, which routinely calves off enormous sections of ice into the water.

HHAS Exclusive Shore Excursions:

Book Signings

Get your books signed by your favorite Authors!

Learn more about the authors

Seattle

August 31, 2025 – Depart at 3:00pm PST

Poised amidst forests and park lands of the Puget Sound, Seattle's natural beauty is rivaled only by its cultural, culinary and recreational offerings. Its iconic Space Needle, built for the 1962 World's Fair announces the city's lofty ambitions. As a tech hub and basecamp for Starbuck's coffee, Seattle brings a buzz that will not disappoint.

For pre and post hotel accommodations, Holistic Holiday at Sea recommends hotels in the Seattle - COMING SOON.

Falmouth, Jamaica

-

Monday, March 10, 2025

Reggae, rum, beautiful beaches, spicy cuisine and lush, green countryside have long lured visitors to Jamaica and particularly the city of Falmouth, one of the Caribbean’s best-preserved Georgian towns located on the island’s northern coast.

On a cruise to Falmouth, you’ll have the opportunity to observe how the oldest buildings in the city centre - the clock tower, the Victorian market, the courthouse and Vermont House, all dating from the late 18th and early 19th centuries - stand in contrast to the newly built port.

During colonial times, Falmouth was a flourishing port. Ships loaded with sugar and rum would sail to Britain thus Falmouth has become famous for the different varieties of rum produced in the distilleries scattered around the city.

HHAS Exclusive Shore Excursions:

Deluxe Balcony BR2

Premium Balcony Staterooms have a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony. Your stateroom features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 172-183 sq. ft. & balcony approx. 54-65 sq. ft.

Junior Suite Aurea SM

Junior Suite Aurea cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a large private balcony. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 183 sq. ft. & balcony approx. 172 sq. ft.

Premium Suite Aurea with Whirlpool SLW

Premium Suite Aurea SLW cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony with a private whirlpool. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 300 sq. ft. & balcony approx. 75 sq. ft. with whirlpool.

Premium Suite Aurea with Terrace SL1

Premium Suite Aurea SL1 cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a large private balcony terrace. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 280-344 sq. ft. with 97-151 sq. ft. balcony.

Deluxe Ocean View OR1

Enjoy the view of the ocean from your stateroom. Deluxe Ocean View Staterooms feature a comfortable queen bed that can be converted into two single beds on request and a window with a sea view and a small sofa. Your stateroom has a bathroom with a shower, vanity area, and hairdryer. Interactive TV, telephone, safe and minibar. Approx. 183 sq. ft.

Deluxe Interior IR2

Deluxe Interior Staterooms feature a comfortable queen bed that can be converted into two single beds on request. Your stateroom has a bathroom with shower, vanity area and hairdryer, Interactive TV, telephone, safe, and minibar. Approx. 150 sq. ft.

Premium Suite Aurea with Terrace SLT

Premium Suite Aurea SLT cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a large private balcony terrace. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 300 sq. ft. & balcony approx. 409 sq. ft.

Deluxe Balcony Aurea

Balcony Aurea Staterooms have a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony. Your stateroom features a bathroom with a shower or bathtub, vanity area and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 183 sq. ft. & balcony approx. 54-97 sq. ft. Best ship position for Balcony cabins.

Deluxe Balcony BR1

Deluxe Balcony Staterooms have a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony. Your stateroom features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 172-183 sq. ft. & balcony approx. 54-65 sq. ft.

Miami, Florida

Saturday, March 15, 2025

For pre and post hotel accommodations, Holistic Holiday at Sea recommends hotels in the Miami and Fort Lauderdale areas.

George Town, Cayman Islands

-

Tuesday, March 11, 2025

Situated on the Grand Cayman Islands, George Town offers a unique experience that seamlessly blends the prestigious financial district with the laidback atmosphere of Caribbean life. Stroll around the city’s charming streets to discover an abundance of colorful colonial-style buildings, bars, and shops. Descend into the mystifying Crystal Caves with a knowledgeable tour guide and witness the magnificent stalactite and stalagmite crystal formations. Finish the day by savoring a delicious meal at one of the numerous local restaurants before setting sail once again.

Destination Exclusives:

Dive into the blue waters of Stingray City to get an up close and personal experience with these magical creatures or swim with Green Sea Turtles at the Cayman Turtle Center and learn more about the conservation efforts to save this endangered species.
Bask in the sun at the award-winning Seven Mile Beach. Feel the powdery white sand beneath your feet as you walk along the shore and listen to the translucent blue water gently lap against the shore.
Visit the Caman Islands National Museum for a fascinating lesson on the island’s rich heritage. Make your way through the different galleries to learn about the natural and cultural history of the island as well as view a captivating art gallery filled with paintings, sculptures, photographs, and more.

HHAS Exclusive Shore Excursions:

Cruise port - George Town, Cayman Islands

San Juan, Puerto Rico

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Tuesday March 5, 2024

Discover San Juan, a city renowned for its historic buildings, charming Spanish colonial facades, and verdant balconies. Visit Old San Juan to view mighty fortresses like Castillo San Felipe del Morro and Castillo San Cristobal. Delve into the world of rum-making at Casa Barcardí to discover the story behind Bacardí’s legendary cocktails, sniff the products on display, and learn about the rum-making process including wood barreling, ageing, and finishing. Lastly, savor the flavors of the local cuisines while sipping a piña colada, the national drink of Puerto Rico. Experience a lifetime of cultural discoveries on the “Island of Enchantment.”

HHAS Exclusive Shore Excursions:

2024 Cruise Exotic Port – San Juan, Puerto Rico

Puerto Plata, Dominican Republic

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Wednesday March 6, 2024

The northern shores of the Dominican Republic were first discovered in the late 15th century when they were christened San Felipe de Puerto Plata or “Port of Silver” after the glistening silver mountain peak shrouded in fog. Puerto Plata draws vacationers from around the world to its numerous tourist attractions, including whimsical waterfalls, stretches of pristine beaches, and spectacular snorkeling sites. Delve into local traditions in town for an immersive cultural experience. Listen to merengue, shop for hand-rolled cigars, and stop at the Brugal Rum distillery for a tasting of top Dominican rums. No matter your adventure, salty breezes and translucent blue waters await you in beautiful Puerto Plata.

HHAS Exclusive Shore Excursions:

2024 Cruise Exotic Port - Puerto Plata, Dominican Rep.

Nassau, Bahamas

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Sunday, March 3, 2024

Embark on a pirate-inspired journey and delight in the Caribbean charms and excitement of the Bahamian Capital. Discover the vibrant streets of Nassau, once a notorious pirate hub in the 1700s. Immerse yourself in the city's colonial and Georgian architecture and enjoy shopping, dining, and entertainment along the bustling Bay Street. Shop for handmade trinkets at the charming Straw Market or take a refreshing dip at popular tourist destinations like Cable Beach or Paradise Beach. No matter your interest, a captivating experience awaits you on the lively island of Nassau.

HHAS Exclusive Shore Excursions:

Sun Cay Beach Adventure
Seahorse Sailing Adventures THIS IS NOT CURRENTLY AVAILABLE – STAY TUNED!

2024 Cruise Exotic Port - Nassau, Bahamas

Kids Club and Events

MSC Cruises also designed for kids. From activities like excursions, to clubs and events that give both kids and their parents time for themselves and an opportunity to make new friends.

MSC Cruises have been named "Best Cruise Line for Families" in the Cruise Critic UK Editors' Picks 2019 and "Best Family Cruise Line" at the Wave Awards 2018.

Yacht Club Royal Suite

Coming Soon

Yacht Club Deluxe Grand Suite

Coming Soon

Lectures and Workshops

Program schedule is now up!

Cabin Information

Info coming soon!

The Itinerary / Exotic Ports of Call

Miami, Florida

Friday March 17, 2023

Please check back in July for a list of hotels with group rates for your pre-cruise stay.

More about Miami, Florida

At Sea

Saturday March 18, 2023

Belize City, Belize

Sunday March 19, 2023

Isla de Roatan, Honduras

Monday March 20, 2023

Costa Maya, Mexico

Tuesday March 21, 2023

At Sea

Wednesday March 22, 2023

Ocean Cay, MSC Marine Res, Bahamas

Thursday March 23, 2023

Miami, Florida

Friday March 24, 2023

Please check back in July for a list of hotels with group rates for your pre-cruise stay.

Green Ship

FROM THE MSC CRUISES:

Charting a sustainable future

We have long been committed to environmental stewardship with a long-term goal to achieve zero emissions for our operations. We are also a significant investor in next-generation environmental marine technologies, with the objective to support their accelerated development and availability industry-wide.

Our commitment to sustainability goes above and beyond our efforts to reduce our environmental impact. It is also reflected in the way we support our employees and those who choose to travel with us, as well as how we interact with our partners and the communities and places we visit.

FROM THE MSC CRUISES:

Charting a sustainable future

We have long been committed to environmental stewardship with a long-term goal to achieve zero emissions for our operations. We are also a significant investor in next-generation environmental marine technologies, with the objective to support their accelerated development and availability industry-wide.

Our commitment to sustainability goes above and beyond our efforts to reduce our environmental impact. It is also reflected in the way we support our employees and those who choose to travel with us, as well as how we interact with our partners and the communities and places we visit.

Arrivals and Departures

Fort Lauderdale, FL

All flights into Fort Lauderdale, FL (FLL) should arrive prior to 12:00 p.m. on March 17, 2023.

All departures from Fort Lauderdale, Fl (FLL) should leave no earlier than 11:30 a.m. on March 24, 2023.

Miami, FL

All flights into Miami International Airport (MIA) should arrive prior to 10:00 PM on March 17, 2023.

All departure flights from Miami International Airport (MIA) should leave no earlier than 11:00 a.m. on March 24, 2023.

Please note all Transfers must be purchased directly through MSCCRUISESUSA.COM

Add-Ons

Info coming soon!

Marh2023-Vegan_Cuisine

Whole-Foods, Plant-Based Cuisine

The Holistic Holiday at Sea culinary experience is created by dedicated vegan chefs who stand out in the field of plant-based cooking. Using only the finest quality, natural whole foods available from companies with the utmost integrity, our nourishing cuisine will be one of the highlights of your vacation.

Food ALLERGIES:

Oil-free and Gluten-free Menus Are Available

In addition to our 100% vegan whole food menu, we offer a second vegan menu with no added oil. Eating gluten-free is easy on the cruise – most of the courses are gluten free. Dishes containing gluten are clearly marked on the menu; just ask your waiter for the gluten-free version.

Traveling with a Standard American Diet Eater?

The journey to wellness is a journey with many steps. While we highly encourage everyone to stick to our plant-based menu for optimal energy and health during their vacation, items from the regular ship’s menu are available on request as well.

Smoothies/Juice Bar

MSC will offer fresh pressed juices and smoothies at the Silver Lounge Bar located mid-ship on deck 6 on the right side of the ship, adjacent to the Holistic Holiday at Sea Hospitality Desk and Bookstore.

Private Massages

Info coming soon!

Get Moving

Info coming soon!

Meditate

Info coming soon!

Pre-paid Gratuities

Ages 12+ $98.00 ($14 per day) per person
Ages 2-11 $49.00 ($7.00 per day) per person.
Children under 2 pay no gratuities.

Thank you for making our 2025 Caribbean cruise unforgettable!

We appreciate your presence and can't wait to sail with you again!

Save the Date for March 7-14, 2026 – Details to post soon

Need a little more information before you book? Click on the button below for...

Pricing Infomation

Or choose one of the following:

Or click on the following buttons for specific information about:

Inside Cabins

Oceanview Cabins

Balcony Cabins

Suites

Need a little more information before you book? Click on the button below for...

Pricing Infomation

Thank you for making our 2025 Caribbean cruise unforgettable!

We appreciate your presence and can't wait to sail with you again!

Save the Date for March 7-14, 2026 – Details to post soon

Cancellation Policy

Inside / Ocean View / Balcony / Suites Cabins

Cancellation/Change Policy*

From time of deposit – July 25, 2024 - $250 penalty per person

July 26 – December 2, 2024 - $950 penalty per person

December 3, 2024 – January 31, 2025 – 75% penalty of total cost

February 1, 2025 – Day of Sailing – 100% Non-refundable

*Not applicable for Roommate Match Passengers. See separate policy.

For Roommate Match Passengers Only*

From time of deposit – July 25, 2024 - $250 penalty per person

July 26 – Matching Date November 26, 2024 - $950 penalty per person

November 27, 2024 Matched Date – Day of Sailing – 100% Non-refundable.

*See Roommate Match Terms and Conditions for additional details.

Yacht Club Suites

Cancellation/Change Policy*

From time of deposit – July 25, 2024 - $1,000 deposit is non-refundable per person

July 26, 2024 – December 2, 2024 - $3,750 deposit is non-refundable per person

December 3, 2024 – Day of Sailing – 100% Non-refundable

Due to MSC’s policy, all Yacht Club reservations are non-refundable.

*Roommate Matches not available for Yacht Club Suites

Name Change Fee: $75
Only one name change is permitted per stateroom, should both guests need to be changed, this will be considered a cancellation as per the cancellation policy.

Cancellations must be in writing to:
ibis@lifejourneys.net

Vegan Pets

Can Dogs Thrive on a Vegan Diet?

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