Zen-Inspired Vegan Cooking with Avital Sebbag

02oct6:00 pm7:30 pmZen-Inspired Vegan Cooking with Avital SebbagA special evening of vegan cookery demonstrated by Chef Avital Sebbag

Event Details

Join us for this very special evening hosted by internationally renown Chef and Author, Avital Sebbag.

While in the US attending a conference, Sebbag will visit Hope & Main for a talk and cooking demonstration, inspired by her book, “Five Seasons in the Kitchen”. This is an exciting culinary journey along the paths of vegan cooking that lead to the heart of Avital’s world – her kitchen. The book recently won first prize in the Gourmand world cook book 2016, under the category of Chinese cook book and vegan. Additionally, the book was among the finalists in the health/wellness (non-fiction) category of the 2017 Next Generation Indie Book Awards (NGIBA). Furthermore, the book was a best seller for 16 weeks in Ha’aretz magazine in Hebrew.

Attendees will take home a copy of the book. Proceeds from this event will benefit the Rhode Island Israel Collaborative.


Avital Sebbag is an N.D.LI.ac certified natural therapist, specializing in nutrition and ancient Chinese medicine. Avital’s principle is that nutrition plays a crucial role in the healthy functioning of all the body’s systems and that dietary change should be used as a central tool in combined therapy. This vegan cookery book is a life-long work based on Avital’s clinical research and its application in the kitchen and real life. It combines factual, practical and spiritual knowledge garnered from Avital’s life as natural therapist, and as the mother of five children.

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King Oyster St. Jacques in Lemon Sauce
By Chef Avital Sebbag

This is a vegetarian version of scallops in a creamy “butter” and wine sauce. Originating in China, the king oyster mushroom is rich anti-oxidants known for its unique flavor and meaty texture, this low calorie mushroom is a perfect sea-food substitute!

Serves 4

4 King Oyster mushrooms
1 Tsp sesame seeds


1 Tbs ginger root, grated
3 garlic cloves
Juice from 2 lemons
1 Tbs soy sauce


1 tsp Hijiki


Slice mushrooms into ½ cm rounds. Mix marinade ingredients and marinate mushrooms for 1 hour. Drain and arrange mushrooms on food dehydrator pan (save marinade). Dry at 41 deg C (105 deg F) for 6 hours. Alternatively, arrange mushrooms on a cookie sheet and bake in the oven at 150 deg C (300 deg F)  for 30 minutes.

To serve

Drizzle 1 tsp marinade over mushrooms, sprinkle with sesame seeds and garnish with a strand of Hijiki.



(Monday) 6:00 pm - 7:30 pm


Hope & Main

691 Main St, Warren, Rhode Island 02885

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