Date(s) - 27/04/2019
3:00 pm - 7:00 pm
Little Green Kitchen
This 3-part course focuses on vegetarian cuisine on a deeper level. This class is suitable for anyone wanting to learn more about vegetarian cuisine from a nutritional perspective and/or persons in the F&B industry as we will also cover menu planning and plating. There will be some theory alongside the practical aspect of cooking and participants will get a folder of recipes and relevant materials. Class size will be limited to 4 persons. It is recommended to enroll in all 3 parts (April 20 & 27 and May 4) for a holistic learning experience but is also possible to attend the classes individually.
Part 1 (Introduction & Overview of Vegetarian Cuisine/ Creating Sensational Salads) – Apr 20th
We will start with a short quiz and discuss the different types of plant based diets, breaking the myth and why people choose vegetarian diets.
Balsamic roasted beetroot & orange with caramelised walnuts
Kale and cabbage slaw with crispy tofu and ginger miso vinaigrette
Roast pumpkin with rocket, homemade dukkah and smoky aubergine dip
Assignment: Motivation for attending the course and what you hope to achieve
Part 2 (Basics of Plant-Based Nutrition/ Substituting Protein) – Apr 27th
Here we will discuss our basic protein needs, how to get protein from plants and include a brief discussion on fats, minerals and vitamins.
Quinoa & broccoli pilaf with crispy tempeh
Classic dal tadka
Tamarind tofu steaks with coconut Sriracha sauce
Assignment: A fun menu planning exercise!
Part 3 (The Vegan Diet) – May 4th
Today we will talk about Veganism as an important subset of the vegetarian diet, discuss dairy-free substitutes and what is a healthy vegan diet vs vegan junk food.
Creamy mushroom and herb pate
Vegetable no-butter masala
Dark chocolate mousse with berry coulis
We will end with a summary of what we’ve learnt and discuss any questions.
This event is fully booked.
To book a private class or to enquire on other payment methods, please email email@example.com or call 97631483.