Learn to make nutritious and beautiful plant-based Buddha bowls using whole grains, vegetables, and pulses. Vegan, gluten-free, and perfect summer.
We wil make 3 different vegan salad bowls during the evening:
Poke is traditionally made with raw fish, but ours is made with crispy tempeh, tofu or pulled jack fruit, colourful vegetables and ripe fruits over hot rice with a citrus umami dressing. Poke is a joy to make as you can vary the rice, with red or wild rice or for carb-free use courgette noodles, top with your chosen protein and lots of fresh vegetables ceviche style, add a zingy dressing and garnish with toasted seeds or poke chillies!
The Mexican bowl is a very nutritious with the traditional mix of herby Quinoa with refried beans, tomato jalapeño salsa and avocado mash topped with mango salsa, coriander leaves, slices of jalapeño chilli and tortilla chips.
Our Japanese bowl is inspired from the Okinawa diet, which is a very healthy diet from the Japanese Okinawa islands where there is one of the highest density of people over 100 in the world. Their diet is based on sushi rice, purple vegetables, tofu, miso, seaweed and pickles. Purple sweet potatoes and carrots are rich in flavonoids, carotenoids, vitamin E and lycopene.
On this evening course you will make a selection of vegan plant-based salad bowls from scratch and customise it to exactly how you like to eat, it’s a fun way to cook and we will finish with our individual bowls and some Hawaiian cocktails.