This cookery class will teach you what you need to stock in your pantry to whip up quick, easy and nutritional vegan meals and how to make them.
For the new vegan you will learn what to stock, such as tins of chickpeas to make aquafaba, cashew nuts for ‘cheese’, soya ‘milk’ for vegan ‘ricotta’ Coconut yoghurt for labna and gram flour for egg-free batters.
We will show you how to make your food taste really tasty with nutritional yeast, tamari, miso, chillies, fresh ginger, spices, herbs and citrus. You will learn how to make marinades for tofu, tempeh and vegetables. How to make the best use of grains and pulses. The recipes will depend on the seasons but expect to make dishes such as.
- Cashew ‘cheese’
- Coconut yoghurt labna
- Vegetable Gram flour tarts
- Tempeh or Tofu Stew with Quinoa
- Tofu chips
- Aquafaba meringues
About the tutor
Helen has come from being Head Chef at Demuths, a post she filled for 5 years, in which time Demuths won Best Restaurant in Bath award 2007 and Vegan Restaurant of the Year 2009. She is a trained chef and has trained in classical French cooking, with a passion for French patisserie, also an expert in knife skills and chefs tips. She enjoys the creativity of vegetarian and vegan cooking, lifting vegetables to the central position, they deserve in our diets.