5 Days Intensive Plant Based Cuisine

By Shalu Asnani
Duration: 4 hours/session
For: 5 sessions
Price: S$1500.00

This 5 day intensive hands on course focuses on plant based cuisine. This class is suitable for professional chefs and home gourmands wanting to learn more about a plant based cuisine and lifestyle.

Notes:

Participants will work in pairs although some group work may be necessary.

Discussion: start with a quiz. Different types of plant based diets, breaking the myth, why choose vegetarian.

Recipes:
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
Discussion: Daily protein needs, protein in plants, complete protein (amino acids etc). Brief discussion on fats, minerals and vitamins.

Recipes:
Quinoa & broccoli pilaf with crispy tempeh
Classic dal tadka
Lemongrass-marinated tofu with crushed peanuts and crispy basil

Assignment: Menu planning exercise (theme tbc)
Discussion: Veganism as a subset of vegetarian diet, what it means, dairy-free substitutes, healthy vegan diet vs vegan junk food.

Recipes:
Creamy mushroom and herb pate
Vegetable no-butter masala
Dark chocolate mousse with berry coulis

Assignment: Research dairy alternatives and come up with one recipe.
Discussion: What is a raw vegan diet and its benefits? What tools and equipment are needed to set up a raw kitchen?

Recipes:
Nut milk
Marinara sauce
Seaweed marinara dehydrated snack
Zucchini marinara
Mock salmon mousse
Carrot power bliss balls
Green papaya salad

Assignment: Change a cooked recipe into a raw recipe.
Discussion: Elevating vegetarian food, turning it into a fine-dining meal, incorporating herbs and spices to impart natural flavour to meals

Recipes:
Avocado-gazpacho mousse with crispy tortilla
Aubergine roulade, creamy butterbeans, roast tomatoes
Marinated tofu steaks with saffron pilaf and caramelized onions

Evaluation of dishes by judges

Certificated and finish