5 Days Intensive Plant Based Cuisine
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.
Participants will work in pairs although some group work may be necessary.
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
Quinoa & broccoli pilaf with crispy tempeh
Classic dal tadka
Lemongrass-marinated tofu with crushed peanuts and crispy basil
Assignment: Menu planning exercise (theme tbc)
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.
Seaweed marinara dehydrated snack
Mock salmon mousse
Carrot power bliss balls
Green papaya salad
Assignment: Change a cooked recipe into a raw recipe.
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