— This course is adaptable for vegans; just let us know when booking —
This is a two day course and the price covers both days.
Dates: 26-27 January, 16-17 February, 23-24 March, 27-28 April, 25-26 May, 22-23 June, 20/21 July, 24-25 August 2019
This exciting two-day workshop will give you the foundation techniques, skills and knowledge you need for modern vegetarian cooking.
We will show you how to build your own collection of innovative recipes and increase your understanding of vegetarian food and nutrition so you can return to the kitchen confident and full of new ideas.
Recipes we are likely to make include:
Teriyaki Bread Tofu
Potato and Spinach Gnocchi with Moroccan Tomato and Red Lentil Sauce
West African Peanut Butter Stew
Ginger Crumbed Chocolate Berry Cheesecake
Mushroom and Quinoa Soup
Above recipes are subject to availability of ingredients.
This course can be adapted for those on vegan and gluten-free diets. Just let us know when booking.
Day 1 – 9.30am-5pm. Including lunch and refreshment breaks.
Day 2 – 9.30am-4pm. Including lunch and refreshment breaks.
Discover how to structure dishes nutritionally and for flavour. Covering essential skills with tofu and other plant proteins, as well as soups, salads, main courses and desserts.
After the course you will be able to plan your own veggie menu and know how to make balanced meals every time. You’ll meet other aspiring veggie cooks and enjoy a delicious lunch together, before taking home each meal you make in the afternoon.
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