Asian Vegan Cooking Course

For this plant-based cooking workshop, we will be utilizing recipes from a number of different Asian cultures, with a focus on cooking traditions created to support a plant-based diet. Whether from the Sattvic vitality-increasing diet of India or Buddhist temple foods from Korea and Japan, we will be showing you both nutritious and tasty dishes from a variety of cultures that have been creating plant-based foods for centuries.

Vegan food doesn’t have to be the drab, flavorless, meat imitating concoctions we are used to seeing in pop culture and the mainstream. Looking to cultures with a rich history in plant-based cooking, we have crafted this cooking class with a coexisting balance between taste and what is healthy for the body, mind, and planet.

The course will run instructions through 20 recipes, and you will be booking in an individual class. We will discuss how to plan plant-based meals at home and the overriding philosophies, both nutritional and mindful, underpinning Asian traditions of vegan cooking. We will also be showing you how to organize and stock your kitchen, to make crafting excellent plant-based meals an easy and enjoyable experience.

This class is suitable for people who want to enhance their home cooking skills with new techniques, or for professional or aspiring chefs who are looking to enhance their plant-based repertoire.

Highlights:

• Fundamental and traditional cooking skills used for the production of alternative proteins
• How to meal plan and create delicious and nutrient-dense plant-based meals
• How to shop for and source nutritional and ecologically friendly products
• How to eat and shop seasonally
• Techniques and skills for unlocking ingredients’ natural flavourful essence
• An enjoyable cooking, eating, and social experience

INTRODUCTION

• Intro into Asian vegan cuisines, the origins of Buddhist cooking.
• How to stock and shop for a plant-based lifestyle.
• Seasonings and flavors, building a pantry with delicious ingredients.
• Eating with the seasons
• Special cooking techniques

KOREAN - SACHAEL EUMSK (Jan, May, Sep)

• Oi-Baek-Kimchi- White Cucumber Kimchi
• Chaeso-Gukmul - Kombu & Shiitake Mushroom Stock
• Mul-Naeng Myeon- Cold Buckwheat Noodles with Broth
• Danhobak-Bokkeum- Stir-Fried Kabocha P

JAPANESE - SHOUJIN RYORI (Feb, Jun, Oct)

• Shojin Dashi - Kombu & Shiitake Mushroom Stock
• Kinoko Miso Shiru - Mushroom Miso Soup
• Gohan - How To Cook Japanese Rice
• Chirashi Sushi | 5-coloured Sushi Rice

INDIAN COOKING- SATTVIC (Mar, Jul, Nov)

• Naan - Indian Flatbread
• Palak Paneer- Spinach Curry with Tofu
• Aloo Gobi - Potato-Cauliflower Curry

VIETNAMESE - AN CHAY (Apr, Aug, Dec)

• Nước chấm - Sweet and Sour Dipping Sauce
• Gỏi Cuốn- Rice Paper Rolls with Seasonal Vegetables
• Phở Chay - Vegan Pho with Tofu and Mushroom Broth
• Đậu Phụ Sốt Cà Chua – Tofu In Tomato Sauce with Herbs

Move at your own pace! Sign on to this course at any time, because we have created a full library of pre-recorded videos, class notes, and recipes for you to start.
We will showcase the complex dishes for you to cook along on a monthly Zoom 2-hour class. The online cooking session can complement your learning. You can watch the class and/or cook along with us. Here you will connect with your chef, so you can ask any question from cooking related to recipe tricks and tips.
Classes are on Sunday, the provider will host a Zoom meeting to answer your questions. You will have access to the Zoom recording after the session
So why not log on to the platform, see the recipes, watch the videos, pick up your ingredients and get a few pieces of equipment together so you can cook. Let us know if you have dietary requirements and we may come up with some substitutes for you. Visit our portal each week to get your ingredient list and cook with us each week.
 

This class series runs over 4 consecutive sessions, at the same time every 4 weeks.