More and more people are turning to a vegetarian diet, either for health or ethical reasons. I believe variety is the key, so in this workshop we will look at how to approach plant base cooking to create your own dishes and going along the year without getting bored and being able to enjoy delicious exciting health food which will most probably become the envy of your friends and family.
I will also suggest some essentials for your pantry to give you ease of creativity
All dishes in this workshop are completely vegetarian and can be adapted for vegans.
Kimchi Pierogis (potato dough ravioli)
Mushrooms Stroganoff, barley pilaf
Grilled little gem lettuce, tea pickle egg, tahini and Pomegranate sauce
Basil silken tofu custard, clear tomato water, black olive oil.
These dishes will be served at lunch.