Farm to table, vegan plant-based cookery...
This course will be led by professional patisserie chef and dedicated vegan Joanna Owens from The Organic Cakery at Bore Place. During this fun and interesting course, you will learn about organic, vegan and plant-based principles, enjoy a tour of our organic vegetable gardens and learn to make a variety of tasty and imaginative dishes.
The emphasis on this course is to learn about all of the wonderful health benefits of eating a vegan, plant-based diet. Learn how to prepare food in a way that makes it enjoyable for you to recreate for your family at home - encouraging them to enjoy a 'meat-free day' a week, or even to enjoy eating more vegan, plant-based meals. You will learn to make food without oil and without refined ingredients.
During the day, you will make:
- Creamy garlicky red bean, mushroom and kale soup.
- Lasagna with vegan cheese sauce, wholewheat lasagne and a green lentil sauce.
- Herby garlic bread with a parsley cashew cream and vegan Parmesan
- Chocolate brownie with banana and peanut butter ice cream.
At the end of the day you will have recipes and notes that you can take away, along with some of the produce made during the course.
The course includes refreshments and a light lunch of vegan plant-based soup, vegan sourdough and salads made with produce from the Market Garden at Bore Place.
Class sizes are small to ensure all participants can recieve 1-to-1 support.
Joanna Owens is a passionate vegan with a particular interest in plant-based cookery. She is also a professionally trained chef, with a background in confectionery. She trained in Westminster, London, under Master of the Culinary Arts Chef Yolande Stanley and has over eight years’ experience running Pastry Kitchens in award-winning country house hotels and restaurants.