Organic Vegan Cooking
Saturday 25th January 10:00am - 4:00pm
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 learning how to prepare tasty vegan meals that you can recreate at home, encouraging you to enjoy a 'meat-free day' a week, or to include more vegan, plant-based meals into your diet. You will learn to make delicious food without oil and without refined ingredients.
During the day you will make:
- Creamy and 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. Make sure you bring some tupperware of different sizes to take your food home in.
The course includes tea/coffee 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.