Come and learn that vegan food needn’t be overly healthy or complicated: it can be decadent and rich, and prepared just as quickly (if not faster!) than an omnivore meal.
We will look at some different techniques to achieve familiar tastes and textures, and also aim to showcase some flavours which may be a little new (the “vegan palette”). Find out about some common vegan cupboard staples, some of which may be familiar but used in different ways, and some of which will probably be completely new!
How can vegan food be made to taste rich and creamy? We will learn how to make:
After studying a Bachelor of Arts in Linguistics (Hons, First Class), James Hultgren decided to take a break from academia and instead pursue his new love, cooking. Two years later and he hasn’t looked back. James’s passion is demonstrating that vegan food needn’t involve sacrifice; everyone can enjoy familiar tastes (and satisfaction!) when eating vegan food as they do when eating omnivore food. He is also incredibly passionate about getting everyone to cook and favours “from scratch” foods: they’re tastier, provide a greater sense of satisfaction to the cook, and needn’t take up too much time.
Questions about the class? Please email email@example.com.
The featured image is borrowed and edited, with thanks, from foonus under a Creative Commons license.