Vegan cooking classes

Vegan cooking classes – Simply veg!

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

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Is your diet in a mess, do you want to eat less meat but don’t know where to start, are you confused about what to eat and not eat to have a healthy balanced diet?

Then maybe my vegan cooking classes are just what you need

 

 

The benefits of a plant based diet for humans, animals and the planet are regularly reported in the media.

plant based diet

But what does a plant based diet actually look like, and if you were thinking of adding more veg and less meat, fish, eggs and dairy to your diet what do you cook?

I may very well have the answer!  I deliver vegan cooking classes in West Bridgford, Nottingham that will introduce you to the wonders of tofu, the delights of vegan sushi and the occasional but oh so tasty dessert.  The classes take place every Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Tuesday evening from 5.30 – 6.45pm - although the times could be flexible.

vegan cookery classes

So what’s in it for you if you sign up?

I will provide all the ingredients, equipment and recipes; you will prepare and cook your very own vegan meal, which you can take home for the family to eat and enjoy

Cooking class review DS3

 

This is ideal for all you veggie virgins who want to eat less meat but don’t know where to start.  Its also great for would be students who are about to embark on independent living; after all we all know how cheap seasonal veg can be.

Maybe you have a vegan or vegetarian member of the family and you’re struggling to know what healthy and nutritious meals to cook them

Or you want to lose some weight, change your diet, feel fitter, then coming to my ‘simply veg’ class could be just what you’re looking for

The vegan kitchen 

As a lifelong vegetarian, recent convert to veganism and trained chef I will share my knowledge, tips and experience and help you to get that veggie vibe.  I have advised clients for a number of years about how to make small but permanent changes to their diet, so the meals are going to be balanced, nutritious and above all tasty.

5 star

Each class will have a maximum of 4 guests, and rest assured my kitchen is up to scratch having recently been award another 5 star hygiene rating.  I am also the proud owner of a H.O.T award (healthy options takeaway)

 

All this for £25 a session, or if you block book all six you only pay for five i.e. £125

So what are you waiting for?

 

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Contact details

07946 301338

susan@nutrition-coach.co.uk

Vegan lasagne

Vegan lasagne (no oil) – Serves 2

This recipe came about because one of my regular vegan cooking clients needs to be virtually fat free because of a health condition.  So making a tasty and nutritious lasagne  was a bit of a challenge, especially as the usual white sauce uses vegan marg/oil with flour and vegan cheese. Hmmmm!

But fear not I think I’ve cracked it!

vegan lasagne

How good does that look

 

And my cooking guest loved it

vegan lasagne

 

It makes the ideal meat free Monday recipe and the quantities can easily be doubled.

The tomato sauce

One small onion (75g), finely chopped

1 garlic glove or 1 teaspoon garlic puree

splash of water

1 medium sized carrot (75g) finely chopped

approx 75g of red lentils, thoroughly rinsed under cold water and checked for grit etc or 75g quorn or 37g of each

½ tsp vegetable Marigold vegetable bouillon powder or I stock cube or 1 tsp Marmite

¼ tsp of chilli flakes (more if you like heat) or 1 tsp smoked paprika

1 tsp dried mixed herbs

½ tin of chopped tomatoes , a big squirt of tomato puree – about 1 tsp

The ‘cheese’ sauce

1 medium (200g) sweet potato, ½ onion, ½ clove garlic, 1 tbsp/15g plain flour and ½ tsp vegetable powder,  ½ tsp mustard

up to 200ml unsweetened non dairy milk, 2 tbls of nutritional yeast (or 40g grated non dairy cheese if you don’t need to be virtually fat free)

Pasta – 3 sheets of dried wholemeal egg free lasagne

A foil takeaway container

vegan lasagne

before my vegan cheese version goes in the oven

before my vegan cheese version goes in the oven

To make the tomato sauce

Fry the chopped onion in water (or olive oil).  When softened, add the garlic. Fry a little, then add all the remaining ingredients and stir well.

  • carrot
  • red lentils
  • bouillon powder or marmite
  • chilli flakes or paprika
  • dried herbs
  • chopped tomatoes.
  • Plus ½ tin of water.

The mixture will be thin and wet, but it will thicken as the lentils cook. Bring to the boil, then leave to simmer for about 25 – 30 minutes, until the lentils and carrots are soft. Stirring every so often.

The sauce should still be quite wet when cooked.  Check the seasoning and add salt and black pepper if necessary.  Take off the heat and leave to cool

To make the ‘cheese’ sauce

Cook the sweet potato in the microwave for 4-5 minutes until soft.  In a pan cook the chopped onion in a splash of water (or oil). Peel the cooked sweet potato (Keep the skin and rip into pieces before adding to the tomato sauce) add to the onion along with the garlic and mustard.  Cook for a few minutes then add the flour and keep cooking, add the vegetable powder then slowly add the milk, and stir to make a thick sauce. Cook for about 2-3 minutes on a low heat.  Taste and season with lots of black pepper and some salt if necessary.  Add most of the nutritional yeast (or grated cheese, if using).  Leave about ¼ to scatter over the top.

Assembling.

Pre heat the oven to 180C

In a dish add a sheet or two of dried wholemeal pasta, then add a ½ of tomato sauce mixture.  Repeat the pasta/sauce layer, top with some more pasta and add the cheese sauce.

 made with vegan cheese

made with vegan cheese

Sprinkle the remaining nutritional yeast/cheese over the top and pop into the oven for 25 – 30 minutes until the top is bubbling and golden

serve with a large mixed salad or some steamed veggies

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Remember this serves two, so If you only want to eat one portion,  the other portion (once its gone cold) can be kept (covered) in the fridge for up to 3 days or frozen; then defrosted and thoroughly re-heated in the microwave or oven until the centre is piping hot

And if like Pete you’d like to learn how to make thesis nutritious and tasty recipes why not come to one of my cooking classes; either a group class or a private one to one

private Vegan cooking class

 

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