We will use exciting fermented preparations because vegans take their probiotics from things like kimchi, sauerkraut, kombucha and plant-based yoghurt.
We will involve nuts, pulses and beans, they contain the o so sought after proteins
We will cook with seeds and pits, as they have a high content of minerals.
We serve bamboo and cassava root, they contain keratin, a substance which builds and strengthens bones, nails and hair and is usually the only derivative from meat. We prepare unrefined grains and sugars, because of the high content in calories. And we dish out meat substitutes, like tempeh, seitan and tofu. How do you turn it into something nice?
During this workshop we prepare the following dishes:
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