Tag Archive for vegan recipes

New Vegan Cooking Classes

Take 2 enthusiastic foodies, add 11 people keen to learn more about the ‘why’ and ‘how’ of eating a plant-based diet, mix them up in a social cooking environment, garnish with an outstanding menu and simmer for 6 hours.

The result?

A show stopping chowder, divine desserts, astonishing colours and a warm vibe that belied the few hours we had spent together.

The first Plant-Powered Kitchen Cooking Workshop was underway.

It would be easy to imagine we were all already on a plant-based journey. Not so. In fact until the recent upsurge in vegan awareness most workshop comers were those who adored good food and were looking for healthy options.

There were mums looking to support their young adults navigate a new food landscape. Others in search of new vegan recipes and inspiration.

Many arrive wanting to foster a love of food that goes beyond what they already  know. For some a vegan cooking class supports and nurtures their chosen plant-based lifestyle.

And part of the fun is peppering the menu with interesting ingredients and cooking techniques.

Here’s what a few of our participants had to say:

Honestly I loved the class so much.  I have nothing negative to say.  I was actually really stressed about going (with the whole hating to cook thing lol) but seriously enjoyed myself. Oh and I should mention I absolutely want to attend another class. Amanda

Both Chris and I found it inspiring and it was a really fun thing for us to do together as mother and son.  We both came home buzzing.  I thought that there was a great mix of people and I enjoyed the opportunity to meet with people who had a common interest.  I thought the format worked well – I liked the mix of cooking, information gathering and eating scattered throughout the day.  It was the perfect length, which made for a relaxing day and that is an important ingredient for a weekend! Wendy

Needless to say, the food was superb, flavour and otherwise, packed with nutrients, and left me feeling nourished and light at the same time. Kate and Aaron managed to create a space, in which everything flowed with ease, and rather than feeling exhausted by the end of the day, I felt enriched and strangely happy! Brigitte

And we had a little help, thanks to the following generous souls who helped stuff our goodie bags with delicious morsels and offerings.

Go check them out:

Sabato – fine food store – full of gourmet goodies (like dark chocolate, classy vinegars, kiwi quinoa) sabato.co.nz

Viola Organics – Organic skin care products – violaorganics.co.nz

Ola Pacifica – single origin dark chocolate – olapacifica.com

Fe Grimshaw – food grade essential oils 021608809

Photos courtesy of Amanda Reelick Photography

There was way more, but let’s not give it all away 😉

Come along to our next workshop! Register your interest here and we’ll keep you in the loop.

 

Beet and walnut lentil salad

I love a dish that gets piled onto a big plate, drizzled with an exquisite dressing and served. Dinner is done!

Pairing up protein powered lentils + omega rich walnuts + nutrient packed beetroot delivers one heck of a healthy meal.

Don’t be shy to heat up the leftovers and pile on toast for a hearty breakfast.

I use organic brown lentils as they hold their shape better and they’re tastier. The beets on the other hand have been known to come out of a can of baby beets when needs must!

You will need:

For the lentils

1 cup organic brown lentils
1 onion
1 bay leaf
Rinse the lentils and cover with water by at least an inch. Add the onion + bay leaf. Bring to the boil and reduce to simmer until soft adding more water as needed ~ 30 minutes. Once cooked remove the bay leaf and onion (I chop the onion through the salad).

The roasted beets

4 beets, quartered (peeling is optional)
1 Tbl olive oil
Salt + pepper

Heat the oven and toss the prepared beets in the oil with salt + pepper. Bake until soft ~ 30 minutes.

The dressing

1 Tbl fresh ginger, minced
1-2 garlic, minced
1 Tbl tahini
2 Tbl apple cider vinegar
1 tsp maple syrup
1 tsp mustard
¼ cup water

Blend until creamy.

Garnish

1/2 cup walnuts
A heap of parsley

Toss it all together and drizzle with dressing. This salad makes a base for many delicious brown lentil dishes. Add different herbs, different roasted or steamed veges. Cook the lentils in a tomato sauce (not salad but you get my drift!).

You might also like:

Big sushi salad which uses the same dressing.

Cooking vegan recipes with a Masterchef

No one was more surprised than us.

The first ever Vegan Expo in Whangarei last October was a roaring success!

People were … ah excuse the pun, hungry for information about the vegan lifestyle and health. They wanted to learn more about vegan cooking, plant-based nutrition + fitness.

Everybody feasted on the fabulous food while soaking up the smooth vibes of Franko Heke and The Gaya Tree.

We had vegan athletes + teenagers, doctors + chefs all sharing their knowledge, experience and love of a plant-based diet.

Which is where our story begins.

Masterchef Aaron Brunet delighted a pack-out room with a layered salad. Squeezing every sort of citrus over the top, he created a textural zingy, and dare I say, seductive dish.

Next up was Vegan Cuisine’s Kate Broughton (that’s me) demonstrating an amazingly easy yet flavoursome savoury sauce made from leeks, roasted cashews and just 3 more ingredients. Kind of like cheese sauce but way better!

What happens when two foodies are in the same space?

They talk food. No, actually they gush about food!

Especially when they’re equally passionate about the life-giving nature of a plant-based diet for people and the planet.

And that’s how it happened.

Standing on the side of the road still buzzing from our day at the expo, Plant-Powered Kitchen was born.

A hands-on cooking workshop designed to delight your senses + take your food to a whole new level.

Both Aaron and I are about transformation. Because there’s no limit to how good you can feel. And when we humans feel good we have the energy to give our love and attention to what matters most in our lives.

At Plant-Powered Kitchen we are going to chop, zest and whizz our healthy vegan recipes into your heart.

Our first workshop is coming up March 18th at Social Cooking in Auckland. We have room for 20. Do join us! Check availability We’d love to see you there.