Vegetarian for Life's culinary team recently visited Brinsworth House care home in Twickenham, to deliver a cookery training session to help expand the home's repertoire of vegan meals for its residents. VfL's Roving Chef Ollie Bragg reports.
VfL's team designed a session for Brinsworth House chefs to be interactive, educational, and inspiring. The session helped the care home's team to meet residents' growing dietary needs and preferences, and to provide a healthy and sustainable approach to meal preparation. The training was offered as part of Brinsworth House's Premium Accredited UK List membership.
The half-day practical session began with a brief introduction to the principles of veganism, emphasising the importance of plant-based diets in promoting health and wellness, and the place of veganism in a growing area of food preferences, beliefs and requirements. Brinsworth House's chefs were eager to learn about the nutritional benefits of vegan foods, including how they can help to manage chronic conditions, boost energy levels, and improve overall well-being.
VfL's team familiarised Brinsworth House's chefs with essential vegan ingredients. The session explored a variety of plant-based proteins, such as tofu, tempeh, lentils, and chickpeas, alongside an array of vegetables, grains, and legumes. The chefs were particularly interested in learning how to use these ingredients to create balanced, appetising meals that appeal to all residents – even to non-vegans.
A highlight of the session was a hands-on cookery demonstration. This focused on the vegan staple and nutritional powerhouse, tofu, beginning with simple and delicious recipes like meatless meatballs and chocolate mousse. VfL's team selected these dishes to showcase the versatility and richness of vegan cuisine. Brinsworth House's chefs said they were amazed at these dishes' ease and simplicity, and more importantly, how great they tasted.
To further boost their confidence, the VfL team discussed the use of herbs and spices, and the chefs learned how to enhance the natural flavours of plant-based foods without relying on animal products. The chefs agreed this exploration of global flavours added excitement to the kitchen and opened up new possibilities for creating diverse and appealing menus.
Beyond the recipes, the training also covered vegan baking and using dairy-free alternatives. Chefs learned how to make creamy sauces and dressings without dairy by using alternative ingredients such as cashew nuts, almonds and coconut milk. The chefs were particularly excited about mastering vegan desserts, with mouthwatering treats such as eggless, creamless, crème brûlée and coconut milk panna cotta.
After the training, the culinary team at Brinsworth House said they felt empowered and inspired. They had acquired a new set of skills that would enable them to cater to the diverse dietary needs of their residents, and to accommodate and welcome new residents into the home. VfL's vegan cookery training went deeper than learning new recipes; it was about embracing a new culinary philosophy that prioritised health, sustainability and inclusivity.
As the chefs continue to experiment and innovate with vegan cuisine, the residents of Brinsworth House can look forward to enjoying a variety of nutritious and delicious meals, crafted with love and creativity – which is testament to the home's commitment to enhancing its residents' dining experience and ensuring their continued well-being.
Find out more about our caterer training offer here.
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Eggless, Creamless Crème Brûlée
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