Review of VfL’s latest cookery course with Age UK, Barnet
I recently finished teaching a 6-week cookery course with Age UK, Barnet. During that time, we made recipes inspired by world flavours, using simple, seasonal ingredients. Highlights included Eastern-inspired stir-fries, a wonderful vegan chilli (accompanied by a cashew nut sour crème with freshly made flour tortillas) and seasonal soups with quick breads.
The course was run in conjunction with Made In Hackney, a plant-based community cookery school. They run lots of different courses and classes for the local community.
It was a diverse and vibrant group. We had vegan pros, including Mrs S and her husband, who have tried all the ingredients at their local health food shop. They still managed to pick up some tips from the classes, as well as learn some new recipes. She said the classes were ‘always brilliant!’
There were vegan-curious individuals too, including a lady trying to steer her husband away from a ‘meat with every meal’ ethos by learning some new, healthy and nutritious plant-based recipes.
There were also two people with diabetes who found the low sugar ‘healthy’ desserts inspiring, and two ladies in wheelchairs who thoroughly enjoyed all the practical elements of the course.
Below are a couple of recipes from the classes.
Pea & Lavender Soup
A delicious and simple spring soup.
- 1 onion
- 2 teaspoons of olive oil
- 250g frozen peas
- 1 teaspoon dried lavender
- ½ litre water with vegetable stock or 2 teaspoons vegetable bouillon
- Sea salt and pepper to taste
- Finely chop the onion and fry in vegetable oil until the onion is translucent.
- Add peas and lavender.
- Continue to fry for 1 minute, stirring to absorb flavour.
- Add bouillon stock power (or vegetable stock) with water.
- Mix and turn off heat.
- Blend in a food processor or with a hand blender.
- Return to pan and heat.
- Season to taste.
These are so simple to make and go perfectly with soup.
- ⅔ cup self-raising flour (can use wholemeal version)
- ⅓ cup vegan yoghurt
- ⅓ teaspoon baking powder
- Pinch of sea salt
- 2 tablespoons of olive oil or coconut oil
- Mix the dry ingredients together in a bowl.
- Add the yogurt and mix into a dough.
- Form into a ball, or two smaller balls. Leave until ready to use.
- Roll out the dough on a floured surface to a roughly rounded shape, about ½ cm thick.
- Heat a pan over a medium heat and add oil.
- Add the flat bread and fry until golden on the underside. Flip and cook the other side.
To find out more about how your organisation might benefit from a VfL Roving Chef visit, please contact our training co-ordinator, Ellie Murphy: firstname.lastname@example.org
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