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.
Serves 1
Ingredients
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Simple Flatbreads
These are so simple to make and go perfectly with soup.
Serves 1
Ingredients
Method
To find out more about how your organisation might benefit from a VfL Roving Chef visit, please contact our training co-ordinator, Ellie Murphy: ellie@vegetarianforlife.org.uk
Categories:
Recipes