Vegan and Plant Based Cooking

Course outline

• Adapting your pantry and tastebuds to become a plant based chef

  During this lesson, you’ll be taught how to kit out your pantry with key ingredients to become a plant based chef. You’ll be taught which ingredients you should have to hand to perfect your palette and cooking techniques. These include: Herbaceous oils, sauces, ferments, condiments, seed creams, toasted, seeds & nuts, dried herbs, dried fruits, preserved & pickled vegetables, pulses & grains, confit onions, coconut oil, flours, salts, spices, aromats and others.

• First dish: Spring Risotto

  In this lesson Kirk will run you through the nutritional benefits of a vegan diet, and the many ways that it will improve your overall wellbeing. He will then walk you through one of his favourite core dishes to cook at home for you and your family - Spring Risotto.

• Second dish: Seasonal Soup

  Next, Kirk will go into depth on how a vegan diet will positively affect the environment, and why we should all be making a conscious effort to introduce more plant-based meals into our diet. He will then demonstrate you can prepare your own Seasonal Soup, wherever you are in the world.

• Fine Dining Spread

  Finally, Kirk will demonstrate how you can create a fine dining spread which will impress and entertain guests in your own home. This will include a starter, main course and dessert which can be enjoyed by everyone – even the meat lovers will be licking their plates clean!