Tuesday, 23 October 2018

Rouxbe vegan cooking course

 I spent the earlier part of this year doing an online professional plant based (vegan) cooking course with the Rouxbe school.  I honed my vegan cooking skills and learned a lot about health and food.  Some highlights:

Spiralised veg.  Purdy

Chocolate torte with a redcurrant coulis (berries
from the garden) and nusturtium flowers also
from the garden.  Yum!!
 
Fun with agar agar

C
Brownies made with kidney beans


Cucumber rounds with cashew nut cream 'cheese'

Gaspacho shooters

Lots of organised 'mise en place'

Raw lasagne (nasturtium pesto, fermented cashew
cream cheese, marinaded mushrrooms and raw
marinara sauce ... a work of art!!

Nasturtium pesto ingredients


Chickpea something or other

Thai soup

1 comment:

  1. Wow Liza, these all look so scrummy...I can almost taste them!

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