It was ‘chickpea heaven’ for VeggingOut’s Deirdre Breen on her second Middle Eastern Vegan and Vegetarian Food cookery course at Silk Road Kitchen. She highly recommends the course, which caters for all levels of cooking, adding that you will be more knowledgeable than you ever believed possible, not to mention eating a lot...Read more
It was all about dairy-free cooking on Week 5 of ‘Vegan Cooking for Everyone’. Cashew cream formed the basis for most dishes on the menu of the final class, and it proved to be such a revelation for Deirdre Breen that she’s now truly converted to using this smooth and creamy option in future.
Proteins and fermented plant-based foods were on the agenda for Week 4 of ‘Vegan Cooking for Everyone’ at Cooks Academy. Before the start of the course Deirdre Breen had a vague idea that tempeh was a distant cousin to tofu, and now realises just how closely the two are related. (more…)...Read more