THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Saturday 19th September 2020
11:00am - 1:30pm
Fee: Suggested donation £20 but any donation amounts accepted. All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Join raw plant based chef, Bruna Oliveria, to learn all the tips and tricks for using aquafaba as an amazingly versatile vegan egg replacer..
The class will include:
For ingredients and equipment needed see below
Bruna Oliveira is a raw chef and the founder of London Nut Cheese Co. She studied Naturopathy and Naturopathic Nutrition at CNM London in order to pursue her passion for healthy and natural living. Bruna loves creating delicious recipes with the aim of inspiring people to transform their lives through making positive changes in their diet.
Aquafaba (liquid from 4-5 cans of chickpea preferably organic, look for non added salt versions), ideally chilled overnight - 500ml
Cream of tartar 10g
chickpea flour 300g
Nutritional yeast 100g
Turmeric powder 10g
Garlic powder 10g
Mushroom 50 g
Grilled pepper 1 small jar (optional)
Kala Namak/Indian black salt (optional)
Olive oil 5 ml
Green salad to serve with the omelette (optional)
Vegan dark chocolate 200g
Coconut sugar or xylitol 50-100g
Vanilla extract 5 ml
Orange 1 (optional)
Electric hand whisk
Measuring spoons and cups
Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.
For information: firstname.lastname@example.org / 020 8442 4266
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!