Vegan Christmas Brunch

Live Online Cookery Class - Vegan Christmas Brunch

The Event

Join Oliver Bragg, professional plant based chef and teacher at the College of Naturopathic Medicine, to learn how to make a gorgeous vegan Christmas brunch..

The class will include:

• How to make the ultimate Smoked Carrot Lox recipe (vegan ‘smoked salmon’) 
• Make a flavoursome Tofu Scramble
• Tips on how to create a sourdough starter and the steps to create the perfect loaf to bake another time
• Make delicious flatbreads in class to enjoy with your brunch
• Learn presentation skills from a professional
• A chance to ask Oliver questions
• Recipe pack including bonus recipes

For ingredients and equipment needed see below 

About Oliver

Ollie is a former Deliciously Ella chef, nutritional chef and teacher at the College of Naturopathic Medicine. He has a strong interest in nutrition and loves to create highly nutritious, beautiful dishes that reflect his passion for seasonality, sustainability and original flavours.  

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

INGREDIENTS LIST 

• 3 carrots ( 225 g)
• 1 tablespoon of dried kelp or other seaweed (you could even use a sheet of sushi nori)
• 1 cup hot water (250 ml)
• 2 tablespoons tamari or soy sauce
• 2 teaspoons liquid smoke (optional)
• 1 tablespoon maple (or agave syrup)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/8 teaspoon ground black pepper
• 110g whole wheat or plain all-purpose flour
• Sea salt to taste
• 100g or 2/3 cup self raising wholemeal flour or wholemeal flour plus 1 tsp baking powder*
• 80ml or 1/3 cup plain vegan yoghurt (try to avoid yogurt with sugar and additives)
• 1 teaspoon baking powder
• 2 Tablespoons of olive oil or coconut oil
• 1 carton (349g) Silken Tofu
• 1 heaped spoon nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pinch of turmeric powder
• ½ teaspoon black salt (optional)
• 50ml vegan milk of choice
• 2 tablespoons olive oil
• pinch of dried herbs (optional)
• Sea salt and pepper to taste

*gluten free flour is fine to use, you could also use buckwheat or spelt 

EQUIPMENT LIST

• Frying pan
• Cutting board
• Measuring spoons and cups
• Good quality knife (ideally a chef knife)
• Peeler
• Mixing bowls
• Serving plates
• Spatula
• Spoons
• Large glass jar with a lid - 500ml approx
• Tea towel and a rubber band

For information: classes@madeinhackney.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!