Live Online Cookery Class - Vegan South American Street Food

Vegan South American Street Food

Date and Time

Saturday 23rd October 2021

6:00pm - 8:00pm

Cost

Fee*: £20 (£10 Concessions**/ £5 Unwaged)   All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Join Eddie Garza, a plant-based chef, cookbook author, and American media personality, to learn how to make vegan versions of traditional South American dishes—from fish-free ceviche to meatless “Steak” sandwiches. This class will be completely soy-free and nut-free...

This live interactive class will include:

  • How to make Peruvian Mango and Mushroom Ceviche
  • How to make Argentinian Portobello Steak Sandwiches and Chimichurri Sauce
  • How to make Venezuelan Reina Pepiada (warm chickpea and avocado stuffed corn cakes) with Aquafaba Mayonnaise
  • Plating and pairing suggestions
  • Opportunity to ask Eddie questions
  • Recipe handout
  • If you live in local surplus organisation Streetbox's delivery area you can get your veggies and some extra goodies delivered for free! More info below*

About the chef Eddie Garza 

Eddie Garza is a plant-based chef, cookbook author, and host of "Global Bites with Eddie Garza" on Dr. Mehmet Oz’s streaming platform, OzTube. Eddie and his work have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post, People Magazine, Telemundo, Univision, Travel + Leisure, Sin Embargo (Mexico), TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras), El Tiempo and El Colombiano (Colombia), Daily Mail (UK), and many more. Eddie’s book ¡Salud! Vegan Mexican Cookbook features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey. In his latest book, The 30-Day Vegan Meal Plan for Beginners, Eddie simplifies plant-based versions of comfort classics from around the world.

*GET YOUR VEGGIES DELIVERED FOR FREE

If you live in local surplus organisation Streetbox's delivery postcodes listed below and book by 5pm the Wed before the class using the promo code 'STREETBOX' you can get your veggies and some extra goodies delivered for free. You will be prompted to supply your full address when booking your ticket.

You must live in Streetbox's delivery postcodes: EC1, EC2, E1, E2, E3, E5, E8, E9, E10, E11, E15, E17, E18, E20, EN4, N1, N2, N3, N4, N5, N6, N7, N8, N9, N10, N11, N12, N13, N14, N15, N16, N17, N18, N19, N20, N21, N22, NW1, NW3, NW5

For ingredients and equipment needed see below

INGREDIENTS LIST

Peruvian Mango & Mushroom Ceviche

  • 1 large mango
  • 1 cup Shiitake mushrooms
  • ½ red bell pepper
  • ¼ red onion
  • ¼ cup cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large avocado
  • 2 limes 
  • 1 tablespoon olive oil
  • Microgreens for garnish (optional)

Argentinian Portobello Steak Sandwiches and Chimichurri Sauce

For the sandwiches:

  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon black pepper
  • 4 large portobello mushrooms
  • 4 vegan hoagie rolls

For the Chimichurri Sauce:

  • 3 cloves garlic
  • 1 shallot
  • 1 bunch Italian flat-leaf parsley
  • 1 teaspoon fresh oregano leaves
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

Venezuelan Reina Pepiada

For the corn cakes:

  • 1 cup corn meal
  • ¼ teaspoon salt
  • 1 ¼ cup warm water

For the filling:

  • 1 teaspoon olive oil
  • ¼ cup onion
  • 1 clove garlic
  • 1 400-gram can chickpeas
  • 2 tablespoons cilantro
  • 1 tablespoon parsley
  • 1 small avocado
  • 1 small lime

For the Aquafaba mayonnaise:

  • ½ cup aquafaba (reserved chickpea brine)
  • ¼ teaspoon cream of tartar
  • ½ teaspoon mustard powder
  • 1 teaspoon salt
  • 1 large lime

EQUIPMENT LIST

  • 1 hand mixer or immersion blender with whisk attachment
  • 1 griddle or large non-stick skillet
  • 1 medium non-stick skillet
  • 1 large grill pan or electric grill
  • Large and medium mixing bowls
  • Spoons and spatulas
  • 1 balloon whisk
  • Chopping board and knives
  • Small bowls for the dipping sauce
  • Serving plates and bowls

Fee*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

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.

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!


    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.