Sometimes a cookery class is more than just a cookery class. Sometimes it’s a deeply moving, joy-filled, multi-sensory journey through time, culture, memory, and of course, food.
Read the full post below.
vegan Hackney
Black Cat Café Lives On
There are some places that mean more than just good food. They become part of your everyday. Your weekend routine. Your community. Black Cat Café in Hackney has been one of those places for me for years.
You can imagine how gutted I was when the vegan café closed for a spell after original team Carla and Nacho made the decision to leave London. For a while, it was unclear what would happen. The shutters came down. The building sat quiet.
But now for the good news. Black Cat is back.
Click below to keep reading.
Vegan Bánh Mì In London
I love random walks in London with no plan on where I’m going. You often stumble across a wonderful vegan surprise that you didn’t know existed.
That’s exactly what happened to me today and I’ve got two vegan Vietnamese sandwiches in my fridge to prove it.
Keep reading below to discover more.
Vegan French Cooking Masterclass In London
London. Here is a special cooking event that will have you creating like a French culinary expert!
If you’ve ever dreamed of indulging in the elegance of French cuisine without the dairy, eggs, or meaty bits, then I have great news for you.
Jordan Bourzig is a vegan chef, nutritionist, and all-around plant-based genius and he is ready to guide you through a four-hour masterclass this March (2025) that will make your kitchen feel like a chic Parisian bistro.
Vegan pizza party with FGV
I love a good party just as much as I love a good pizza, so why not combine my love for these two things?!
Join me in a week for The Future of Food co-presented with NXT LVL PZA.
Join Fat Gay Vegan at NXT LVL PZA’s Hackney Wick launch party!
Your £5 entry goes straight to madeinhackney.org, a local plant based cookery school and food kitchen helping some of East London’s most vulnerable people. It also entitles you to 1 free beer and free pizza all night!
NXT LVL’s master chef will be cooking up a storm in our courtyard, showing us the secrets of making food so good, you don’t notice it’s saving the planet. Come down, try some next level pizza, talk about the future of food and get to know your community.
@ HWK – 29 White Post Ln, London, E9 5EN
Thursday 12th May: 7pm – 11pm
£5 entry – free pizza + 1 beer* – 100% of proceeds go to Made In Hackney
CLICK HERE to buy your ticket now. Numbers are strictly limited.
*Pizza will be served by the slice. Beer tokens will redeem 1 alcoholic or 1 non-alcoholic beer. A soft drink option will also be available. Please check bar listing for more information.
Vegan taco night in Hackney
Black Cat Hackney and Huitzmil present Tacos Against Borders, a benefit for Akwaaba.
Akwaaba is a Hackney-based social centre for migrants. They offer a space for rest, play, learning and mutual support. Akwaaba is for all migrants regardless of immigration status, ‘race’, religion, country of origin, age, sexual orientation, gender identity and (dis)ability.
Akwaaba doesn’t currently have a venue and they are putting all their efforts towards securing one, so you can support them by attending this event (and letting them know about a spare venue if you know of one!). They need space every Sunday so a school hall in the Hackney area would be perfect.
Now… onto news of the event taking place inside Black Cat Hackney this Sunday December 5, 2021 at 6:00PM.
Talks and activities
- Huitzmil speaking about how he crossed from Mexico to USA and the challenges he faced
- Andres Posada from Colombia speaking about how he arrived to the UK and the challenges he faced as a migrant
- Mini market
- Acoustic set by Hugh Vivian from the anarcho punk band Omega Tribe
Menu
- Marinated lamb style seitan , vegetable escabeche, pineapple, tomatillo salsa , avocado
- Drunken fish pieces cooked in tequila , chilli and coriander , vegetable escabeche and charred salsa.
- Beer battered Oyster mushrooms , guacamole, escabeche
- Nachos :Freshly fried corn tortillas, spicy smokey beans , jalapeños, shitake bacon and cheese sauce
Everything served on corn tortillas or house made flour tortillas.
And of course you can follow Black Cat Cafe on Instagram.
Extra note: if you cannot attend this event in support of Akwaaba but would like to donate to help the important work they do, please donate via their website.
Vegan roast dinner cooking class
Get ready for a tasty-looking class!
Join Made In Hackney on Sunday November 29, 2020 from 11:30am until 1:30pm for a lesson in cooking that is arriving just in the nick of time.
The two-hour online class will showcase a parsnip and cranberry nut roast (plus all the trimmings) with a flavoursome miso gravy.
That’s Christmas dinner sorted!
The cost of joining the class is £20 (£10 concession). All funds raised go towards supporting the Made In Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
The class will take place via Zoom with a link being sent prior to the class (recommended to check your junk folder).
Want a little more information about the event?
Join chef Steve Wilson to learn the skills to make a stunning vegan roast dinner with all the trimmings!
The class will include:
- How to make a next-level Parsnip and Cranberry Nut-Free Nut Roast using roasted seeds and meaty puy lentils, bursting with umami flavours
- Learn how to make fluffy and crispy yet healthier roast potatoes, using just the right amount of oil
- Make delicious trimmings including roasted carrots, garlic & mustard sprouted broccoli, and flavoursome miso gravy
- Opportunity to ask Steve questions
- Recipe handout
- For ingredients and equipment needed see below
About Steve
Chef Steve Wilson is an extremely popular Made In Hackney cookery teacher (he was also a hit with Jamie Oliver when he visited Made In Hackney!). Steve is the former Head Chef at The Russet, founder of People’s Kitchen community feasts and founder of The Dalston Cola Company.
Refunds: Made In Hackney require a minimum of 24 hours notice for any cancellations or transfers once you have booked onto a class.
Click here to book your ticket now.
INGREDIENTS LIST
Parsnip and Cranberry Nut-Free Nut Roast
Makes 1 very small roast loaf (2 slices)
80g Sunflower seeds
20g Sage and onion stuffing mix
60g Puy lentils (dried)
1 Onion
2 cloves Garlic
20g Miso paste
1 tsp Yeast extract (try to use a low salt version, e.g. Natex or Meridian) or otherwise Marmite
½ teaspoon veg stock powder
1 tablespoon Potato flour (or other thickener like cornflour or tapioca)
pinch Maldon salt (or any sea salt)
Topping (Bottom)
50g Cranberry sauce (try to get a low sugar version if possible e.g. Meridian which uses apple juice to sweeten)
1 Parsnips
Crispy Fluffy Roast Potatoes (serves 2)
500g Potatoes (use a fluffy rather than a waxy variety, like Maris piper)
50ml Cooking oil
Sea salt and pepper
Roast Carrots (serves 2)
2 Carrots
1 tablespoon Extra virgin olive oil
Garlic & Mustard Greens (serves 2)
8 pieces Sprouting broccoli (or you can use regular broccoli)
1 clove Garlic
1 teaspoon Dijon mustard
1 teaspoon Apple cider vinegar
1 teaspoon Extra virgin olive oil
Miso Gravy (serves 2)
300ml Vegetable stock
20g Miso paste
10g Dijon mustard
25g Cranberry sauce (try to get a low sugar version if possible e.g. Meridian which uses apple juice to sweeten). You can also use a heathlier raspberry jam (e.g. St Dalphour uses apple juice intsead of sugar)
5g Balsamic vinegar (or other vinegar)
½ Onion
1 clove Garlic
1 tablespoon Olive oil
EQUIPMENT LIST
● 1 baking tray
● 1 small Loaf tin (to use for nut roast) – note if you would like to make for more than 2 people you will need to scale the recipe, and the size of your loaf tin appropriately
● 2 frying pans (preferably non-stick)
● 2 mixing bowls
● 2 saucepans with lids (you can wash between uses)
● 1 colander
● 2 wooden spoons
● 1 blender
● 1 chopping board
● 1 knife
● 1 gravy jug
Vegan southern Indian cooking class
The fine people of Made In Hackney have put together another wonderful online cooking class taking place on Thursday November 12, 2020 between 6:30 and 8:30pm.
With a cost of £20 to join (£10 concession), all funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
What is happening during the class?
Join chef Mark Breen for a tour of the taste, textures and aromas of plant-based Southern Indian cuisine, bursting with flavours from across this incredible region. The class will include:
- Making a delicious tomato dal.
- How to make the perfect citranna rice.
- Making tasty coconut rotis.
- How to temper and spice dishes using aromatic mustard seeds, curry leaves and chillis to give your dishes an extra burst of flavour.
- Q&A
- Recipe handout
Mark Breen is a classically trained chef who loves showing people how to cook what is seasonal, and at its best at any given time. His passion is teaching people how to cook with skill and enjoyment to create beautiful and tasty dishes that are good for your taste-buds, bodies and soul. When Mark isn’t working with Made In Hackney or as a private chef, he’s usually in the kitchen at home perfecting flavour blends or creating ferments and pickles.
Fee: £20 (£10 concession). All funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
If you are able to donate more than this, please visit the online fundraiser.
Once you have your ticket booked for the class, check out the ingredients list below to make sure you are prepared ahead of time.
INGREDIENTS LIST
Andra Pradesh – Tomato dal (Serves 5)
- 200g red lentils
- 1 large onion, diced
- 2 cloves garlic, chopped
- Spices – 1 teaspoon of cumin powder, coriander power and turmeric powder (or 3 teaspoons of curry powder)
- 1 tablespoon of oil (preferably coconut oil)
- 2 plum tomatoes, sliced (or half tin of tomatoes)
- 1 inch of ginger, either chopped very small or grated (or one teaspoon of ginger powder)
For tempering:
1 tablespoon oil (preferably coconut oil)
2 teaspoons black mustard seeds
1 teaspoon of chilli flakes
handful of curry leaves (fresh is best but dried is fine)
Chitranna rice (serves 5)
- 300 grams basmati rice, washed
- 1 of oil (preferably coconut oil
- 1 teaspoon mustard seeds. teaspoon turmeric
- handful of curry leaves (fresh is best but dried is fine)
- 2 tablespoons raw peanuts (optional)
- 1 teaspoon red chilli flakes
- 1 lemon, zested and juiced
- 1 teaspoon salt
Southern Indian coconut rotis (makes about 5)
- 200 grams plain flour
- 100 grams desiccated coconut
- 1 teaspoon cumin seeds, toasted
- 2 spring onions, finely chopped
- 1-2 green chillies, finely chopped (optional)
- Sea salt
- 100 millilitres water
- Coconut oil
EQUIPMENT LIST
- Wooden spoon
- Chopping board
- Knife
- 3 Sauce pans
- 1 frying pan
- Hob
- Teaspoon and tablespoon measure
Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
Book your spot online now.
Follow Made in Hackney on Instagram.
Virtual vegan cheese making class
This Saturday 11th July, 2020 between 4pm and 6pm, you can join Made In Hackney for an online vegan cheese making class.
The suggested donation for the class is £20 but any donation amounts will be accepted accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across London.
The class will take place via Zoom with details being provided via email (usually the day before the class).
Buy a ticket online!
The Event
Let vegan cheese producer Bruna Oliveira show you how to whip up a quick, easy and delicious cheesey dish from 100% plant-based ingredients. You’ll also discover how to create the amazing textures, flavours and health benefits of raw, fermented nut cheese.
In this class you will learn how to make:
- A quick, easy and nutritious Vegan Parmesan
- A delicious Plant Powered Mac n Cheese
- A gorgeous Fermented Almond Ricotta with herbs (ready to eat within 48 hours)
About Bruna
Bruna Oliveira is the founder of London Nut Cheese Co and 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.
Fee: Suggested donation £20 but any donation amounts accepted. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.
INGREDIENTS LIST
- 300g ground almonds
- 300g blanched almonds (or otherwise cashew nuts or sunflower seeds, but bear in mind sunflower seeds have quite a strong flavour)
- 1 pot nutritional yeast
- 15g garlic powder (or otherwise fresh garlic to taste)
- Sea salt
- Dried oregano
- Whole grain or gluten free pasta (like penne)
- ½ head broccoli
- ½ head cauliflower
- 200g raw cashew nuts (whole or pieces)
- 500ml plant based milk
- 50g tapioca flour (or cornflour)
- 1 small jar roasted red peppers (or use tomato paste to add flavour)
- 30ml olive oil
- 15ml miso paste (optional)
- 1 lemon
- 10g mustard powder (or use regular mustard)
- 10g onion powder
- 5g smoked paprika
- 15ml apple cider vinegar (or white vinegar)
- 1 clove garlic
- 1 vegan probiotic capsule (any vegan probiotic capsule with at least 1 billion CFU. If your capsules contain less you can use 2 capsules instead of one).
- 1/2 bunch parsley (optional)
EQUIPMENT LIST
- 2 medium bowls
- 1 small bowl
- Blender
- Cooking pot (large)
- Pyrex dish (large)
- Sieve
- Muslin cloth/nut milk bag/cheesecloth
- Measuring spoons and cups
Click here to discover more info about the class and Made In Hackney.
French vegan patisserie masterclass in London
London, here is your opportunity to take part in a super fancy and super exclusive masterclass led by one of the leading vegan patisserie chefs on the planet.
I’ll show you how to make exquisite plant-based versions of festive French patisserie classics that will wow your guests during the festive season. – Clarisse Flon (specialist vegan patisserie chef, food consultant and photographer)
Grab a ticket and get along to the Made in Hackney kitchen on Saturday December 12, 2019 between 10am and 5:30pm for this rare learning (and eating!) opportunity.
This Masterclass is part of the Made in Hackney ‘VIP Series’, working with experts who are renowned in their field.
The class will include:
- How to make a show-stopping Pear and Chocolate Genoise Yule log
- Make an exquisite chocolate cream patissiere and chocolate buttercream
- Learn to make gorgeous iced sablé Christmas biscuits
- Rolling and setting techniques
- Piping skills
- How to make stunning chocolate décor and caramel shard decorations
- Learn how to enhance flavours, and how to pair textures and tastes
- A delicious organic plant based lunch, and take home recipe pack
- 15% discount in neighbouring wholefoods shop, Food for All
Clarisse Flon is a specialist vegan patisserie chef trained in classic French patisserie. Clarisse has worked in many fine dining establishments around the world while developing plant based versions of her traditional recipes.
She launched The Sunny Spoon in 2013 (a French vegan patisserie bakery featured many times at Hackney Downs Vegan Market) and helped launch Cafe Forty One, a vegan restaurant in La Suite West hotel in Notting Hill. Clarisse now works as a food consultant and photographer, developing vegan options and recipes for businesses.
Fee: £160 (£118 Concession) includes delicious tastings and a recipe pack.
This fee is used to fund the Made in Hackney programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing the charity with essential funds for them to continue their work with vulnerable community groups.
Click here to read more and book a ticket.
