vegan cooking class

Online vegan cooking course WIN WITH FGV

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Are you interested in delicious, down-to-Earth, and easy to make vegan food?

If you answered YES you will be very interested to learn more about @rootyfuel and their practical vegan cooking courses that take the guesswork out of plant-based food preparation.

AND I am also giving away two copies of the @rootyfuel 7 Days of Plant Power e-book so stick around until the end.

Rootyfuel is an interactive online cooking school that equips you with all the tools and support you need to become a confident vegan food creator in your own kitchen.

Available as a 7-day e-book or the full 31-Days of Plant Power course, Rootyfuel gives you easy-to-follow recipes, video tutorials, shopping lists, and meal plans that will make bringing plant-based meals into your life easier than you thought.

It’s a vegan cooking course that will get you up to speed with preparing vegan breakfast, lunch, dinner, and snacks without leaving your own kitchen!

Follow @Rootyfuel to find out how you can subscribe to either the 7 or 31 day courses. Both courses would make a perfect gift.

COMPETITION

I am giving away a copy of the 7-Days of Plant Power e-book to one winner and their friend! Read the rules below and get entering.

To enter:

– Follow both @fatgayvegan and @rootyfuel on Instagram
– Tag a friend in the comments under this post
– Enter multiple times by tagging a different account each time

T&Cs:

– Winner and their tagged friend will be picked at random by @fatgayvegan to receive a copy of the 7-Days of Plant Power e-book
– All entrants must be over 18
– Closing date is midday on Monday 22nd November and the winners will be contacted within 24 hours

Learn to cook irresistible yet simple vegan food with @rootyfuel

Mega 6-week West African cooking class online

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Made in Hackney is hosting a West African Plant Based Cuisine 6 week online cookery course taught by amazing vegan chef, TV & radio personality and author, Nena Ubani, aka Duchess Nena.

How exciting!

This incredible course will run each Saturday for 6 weeks from Saturday 9th January to Saturday 13th February 2021, 10.30am-1.00pm and will include:

  • An introduction to African cooking techniques for preparing authentic dishes and exciting flavours
  • Learn to make authentic plant based versions of a variety of West African dishes, including fufu, Mushroom Suya, fermented Attieke, Jollof rice and Okra stew
  • How to make West African sides including Ogi, Kelewele and Yam oven chips
  • Learn to make Zobo, a very popular Nigerian drink
  • Health benefits of each dish
  • Learn traditional cookery techniques using just your hands
  • How to plate, style and eat with your hands
  • Knife skills – how to peel, chop and slice like a professional
  • Opportunity to ask Nena questions
  • Recipe handouts

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.

For more information and to book your place see the Made in Hackney website. Hurry to take advantage of the discounted early bird rate which ends on 24th December.

Follow Made in Hackney on Instagram.

Vegan roast dinner cooking class

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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

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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.

Vegan samosa class

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How about a vegan samosa making class?!

Legendary London community kitchen Made in Hackney is set to host an online class teaching you everything you need to know about vegan samosas.

Taking place via Zoom, the class will take place on Saturday July 25, 2020 between 2:00pm and 4:00pm.

The suggested donation for joining the class is £20 but any donation amounts accepted. 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.

Details for the Zoom class to be provided via email (usually the day before the class). Click here to find out how to to register.

Need more details about the event?

Back by popular demand, plant based chef, Sareta Puri, will show you how to make a healthier version of one of India’s popular and famous street food snacks, based on a recipe handed down to her. You’ll also learn how to make two delicious dips: coriander chutney and cucumber raita, as well as a lovely cuppa Chai.

The class will include:

  • How to make healthier versions of popular Indian street food samosas
  • Discover how to make a classic Indian dough which can also be used for breads
  • Making plant based versions of classic Indian dips: coriander chutney and cucumber raita
  • ‘Chai ‘n’ Chat’ about food traditions and culture across India
  • Recipe handout
  • All levels of spice preference will be catered for. See below for ingredients and equipment lists

Who is Sareta?

Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus, and People’s Kitchen.

Ingredients you will need for the class:

Dough

150g plain flour
100ml water
1 tablespoon vegetable oil
0.25 tsp sea salt
0.5 tsp kalonji (Nigella seeds) – optional

Filling

3 medium sized potatoes (approx 300g)
125g frozen peas
1 tablespoon vegetable oil + oil to brush
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 green chilli
1/4 inch ginger (1 teaspoon)
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1/2 teaspoon sea salt
1/4 teaspoon hing (asafoetida)

Raita

50g soya yoghurt
1⁄4 cucumber
Handful of fresh coriander (optional)
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon sea salt
Coriander

Chutney

1 cup of fresh coriander (stalks and leaves)
Half a lemon, juiced
1⁄2 inch ginger
1 green chilli
1/2 teaspoon ground cumin
1/2 teaspoon sea salt

Chai

Black tea bag
Plant milk (oat, almond or coconut – not soy as it curdles!)
Fresh ginger, cinnamon sticks, cloves, green cardamon pods, black peppercorns (or whatever you can source)
Date syrup to sweeten (optional)

Equipment list

Rolling pin
2 large mixing bowls
Pestle & mortar (or rolling pin will do)
Chopping board
Knife
2 pans
Baking tray + paper
For the coriander chutney: a blender

The above list gives you enough of a head start to make sure you are ready for the class.

Click here for full details of the class and be sure to follow Made in Hackney on Instagram.

Ethiopian cooking class in London

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Great news!

Join super talented food creator Woin for an unforgettable vegan Ethiopian cooking class in Brixton on Monday October 22, 2018.

Brixton vegan eatery Cafe Van Gogh has teamed up with Migrateful for this special cooking event.

Moin will be leading attendees through a series of vegan Ethiopian recipes, culminating with a gorgeous sit down meal to be shared by the group.

This is a very special opportunity that doesn’t come around very often, so be quick to book your tickets online now. You can also RSVP and invite friends on the Facebook event page.

Extra note: Migrateful uses cooking to support the integration process of migrants, asylum seekers and refugees in London. Follow them on Facebook.

Introduction to fermentation workshop

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An Introduction to Fermentation Workshop
w/ Steve Wilson
Saturday 18th August, 2-3pm, £20

In this practical workshop at The Well Garden (Hackney Downs Vegan Market will be happening outside the venue at the same time!) you will learn the alchemy of how to make kimchi and kombucha at home, the nutritional benefits of fermented food, and how to improve your gut health.

Steve Wilson is a cookery teacher at Made in Hackney, and Founder of Make Kit, a vegan and vegetarian recipe box service. He previously founded The People’s Kitchen, a community food surplus kitchen, and Dalstons, a low sugar natural soft drinks company. He loves sharing his knowledge of cooking with others.

What to Bring
Please bring 2 Jam Jars, all other materials will be provided.

Arrival
Please arrive at least 15 minutes early to ensure you have time to set up & get settled. The workshop will start promptly at 2pm.

Multiple Tickets
Call on 02030959735 to book for more than one person.

Cancellation Policy
We do not offer refunds for bookings cancelled within 48 hours of the course or workshop starting. We reserve the right to cancel a course/workshop if necessary, in these circumstances a full refund will be given.

Click here to order your ticket.

Vegan cooking classes for children

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My friends Nishma and Mahersh (of Shambhu’s catering) are once again running a week of vegan cooking classes for children in Queensbury, London!

This is a hands-on cooking course intended to teach children (8-13 years of age) how to cook a variety of delicious healthy meals using only plant-based ingredients (no meat, fish, eggs and dairy).

By participating on this course, children will pick up a variety of cooking skills and food-related knowledge, including nutrition. They’ll also learn about the wide variety of nutritious pulses and grains available, alternatives ways of sweetening foods, how to cook with tofu, how to store food and reduce food waste, and much more.

As part of the hands-on nature of the course, children will learn to use basic cooking utensils and appliances, under close supervision.

Over the five days, the children get a taste of different culinary styles from around the world, with each day dedicated to the style of a particular country or continental region.

The classes will run between 10:00am and 12:30 from Monday August 6, 2018 until Friday August 10, 2018. That’s a two and a half hour cooking class for five days in a row!

The cost for each attendee is £135.

To find out more and book a spot, visit this page online.

Cooking class

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Here is some info about an upcoming vegan cooking class taking place in London.

Join in a celebration of vegan cooking with diverse recipes drawing on Lee Watson’s recent travels around the world. Lee will be cooking a variety of nutritious and tasty dishes at this event in Brixton on Saturday October 21, 2017.

Techniques will be explained clearly and you will receive a bespoke recipe booklet meaning that you’ll have the confidence and resources to try all the dishes at home. Lee will share loads of ideas and tips, and you’ll get to taste all dishes at the end when you enjoy a buffet lunch.

You’ll be shown:

  • Plant-based cheese
  • Raw desserts
  • Simple curry tips
  • The best of tofu and tempeh
  • Ultimate breakfast smoothies
  • Buddha/Poke bowls
  • Wholegrain dishes
  • and much more

A spot at this event costs £40 per person.

Lee will be signing copies of the ‘Peace and Parsnips’ book after the event.

Click here to RSVP to the Facebook event page or click here to book a ticket.

Vegan BBQ cooking class

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I want to give you some info about a fab cooking class happening soon in central London.

My friend Nishma is a kind, compassionate and smart person who runs a vegan business called Shambhu’s. You probably recognise that name because of the hundreds and hundreds of events Nishma has catered around the UK.

Nishma is taking a day away from the festival circuit to share some of her kitchen expertise with a small number of food fanatics.

On Saturday April 1, 2017 between 2:30pm and 5:00pm, you can join Nishma and just 11 other students for an afternoon of vegan BBQ cooking instruction (and eating!) in Islington.

Included for the ticket price of £45:

  • printed recipes for items featured in the class
  • complimentary tea & coffee
  • opportunity to taste dishes
  • opportunity to take away any left over food at end (containers provided)

In this class you’ll learn the following barbecue-friendly dishes:

  • Marinated tofu & vegetable skewers
  • Cassava bites
  • Marinated tofu in potato parcels
  • Spicy vegetable masala toasted sandwiches

This will be booked solid and with only 12 spaces available, it will fill quickly.

Click here to book your spot.