At GoodTimes we are delighted with the growing love for all things vegan. And with our usual brio we wanted to bring you a curated despatch from the more creative end of the movement.
After all, eating out is great, but it’s also fun to learn how to do it yourself, in a class, with others.
And so: here we separate out the (non-dairy) cream of the crop: 6 of our favourite vegan cookery classes taking place in London this month. We’ve given you all at least a week’s notice and you can sign up to any of them via the links below. Happy cooking!
Learn how to use fresh, local and organic ingredients to make yummy oriental dumplings.
The class, run by oriental cooking expert Janncy, begins with a short introduction about dumpling culture while drinking Chinese tea. Then it’s a wonderful two hours of hands-on dumpling-making covering everything you need to know about making dumplings.
You can choose different kinds of dumplings in one class and make 14+ handmade dumplings from scratch to take home such as Green Hulk (spinach, carrot, tofu filling and Miss Bunny (carrot, pea, corn, potato filling with a curry flavour). Recipe notes are provided after class.
23rd April, 14th May
This two-hour, hands-on cooking classes will give you ample veg inspiration. You’ll turn a brimming box of veg, fresh from the Riverford farm, into an inspirational organic feast.
From farm to food: this is the class for you. Get stuck in, learn lots of essential skills – such as the best way to slice greens and segment citrus, and how to make sure your onions never catch in the pan.
You’ll leave inspired to cook with a veg box at home.
It’s very relaxed – people of all abilities are welcome, and the classes are small to give plenty of chance for questions and individual guidance. After the class, participants sit down to enjoy the meal over a glass of organic wine or beer.
Places are £25, for the class, an organic dinner and a drink. Reserve your spot now.
26th April, 6th May, 10th May
Who doesn’t love bao? Probably one of the greatest foods in the world. Now it gets given the vegan treatment.
We’re in awe of the ever creative Janncy, who here teaches you how to use fresh vegetable juice and ingredients to make authentic Shanghai Shengjianbao (上海生煎包 for those in the know).
This class begins with a short introduction about shengjianbao culture while drinking Chinese tea. Then it’s 2 hours in hands-on covering everything you need to know, making bao by hand from scratch to take home. Whethere it’s white Bao – 高麗菜包 Pointed spring cabbage with onion, carrot and glass noodle – or Red Bao – 泡菜包 Kimchi with courgettes – it’s a feast for the eyes and senses.
Make sure you specify that you are going for the vegan option before hand as Janncy teaches omnivores how to cook bao too. Reserve your place here.
If you are looking for an ordinary cookery class, this is not for you.
David is the founder of Pencil & Fork Ltd “Learning experiences through food,” a Chemist certified by Harvard University in Science and Cooking. Having worked and lived in Spain, France, Chile, the US and now the UK, he is all about molecular gastronomy and delicious tapas treats.
Molecular gastronomy blends physics and chemistry to transform the taste and texture of food. Think Heston Blumenthal without the duck fat. The result? New and innovative culinary experiences.
After this class, you can too. Learn how to make airs, foams, hot and cold gels, without missing any flavour. Once you’ve mastered these, go and create your own ‘molecular tapas…’ you mad, beautiful professor, you… Reserve your spot here.
This cookery class focuses on teaching healthy, delicious and balanced meals using simple and traditional techniques. Indian cooking is about the correct use of spices; when, why and how to use them to get great taste and their benefits while cooking.
Pro Indian gourmand Reeta introduces of Indian spices, herbs and lentils and different flours; India boasts an eclectic and delicious array of street foods.
Indian street food is easy to make and provides incredible snacking options, or can even be served as a main meal for the family. You learn to combine the sensational hot, sweet and spicy flavours and the crisp and silky textures in this fun, hands-on class.
This is an ongoing feast for the senses. The range of foods you learn how to cook are quite incredible. There is tasty bhelpuri (made of puffed rice, vegetables, a tangy tamarind sauce and hot chutney… Bhel is often identified with the beaches of Mumbai); Sev poori (crisp flour biscuits topped with potatoes, chutneys, yoghurt or soya yogurt); Aloo Tikki Chaat (Potato cakes with a spicy chickpea curry and chutneys); Fruit Chaat (fruit salad with Indian spices) and chutneys. All recipes are provided. Book here.
This home-based cookery adventure involves vibrant and sumptuous feasts with seasonal produce inspired by cuisine from Africa and beyond, that can be easily recreated at home.
It starts with cocktails as you get to know your fellow cooks, followed by an introduction to African cooking, the regional inspirations for recipes on the menu, spices and unique African produce. I will share my secrets to some of your favourites at my supper clubs, such as the much-loved suya aubergines with nomadic suya spice mix, non-sticky and well seasoned jollof rice you can be proud of and more.
After cooking, you will sit to enjoy your meal.
Check out this typical menu…
order Misoprostol Menu
‘Zobo’ Cocktail and canapés on arrival
http://readingandspelling.com/Rss_Los_Gatos.html A welcome glass of homemade brew of hibiscus flowers, seasonal berries and prosecco (non-alcoholic available)
Roasted Cauliflower with Suya peanut butter and Spiced Roasted Peanuts
Seasonal florettes of cauliflower with a wonderful nomadic West African suya spices mix which you will create
Jollof Quinoa Salad with Chicory & Charred Cherry Tomatoes
Sweet, spicy healthy grains cooked in a rich traditional West African stew.
Plantain Shakshuka with roasted peppers & Free range eggs or garden eggs (similar to aubergines for vegans)
Sweet plantains, grilled and cooked in a rich tomato sauce, finished off with poached eggs on top with fresh basil. West & North African marriage of flavours.
Mint Tea for warmth and digestion
Just look at those gorgeous colours… Reserve your place here.
In association with Funzing.