You guys know I’m a foodie. And why yes, there is such thing as a vegan foodie. In fact, I think you’ll find all vegans are generally foodies. Vegan food is the best food in the world. It’s delicious, filling, varied, fresh, creative, colourful, ethical and totally bad ass.
Since being vegan, I have found myself so much more creative when cooking, and I love experimenting with flavours and veganizing food (because believe me, anything can be veganized).
For Christmas I was lucky enough to receive a Vegan Gourmet Cookery Day at Demuth’s in Bath from my Mum, and it was such an incredible experience I wanted to share it with you guys!
Demuth’s is a completely vegetarian cookery school in Bath and over the last year they have started to offer more and more vegan courses and classes. There were 8 students in my class (shout out to my new real life vegan pals) and it was a super fun and creative environment to learn in.
Firstly we made Bindaetteok, or Mung Bean & Kimchi Pancakes, which were absolutely delicious. We made a pickled fennel, carrot and lime salad and spiralized beetroot and spring onion salad to go with it, as well as 2 dipping sauces. I mean, heart eyes for always. Potentially one of the best things I’ve eaten. And I’ve now bought a spiralizer. How I lived without one for so long I don’t know.
I also learnt SO much about kimchi and how to make it – I honestly can’t wait to experiment and make my own. I mean, how beautiful is this plate of food?!
Next up we made Spinach and Vegan Ricotta Malfatti. This was honestly heaven. So cheesy. So creamy. So amazing. We made a cheesy thyme and shallot sauce to go with it, as well as roasted herb and balsamic tomatoes, wild garlic pesto and an asparagus garden salad.
We made our own pesto from wild garlic and hazelnuts and the combination was just dreamy. I’ll never look at a jar of pesto in the same way again.
Finally we finished with a Vanilla Pannacotta made from coconut milk and served with Amaretti and roasted and macerated Rhubarb. This was such an exciting dish to make as we made the Amaretti from Aquafaba which is the liquid from a drained can of chick peas!
You may have seen videos on the internet showing how you can make vegan meringues from chickpea water, and I’ll admit I was a little dubious too.
Meringue from chick pea water? Wtf.
But guys, it was BOMB. It was the fluffiest, stickiest meringue and it was just mind blowing.
Chickpeas. I know.
I’m fairly sure it was the best full vegan food day I’ve had. Every single thing we made and ate was heaven and it was SO exciting to learn new techniques and get recipe ideas from some truly incredible chefs.
I got mountains of inspiration for new dishes and how to impress non-vegans with my vegan cooking.
I’d highly recommend you check out the courses available and even if you’re not vegan or veggie, give one ago and you’ll come away amazed!
Shout out to Lydia and Helen for such amazing guidance and teaching! Thank you guys so much!