In this class, Chef Prish will share three easy, quick and nutritious vegan recipes that you can cook up in no time at all. We start with a creamy and fragrant Beet Soup with Cashew Sour Cream and Olive Dust. Our main course is Doubanjiang Eggplant and Cheesy Polenta Porridge (doubanjiang is a fermented broad bean chili paste, which we will combine with sesame paste and maple syrup to create a creamy, spicy comforting sauce). And, for dessert, we will enjoy a Raw Vegan Banoffee Cake made with toasted walnuts, date butter, coconut cream, black pepper bananas and pan-fried ginger. Your whole family will love it!
Instructor: Prashantha Lachanna
Online pre-registration closes the Monday before the cooking class begins!
If you are interested in the class after this deadline, please contact The Center.
No. 25, Lane 290, Zhong Shan North Rd., Sec. 6
|Cooking Class||NT$ 1,200.00|