Asian Vegan Cooking Course

Explore the best foods of Asia in the comfort of your own home


OTAO kitchen

OTAO kitchen

4.8 (54)
4k

4 x 2 hours Class size 10 to 90     label $99


For this plant-based cooking workshop, we will be utilising recipes from a number of different Asian cultures, with a focus on cooking traditions created to support a plant-based diet. Whether from the Sattvic vitality increasing diet of India or Buddhist temple foods from Korean and Japan, we will be showing you both nutritious and tasty dishes from a variety of cultures that have been creating plant-based foods for centuries.

Vegan food doesn’t have to be the drab, flavourless, meat imitating concoctions we are used to seeing in pop culture and the mainstream. Looking to cultures with a rich history in plant-based cooking, we have crafted this cooking class with a coexisting balance between taste and what is healthy for the body, mind and planet.

The course will run instructions through 20 recipes. We will discuss how to plan plant-based meals at home and the overriding philosophies, both nutritional and mindful, underpinning Asian traditions of vegan cooking. We will also be showing you how to organise you and stock your kitchen, to make crafting excellent plant-based meals an easy and enjoyable experience.

This class is suitable for people who want to enhance their home cooking skills with new techniques or for professional or aspiring chefs who are looking to enhance their plant-based repertoire.

Highlights:

  • Fundamental and traditional cooking skills used for the production of alternative proteins
  • How to meal plan and create delicious and nutrient-dense plant-based meals
  • How to shop for and source nutritional and ecologically friendly products
  • How to eat and shop seasonally
  • Techniques and skills for unlocking ingredients’ natural flavourful essence
  • An enjoyable cooking, eating and social experience


INTRODUCTION
  • Intro into Asian vegan cuisines, the origins of Buddhist cooking.
  • How to stock and shop for a plant-based lifestyle.
  • Seasonings and flavours, building a pantry with delicious ingredients.
  • Eating with the seasons
  • Special cooking techniques

KOREAN - SACHAEL EUMSK
  • Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf
  • Saeng-Baechu-Doenjang-Guk - Soup with Bean Paste and Wombok
  • Oi-Baek-Kimchi- White Cucumber Kimchi
  • Danhobak-Bokkeum- Stir-Fried Kabocha Pumpkin and Broccolini
  • Mul-Naeng Myeon- Cold Buckwheat Noodles with Broth

JAPANESE - SHOUJIN RYORI
  • Ingen/Horensou Goma Ae- Green Beans or Spinach in Sesame Sauce
  • Kenchin-Jiru- Root Vegetable, Miso Stew
  • Chirashi Sushi- Colourful Sushi Rice
  • Nasu-Miso Itame- Eggplant Stir-fried with Miso

INDIAN COOKING- SATTVIC
  • Kachumber- Cucumber and Sprout Salad
  • Kitchari- Mungbean and Rice Porridge
  • Palak Paneer- Spinach Curry with Tofu
  • Aloo Gobi - Potato-Cauliflower Curry
  • Turmeric and Mango “Lassi”

VIETNAMESE - AN CHAY
  • Nước chấm - Sweet and Sour Dipping Sauce
  • Bánh Ít Trần – Steamed Rice and Mungbean Dumplings
  • Gỏi Cuốn- Rice Paper Rolls with Seasonal Vegetables
  • Bánh Cuốn- Fresh Rice Crepe Rolls with Tofu
  • Đậu Phụ Sốt Cà Chua – Tofu In Tomato Sauce with Herbs
  • Phở Chay - Vegan Pho with Tofu and Mushroom Broth

Please note: If you are bringing a support worker to the class with you, they will also need a paid ticket for the class.


Knowledge required
Move at your own pace! Sign on to this course at any time, because we have created a full library of pre-recorded videos, class notes and recipes for you to start.
We will showcase the complex dishes for you to cook along on a monthly Zoom 2-hour class. The online cooking session can complement with your learning. You can watch the class and/or cook along with us. Here you will connect with your chef, so you can ask any question from cooking related to recipe tricks and tips.
Classes are on Sunday, the provider will host a Zoom meeting to answer your questions. You will have access to the Zoom recording after the session
So why not log on to the platform, see the recipes, watch the videos, pick up your ingredients and get a few pieces of equipment together so you can cook. Let us know if you have dietary and we may come up with some substitute for you.
 
What to bring
Visit our portal each week and get your ingredient list. Do the shop and you can cook with us each week.
 
Session repeats

This class series runs over 4 consecutive sessions, at the same time every week.

Suitable for

This Live streaming class is a great indoor activity idea for virtual team building activities at home.

This is a fun indoor activity, suitable for adults, and kids (minimum 12 years old). An adult must accompany any attending kids. The adult may observe at the class for free.

Your teacher
OTAO kitchen
OTAO kitchen

4.8 (54)
4k

Chef Hà Nguyen began his career in Hanoi local restaurants and the Hilton Opera Hotel before travel, study and work in Wellington, New Zealand –New Zealand Diploma in Cookery and Bachelor in Hospitality Management at Wellington Institute of Technology. Chef Hà has started with Intercontinental Hotel Wellington, working with Twelve Apostles Lodge Walk developing menu for Alkina Lodge along Victoria’s Great Ocean Road, delivering nourishing and fresh menus to clients.

He believes that cooking, eating and sharing should be an experience, not just a meal. He created OTAO Kitchen as an extension of his passion for food and to share this passion with others. Food plays an important role in his Vietnamese culture heritage and is central to his family life. Sharing a meal with family and loved ones is a traditional and happy experience. He wishes to extend this experience to you and welcome you to OTAO Kitchen.

More about this class

This teacher has 54 reviews for their other experiences

This class is also covered by ClassBento's money-back guarantee.

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V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production Sydney NSW AU sydney melbourne brisbane gold coast perth adelaide canberra tasmania hunter valley blue mountains