Asian Vegan Cooking Course 4 Weeks
Pre-recorded video

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


OTAO kitchen

OTAO kitchen

4.9 (7)
5k

4 x 2 hours label $99 or 4 payments of $24.75 Afterpay


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. Given the intensity of this course, it would be limited to a small number of guests per online session.

Highlights:
- Fundamental and traditional cooking skills used for the production of alternative proteins, including soy milk, tofu, and seitan.
- 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


Knowledge Required
This is beginner cooking and you can move at your own pace! Sign on to our course at any time. We understand it might be difficult to find ingredients and it is better to build up the pantry slowly. So after the 4-week cycle, you still can use our prerecorded videos and notes to cook the dishes you want and you can get support by using our portal (access details given after booking) with “comment” or contact us.


 
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 weeks, at the same time each week.

Suitable for

This Live streaming class is a great indoor activity idea for

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

4.9 (7)
5k

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.

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