Contemporary Vegan Cooking Class 11th June 2019

Contemporary Vegan Cooking Class 11th June 2019

95.00

6.30pm-10pm 42 Drury Street Dublin 2

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Fennel and Butterbean Tagine  This is a light Morrocan style stew, using summer fennel, butterbeans and spices.

Zingy Red Slaw. Like potato salad, coleslaw is usually a sad sight, drenched in mayonnaise. This crunchy refreshing salad celebrates good produce with healthy dressings and make a great addition to a meal. Make your own Red Cabbage Slaw

Agar Summer Fruit Jelly . This recipe comes from our first cookbook and will introduce the use of agar agar which is a form of seaweed, into desserts instead of using gelatin and served with a cashew cream

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