Contemporary Vegetarian and Vegan Cooking Class 8th October 2019

Contemporary Vegetarian and Vegan Cooking Class 8th October 2019

95.00

6.30 pm - 10 pm 42 Drury Street, Dublin 2.

Spinach, Feta and Dill Turnovers. Learn how to roll filo pastry to make these Greek influenced parcels filled with spinach, feta and fresh dill.

Fresh Miso Soup. Miso Soup It is recommended that anyone eating a vegetarian or vegan diet should take a small bowl of miso soup daily. With the inclusion of seaweed, vegetables and organic unpasteurised barley miso, makes this a highly nutritious soup.

Buckwheat Salad. This highly nutritious salad is not just buckwheat but packed with curried roasted cauliflower, paprika, roasted aubergine and a whole lot more!

Vegan Carrot Cake. Learn the skills and tips to make a delicious moist Carrot cake, suitable for vegans. Sweetened with organic brown rice syrup and organic apple concentrate.

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