Whether you go out to work or are at home, this course will provide lots of inspiration for healthy lunches.
Make soups and sandwiches. Create a homemade pot noodle, and rustle up some salads with tasty grains.
Use staples such as nuts and beans as well as tofu and tempeh. We’ll use vital wheat gluten to make a batch of handmade seitan. A variety of cooking techniques for seitan and jackfruit will be explored.
Sat, 10 April 2021 full Fri, 30 April 2021 two spaces Sat, 12 June 2021 spaces