Day 10 : La Fiesta De La Carne

The Vegan Culinary Academy’s week long bootcamp is underway. Today was all about the meat. Big smokey flavours, burgers, bacon, chicken strips and Bacon Ganache Tart. We started the morning by making salsas for our burgers and using banana peel and coconut chunks to create bacon. Chicken strips were constructed using deep fried mushrooms coated in…

Day 7 : Say Cheese!

Cheese, glorious, glorious cheese. Any meal is a good excuse for a piece of cheesy goodness. If I had to bring only one thing with me on a desert island, it would be a good hunk of cheddar. But how can we make dairy-free alternatives? Well today I got to make three vegan cheeses; Cheddar,…

Day 6 : Every Trick In The Book

My whistle stop tour of Mediterranean recipes drew to a close yesterday, and what a finale. This Monacan soup was rich with flavour. Traditionally topped with parmesan, but here a cashew garnish was added instead. Lebanon Fatte is a simple dish with toasted breads, chickpeas and a garlic yoghurt drizzled over. The resulting textures and…

Day 4 : The Super Spud

Towith a presentation on the magical powers of Potato Protein. I had never heard of this substitute before and there were some pretty bold claims made to persuade us egg lovers away. Avebe state that the protein ‘ has the highest level of essential amino acids among other plant proteins’ and is “close to whey…

Day 3 : The Rubber Sole

This morning begins with a demonstration on how to use the discarded green tops of carrots to make a scrummy pesto. A range of green herbs are added with pumpkin seeds and a little cheese flavouring, XCHEDAR. This is a blended mix of exotic mushrooms powders and spices. Put down your Parmesan and try this at home….

Day 2 : The Beginning

Oh Palma, it’s impossible not to fall in love with your charm. Tiny cobbled streets bursting with cafes, a rich history present in every corner, yachts gently bobbing in the distance, blue skies and welcoming locals. Quite simply, perfect. It’s 9.00 p.m now, the light is starting to fall and the crickets are beginning their…

Day 1 : Brixton To Palma

  I’m excited. Two weeks of plant-based cooking and sun soaked beaches lie ahead of me. Getting into the food holiday spirit I treated myself to this at Gatwick.. Roasted aubergines topped with a fragrant tomato and lentil ragu and drizzled with a yoghurt thick with pine nuts, pomegranates and raisins. Yum! Hopefully a dish I…