Today we welcome Chef Robin van Creveld to teach this inspiring and practical day of cooking without animal products. A fully hands-on workshop, you will make utterly delicious, vibrant and nutritious food and find inspiration and guidance on how to move towards a plant-based diet – if that is what you want.

Eating unprocessed, plant based food will help you to:
• boost your vitality
• lose weight
• get focussed
• feel great

We will prepare:

• Tofu bau, steamed buns stuffed with bean curd, miso hoisin and sesame kale
• Farinata – fermented chickpea pancake with braised leeks, broad bean puree and rocket pesto
• Uttapam – south indian rice pancake with lentil and tamarind sambar and coconut chutney
• Tempeh satay – spiced tempeh kebabs with peanut sauce and mooli sauerkraut
• Sweet Treats – vanilla cashew nut cream with chocolate dipped seed brittle

We’ll cover:
• Vitamins, minerals and nutrients
• Plant based proteins
• Fermenting for optimum nutrition
• Sourcing ethical ingredients
• Food security, eating locally and seasonally

About Robin van Creveld:
Robin worked in various sectors of the food industry from 1994 and became increasingly dissatisfied with the state of Western food culture. Living in India for a year opened his eyes to a healthier, more localised, community-focused food system. Inspired by this, he returned to Britain determined to help redress the balance.

Since 2001, Robin’s work has focused on encouraging people to cook healthy, fresh food and campaigning for a sustainable, ethical food system for us all. This has involved countless cookery demonstrations, workshops and cookery & training courses for thousands of people of different ages and abilities, from all walks of life. Find out more about Robin’s wonderful food and work at Community Chef