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DTSTAMP:20260916T060239Z
UID:vgnsocial-77776@veganhub.co
DTSTART:20261114T230000Z
DTEND:20261115T000000Z
DESCRIPTION:Plant-Based Cooking\nExplore the vibrant world of plant-based c
 ooking from India to Japan in this hands-on vegan workshop designed to ins
 pire creativity and build confidence in the kitchen.\n\nThrough guided coo
 king and tasting sessions\, you’ll discover bold flavours\, essential te
 chniques\, and practical insights to elevate vegetarian and vegan dishes a
 t home. Whether you’re a passionate home cook looking to expand your ski
 lls or a professional seeking to strengthen your plant-based repertoire\, 
 this workshop offers a rich and rewarding learning experience.\n\nLed by e
 xpert chefs\, you’ll learn foundational kitchen skills\, professional co
 oking techniques\, and insider tips\, with detailed recipes provided so yo
 u can confidently recreate each dish at home. Cook\, connect\, and dine in
  a small\, intimate group\, enjoying a relaxed and social cooking experien
 ce.\n\nThis module is made up of four themed classes. You may attend one i
 ndividual workshop or complete all four classes as a comprehensive plant-b
 ased cooking journey.\n\nWho This Workshop Is For\nHome cooks looking to e
 xpand their confidence in plant-based cooking\nFood lovers curious about g
 lobal vegetarian and vegan cuisines\nA unique and memorable gift for adven
 turous and health-conscious food enthusiasts\nWhy Choose This Workshop?\nL
 earn to cook confidently without relying on meat or dairy\nBuild plant-bas
 ed dishes that are satisfying\, balanced\, and full of flavour\nDevelop sk
 ills that translate across everyday home cooking and entertaining\nWhat Yo
 u’ll Learn\nBy the end of this workshop\, participants will be able to:\
 n\nPrepare vegetables\, legumes\, tofu\, seitan\, and grains using global 
 techniques\nApply grilling\, frying\, braising\, blending\, baking\, and s
 teaming methods\nCreate plant-based sauces\, dressings\, consommés\, and 
 emulsions\nBalance texture\, acidity\, richness\, spice\, and umami withou
 t animal products\nPresent vegetable-focused dishes with professional fini
 sh and cultural authenticity\nWhat to Expect\nHands-On Cooking – Every p
 articipant prepares and cooks plant-based dishes step by step with expert 
 chef guidance\nSmall Class Sizes – Personalised instruction in a focused
  learning environment\nCultural Storytelling – Explore vegetarian and ve
 gan traditions from Korea\, Vietnam\, India\, the Mediterranean\, and the 
 Middle East\nLocal & Seasonal Ingredients – Cook with fresh produce\, le
 gumes\, grains\, nuts\, and spices\nGroup Dining – Share your creations 
 over a relaxed communal meal\nTake-Home Resources – Recipe booklet\, onl
 ine access\, and prepared dishes\nProfessional Studio – Train in Otao Ki
 tchen’s purpose-built studio kitchen\nThe Menu \nClass 1: Korean & Chine
 se Plant-Based Cooking\n\n(Jan\, May–Sep)\n\nYeonnik-bap – Sticky rice
  wrapped in lotus leaf\nOi-baek-kimchi – White cucumber kimchi\nTteokbok
 ki – Spicy rice cakes with seasonal vegetables\nDoboo jeon – Fried tof
 u and vegetable patties\nCho-gochujang – Sweet and spicy fermented bean 
 paste sauce\nClass 2: Vietnamese Plant-Based Cooking\n\n(Feb\, Jun–Oct)\
 n\nNuoc cham chay – Sweet and sour dipping sauce\nBánh ít trần – S
 teamed rice and mung bean dumplings\nGỏi cuốn chay – Fresh rice pape
 r rolls with seasonal vegetables\nSeitan “braised pork ribs” with vege
 table stock and glaze\nBún bò Huế chay – Lemongrass broth with tofu 
 cakes\nClass 3: Indian Plant-Based Cooking\n\n(Mar\, Jul\, Nov)\n\nAloo ba
 jji pakora – Potato or mixed vegetable fritters with mint chutney\nOoral
 u chitranna – Kerala festival rice\nMalai kofta – Cashew and tomato cu
 rry with potato and tofu balls\nVegetable kurma – Mixed vegetables with 
 grated coconut\nKara or palak chutney – Tomato-tamarind or spinach chutn
 ey\nClass 4: Mediterranean & Middle Eastern Plant-Based Cooking\n\n(Apr\, 
 Aug\, Dec)\n\nHomemade hummus\nStuffed zucchini with wild rice and herbs\n
 Chickpea pancakes (farinata)\nCharred eggplant with toum and pomegranate\n
 Raw strawberry–cashew cheesecake bites...\n\nhttps://otaokitchen.com.au/
 c32pzqbsb\n\nMore info: https://otaokitchen.com.au/c32pzqbsb\n\nVeganHub: 
 https://veganhub.co/events/vegetables-plant-based-mastery
LOCATION:Abbotsford VIC\, Australia\, Australia
SUMMARY:Vegetables & Plant-Based Mastery
URL;VALUE=URI:https://otaokitchen.com.au/c32pzqbsb
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