Intuition in vegan cooking
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About this class
This workshop is all about cooking more intuitively and flexibly — ideal for anyone who doesn't like rigid recipes and wants more freedom and fun in the kitchen. Many people know the problem: You follow a recipe, but the ingredients or quantities aren't quite right, and cooking immediately feels stressful and inflexible. Here you'll learn how to take that pressure off yourself and how to work with what you've got — without sacrificing taste.
What is cooked is:
- Turkish-Japanese lentil soup
- Afghan-inspired rice - seasonal vegetable stir-fry - improvised sauce
The focus is on:
- Replace ingredients cleverly: Discover plant-based alternatives to animal products, such as nuts or tofu for creaminess and flaxseed as an egg substitute.
- Experiment with textures: Understand the role of textures in vegan dishes and learn how to achieve consistencies such as a creamy sauce or the perfect bite.
- Use spices and herbs masterfully: Get insights into the world of aromas and learn how to combine spices and herbs to take your dishes to the next level.
- Creative recycling: Learn how to use leftovers in new dishes to avoid waste and give your food a new lease of life.
- Identify cooking stages intuitively: Develop a sense of when ingredients are optimally cooked or seasoned by paying attention to visual and aromatic cues — without strict time limits.
- Mindful cooking: Experience how mindfulness can strengthen your intuition and joy of cooking. Learn to be present and aware of the cooking process every step of the way.
This workshop is practice-oriented and gives you the knowledge and freedom to be creative in the kitchen and make your cooking habits more sustainable and efficient.
What you’ll do in the class
First, I'll give you exciting insights into the topic and explain the basics of intuitive plant-based cooking. Then I'll answer your questions before we get straight to the practical part. We'll eat together afterwards.
Who is the class suitable for?
The course is suitable for people who want to feel more confident in the kitchen or want to be more creative and flexible. The number of participants is small, which means I can meet your individual needs - whether for advanced users or beginners.
Details to remember
Plant-Based Flow
Onur Malay offers easy, healthy recipes and coaching to incorporate plant-based nutrition into everyday life. With experience from the fermentation laboratory of the 3-star restaurant Noma and specialized training, he will help you prepare nutritious meals quickly and sustainably.
