Pflanzlicher Protein Kochkurs in Düsseldorf
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About this class
Plant-based protein cooking class — filling dishes for everyday use,
practical cooking class with a focus on plant-based proteins, taste and cooking techniques suitable for everyday use. We work with current and inexpensive ingredients such as lentils, cherry pea flour and tofu and discover creative uses beyond the classics. After of protein powder or TVP we use ingredients that are naturally high in protein and show how they take on various roles in the dish — for example lentils as flatbread instead of curry.
What we will cook and taste:
- lentil bread (flatbread)
- quinoa crackers
- Chickpea beetroot hummus
- Lentil and mushroom pâté
- The best “scrambled eggs with tofu” recipe
- Spicy tofu with kimchi
- Crunchy legumes (chickpea/edamame)
- Cherry pea panisse
- Chocolate-chili mousse
- Crunchy yuba tuile (soy milk skin) with miso
What you’ll do in the class
- Welcome drink and brief introduction
- Cooking several dishes together
- Tips and techniques from the professional kitchen, adapted to everyday life
- Common cost and exchange
Duration: approx. 4 hours
Who is the class suitable for?
Suitable for amateur chefs of all levels of experience, vegans, vegetarians and anyone who is curious about plant-based cuisine and plant-based proteins. The course is held in English; simple English language skills suitable for everyday use are sufficient. No previous experience required.
Details to remember
Diana-Florina Moga
I'm a plant-based chef and I'd love to share my passion for protein-rich, everyday vegan cooking with you. In this hands-on class in Düsseldorf, we'll cook together in a small group, learn practical techniques, and enjoy flavorful plant-based dishes in a relaxed atmosphere.
