Courses for home cooks launched by vegan chef
A professional vegan chef from Horsham is running a series of online courses to arm budding home cooks with a variety of plant based recipes.
Day Radley, founder of of The Vegan Chef School, will hold seven standalone courses which will cover easy, through to intermediate and more challenging, vegan recipes.
The courses can be booked entirely or individually, and are designed to give keen cooks a great foundational knowledge in a variety of areas of vegan cuisine including cakes, one pot dishes, tofu recipes, breakfasts, easy family meals, dairy free desserts and even how to make your own vegan cheese.
Chef Day said: “I don’t only give you a collection of recipes, I give you the knowledge of why and how these recipes work.
“Understanding food at this fundamental level gives you the foundation needed to become a creative confident cook.”
The process seeing the links between recipes and techniques is how Day taught herself how to cook – taking ten years to achieve – and she has now distilled the lessons she learnt into this course for everyone to benefit from.
Day, who has been vegan since 1995 and teaches people who want to be professional vegan chefs in her fast-track vegan chef course, has already created 100 professional vegan chefs.
She has also appeared on TV with The Vegan Society and with her friends at BOSH! as well as giving talks, radio interviews and weekly Facebook live cook-a-longs during 2020.
She said: “I know how daunting it can feel to want to be able to cook great food or want to become a vegan chef.
“It is overwhelming and confusing and that is why I aim to teach as many people as possible, passing on all of the knowledge and skills I have developed over the last decade.”
In each course, Day will teach five key recipes through instructional videos plus ten written recipes to guide those taking part through each recipe step by step.
A gluten-free version of all recipes will also be included.
She said: “With each recipe I give you information on troubleshooting, tips for recipe success and highlight every technique you have used.
“You can also access our support and guidance whilst you work your way through the course.”
Each course comes with an in-depth explanation of all ingredients, techniques and equipment.
All written content is downloadable and you can order the full printed course from The Vegan Chef School shop, for an additional fee.
The courses are assessed andattendeesgainacertificate when they pass. In order to obtain their certificate of completion photos of all 15 completed recipes must be sent to the school. However if the course can be taken just for fun and participants do not have to submit work or be awarded the certificate.
The areas Day’s seven home cook vegan cooking courses will cover are:
Luscious cakes – From simple light sponges to sweet treats, those taking part will learn insider tips and tricks for cakes that Day says you will never know are vegan.
One pot dishes – A game changer for anyone who is short on time and wants to eat healthy tasty food every day of the week, and a way to make sure you are getting at least your five-a-day.
Tasty tofu – Day will offer recipes about this misunderstood high protein, low fat ingredient that is documented dating back 2,000 years.
Healthy breakfasts – Day will share breakfast recipes that are healthy and which she says will keep you fuller for longer.
Vegan cheese – Day’s simple cheese recipes will include vegan ricotta cheese, a tangy stretchy dairy free cheese, a feta cheese and more.
Easy meals – Learn how to make family-friendly recipes that you can make at home with simple ingredients that can be ordered online or found in supermarkets, but which Day says taste like they were created in a restaurant.
Delicious desserts – Effective recipes that teach you how to create perfect puds, mousses and meringues without using eggs and dairy.
For more information about the courses, visit https://theveganchefschool.com/our-courses or find Day on Facebook or Instagram by searching ‘The Vegan Chef School’.