Raw, Vegan Dumpling Class

raw, kimchi dumplings – tomato wrappers, kimchi, cashew, sesame paste, sesame oil and liquid amino filling.

I haven’t felt ready or willing to teach this class until now. We need this class now. It’s dynamic in its nutrition and playful in its nature. We need both. I feel that now more than ever, we are reconnecting to food in investigative, appreciative ways. Food heals. There is no if, but or hows about that. Most diseases find their origin in lifestyle choices and most healing originates in changing those lifestyle choices.

the colours of healing

Class Description:

We will be making three different dumplings wrappers using two ingredients, zucchini and tomato. The three colours are red, purple and green. The fillings for each one are as follows:

1.Red dumpling: fresh, abundant Italian herbs, cashew paste, fresh lemon, garlic, black pepper

2. Purple dumpling: walnut, garlic, liquid amino, chives, cabbage

3. Green dumpling: preserved lemon skin, marinated mushroom, spinach, cashew

This will be a long class and requires a lot of hands-on involvement. If you love food with an artistic flair and explosive nutritional content, this is the class for you. Complimentary gift of umami, handmade vegetable powders for you to continue your culinary adventures at home.

workshops are a great way to meet new friends with shared interests
  • Date: 26 April, 2020
  • Time: 14:00 – 17:00
  • Location: available after registration
  • Investment: NT 2500
  • Sign Up: rawchefprish@gmail.com

Vegan Slider Demo Class

Pan-Grilled Eggplant and BBQ Tempeh Sliders

Nothing screams “Comfort” like a good slider. Small enough to not be considered an overindulgence yet packed with nutrition and bold flavours. These sliders are a party favourite and make a good afternoon canapé with a beer. Join me as I demo how to make them from scratch.

I will teach you how to make a simple but oh so delicious BBQ sauce using only five ingredients, turning from separate ingredients into one rich, silky, thick, dark and spicy sauce with the perfect sweet edges. Tempeh is the perfect playmate to all that BBQ sauce and sucks it up with gusto. Finally crisp, fresh coleslaw and a creamy, tart cashew sour cream to round it off and you have a perfect BBQ slider that will make your friends respect and adore you even more than usual 😉

Full size version

For our eggplant burger, our focus will be on a gorgeous pub cheddar cheese sauce (piquant as hell) and of course the secret rubbing spices that take the the pan-grilled eggplant to the next level. A generous serving of richly caramelised onion on top of the grilled eggplant and crunchy fresh cucumber and butter lettuce to balance the richness out.

This is a demo class (you watch as I fiddle about with the food) then group tasting to follow. Recipe handouts will be emailed to all who attend.

Date: March 7, 2020

Time: 14:30 – 16:00

Cost: NT 800

Please email me on rawchefprish@gmail.com to register.

Delicious 3-Course Vegan Menu – A Cooking Class Just for You!

Featured

Beet, Persimmon and Jicama Salad

We all want to ensure we get the best, most diverse nutrition from the meals we prepare and eat but we usually don’t have time to cook and end up compromising on our healthy choices. In this class, we are going to learn how to get the most delicious flavours, textures, tastes and nutrition efficiently and easily. You are going to feel nourished and satisfied.

On our Menu:
* Beet, Persimmon and Jicama Salad with Cumin-Lemon & Garlic Dressing
* Tempeh-Mushroom Stew with Barley (imagine the magical flavours of ginger and sesame)
* Orange-Almond Cake

Tempeh is so versatile and easy to work with. It absorbs the flavour of the ingredients you cook with it and it’s a powerhouse of iron.

Class will be 3 hours long. We will cook together then sit down and enjoy the meal together.

Date: January 11 or January 12 (pick one date)
Time: 11:00 – 14:00
Cost: NT 2000

Please email rawchefprish@gmail.com for registration details.

Almond-Orange Cake

Fermented Vegan Cheese Class

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raw, fermented tree-nut cheese

This class never gets old. It’s wonderful that people are still eager to learn how to make fermented tree-nut cheese and do it regularly at home. This time, I taught this class in collaboration with integrative nutrition school, Enliven. The founder, Dr. Lichuan Chen, earned his PhD in toxicology at the University of Kentucky and did post-doctoral research at the National Cancer Institute of the National Institutes of Health in Bethesda, Maryland (outside Washington, DC). He continued his work at the Office of Alternative Medicine, now renamed National Center for Integrative Medicine.

At the age of 37 Dr.Chen discovered his medical intuitive abilities while studying human energy systems and has integrated his talents to create unique wellness systems. Presently Dr. Chen spends his time teaching in Taiwan and Malaysia and brings people to India to experience ancient Indian healing and detoxification procedures from the system known as Siddha Vaidya which pre-dates Ayurvedic medicine. (bio from: http://www.korenpublications.com).

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I met Dr. Chen at my restaurant years ago and since then have always delighted in listening to his wisdom about diet and nutrition and enjoying his charismatic, warm energy. He has hundreds of loyal followers who apply his teachings to their daily lives and benefit tremendously through it.

He has written several nutrition books that have landed on the Taiwan Top 10 Best Sellers List in the nutrition category, amongst them books on healthy oils and the ketogenic diet, which he strictly follows.

When Dr. Chen found my restaurant, he became a supporter and shared news about our high fat, zero to no carb and healthy protein menu. Soon, I started teaching at his school. I love teaching at his school because people there are passionate, serious and intuitive about food and its immediate impact on the body.