Life Beyond Cheese – A Continental Vegan Cooking Demo
Bio Basics partnered with the contemporary multi-cuisine restaurant On The Go at Coimbatore, to organise a continental vegan cooking demo on Monday, 22 Jan 18. As the name of the event, “Life Beyond Cheese – No Dairy, Eat Healthy” suggests, one of the highlights of the event was to open up the possibility of dairy-free vegan cooking.
The lovely cooking demo was conducted by Nina Osswald at the aesthetic showroom of arttd’inox at Race Coirse Road, Coimbatore.
Nina Osswald is passionate about ‘plant based cooking’, which she defines as not using animal products. Further, her cooking uses minimal oil and no white sugar, the only sweeteners used are coconut sugar and palm sugar. Nina, originally from Germany, has been working in a Swedish resort for the last two summers. This resort offers only plant based foods. She has also been working on organic farming & food and plant based cooking for many years now and holds workshops in India whenever she visits apart from Germany & UK. When we met Nina in Bonn years ago, she took us to a wonderful vegetarian restaurant with a dazzling array of food.
Cause of My Vegan Leaning
I live in a mixed household where one of us eats only plant based foods and the other person is a selective omnivore. I had always rued that I couldn’t make lovely western food, drink sinful hot chocolate if I didn’t use milk and cheese. So it was wonderful to have my eyes opened to the delicious, healthy options available.
Nina’s Vegan Demo
Nina started the session with almond milk and whipped up a delicious hot chocolate with almond milk. This was followed by millet, flax & almond crackers made using the left over almond meal, powdered flax seeds and millet flour. The topping on the crackers was truly the high point. She had prepared nut butters ( peanuts, cashew nuts and almonds) that could be just blended and used plain or mixed with herbs. The other one was cream cheese “ Boursin” style , no one could believe that it neither had cream nor cheese. It was made from cashews, tofu and spiced up with garlic and pepper.
Then we watched her whip up a mean salad and guess what, she didn’t ask for lettuce or broccoli or spinach. Instead what she used was tender red amaranthus leaves, tender methi leaves , bell peppers, semi ripe papaya, pumpkin, grated carrots, cucumbers; all chopped fine with a creamy , tangy orange ginger dressing. (that was the picture shared by me on Monday in whats app)
From there we moved to the creamy penne pasta with marinara- red pepper sauce. Again the marinara sauce was prepared using red peppers, cashew cheese and tahini. This whole session ended on a deliciously sinful note, the dessert of truffles/chocolate squares. Believe it or not , made with pumpkin, roasted and ground peanuts, dates and raw chocolate powder. A truly sinful end to the feast for the tongue, eyes and heart!!
In the Press
We are happy and grateful to The Hindu and The Indian Express for the coverage of this event in the form of articles. You can read the articles using the links below:
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