VEGANLUST. Buddha Bowls An introduction to food meditation. The Art behind HAPPY. Veganising the British summertime staple. Plant Power for the Planet

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1 Plant Power for the Planet BBuQet banq July/August The Art behind Buddha Bowls An introduction to food meditation Veganising the British summertime staple VEGANLUST How one blogger is spreading the love for vegan food across Europe 95 RECIPES & IDEAS HAPPY HOUR Channel your inner cocktail connoisseur Chef Al Fresco!i Learn how to plan and cater for the perfect garden party Summer Veg Box Inspiration F Probiotics Grilled Bratwurst p83 F Brew your own beer

2 Let's cook... at Demuths The School In a Georgian building overlooking the beautiful Bath Abbey and Parade Gardens in the city centre of Bath, a talented team of chef tutors are dedicated to educating others about the best way to cook vegan food. They go by the name Demuths. You may have already heard of them, if not, you are about to. Having educated fellow veggies for a total of 17 years, Demuths is renowned for their vegan and vegetarian cooking courses. With a curriculum consisting of around full, half-day, fiveday and evening courses, alongside diploma courses and cookery school holidays you have a plethora of class structures to choose from. And if you think you re torn between whether to opt for a couple of classes, or a full-on vegan diploma, wait until you see the vast vegan range of areas that are on offer. The Classes Learn the fundamentals: Vegan Fast and Delicious Dates: Saturday, 2nd September 2017, Friday, 13th October 2017 As a day class focused on teaching you quick and delicious vegan dishes, it s hardly surprising it s one of their most popular classes. From tofu, socca pizza, to vegan labna and loads of lush desserts you ll be a speedy vegan chef come home time. There s a free lunch (including wine) chucked in with this one too. Vegan 5 day Cookery Course Dates: Friday, 13th October 2017 Have you just transitioned into the plant-based diet? If so, this 5-day course that covers the vegan fundamentals and basic nutrition information is perfect for you. During the hands on course you ll learn a variety of vegan cookery skills; perfect knife skills, an imaginative approach to seasonal veggies, dairy alternatives, intro to tofu and tempeh, sauces, pastries, biscuits, 64

3 desserts and cake. Another fantastic aspect to this course is that way it also teaches you an optional healthy approach to plant-based fuel. There are lots of nuts, seeds, grains and pulses included. Vegan Summer Weekend Dates: Saturday, 15th July 2017 and Sunday, 16th July 2017 Learn how to cook sweet and savoury vegan food using local produce with the unordinary ingredients that have been collecting dust in your cupboard. From vegan cheeses, aqua faba, smoking, fermenting you ll have a fun packed weekend with fellow plantbased foodies to chat to. The Pros: Demuths Vegan Diploma Level: Intermediate Starting dates: Monday, 16th October 2017 and Monday, 15th January 2018 Taught over a 2-week period, this diploma option is designed for those foodies or chefs who have already acquired some vegan cooking skills and knowledge, but want to take their vegan talent to new heights. For nonprofessionals the course aims to boost confidence so you can experiment with global flavours and even consider creating your own vegan business. On the other hand, if you are a chef thinking of producing your own vegan menu, this course will be a massive point of inspiration (and help). Learn Specialities: Gluten-free and Vegan Baking Dates: Friday, 8th September 2017 Being vegan and gluten intolerant can limit your choice of doughy foods massively. Though, this course aims to eliminate the barriers you have with bread, pizzas, pastries, empanadas, flatbreads, crackers and desserts. By learning about gluten-free flours, the best vegan mixers and raising agents, you ll soon be turning your kitchen into a pizzeria. Myanmar (Burmese) Teahouse Cooking Dates: Wednesday, 20th September 2017 Learn to cook vegan Chinese, Indian and Thai dishes with this special Myanmar evening cooking class. From stir-fried salads, to sticky peanut tofu and bitter aubergine curry you ll learn how to balance spicy and sweet flavourings. Gourmet Vegan Cookery Level: Intermediate Dates: Saturday, 24th June 2017, Saturday, 16th September 2017, Saturday, 18th November 2017 This 1 day course is for those of you wanting to create, plate and serve vegan food the same way as your favourite posh vegan restaurant. Using the best and newest vegan ingredients (plus some unusual ones too) you ll learn to whip up 3 tasty balanced courses presented to a high standard. Vegan Cheese Evening Workshop Dates: Thursday, 13th July 2017 Attend this class, and you ll be closer to filling that moreish vegan cheese hole supermarkets have failed to fill in your heart. This class will teach you how to make cheese via fermenting nuts. You ll learn to make a variety, from basic cashew cheese to labneh. Plus, you get to eat them all up with some sourdough at the end. 65

4 A WORD FROM... the Head Tutor Are you interested in booking a class? Visit: demuths.co.uk Founder and owner of Demuths, Rachel Demuth has been pioneering organic, vegetarian and vegan cooking in Bath since Prior to opening Demuths (one of Britain s best veggie and vegan cookery schools) 17 years ago; Rachel owned a restaurant in Bath which too was called Demuths. She created, cooked and served delicious dishes there for 26 years until she sold it to her Head Chef in All you ve got to do is calculate the time period Rachel has been experimenting with vegetarian and vegan food to understand that this is a chef whose passion for plant-based food hasn t only excelled her own skills in the kitchen, but has been passed on to hundreds of foodies, aspiring cooks and professional chefs who have attended Demuths Cookery School over the years. Whilst Rachel specialises in world flavours and baking, she also teaches on many of the other cookery courses at her school. And on those that Rachel doesn t you ask? Well, you re left in the capable hands of her team whom have been under her mentorship both at the school and the restaurant. Now, you know the fundamentals of Chef Demuth we decided to catch up with the plant-based cookery tutor to give you a real insight to Demuths Cookery School Congratulations on the vegan courses mission statement in doing so? At Demuths cookery school our aim is to make plant-based vegan food taste delicious and appeal to everyone. It s good to go back to basics and cook with seasonal fresh vegetables. Can you tell me a little bit about how you created the school? I ran Demuths vegetarian restaurant in Bath for 26 years and was often asked: "Can you teach us how to cook this dish?" The cookery school started in 2000 and has gone from strength to strength. What cuisines influence you? For everyday eating I like Mediterranean flavours. I also like spicy food so Indian, Thai and Mexican are high on my list of favourite cuisines. I also like to choose cuisines that don t rely on dairy and eggs, such as Far Eastern, Japanese and Chinese. Who inspires your cooking style in terms of chefs? I follow Anna Jones, Yotam Ottolenghi, Rachel Roddy. They are not vegan chefs, but I take inspiration from their recipes and can easily veganise them. How do you approach creating a new dish? If you are trying to veganise an old classic, do you adopt quite a scientific process? With baking where the original recipe contains eggs then you do have to be exact with your alternatives. We use flax batter or chia batter to replace the binding quality of eggs and aquafaba to replace the lightness of whisked egg whites. When you are creating dishes to teach people how to cook, what's your process? For our vegan days, people want to learn how to veganise dishes. We teach skills such as how to make quiches with a gram flour batter, how to make tofu and tempeh taste delicious with flavoursome marinades, and how to make pastry, cakes and sweet bread doughs without eggs or dairy. On our Vegan Gourmet Days we teach how to make restaurant quality dishes with lots of different elements on the plate and spend time teaching plating up techniques. What are your own favourite vegan recipes? Our most popular vegan recipe on the Demuths blog is our sticky toffee pudding which is deliciously naughty and great for treat days! If someone starting out as a vegan thinks it s too complicated to make vegan food, or that the food will be bland, what general piece of cooking advice would you give them? To start with choose recipes that are naturally vegan and don t need any egg or dairy alternatives. There is no need for vegan food to be bland as there are so many flavour boosts that you can add. In my cupboard I always have a stock of tomato puree, dried mushrooms, Turkish chilli flakes, shoyu, miso and nutritional yeast flakes. Is there anything you d like to add to that? At Demuths Cookery School the move from mostly vegetarian courses to nearly 100% vegan courses within a couple of years is all due to the rise in customer demand. 66

5 VEGETABLE CEVICHE Ceviche is a classic way of dressing and lightly cooking which originates from South America. It's a brilliant addition to vegetable dishes and salads. With a sharp, spicy and light flavour, you'll find it works well with crisp or firm root vegetables, which soften slightly with the acidity of the limes. Serves: multi-coloured carrots, peeled For the ceviche dressing: 1 Slice the carrot, sweet potato and beetroot as thinly as you can with a sharp knife, peeler or mandolin. Place the vegetables, except the beetroot, in a bowl. Keep the beetroot separate, as it will colour everything pink. 2 Mix together the dressing ingredients in a small bowl and whisk until the sugar has dissolved fully. Taste and adjust the amounts of lime, sugar and salt. 3 Dress the vegetables with the ceviche marinade and leave for up to an hour to marinate. 4 Just before serving arrange the vegetables with the sliced spring onion and avocado, sprinkle with the coriander. 67