More details about my forthcoming cooking class this Saturday (19th November) at my kitchen in Spexhall.
This half-day event will focus on proteins of vegetable origin. We'll look first at the role protein plays in our diet and how much we need. Then on to tofu, tempeh and miso, soya products that have been fermented to render them more easily digestible. We'll look at how we can combine flavours and use different cooking methods to create tasty dishes; how we can cook beans a avoid the gas!; balancing our meal, which we will cook together. We will round off our lunch with a tasty sugar- and dairy-free dessert.
Although the food will not necessarily be oriental, we will be following the oriental principles of yin and yang and the five elements, and it could be termed macrobiotic, but don't let that put you off! For some inspiration, if you didn't see Hugh Fearnley-Whittingstall last Sunday (6th Nov), click on this link to see him helping to cook an oriental meal http://www.channel4.com/programmes/river-cottage/4od#3253182 (it's after the first advert break). You may also spot him and his fisher friends making sushi....we'll be doing this during a class next year