Variations On Vegetarian

//Variations On Vegetarian

Variations On Vegetarian


Vegetarian food need not be bland food. Vegetarian cooking is growing in popularity, and the demand for nutritious, sustainable foods is growing fast, encouraging chefs to create vegetarian dishes that are not only tasty, but also look fantastic!

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On this course, you’ll learn to create stunning dishes using recipes from around the world that will enhance and vitalize your vegetarian cooking skills. We make use of ingredients found in most grocers, as well as some ingredients specific to health shops that will appeal as much to the meat-eater as to the vegetarian. We’ll teach you to appreciate the versatility of vegetables & grains and fresh ingredients, tantalizing your palates with a variety of new tastes and textures.

Recipes may include:

Almond & Broccoli Risotto
Banana Curry Soup
Blue Cheese & Phyllo Parcels
Broccoli, Olive & Caramelised Onion Pizza
Butternut Gnocci with Tomato Coulis
Cereliac Coleslaw
Classic Bernaise Sauce
Flourless Chocolate Mousse Cake
Grilled Aubergine & Mozarella Parcels
Grilled Mediterranean Vegetables & Halloumi Cheese
Grilled Polenta with Olives, Tomato and Wild Rocket
Mediterranean Spinach, Leek and Cheese Pot Quiche
Mediterranean Vegetable Paella
Melanzane alla Parmigiana
Mushroom Carpaccio
Pasta Arrabiatta with Fresh Tomato and Avocado
Roasted Caprese Pasta Parcels
Roasted Vegetable Couscous Parcel
Stuffed Giant Courgettes
Tempura with Oriental Dipping Sauces
Tomato and Ricotta Cheese Tart with Fresh Basil
Tomato and Roasted Red Pepper Soup
Valencian Orange Salad
Vegan Eggplant Involtini
Vegetarian Soba Noodles
Wild Mushroom Risotto
Zucchini Tomato and Olive Bake
Warm Courgette Noodle Salad

  • Please note that the above recipes are subject to availability of ingredients and some recipes may be excluded.

Additional information

Date & Time

Thu, 28 Feb: 18h00 – 21h30


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