Cooking

Mastering Vegan Cooking: VEGETABLES

All about the course

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Description

Mastering vegetables is essential to getting the most out of plant-based cooking. From learning how to make a clear or a dark broth, to preparing such innovative recipes as a delicate Beetroot Tartar or an impressive Chinese Cabbage Steak, in this course you will explore the fundamental concepts that make all the difference: from deciding on the right and perfectly executed cut, to choosing the right cooking technique based on your objective, or understanding the energy that governs each vegetable. You will learn to put this knowledge to practical use, so that you can take your vegan cuisine to the next level.

 

Few professional chefs dedicate their efforts to developing the foundations of plant-based cuisine. Among them, even fewer offer training in 2— and 3—Michelin star restaurants, or teach plant-based cooking at the world’s best hospitality schools. Chef Alex Pirla, better known as Prabhu Sukh, does all this valuable work and more. Today for Aurea, he presents this course that, along with Plant-based Proteins and Cereals, forms the Mastering Vegan Cooking program.

 

Whether you are seeking to make a change in your diet or are keen to take your cooking to another level, or even if you are a professional looking to expand the techniques you already possess, this course will give you the knowledge and tools to reach your goals and master a 100 % vegan cuisine that is both sophisticated and satisfying.

Duration
180 days
Certificate
Rewarded after course completion
Reviews
Instructor-led course at your own pace

You set the pace. You have 6 months of access to the content and platform. For the first 3 months, you also have constant instructor feedback through assignments and messages. If you complete and pass all the assignments during that time, you’ll earn our Certificate of Completion.

Lessons

WELCOME!

In this first module, we show you everything you need to navigate the platform confidently: a video tutorial to acquaint you with the structure of the platform; instructions for how the course works; and also other practical information, like icon legends, glossary, and the most common food allergies and sensitivities you should keep in mind to enjoy the recipes safely.

EQUIPMENT & INGREDIENTS

In this module, you will find information about all the ingredients and utensils used in this course: oils and healthy fats, as well as special ingredients like miso or tamari.

BEFORE YOU BEGIN

In this module, you will find tips about how to have a successful experience in the kitchen, how to reduce food waste, and you will learn many of the fundamental factors that play a key role in the taste and texture of your dishes, such as flavor balance, pairings, and how to improve the plating and presentation of your creations.

KNIFE SKILLS

Cutting is one of the first food preparation techniques used by human beings, before cooking. It might not be an art but it is a very precise technique, and the first thing a student should learn. Knives are the most important tool in our kitchen and using them appropriately is essential. In this module you will find the necessary information to perform safe, precise cuts.

BROTHS

One of the biggest mistakes made by cooks in vegetarian and vegan cooking is not giving sufficient importance to broths. Broths are the base of a cuisine and one of the basic preparations necessary to master before delving into the preparation of dishes, since they enhance the flavor of the ingredients, lending them depth and a more complex taste profile.

TYPES OF COOKING METHODS

How do we choose the best cooking method based on our final goal? In this module we see concentration, expansion, and mixed cooking methods, and we explore other techniques such as dehydration, pickling and smoking, among others.

SEASONAL VEGETABLES

As consumers, we have a responsibility. If we want to reduce the negative impact our diet has on the planet, we should base our cuisine on seasonal, local produce. In this module, we explore the different types of vegetables, the recommended cooking methods and pairings through every season.

VEGETABLES & TRADITIONAL CHINESE MEDICINE

In this module we will revise the yin and yang of vegetables according to traditional Chinese medicine, and we will carry out a plant-based recreation of 2 classic dishes from traditional cuisine: a Cauliflower Bechamel and a Parmentier.

NUTRITIONAL PROFILE OF VEGETABLES

In this module, we will do a brief review of different vegetables, keeping in mind their qualities, benefits, and nutritional values. Furthermore, through a good variety of recipes, we will practice what we have learned in previous lessons, like knife skills and different cooking methods.

FINAL PROJECT & GRADUATION

Time to put your new knowledge to the test and work on your own vegetable-based creation! If you have successfully passed all the assignments, you will be awarded our certificate.

Recipes

These are some examples of the recipes you will learn to make as you progress through the course:



WARM VEGETABLE SALAD IN CITRUS SAUCE

Eggplant softened in a steam oven, marinated in a delicious citrus sauce, and accompanied by blanched vegetables and candied cherry tomatoes. Steaming, blanching, and confiting are some of the techniques that you will tackle in this wonderful dish made using only healthy and seasonal ingredients.

LEEKS WITH MUSTARD

Leeks are common in our broths, soups, and creams. This recipe will teach you how to prepare a unique dish with leek as a protagonist, steamed at core temperature, to maintain all its organoleptic properties. Mustard is the common thread in three distinct preparations: a mayonnaise, a vinaigrette and finally an unexpected edible soil. A dish as technical as it is delicious.

VEGETABLE SUQUET

A classic of the Catalan cuisine and typical of fishermen, the “suquet” is made with simple ingredients such as onions, carrots, artichokes, and potatoes (whose starch we will use to texturize the stew). We serve it with a picada,” a base condiment also of Catalan cuisine used to thicken, bind, and bring taste and aroma. We will have an unexpected guest: the Suribachi or Japanese mortar. Simple doesn’t have to be at odds with exquisite.

Instructors

INSTRUCTOR

Prabhu Sukh

Better known as Prabhu Sukh, Alex Pirla has been in professional cooking for 20 years: from washing pans to sous-chef of a Michelin star restaurant, as well as consultant, executive chef, trainer (Basque Culinary Center, Hoffman…), entrepreneur and author (“Vegan Gourmet”, Urano), he has seen it all. His focus on developing the structural bases of plant-based food makes him an international reference in vegan cuisine, as well as a strong advocate of all food that contributes to a cleaner and healthier planet.
INSTRUCTOR

Marta Toledo

Born in Barcelona, Marta studied English Philology but soon realized that food was her true passion. She pursued a double degree in Cooking and Pastry at ESHOB, and while studying she changed her lifestyle towards a more clean and plant-based diet. Since she met chef Prabhu Sukh, they’ve worked together at events, yoga retreats, for consulting services, magazine articles, courses, and more, spreading the message that a more compassionate and delicious food is possible.

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A one-time payment of

$ 295

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