Description
4-week Vegan World Cuisine
Week 1 : Vegan African Cuisine
DAY 1 : North Africa (vegan Algeria’s couscous and Chakhchoukha, Marocco’s tajine and pastilla & Tunisia’s Lablabi and vegan egg bricks)
DAY 2 : South Africa (vegan Chakalaka, Pap, Bunny Chow…)
DAY 3 : Theoretical class / African pastry class
DAY 4 : Ethiopia & Somalia (vegan Shiro Wat, Atakilt Wat, Bariis iskukaris, Sabayad…)
DAY 5 : Mali & Sénégal ( Mali’s Tiguadege Na, Mali’s Bambara, Sénégal Mafé, Sénégal Yassa, and Thieboudienne)
Week 2: Vegan North and South America Cuisine
DAY 1 : Brasil & Argentina ( Argentinian Empanadas and Asados, Brasilian Feijoada and Moqueca…)
DAY 2 : USA & Canada (vegan clam Chowder, vegan Gumbo, vegan Tourtière, Cipaille and Poutine…)
DAY 3 : Theoretical class / South America pastry class
DAY 4 : Vénézuela & Peru (vegan venezuelan Arepas and pabellón criollo, vegan péru Causa Rellena and aji de gallina…)
DAY 5 : Mexico (tacos, enchiladas, sopes and chilles…)
Week 3: Vegan Asian Cuisine
DAY 1 : Vietnam (pho, summer rolls, spring rolls, ban xéo)
DAY 2 : Thailand (pad thai, tofu satay, yellow thai curry…)
DAY 3 : Theoretical class / Asian pastry class
DAY 4 : Malaysia & Indonesia (butter rice, vegan Nasi Lemak, indonesian tempeh kecap…)
DAY 5 : Japan & China (vegetable dumplings, chinese pickle cucumbers, aubergine yakitori …)
Week 4: Vegan Middle East Cuisine
DAY 1 : Egypt (siami, fava bean TAMEYA, koshari…)
DAY 2 : Lebanon – Israël (Lebanese Red Lentil Soup, falafel and houmous, tabbouleh, babaganoush)
DAY 3 : Theoretical class / Middle East pastry class
DAY 4 : Turky (leek Zeytinyağlı pırasa, wheat kisir salad, aubergine Soslu patlıcan)
DAY 5 : Greece (tatziki, Spanakorizo, pita bread, fah-kehs, vegan feta salad)
