More Pizza Topping Ideas
Module two of the vegan chef and lifestyle training for 2018 is now complete. I didn’t want it to end as the creativity and the freshness of the food that was produced in three days was mind blowing. This was the fifth time module two, raw cuisine has run and I loved every minute of it. The students were so committed to making fabulous tasting food and were so happy to be experimenting with different flavours.
Sorrel Hummus
In the vegan foundation course we cover an hour or so on essential sauces to have in your fridge. I extend the sauces to also include pesto and most people’s favourite, hummus. No one’s fridge needs to be without hummus for too long. It is interesting watching the participants in the class when they first taste my hummus as I have got so used to making hummus without garlic and just love it, but many think it is lacking something and I always know what it is. Its the pungent sharp taste that garlic provides. If I do add garlic I will cook the garlic first. In my traditional hummus recipe I ensure like my Israeli friends do, to add the lemon last and make sure there is ample of it as well as ample tahini.
