Kitchen basics

• knife skills
• equipment and measurements
• seasoning - the dark art and subtleties
• textures in cooking (Crunch, moisture, creaminess and bite)
• oil free cooking basics
• spices and herbs
• quick tips for being organised
• Flours
• binders
• sweeteners

Produce & store cupboard staples

• picking good produce
• store cupboard staples
• alternatives to dairy
• specialist ingredients
• label reading
• organic vs non organic
• seasonality of produce

Quick easy dinners

• intro and basics
• sauce ingredients
• beans and pulses
• flavour agents, seasoning and garnishes
• putting a dish together
• bowl meals
• our 5 minute meal series

Breakfast

• pancakes
• granola & muesli
• making non daily milks
• smoothies and juices
• fried breakfast basics
• omelettes and frittatas
• overnight oats and chia seed puddings
• brekkie toppings

The basics of plan based nutrition

• whole food plant based VS vegan
• protein, calcium and iron
• some nutrients to keep in mind
• whole fat versus refined fats
• The law of diminishing returns.. Dave’s thought'

Pasta & Pizza

• Pasta basics
• pasta sauces
• lasagne, cannelloni and baked pasta dishes
• pizza basics - making your dough and tomato sauce
• pizza toppings and vegan cheese options
• cooking methods and bringing it all together

Soup

• soup basics
• stock basics
• key soup elements - texture, colour and taste
• suggested recipes

Salads

• salad basics
• how to take your salad to the next level
• green salads
• bean salads
• grain salads
• salad framework

Eating out and travelling while vegan and plant based

• Eating out
• travelling
• being prepared
• falling off the wagon -
• explaining your new diet to family and friends

Plant based nutrition - cardiovascular disease

• oil free cooking
• happy heart

Burgers

• burger basics
• whole food burgers
• meat alternative burgers
• novelty burgers
• fries

Dips and sandwiches

• hummus
• vegan mayo
• ketchup
• harissa
• guacamole
• other condiments
• sandwich masterclass

Stews and curries

• stew framework
• stew sauces
• how to vary cooking time
• curry basics
• fancier more complex curries
• noodle based curries
• rice based one pot wonders

Meal planning and batch cooking

• meal planning basics
• planning the week ahead

Plant based nutrition - gut health and the micro biome

• low FODMAP diet
• micro biome basics
• 5 tips for a healthy gut

Bakes, pies and wellingtons

• basic framework
• bakes
• pies
• wellingtons

Introduction to fermentation

• introduction to fermentation
• sourdough bread
• making your own yoghurt
• sauerkraut and kim chi
• kombucha and ginger bug
• picking 101

Plant based nutrition - sustaining a vegan diet in the long term

• Dave & Steve tips for sustaining a vegan diet after 18 years

Further resources

• vegan athletes
• useful websites
• podcasts and books
• well known vegans and instagram accounts to follow

You have access for 12 months.

You will be able to find almost all the ingredients on this course in your local supermarket or health food shop.

Gluten containing foods present on the course can be replaced with gluten-free options or omitted completely.

The cooking, depending on what meal plan you choose and how many you are cooking for, can take anything from 3 hours for the whole week, or an hour or so every day.

The course notes can be accessed at whatever time suits you and it is a self-led course, so you do not need to follow along live.

Yes, this it is fine. Our courses are self-led, once they begin, so you can access the course content at any point in time.

This means that you can do it when it suits you. You also have an additional 12 months of access to your chosen course after it ends, so you should have plenty of time to complete it.