Vegetable cooking class "I tame legumes".

Lentils, chickpeas, beans, split peas… You know them by name, but aren’t always sure how to cook them? This workshop is here to give you the tools you need to finally master the vast world of legumes!
Rich in protein, fiber, minerals, and complex carbohydrates, they’re valuable allies for diversifying our diet and can also help replace all or part of our animal protein intake. But with all the different varieties, soaking times, cooking methods, and countless ways to prepare them, it’s not always easy to know where to start.
During an initial session focused on discovery and theory, we’ll explore the world of legumes: their nutritional and culinary characteristics, the different varieties, how to prepare and cook them, food pairings, and a few tips for better digestion and easily incorporating them into your daily life.
Then it’s time to get hands-on! We’ll head into the kitchen to put this new knowledge into practice and prepare several plant-based, delicious recipes together that are easy to recreate at home.
On the menu:

• Lasooni Dal Tadka – Indian-style garlic lentils, scented with spices
• A modern take on chickpea farinata – a simple and flavorful dish featuring chickpeas
• Black Brownie – an ultra-indulgent chocolate and black bean brownie

Lasooni Dal Tadka – Indian-style garlic lentils, flavored with spices

A new take on chickpea farinata – a simple and flavorful dish featuring chickpeas

Black Brownie – an ultra-indulgent chocolate and black bean brownie

And because mastering legumes also means knowing how to use them beyond these few recipes, we’ll also cover tofu, tempeh, legume flours, and other legume-based products.
You’ll leave with new knowledge, practical tips, summary sheets, and the workshop recipes—but most importantly, with a newfound desire to never walk past the legume aisle again!
A workshop that’s educational, hands-on, and delicious—perfect even if you’re a complete beginner with these resourceful little seeds.
Recipes may vary depending on available ingredients, the season, and the chef’s inspiration.
And this is just Level 1: a second workshop will take you even further in discovering and cooking with legumes!
You’ll leave with the satisfaction of having eaten what we’ve prepared and, of course, with the recipes to recreate them at home and impress your friends and family with these original and easy-to-make dishes!

Mostly organic ingredients – Plant-based (vegan) cuisine – All skill levels

Mostly organic ingredients – Plant-based (vegan) cuisine – All skill levels

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