COOKING CLASSES

 
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WAIPOUA KITCHEN LIVE COOKING WITH KAT

WHEN: Saturday 16th 12:30 - 13:00

Banana Bread/Muffin

Ingredients 

2 cups of flour - 3/4 cup of sugar or 10 dates, 1 cup of plant based milk, 1tsp baking soda, 1tbs apple cider vinegar , 1/2 cup of liquid fat (vegetable oil, coconut oil), 2 to 3 bananas 

Equipment
Mixing bowl, spatula, baking loaf tray or muffin moulds 

Green Strength Bowl
 

Ingredients
1 cup courgette cut into cubes (leave the skin peals aside),  1/2 cup frozen g
reen peas, 1 avocado, 1 garlic clove, salt & pepper, 2 handful green leaves, 1 cup vegetable stock


Equipment
Blender, glass or bowl to serve, utensils

Soba Noodles with veggies


Ingredients
1 tbs olive oil, 1/2tsp chilli flakes, 3 tbs sesame oil,  2 to 3tbs of any 
Liquid sugar, 2 tbs soy sauce, around 100g (can be more) pre cooked Soba noodles (check package for instructions) 1/2 cup green peas, 1/2 cup cucumber cut into cubes, left over courgette pealing, 2 to 3 fresh spring onions, sesame seeds, optional: seeds, nuts, cheese, nutritional yeast, coriander etc


Equipment
Wok or other frying pan, mixing bowl,  plate,  utensils 

 
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THE VEGAN LARDER LIVE COOKING WITH VANESSA

WHEN: Sunday 17th 12:15 - 12:45

Vegan Veg Fritters
(Plant Based Coach and Recipe Creator from The Vegan Larder)

For lunch, we’ll be making vegan fritters, using up whatever veggies you can get hold of. This is a great recipe for:

Reducing your food waste

Using whatever the season offers you, as you can use the same recipe with different vegetables (this also keeps your food interesting and varied!)

To go with the fritters, please also have ready (this is optional but will make up a whole meal)

Some salad

Some bread if you want (they could go in a sandwich) / a cooked wholegrain

Some hummus (shop-bought or you can make your own with any kind of beans -

here are some great recipes to try if you fancy making some beforehand​)

 

Ingredients

Around 450g mixed vegetables, such as sweetcorn, peas, leeks, courgette, peppers, carrot

4 cloves of garlic, bunch of spring onions, 1 cup (110g) plain flour or gram flour (gram flour is gluten-free, 4-5 tbsp milled (i.e., blended) linseed or chia seeds, you can buy linseed already, blended/milled. Chia seeds you have to simply blend yourself, N.B. Linseed is the same thing as flaxseed

Essentials: Salt, pepper and olive oil, olive oil is for frying, but you can bake the fritters or air fry them if you want.

 

Some tasty extras to go in the fritters - e.g., handful of pine nuts, sunflower seeds or chopped walnuts (totally optional - but gives some extra texture and protein)

Some spices / herbs of choice - e.g., fresh coriander, ground chilli (optional - just gives some extra flavour)

A nice dipping sauce e.g., sweet chilli sauce (optional)

Equipment

Mixing bowl, Sharp knife and chopping board, Frying pan, Grater, Clean tea towel

 

CARNIVAL SEED MASK MAKING

WORKSHOP

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ONE FOR THE CHILDREN

Using seeds, compostable paper and natural embellishments this workshop will introduce children to materials that do not have a negative impact on the environment. The Mask can be planted after being worn, allowing children to think creatively about waste and how it is of equal value to the piece itself

WHAT DO YOU NEED:

Scissors

Pencil

Colouring pencils or pens

Ruler

A Tea spoon of flour and water to make the glue in a mixing pot

Paint brush (or use finger if you don’t mind getting messy)

Brown paper bag or compost bag (you can use normal paper if you don’t have)

Seeds to decorate

A bowl, A mug

Some string or elastic

These could be cumin seeds from your kitchen cupboard or grass or wildflower seeds native to your country if you have available.

Small Seeds is a UK based Theatre Company that co-produces performances, and runs workshops, with children and young people.

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Our focus is on climate and ecology, with social justice at its heart