People who want the come only for eating are also welcome. Just join in at 12:45.
Feb 15 and March 1: Protein power pulses
You think humble lentils and beans cannot possibly compete with a sexy seitan or meaty steak? You are bored of bland hummus, mushy beans, tasteless lentils? Then come with me on a journey to explore the stars of the plant protein world! We will learn about convenient lentils, versatile chickpeas, and hearty beans; how to soak, cook and sprout them; flavour combinations from near and far; where to find exciting, less-common varieties and what to do with them; their nutritional value; and much more! You will come away with new insights and inspiration about those everyday varieties you are already familiar with, as well as get a glimpse of an undiscovered world of pulses that you will feel confident and empowered to explore.
March 15 and 29: Pantry staples
What do you really need? In the kitchen, as in life, a question many of us constantly grapple with. Your stock of basic staples is the culinary palate which you use to create magic in the kitchen, from the humblest one-pot dinner to the most decadent of feasts. Unlike those special black walnuts you got excited about at some fancy food shop once, and that now sit sad and unused in the back of your shelf, these basics — grains, pulses, seeds, nuts, flours, spices, oils, fridge staples and so on — are your family and community. They should have your trust and respect, therefore it is worth considering their journey to your kitchen — what they are exactly, how they were produced, where and by whom. We will pay particular attention to these questions as we go over suggestions for culinary building blocks.
How many types of lentils do you really need, what are those favourites that you really cannot live without, do you have components to build a 15-minute meal as well as a leisurely weekend feast? There is no “right” objective answer, and it takes some self-reflection to choose a solution that is right for you in your current context; and the flexibility to continually balance exploitation of what you know and exploration of the undiscovered. This process of pantry maintenance is the most basic and most important step you can take to cooking and eating sustainably, and I hope the workshops will guide you to get started and stay on track.
co-kitchen is a community-oriented, collaborative kitchen which celebrates our connection to each other, to our food and to all other living beings we share the planet with. Vegan, organic, regional, fair and food-waste-conscious ingredients and processes are a given, forming a solid foundation upon which creativity roams free.co-kitchen’s founder, Kremena, is a trained computer scientist who made the obvious jump into vegan gastronomy several years ago. She is insatiably curious about all aspects of plant-based cuisine, constantly nibbling on fascinating information about preparation, nutrition, origin and sustainability. She particularly enjoys sharing food and knowledge with anyone willing to eat or listen.When she is not co-kitchening, Kremena is involved in some cool projects: