Reflections from our first ‘From Scratch’
Back in January we launched the first in our brand new course series: ‘From Scratch’. This was a completely new style of course for us, both in terms of content style and delivery. We wanted to create a more intimate offering for home-cooks who craved inspiration and easy ways of incorporating more plants into their dishes.
What was different?
Our students gained access to exclusive ‘close friends’ Instagram content and a private messaging group. Providing them with access to recipes and inspiring stories from Lauren and other special guests. It was also a great way to connect with other students and support their plant-based journey.
Each week our students would receive ‘Plant Notes’, a comprehensive blog about the weekly theme which included: background and insights into the topic, introduction into some of the nerdy science, tips about selecting ingredients, hacks from experts, brand recommendations, exciting recipes and stories from behind the scenes in chef’s home kitchens (Lauren Lovatt’s example can be seen here).
In addition to all this students also received bonus recipes and two live classes from guest chefs. More details on recipes and the classes can be found below.
What recipes did you cover?
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Week One: Nuts + Seeds
Plant milks, nut + seed butters, candied seeds, walnut porridge, omega seeds + oat bircher, chickpea pancakes + cashew cream, hot chocolate, rocky road
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Week Two: Fermentation
Kombucha, kombucha vinegar, sauerkraut, yoghurt, cultured smoothie, clever kimchi, golden potatoes with kim-cheese, cashew cheese + crackers, kimchi bubble + squeak cakes
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Week Three: Understanding Adaptogens
Anytime tea, sunshine cup, hemp hot toddy, magic miso dressing, kombuha chimichurri, change the mood chocolate pots
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Week Four: Seasonal Nutrition
Golden butter, masala chai, winter five spice, Mexican taco pickle, mayan peptic pesto, digestive dukkah, winter leek prozsorizo, Turkish tahini greens
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Week Five:
Aubergine with black beans + truffle sauce, courgette with tomato sauce + breadcrumbs, roasted squash with quinoa + hot bulgogi sauce, broccoli with chickpea hummus + harissa tomato sauce, pointed cabbage shawarma with buckwheat + yoghurt sauce
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Week Six: Sweet Treats
Biscuit bases, sweet creams, caramels, lemon posset wit hot berries + ginger almonds, sunflower seed blondie, blueberry, rosemary + toffee tart, tonka bean cookies
Who were your guest chefs?
Our guest chefs were the amazing David Bez and Rachel de Thample.
Rachel de Thample is an award-winning author working in food, health and sustainability for more than 20 years. She teaches masterclasses with Plant Academy and also teaches fermentation and seasonal nutrition courses at River Cottage in Devon and at Petersham Nurseries. She served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course, was the Head of Food for the organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated. She’s written six books including Tonics & Teas and the River Cottage Fermentation Handbook, which won a Guild of Food Writer’s Award.
Rachel’s class and blog were about ‘Winter Wellness’, the title and topic of her new book. She taught the students that eating seasonally is not only the most sustainable and flavourful way of eating but it’s also the most nourishing as nature is wise to what our bodies need to thrive as weather ebbs and flows.
Student favourites were her homemade spice blends, like Winter Five Spice and Masala Chai, which can be used as a secret weapon in drinks and dishes!
David Bez’s food story is an incredible one, from the Discovery Channel to a famous blog. To books and restaurants - read more here. He now does product design and innovation with Sun and Seed as well as teaching and always sharing his passion for plants.
David’s week was all about taking BIG veggies to the next level to show how simple it can be. Each recipe in Vegan Love has a veggie as the star, treated as you would meat or fish - so slow-cooked, baked, roasted, pan-fried or grilled. Each one also consists of the same 4 components:
a big veggie (the main)
+ a protein side (a pulse or grain)
+ a sauce or cream or dressing
+ a topping (herbs and crunch)
Our student favourite recipe was the Point Cabbage ‘Shawarma’ with buckwheat and yoghurt sauce.
From Scratch Student - Anonymous
"From scratch is the perfect starter course if you want to get your hands on plant-based nutrition. The course is interactive, educational, colorful and really fun!"
From Scratch Student - Anonymous
"This supportive environment made the learning journey all the more enriching and enjoyable and has also inspired a newfound joy and creativity in my cooking endeavours. Thank you immensely for this invaluable opportunity."
From Scratch Student - Anonymous
"Already felt that I had a good grasp of the basics, yet found so much valuable information and inspiration in this course!!!"
Sign up to our next course starting 13th May 2024
This is the 'on demand' version of our new course in plant-based home-cooking, created for those who want to add more plants, rituals and excitement to their home kitchen. ‘From Scratch’ is here to fit around your life with weekly themes in fundamental food skills. This Spring edition of the course will include seasonal recipes and lifestyle practices to bring the season onto your plate, balancing creative cooking with nutrition and useful ideas for your day to day routine.