Otao Kitchen Richmond Cooking Experience

For this plant-based cooking workshop, we will be utilising recipes from a number of different Asian cultures, with a focus on cooking traditions created to support a plant-based diet. Whether from the Sattvic vitality increasing diet of India or Buddhist temple foods from Korean and Japan, we will be showing you both nutritious and tasty dishes from a variety of cultures that have been creating plant-based foods for centuries. 

Vegan food doesn’t have to be the drab, flavourless, meat imitating concoctions we are used to seeing in pop culture and the mainstream. Looking to cultures with a rich history in plant-based cooking, we have crafted this cooking class with a coexisting balance between taste and what is healthy for the body, mind and planet. 

The course will run instructions through our own recipes. We will discuss how to plan plant-based meals at home and the overriding philosophies, both nutritional and mindful, underpinning Asian traditions of vegan cooking. We will also be showing you how to organise you and stock your kitchen, to make crafting excellent plant-based meals an easy and enjoyable experience. 

This class is suitable for people who want to enhance their home cooking skills with new techniques, or for professional or aspiring chefs who are looking to enhance their plant-based repertoire. Given the intensity of this course, it would be limited to a few guests per online session. 

HIGHLIGHTS

• Intro into Asian vegan cuisines, the origins of Buddhist cooking. 
• How to meal plan and create delicious and nutrient-dense plant-based meals
• How to shop for and source nutritional and ecologically friendly products 
• Techniques and skills for unlocking ingredients’ natural flavourful essence 
• Seasonings and flavours, building a pantry with delicious ingredients. 

THE MENUS

We will send you the link for the menu and the list of equipment needed. 

Korean - Sachael Eumsk  Jan May Sep

• Oi-Baek-Kimchi- White Cucumber Kimchi
• Chaeso-Gukmul - Kombu & Shiitake Mushroom Stock
• Mul-Naeng Myeon- Cold Buckwheat Noodles with Broth
• Danhobak-Bokkeum- Stir-Fried Kabocha Pumpkin and Broccolini  

Japanese cooking - Shoujin Ryori Feb Jun Oct

• Shojin Dashi - Kombu & Shiitake Mushroom Stock
• Kinoko Miso Shiru - Mushroom Miso Soup
• Gohan - How To Cook Japanese Rice 
• Chirashi Sushi | 5-coloured Sushi Rice 

Indian Cooking- Sattvic Mar Jul Nov

• Naan - Indian Flatbread  
• Palak Paneer- Spinach Curry with Tofu 
• Aloo Gobi - Potato-Cauliflower Curry

Vietnamese Cooking - An Chay Apr Aug Dec

• Nước chấm - Sweet and Sour Dipping Sauce
• Gỏi Cuốn- Rice Paper Rolls with Seasonal Vegetables 
• Phở Chay - Vegan Pho with Tofu and Mushroom Broth 
• Đậu Phụ Sốt Cà Chua – Tofu In Tomato Sauce with Herbs

HOW WE RUN THE COURSE

• Each month, we cook along with you on our Zoom cooking class. Here you will connect with your chef, so you can ask any question from cooking related to recipe tricks and tips. Use the calendar here to work out the month that corresponding with the menu above.
• Move at your own pace, and you sign on to this course at any time. We have created a full library of pre-recorded videos, class notes and recipes for you to start. Whether you work on your own or with help, you can go as deep into a topic as you want and start and stop anytime.
• Before the live cooking sessions, please give yourself a chance to see the recipes, watch our videos, and set up your ingredients and equipment ready, so you can make the online session smoothly. . Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details