Our first cooking class of 2026 was a resounding success! In January, we gathered with our friends at VCAI to kick off the new year by exploring two unique and indulgent plant-based recipes. Participants discovered how to blend classic comfort with gourmet ingredients, proving that plant-based cooking can be both fun and sophisticated.
Banana Cheese French Toast
We started the session with a deliciously unexpected twist on a breakfast classic. This dish features sweet banana and melted mozzarella wrapped in soft bread. Participants learnt to dip these rolls into a sweet egg custard before pan-frying them to golden perfection in butter. The result is a creamy, gooey treat that is perfect when drizzled with maple syrup. It was a hit with everyone looking for a new way to elevate their morning routine.
Morel Mushrooms Spaghetti with Butter Sauce
For our savoury highlight, participants were guided through a gourmet pasta dish: Morel Mushrooms Spaghetti. This recipe features prized morel mushrooms, which were soaked and sliced into long strips to provide an earthy depth to the meal. The pasta was tossed in a rich, velvety sauce made from melted butter and oat milk, seasoned with mushroom seasoning for an extra punch of umami. Combined with diced vegan chicken and softened brussels sprouts, this dish showed participants how to create a high-end restaurant experience right in their own kitchens.
Thank you to everyone who joined us for this wonderful start to the year! Sharing skills and flavours with the community is the perfect way to begin 2026. We look forward to seeing you at our next class for more plant-based culinary adventures.
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