Come watch our fabulous collection of cooking demonstrations who will share lots of handy tips on how to cook great vegan food and then getting to try some!
10:30am – Thai Green Papaya Salad
Ying Donnithorne, The Origin
Elevate your tastebuds and get ready for the summer with Ying’s delicious tasty salad!
Ying has been vegan for much of her adult life and in 2016, opened The Origin, which has become a very popular vegan café in St Albans. The Origin offers specialty teas and coffee and dedicated, pure vegan cuisine from a variety of European and Asian styles.
Ying is passionate about promoting healthy eating and takes great enjoyment when new non-plant-based customers come in and don’t even notice there isn’t diary or meat on the menu, and really enjoy their meal.
11:30am – Vanilla almond milk and Chia breakfast pudding
Bella Holland, Bellalicious Wholefoods
Learn how to make your very own creamy delicious vanilla almond milk and chia breakfast pudding! Bella is a passionate foodie, health professional and mother to three beautiful boys. When her children were young, she began experimenting at making healthy, wholefood alternatives to store bought food and spent thousands of hours learning to make nutrient dense food without chemicals, preservatives and artificial colouring.
Bella has just celebrated the 1st birthday of her business Bellalicious Wholefoods at The Vegan Night Makete where she sells delicious raw cakes and cashew cheese.
12:30pm – Mocha Cheesecakes
Krystal Paix, Insurgent Foods
Krystal is the founder of Canterbury-based vegan artisan food business Insurgent Foods, an emerging planner, the voice of the Christchurch Vegan Societies fortnightly radio show and podcast A Vegan Lounge, and policy writer for the Animal Justice Party Aotearoa New Zealand.
Krystal will show you how to make individual Mocha Cheesecakes for both the vegan and non-vegan members of the household.
1:30pm – KFC: Kruelty Free Chick’n
Emma is a mama to a flourishing vegan toddler, two plant-based dogs, partner and cook for an athletic vegan husband, and a newly minted Montessori pre-school teacher. For 12 years, she has adopted a vegan lifestyle and adapted lots of her favourite recipes from childhood.
“While I absolutely advocate for healthful, ethical choices, I’ll admit I’m a bit of a junk food vegan! I will be sharing a weekly staple in our household – a source of vegan protein known as seitan, prepared à la KFC.”
2:30pm – The Art of Pierogi
Kate Grater, Pierogi Joint
Kate will guide us through the history of pierogi before rolling up her sleeves and inviting you round the table to join in. You will learn how to make pierogi at home, easy filling options and techniques for making delicious dumplings.
Dough & filling provided for each attendee to pinch a pierogi or two. Feel free to bring a small Tupperware to take yours home in.
What is a pierogi? Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi are associated with the cuisines of Central, Eastern and Southeastern Europe.