Vegetarian Cooking Certification Course
Learn the essentials of vegetarian cooking in this unique and comprehensive 7-day course! This course is excellently suited to all levels of experience as we begin with an introduction to cooking: explore the entire cooking process from chopping vegetables correctly to serving them in a delicious, mouth-watering meal. During this week-long intensive, participants will learn many skills to apply to meal and menu-planning, be it for small families, large groups, everyday dinners, or elaborate special occasions. All meals, desserts, and beverages prepared will be sattvic, optimally healthy for the body and mind. Course curriculum includes full menu-planning, how to properly combine various food elements, how to use Indian spices correctly, eggless baking, a brief introduction to Ayurvedic concepts regarding food, and much more!
The format of the course will be mostly workshop-style, with some food and cuisine theory and daily hands-on cooking. Each day of the course focusses on a different theme of vegetarian cooking, with a complete menu being explored, taught, and prepared each day as well. The main cuisine focus of the course will be food from various regions of India. There will also be plentiful consideration given to East Asian cooking and some Western fare, with Western cuisine training emphasising Italian cooking. During the course participants will also follow the Ashram schedule, attending morning and evening satsangs (meditation, chanting, and short discourses on various spiritual topics) and attending one 2-hour yoga class each day. The course will conclude with a delicious sampling party for course participants and Ashram staff.
· Introduction to Vegetarian Cooking. What differentiates vegetarian from non-vegetarian cooking? How do we create completely balanced, nutritious, and satisfying meals without using meat and eggs?
· Using Indian spices correctly. Learn how to ideally combine various Indian spices for authentic, flavourful dishes of great variety. Some spices to be used include garam masala, cumin, coriander, chillies, cinnamon, fennel, ginger, cardamom, mustard seed, saffron, salt, tamarind, turmeric, basil, and more!
· Combining different food elements. Focus on properly combining proteins, carbohydrates, and vegetables to create balanced, nutritious, and delicious dishes and meals of all kinds.
· Vegan substitutes and alternatives. Learn how to alter and adapt recipes to avoid the use of milk, cheese, yogourt, or honey. Create fully balanced, entirely vegan delightful meals for various occasions.
· Menu planning. Learn how to combine various recipes to create a complete and balanced menu. Includes menu planning for everyday cooking, medium- and large-sized parties, and special occasions of all kinds.
· Meal planning. Learn how to organise meals for breakfast, brunch, lunch, and dinner. Also planning the incorporation of snacks, desserts, and beverages either as individual menu items or as part of meals.
· Introduction to Ayurvedic concepts with food and cooking. Introduction to the three doshas (vata, pitta, and kapha) and meal and dietary recommendations for each particular dosha, as well as multi-doshic dietary recommendations. Practise cooking dosha-specific meals. Learn how to apply this ancient medical system to meal, menu, and diet planning.
· Eggless Baking. Learn how to bake cakes, muffins, cookies, breads, and more without the use of eggs.
· Sattvic Cooking. Understand the three gunas (sattva, tamas, and rajas) and how they apply to food, including the subtle and more direct effects of food on the mind and body. Focus on the theory behind a “yogic diet,” and the ingredients and techniques involved to create sattvic, or pure, meals and menus, creating optimal health for the body and peace for the mind.
· Concluding Overview, including questions and answers.
Originally from Delhi, Neeti has had over 25 years’ experience cooking and baking on a professional level. A baker by profession, she has been a lifetime member of the Society of Indian Bakers, and served on its executive board for several years. She was also part-owner and manager of a successful Delhi restaurant before coming to Canada in 2007. As Sivananda Ashram staff for the past 8 years, Neeti has taught countless courses in India and Canada, and has been teaching regular workshops and courses in Sivananda centres and Ashrams for the past four years. This is her first 7-day Vegetarian Cooking Certification course.
Price: 300$ + 7 nights accommodation