I’ve known about seitan and have tried it on multiple occasions while living in Asia but it has never crossed my mind to make it myself. I think I wasn’t even aware what it was, I just loved the texture and how wonderfully it can absorb all the spices and aromas of the dish, making…
Last week in the VegChef kitchen, we had a guest instructor from one of the best bakeries in Sweden, Bageri Leve that’s located in Malmö. It’s an all vegan bakery that proves it’s not necessary to use animal products to make delicious cakes and pastries. It was a day dedicated to one of the most…
Today, we learned how to make risotto—a fantastic dish for practicing the combination of dry- and moist-heat cooking methods. Our teacher walked us through his step-by-step process for making his version of tomato risotto. Preparing risotto this way is quite time-consuming since the broth is made from vegetable scraps and simmered for about four hours,…
Before leaving for VegChef school, I’ve decided to make one last delicious/nutritious lunch for my fam. Hopefully, it will also be enough for a few lunch boxes, since I’m the head chef (at least at home 😄).
Sometimes, I wake up realising there’s no lunchbox ready for work. This fifteen minute noodle dish is perfect for a morning like this. The rich and creamy sauce is really what brings this dish together, and the toppings can be anything we find in the fridge. This time, I fried some soy-mince and mushrooms, and…
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