Join me for live cooking in The Sensitive Foodie Kitchen

Spring vegetable galette Saturday 10th April 2.30-4pm

Spring is in the air! So in this class, we will be making a gorgeously tasty vegetable galette, an open pie filled with seasonal vegetables topped with a zingy pesto sauce.

In this class we will:

* make whole-food pastry

* cover frying without oil

* make a dairy-free ricotta

* make oil-free pesto

* construct and bake the galettes

This recipe is suitable for anyone following a low fat or whole-food diet for health or who has food intolerances that means dairy, eggs and/or gluten have to be omitted. Also suitable for anyone who loves tasty food, follows a vegan diet or is in the process of transitioning to a whole-food plant-based diet and wants to learn techniques and skills.

All the recipes are:

* Fully plant-based

* No refined sugar or oil

* Gluten free

* Nut free alternatives

Recipes like this really showcase how 'free from' does not mean free from flavour or enjoyment! 

Cooking together means you can follow my lead, ask questions as you go along, get direct guidance from me and just have a fun afternoon cooking and chatting with others.

Once you have booked your class, you will have access to the ingredients to get ready as well as the dedicated class zoom link.

Whole-food plant-based cooking made easy and fun!

Join us this month for a friendly, interactive, live class where you get to socialise and have dinner at the end of it!