Vegan Meal Prep Sunday

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Vegan Meal Prep Sunday

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08/04/2024

And just like that, my culinary journey in Paris reaches its finale (for now, at least). 🎓

Graduating from with a Diploma in Plant-Based Culinary Arts feels surreal. Paris and this course have been a dream of mine for years. I’d fantasize about it, but never truly believed it would become a reality for me. Yet, here we are! 🥹🥹🥹

06/04/2024

You know, the patisserie section of my plant-based culinary course? It totally flipped my expectations upside down. I thought it’d be a breeze—I’m all about those tiny details when I cook, so I figured I’d find it easy 😅. But was I in for a surprise! Patisserie is a whole different ball game, with its intricate science and zero room for error. And let’s not even get started on the creativity needed for plating. But you know what? Despite the challenges, those two weeks (week 9+10) were hands down my favorite part of the course. And mark my words, I’m definitely diving deeper into plant-based patisserie training in the future.

Pics:
1️⃣ Yours truly with my freshly baked macarons
2️⃣ Oat custard pots, apple compote, and spiced crumble by Chef
3️⃣ Almond milk crème caramel by Chef
4️⃣ Dark chocolate tart by Chef
5️⃣ Macarons by Chef
6️⃣ Mango and tofu mousse by Chef
7️⃣ Avocado and matcha eskimo by Chef
8️⃣ Lemon meringue, red fruit sorbet, red fruit gel, and coconut Chantilly by yours truly
9️⃣ Freshly baked lemon meringue by yours truly
🔟 Soft caramel, strawberry and mint fruit jellies, and soft caramel by Chef

You can find more pics of these 2 weeks in the CB story highlights of my personal account 💚

03/04/2024

Photo dump from the boulangerie section of my plant-based culinary course at during week 8! 🥖🌿

27/03/2024

A glimpse into the world of Korean Temple Food! 🌿✨ Recently, I had the privilege of attending a Korean Temple Food demonstration and practical as part of my Plant-Based Culinary Arts Course.

Did you know that the spirit and values of Buddhism gave birth to a unique culinary culture in Korean Temples? During the Korean Temple Food demo, we immersed ourselves in a 1700-year-old vegetarian cuisine, rooted in compassion. Seasonal ingredients are used to satisfy both taste and nutrition, and soothe body and soul. Each ingredient plays its role in creating a harmonious cuisine and making us appreciate the importance of all living beings and karma.

This cuisine avoids 5 spicy vegetables; garlic, onion, wild onion, spring onion, and leek. It is however a well-balanced diet. Soy is consumed to assure enough good quality protein is consumed and vegetable oils assure enough unsaturated fatty acids are consumed. Vegetables contribute an abundance of vitamins, minerals, fibres and medicinal components.

Another huge focus of Korean Temple Food, is avoiding waste. To achieve this, they aim to consume every part of the ingredients they use. For example, they will opt for brown rice over white, and will consume raw vegetables with their peel. The water that was used to blanch vegetables, will be used as a base for soups. Each ingredient will be used to its maximum.

Furthermore, much emphasis is placed on eating in moderation and gratitude.

🙏🏼 Prayer before meal time in Korean Temples;
Where does this food come from?
Am I virtuous enough to deserve it?
I take it as a remedy to
purge my mind of greed and maintain
my health in order to achieve enlightenment. 🙏🏼

A heartfelt thank you to Venerable Beop Song for sharing the essence of Buddhism cuisine with us, inspiring a deeper connection to food and spirituality. 💚

13/03/2024

Week 6+7 in my plant-based culinary arts journey at ! 🌱 Here’s a glimpse of some dishes whipped up during these weeks:

1️⃣ Smoked almond and quinoa croquettes with spiced broccoli and watercress sauce by yours truly 👩🏻‍🍳
2️⃣ Rice and pigeon peas by Chef
3️⃣ Panisse with hummus and artichokes by Chef
4️⃣ My creative twist on legumes: chickpea pancakes with avocado and a lentil salad
5️⃣ Fried tempeh, vegetable salad, and sesame-miso sauce by Chef
6️⃣ Warm cabbage roll filled with pearl barley risotto and carrot galangal sauce, a product of my imagination during a practical session
7️⃣ Bulgur wheat salad two ways, curated by me
8️⃣ Soba noodle salad + amaranth cookies crafted by me
9️⃣ Sushi maki with soy dip, spring roll with peanut dip, and rice paper chips with avocado dip - my trio of rice snacks during a practical
🔟 Leek and walnut terrine with celery and pan-fried grapes by Chef

18/02/2024

Weeks 4+5 update! 🌟 These past weeks have been a major shift for me. Finally feeling like I’m not a total newbie at CB anymore—feeling pretty settled, actually. No more frantic searches for flour or sous vide bags in the practical rooms. And guess what? My practical partner has become a true teammate, which is honestly the sweetest part of this whole school journey. Let me spill the tea on CB practical partners (for the Plant Based Diploma): on day one, you randomly choose a work station, and the person next to you becomes your practical partner for the duration of the course. Some weeks in, some folks end up not vibing with their partner, which can really affect the whole culinary school experience. So, every night, I’m thanking my lucky stars that I hit the partner jackpot on day one! 🌟

Classes have been getting more and more exciting too! To join CB courses, you don’t need to have any cuisine experience, meaning that each course starts with basic skills—cutting, making stocks, sauces, all that jazz. I’m grateful that we did, because it’s been a solid learning curve, but making fresh pasta, burger buns, ice cream, and bean curries? Now that’s where the real fun begins! I could go on and on about how pumped I am after these past two weeks, but let’s wrap it up here.

Weeks 4+5 highlights:
1️⃣ Harissa-roasted cauliflower with broccoli, tahini and lime vinaigrette, smoked almonds and broccoli by me
2️⃣ Salad of various potatoes and grape must vinaigrette by Chef
3️⃣ Potato gnocchi, Jerusalem artichokes and sunflower petals by Chef
4️⃣ Quinoa galette, green asparagus, red pepper coulis, cashew “mozzarella” and pickled rhubarb by Chef
5️⃣ Carrot bun, mushroom steak, spicy tomatoes and chickpea fries by Chef
6️⃣ Freshly baked carrot buns by me
7️⃣ + 8️⃣ Ice cream demonstration by Chef
9️⃣ Butternut squash cappelletti with hazelnuts, watercress and nutmeg coulis by me
🔟 Bean curry by me

29/01/2024

Week 3 in culinary school, and the excitement is real! 🥳 Totally immersed in every moment and still having to remind myself that this is actually my life now. 🍽️

Quick heads-up: At Cordon Bleu, classes go down with 3 hours of chef demos and 3 hours of us getting hands-on. So, some dishes are Chef’s masterpieces, while others are my own creations during the practical sessions.

This week, we dived into grains, root veggies, and bulbs. Swipe to see the culinary ride:
1️⃣ Miso-glazed moli radish in seaweed broth with deep-fried lotus root by yours truly
2️⃣ Root vegetable salad by Chef
3️⃣ Smoked beetroot ketchup and cassava chips by Chef
4️⃣ Patra made by me
5️⃣ Sourdough starter
6️⃣ Two different sourdough breads
7️⃣ Grilled fennel, roasted balsamic onion with a fig and rocket salad by Chef
8️⃣ Me, handling my fennel wedges on the grill
9️⃣ Ajo blanco, aka white gazpacho, by me
1️⃣0️⃣ Not a foodie creation, but check out my knives freshly engraved this weekend! 🙃 🌾🔪✨

21/01/2024

Week 2 in culinary school – an absolute delight! 🌿👩‍🍳 After a challenging first week, I’ve found my rhythm. Adjusting to 5 am wake-ups and Saturday classes 😅 I’m also becoming more kitchen-efficient. Proud moment: presented all my dishes within the time limit, a feat that felt impossible in week 1! 🤪 Despite a small mishap—cutting my thumb on my brand-new mandoline (ouch!)—my enthusiasm remains intact.

This week’s culinary chapters included preservation, innovative techniques, oils, vinegars, leaves, spices, and herbs. Swipe to see the creations:
1️⃣ Fermented colored carrots by Chef
2️⃣ Hot pickled pineapple by me
3️⃣ Grape jelly by Chef
4️⃣ Compressed cucumber by me
5️⃣ Salt-crusted parsnip by me
6️⃣ Charred leek, fermented carrots, grape mustard, balsamic vinegar, rapeseed oil by Chef
7️⃣ Chicory, cold-pickled fennel, torched grapefruit segments, elderflower vinegar, Dijon mustard, sunflower oil by Chef
8️⃣ Spiced pumpkin, curry, and hazelnut crumble by me
9️⃣ Grilled aubergine, dukkah, pomegranate, and rose petals by me
1️⃣0️⃣ The injured bunch

For a detailed journey through culinary school, follow my personal page 💚 Daily updates await over there! 🍽️✨

14/01/2024

Chef-in-training alert! 🌱👩‍🍳 Apologies for my absence on the VMPS platforms—I’ve been gearing up to chase my dream of earning a Diploma in Plant-Based Culinary Arts from Cordon Bleu in Paris. And guess what? I’m officially in training! It all feels surreal, but it’s happening. Any specific content you’d like to see from me during this journey? Let me know! 🍲✨

04/08/2023

Did you know that chocolates are one of the top foods vegans miss since going vegan? 🍫

Yeah, you and I are not alone *here* 🤗

Truth is that although there are plenty of vegan products available these days, some of the most nostalgic chocolates haven’t made the vegan switch (yet). Luckily, listened to our requests and released two classic vegan options on the South African market: Smooth 💙 and Hazelnut 💚

My review: I can’t get enough of the creamy melt-in-your-mouth texture! I also applaud Lindt for using the word “vegan” front and center on their packaging instead of the increasingly confusing “plant-based” term. I believe in the power of marketing to ignite a passion in consumers of how exquisite incorporating vegan foods in their diet can be.

Do yourself a favour and run to your nearest supermarket (or order from Takealot 😜) and get yours now! 🏃‍♀️🏃‍♂️

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