【คลาสเวิร์คช็อป】Practical Vegan Cooking Course·Quality Life | Indo-European Cuisine by Private Kitchen

/ Course content/ # Parrot Bean Stew (implemented) Parrot beans are known as one of the super foods! They are a very good source of protein for friends on a vegan diet. In fact, the "chickpeas" and "snow lotus seeds" often heard in Taiwan are parrot peas. Although they are native to the Middle East and India, they are also commonly used in Mediterranean cuisine in Europe. It is very suitable for salad or cold dressing in summer and stew in winter. Unlike the traditional European parrot bean stew, which has a strong tomato flavor, Chef Prish will use his special spices to bring out the flavor of the stew, which is a rare dish in Taiwan. # Italian style lime with sauce Gremolata (implemented) The traditional Gremolata originated from Milan, Italy. It is often eaten with stew in Milanese cuisine. It is a great combination to enjoy with protein stew. Mr. Prish uses a combination of Basili and lemon zest. The chopped vanilla presents a refreshing aroma. It is accompanied by a good olive oil to make a sauce, which is a highlight that will jump on the tip of the tongue when enjoying a rich meal. Learn how to make sauce, and you can also replace the ingredients with other kinds of citrus zest. It is an interesting sauce that can change according to the seasons. At home banquets, the green sauce is also very good for decorating dishes and making plates. # Indian dessert cardamom (demonstration) Alva means "dessert" in Arabic. Alva daffodils are common in Central Asia, South Asia, the Middle East, and Jewish diets. Friends who have traveled to India must have seen the brightly colored Alva daffodils on the streets. The colorful colors are taken from natural ingredients. In the traditional practice, ghee and rich spices are used. The flavors are ever-changing, and they are eaten in the cold season. It's also very warm. The cardamom radish elva brought by Mr. Prish this time is made from carrots, added with fragrant coconut milk instead of traditional ghee, and added with roasted nuts. The aroma is very strong. The natural orange-red color of carrots is a highlight after a dinner on the table. This course is taught simultaneously in Chinese and English / Instructors/ Naked Food Private Kitchen ● Prish From the enthusiastic country of South Africa, Mr. Prish, who implements a vegan diet in his life, is good at vegetable and naked food, and came into contact with "naked food" by chance. The new eating experience makes the body feel more comfortable, and it seems more than ever. Full of energy. Therefore, Mr. Prish resolutely decided to go to Los Angeles to study and study "naked food" with all his heart, and founded the first naked food restaurant "Naked Food Private Kitchen" in Taiwan in 2015~2018. Mr. Prish comes from an Indian family background and has traveled to many countries. He has created a unique spice bud. The spice application is easy to come by. Even the plant-based vegetable dishes, the flavor is as exciting and moving! The unique artistic talent and sense of beauty make Mr. Prish's dishes attractive in fragrance and unexpectedly beautiful! With rich teaching and performance experience, it is hoped that more people can learn simple and convenient vegetable and naked food cooking skills to make the body and mind more healthy and comfortable, bring a new look to the table, and make life full of more delicious fun. / Venue introduction/ Venue: Guiguanwo Kitchen Address: No. 126, Section 3, Roosevelt Road, Zhongzheng District, Taipei City 100 (near Exit 5 of Taipower Building Station, MRT)