VfL chef Ollie has been busy hosting online vegan Masterclasses, and in August he will host a session on healthy eating and how to improve your diet.
Ollie recently hosted a 1.5-hour online session, in which attendees learned how to make plant-based, fermented vegan cheeses. He taught attendees how to make fermented nut cheeses from scratch, while exploring other kitchen staples like dairy-free pesto and savoury snacks. The masterclass covered the science of fermentation (turning nut bases into tangy, probiotic-rich cheeses) and how to balance flavours using nutritional yeast, miso, and seasonings.
In August, Ollie will host a practical and evidence-informed masterclass exploring how whole foods and ultra-processed foods can fit into a healthy vegan diet. Ollie says the session aims to dispel confusion, understand the latest thinking on nutrition, and learn how to make food choices that work for your lifestyle, budget, and health goals.
The Masterclass will explore the differences between whole-food and ultra-processed vegan foods, examine the strengths and limitations of both approaches, and learn how to assess foods based on their overall nutritional value rather than labels alone.
