Plant-based cookery school
It’s no surprise that vegan options are growing in popularity at a rapid rate, with almost a quarter of food products launched last year labelled as vegan. Restaurants and takeaways are responding to this demand too, by offering more options that go beyond an uninspiring quinoa salad.
It can be challenging to keep up inspiration in your home kitchen when switching to a plant-based diet, so we spoke to Georgia who works for Demuths – a plant-based cookery school in Bath – to get some top tips from the experts.
Demuths chef Lydia Downey / © Eat Pictures by Rob Wicks
What were the motivations for setting up Demuths cookery school?
Demuths Cookery School started way back in 2000 when Rachel Demuth still had Demuths Restaurant (now Acorn). Customers at the restaurant loved the food and wanted to know how to recreate what they were eating at home. The school has changed a lot since then – it was originally just in Rachel’s own kitchen, but we’ve been here (Terrace Walk, Bath) since 2010 and the school has developed and grown a lot in that time. 20 years later and we are still sharing our original passion for food and our ethos that food is a pleasure to eat, cook and share.
What do students find the most surprising about vegan cookery?
We aim to impress students with the variety and flavour of plant-based dishes and show that eating vegan is in no way a compromise. Often those students who are new to a vegan diet find that, rather than feeling limited, they are trying a wider range of foods than ever before and get to be more creative in their cooking.
What sort of changes have you seen in the students that come to Demuths?
Over the last few years we’ve seen a huge increase in the number of vegans and also the number of vegan-curious, and a lot of people coming to us looking to change their diet (whether that’s going vegan or just ways to get more vegetables into their diet) but they are just a little bit unsure of where to start.
There are a lot of highly processed fake meats out there that aren’t very good. Can you recommend any alternatives from the Demuths kitchen?
We have always loved tofu and tempeh – I am a firm believer that if someone says they don’t like tofu, that just means they haven’t had it done right! It is so versatile and soaks up flavour. Jackfruit is another great option.
Paneer Baigan – aubergine curry with soya paneer / © Eat Pictures by Rob Wicks
What is the biggest challenge people face when starting a vegan diet?
If you had asked me this a few years ago I would have said the biggest challenge was accessibility and ease, because, one upon a time, it did require a little more planning – finding a vegan-friendly restaurant when going out with friends, having an on-the-go option when you’re in a rush - but with the rise in veganism, that is no longer the case. Eating out in cafes and restaurants has got a lot easier and supermarkets have responded to the demand. Having said that, it can still seem quite daunting to begin with when you have to check labels to see if something is suitable or when you’re told by someone you won’t get enough protein.
What can people starting out with veganism do to overcome this?
There are easy switches you can make (switching to oat milk or soya yoghurt for example) and don’t forget that lots of staples, like peanut butter, are accidentally vegan. Signing up to Veganuary or Challenge22 are great ways to start as they have loads of resources to help you. The main thing is to just take it at a pace you’re comfortable with so that you don’t feel overwhelmed!
According to a survey by Heinz, 19% of vegans who caved into eating meat blamed the smell for giving them the craving. What plant-based foods can you recommend to prevent meat cravings?
It’s important to take your time and learn as much as you can about your new diet – a vegan diet done right, with lots of variety, should keep you satisfied. And try to remember your reasons for going vegan, whether for health, ethics, environment or indeed all three.
Can you recommend a recipe to win over a meat eater?
Lots! Our TLT (tempeh, lettuce, tomato) is a current favourite at work.
What are some helpful dairy swaps you can make in cooking?
In lots of recipes you can make a straight switch from dairy to plant milk/yoghurts. Chickpeas are a vegan’s #1 friend – it’s not just houmous and falafel. Chickpea flour (otherwise known as gram flour) can be made into all sorts including mayonnaise and used to make vegan quiche, and aquafaba (that juice you drain away from a tin of chickpeas) can make meringues and replace eggs in baking.
Demuths roasted rhubarb cakes / © Eat Pictures by Rob Wicks
Can you suggest your top 10 swaps people can make for a more plant-based diet?
Use oat milk in your coffee
Try a bolognese/cottage pie with lentils instead of mince
Make vegan parmesan for your pasta
Try our Paneer Baigan – aubergine curry with paneer made from soya milk
Learn how to make your own fermented cashew cheese
Try our farinata recipe
Try some vegan baking – our roasted rhubarb cakes are a crowd pleaser
Use tofu in a stir fry or curry
Make a TLT instead of a BLT!