Vegan Culinary Certification Program In Singapore (Batch V)
Vegan Culinary Certification Program in Singapore (Batch V)by The Veg SchoolThis culinary program is specifically tailored for individuals who have burning passion for vegan culinaryexcellence and the big hearted ones who plan to serve the vegetarian community with healthier andtastier vegan food.** Students are to attend 80% of the 15 sessions, in order to be awarded a certificate by TVS.** There will be no replacement class for absentee. Student who misses any lesson is required toprepare 1 dish at home for the teacher to assess.Program Details:. to be conducted every weekend (either Saturday or Sunday) afternoon commencing 12th Aprilthrough to 18th July 2015. totalling 45 contact hours (fully hands-on). covering 45 vegan recipes, from raw to cooked, from Chinese, Japanese, Thai to Western cuisines,from entrée, soups, mains, snacks to desserts. altogether taught by 3 experienced and leading vegan chefs at their specified venues. program is to commence with min 4 students (max 6 students)Session #1InstructorRosalind LimDate12th Apr anese / Shojin Ryori (Zen Buddhistcuisine) :-2Rosalind Lim19th Apr (Sun)[3pm-6pm]Rosalind’sresidenceJapanese / Macrobiotics Diet &Lifestyle :-3Rosalind Lim26th Apr (Sun)[3pm-6pm]Website : www.TheVegSchool.netEmail: info@TheVegSchool.netFacebook: Daikon, Edamame & SeaweedSalad with Sesame DressingCold Somen Noodles withDipping SauceGrilled Eggplant with MisoNori Seaweed Roll (no rice)with Wasabi Sprouts andWalnut SpreadBarley Miso Soup; JapaneseRice with GomashioTofu Chawan MushiThai / Herbs and Spices for naturalflavours :
-4Rosalind Lim3rd May (Sun)[3pm-6pm]Rosalind’sresidenceKorean Cuisine :-5Rosalind Lim10th May (Sun)[3pm-6pm]Rosalind’sresidence-Vinitha Ang16th May (Sat)[2.30pm-6pm]Vinitha’sResidence---Vinitha Ang23rd May (Sat)[2.30pm6.30pm]Vinitha’sResidence--Vinitha Ang30th May (Sat)[2.30pm-6pm]Vinitha’sResidence"No Flour" NutriVegan PopiahSprouted Quinoa Crackers(dehydrated raw food snack)Raw Nut Cheese with herbs& spiceVegan GelatoAsian Vegan Cuisine :-Website : www.TheVegSchool.netEmail: info@TheVegSchool.netFacebook: www.facebook.com/TheVegSchoolIntroduction to Raw VeganDiet & Gourmet CuisineHealthy Living Healthy KitchenPrinciplesTricolor Veggie Pasta with“Not Tuna” (nut-based raw“tuna”)"No Bake" Apple Spice TartRaw Vegan Cuisine II :-8Breakfast Scrambled TofuTofu Pesto Bruschetta withCherry TomatoesVegan Tempeh “Meat Balls”with Marinara sauceIntroduction & Raw Vegan Cuisine I :-7KimcheeSeaweed SoupBibimbabPoached Pear with Cloves &PeppercornsWestern / Cooking with soy :-6Tom Yam Soup with YoungCoconutFruit & Veggie Salad withTamarind DressingWarm Quinoa with Tofu &TempehBrown Rice Hakka Farmer TeaChili Miso RamenBlack Sesame Walnut Desser
9Vinitha Ang6th Jun (Sat)[2.30pm6.30pm]Vinitha’sResidenceWholesome Vegan Baking :-10Vinitha Ang13th Jun (Sat)[2.30pm-6pm]Vinitha’sResidenceMalaysian Vegan Cuisine :-11UpasanaChakraborty20th Jun ty27th Jun ty4th Jul ty11th Jul ty18th Jul (Sat)[3pm-6pm]Upasana’sresidenceAppetizer : Vegan queso willtortilla chipsMain Course : FajitasDessert : ChurrosHealthy Fast food :-Website : www.TheVegSchool.netEmail: info@TheVegSchool.netFacebook: www.facebook.com/TheVegSchoolAppetizer : Minestrone SoupMain Course : RavioliDessert : TiramisuMexican Cuisine :-15Appetizer : TapenadeMain Course : RatatouilleDessert : Sweet crepesItalian Cuisine :-14Appetizer : Shammi kebabMain Course : Vegan SpinachpaneerDessert : Coconut fudgeFrench Cuisine :-13Brown Rice Nasi Lemak withhomemade Veg Sambal ChiliVegetarian Tofu OtahAvocado ChendolIndian Cuisine :-12mini Tofu Pizza (withoutcheese)Wholemeal MantouGreen Tea Almond Cookie(gluten free)Appetizer : Mixed VeggieBaked FriesMain Course : Oat patty burgerDessert : Apple turnover
Instructors’ biographies :Vinitha Ang :Ms Vinitha Ang Siew Teen is a Registered Nurse with more than 20 years of experience in nursing & alliedhealth care profession. She is also trained in nutrition & psychology with a master degree in health caremanagement. Having nursed her parents thru’ their battle with cancer, she decided to change her dietfrom non-vegetarian to vegetarian in 2004, and later to taking more organic / natural wholesome food.In January 2007, she started her family’s retail business in providing organic natural products, rangingfrom fresh produce and groceries to personal health care products. Having observed that there is a gapin Singapore market for healthier organic vegetarian food and with a mission to educate more peopletowards healthier eating and healthier lifestyle, she started NutriHub – the Organic Fusion Café in June2008 in Cuppage Plaza. And later, relocated to Chinatown in 2011, but has ceased the cafe business sinceMay 2012 to focus on culinary education.In June 2012, she started a new company “NutriHub Culinary Art” to focus on Culinary & Healthy Livingeducation. Since 2008, she had conducted numerous NutriMeal cooking, Raw Vegan Cuisine as well asVegan Baking classes for both individuals and groups.Rosalind Lim :Co-founder of Onaka Healing Kitchen, 2008 General Manager of Onaka Foods Pte LtdCo-founder of Royal Pine TCM & Wellness Clinic, 2010Conscious Cuisine ChefNutrition & Wellness CoachHaving worked for more than 20 years in various FMCG industries, Rosalind held several seniormanagement positions before deciding to fulfill her entrepreneur dream in setting up Onaka HealingKitchen, a cooking studio and juice bar with her partners in 2008.Onaka Foods Pte Ltd currently operates Onaka Restaurant & Wine Bar at ARC and Onaka Juice Bar atRochester Park. The company together with a strategic partner is in the process of venturing into otherhealthier food and beverage options targeting at companies, hospitals and schools. With a passion inculinary arts and nutrition and a background in management, Rosalind plays a key role in developing thevision, leadership, and strategies for Onaka. Besides running the business, she teaches Conscious Cuisineand provides nutrition and wellness consultancy to private business and individuals.In 2010, she was engaged as the natural chef consultant for the healthy café at Verita Advanced WellnessCentre. In 2012, she promoted creative Conscious Cuisine in several key events: a cooking class onSustainable Seafood at the Singapore Food Festival in July, a series of recipes and cooking class for USDAOrganic Trade Commission from Sept to Dec, and an interactive cooking class on Raw Foods &Superfoods at the Asian Food Channel cooking studio for American Express in Nov. Recently, sherepresented Thermomix and conducted a cooking demo at the Savour event in April 2013. Rosalind alsovolunteers at ACMI and teaches “Healthy Cooking for the Family” to domestic helpers on alternateSundays. With wholesome food as the foundation to grow on, she promotes a healthy lifestyle thatincludes a physically-fit body, a positive and peaceful mind, and a joyful soul.Website : www.TheVegSchool.netEmail: info@TheVegSchool.netFacebook: www.facebook.com/TheVegSchool
Upasana Chakraborty :Upasana belongs to a family who has been into food business for generations. Her great grandfatherused to run his own sweet shop in Punjab of Pakistan. After Indian Pakistan Partition, her greatgrandparents made living making sweets and snacks in verandah of New Delhi, India home and sellingit. Hence she inherited the passion for cooking. She loves exploring new dishes and mixing and matchingall I learn into something incredible. When not working as a finance manager, she would be foundwatching Chefs competing in Food Channels and learning something new from them. She is always on aquest to explore new ways of cooking which led her to Vegan Culinary Certification from The Veg SchoolSingapore where she learnt Chinese, Baking and Preserving vegan food. She also runs her own cookingclasses teaching healthy vegetarian cuisines from all over the world. For more information please visither website: www.ghaasphuus.com and Facebook page: www.facebook.com/ghaasphuusInvestment: SGD1800Website : www.TheVegSchool.netEmail: info@TheVegSchool.netFacebook: www.facebook.com/TheVegSchoolTo register: info@TheVegSchool.net
Since 2008, she had conducted numerous NutriMeal cooking, Raw Vegan Cuisine as well as Vegan Baking classes for both individuals and groups. Rosalind Lim : Co-founder of Onaka Healing Kitchen, 2008 General Manager of Onaka Foods Pte Ltd Co-founder of Royal Pine TCM & Wellness Clinic, 2010 Conscious Cuisine Chef Nutrition & Wellness Coach
try out brand new vegan recipes from some categories. Try something new, take a picture, and tag us on social media! We're really looking forward to seeing what you create. There are 7 sections to this challenge: - Vegan Wraps - Vegan Pasta - Vegan Pizza - Vegan Desserts - Vegan Soups - Vegan International Foods - Vegan Sides
Vegan Street Fair is a free entry annual all ages vegan food celebration where vegan and vegan-friendly restaurants and vendors come together to serve you bite-size portions of vegan eats and sell you vegan wares all in one place. Attendees can nosh on as many small portions ( 4 or less) as they wish without getting .
federally funded vegan nutrition program. Contributors Demetrius Bagley Demetrius Bagley is an award-winning producer of the Vegucated documentary and of the Vegan Mashup cooking show. A 20 year vegan, he's a contributor to Letters to a New Vegan and currently works with the Vegan Travel Club. Jenné Claiborne
“The vegan revolution is upon us! Vegan for Life is an essential handbook for understanding all of the ins and outs of this increasingly popular lifestyle choice.” —Mark Reinfeld, coauthor of The 30-Minute Vegan, The 30-Minute Vegan’s Taste of the East, The Idiot’s Guide to Eating Raw, and Vegan Fusion World Cuisine
While Vegan foods increase nutrition is some ways, it is easy to be an unhealthy vegan. Paleo Vegan focuses on the quality of food being consumed, for both humans and animals. While Vegan foods focus on some toxins, grains and sugars can be problematic. Paleo Vegan is a great way to become healthy using sustainable and scientific methods.
15 - Dr. William Lambe - father of vegan nutrition, and his vegan biographer 17 - Dr. Lambe's Rural Roots - his childhood and retirement in Herefordshire. 19 - John Frank Newton - and the 'vegan' commune of 1813 21 - Shelley - the first celebrity vegan 23 - Lewis Gompertz - Jewish 'vegan' and co-founder of the RSPCA in 1824
participants, those that went vegan in 2013 or earlier and those that went vegan in 2014 or later. By doing this, I argue that most recent vegans who have no prior social ties to veganism are going vegan because of watching a pro-vegan documentary as their catalytic experience. This study contributes to the social movement and digital media
Garden Gourmet vegan patty topped with a melting Violife cheezy slice. Served in a vegan brioche style bun with a vegan coleslaw (1,126kcal with bun, 928kcal without bun) Add vegan THIS Isn't Bacon x2 for 99p (40kcal) Add vegan patty with Violife cheezy slice for 2.49 (281kcal) Add vegan sloppy joe for 1.99 (123kcal)
