Vegan Cooking Workshop

Cooking Classes | Comprehensive Techniques | Greek | Mediterranean | Gluten free | Vegan

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hosted by Oliveology

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Join us on Saturday 27th April for our Vegan Cooking Workshop.

Oliveology’s very own Lida Papamatthaiaki will be joining Marianna for a workshop inspired by the Greek Lenten diet. Lent is traditionally a time of simple foods, which shares many ideals with modern veganism. The Greek Lenten diet is rich in vegetables, legumes, fruit, olives and olive oil, but also treats, like semolina pudding.



-Chickpeas and asparagus with a tahini-lemon dressing
-Stuffed vine leaves two ways: rice and herbs; lentils and cumin
-Fresh artichoke stew with peas, carrots, and potatoes
-Semolina pudding with almonds and Corinth raisins

Our resident chef Lida, a trained chef and anthropologist, has prepared a delicious vegan Lenten menu. Her menu is inspired by her Cretan heritage, our star ingredients and the great fresh spring produce of Borough Market! During this workshop, we will rediscover delicious vegetable stews, add colour and ‘wow’ factor to your pulses and show you how to incorporate super healthy dried fruits and fruit molasses to your daily meals.

At the course, which costs £65.00 for 3 hours, you will learn basic cooking skills, taste ingredients, prepare and cook a seasonal menu, which has been put together by Lida Papamatthaiaki and participate in every step, from prepping ingredients to cooking and plating.

Each recipe will use seasonal, mostly organic produce and of course, oliveology products. You will also receive a 10% discount voucher for oliveology and our products.

At the end of the workshop, we all sit around the table and share the food we’ve made!

Check the photos & reviews from previous workshops #OliveologyCooks

Lida is a trained chef and an anthropologist, focussing on food and the senses. Her experience working with food is diverse. Lida has worked in professional kitchens in Greece and London, consulted artisan food companies, joined food conferences and culinary seminars.

She has also been writing and developing recipes for Oliveology for the last five years. Also, she has been volunteering in social kitchens for refugees in Athens. Lida is passionate about tangible and intangible heritage. She participated in an oral history research project documenting food practices in Northern Greece and worked for museums in Greece, developing food-related creative learning programs.

She brings in her memories from her place of origin, Crete. Her workshops are inspired by the intersection of food heritage, culture and history.

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