Vegetarian Diet and Cooking

Theoretical classes (4 hours)
– The vegetarian dietary pattern-definitions and differences between consumption patterns;
reasons that lead to adherence to a vegetarian diet.
– Vegetarian food: myths and facts.
– Nutritional and dietary guidelines in the vegetarian dietary pattern.
– Practical implications on food preparation in vegetarian cuisine: protein alternatives of plant origin; preparation of cereals, legumes, soy and gluten-derived foods, seeds and fatty fruits; strategies for the culinary substitution of eggs and dairy.
Practical-laboratory classes (8 hours)
– Demonstration, preparation, confection and tasting of recipes for starters, main dishes and desserts-soy derivatives (tofu, tempeh, miso soup, seitan),
legumes (peas, lupins, lentils, chickpeas), cereals and seeds.
– Practical tips for vegetarian meal planning.
– Demonstration of the basic techniques of classical cuisine, and the specific techniques of vegetarian cuisine (marinades, demolishes, use of algae, etc.).

NAO