Vegetarian Diet and Cooking

Theoretical classes (3 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 classes (9 hours)
Demonstration, preparation, confection and tasting of recipes for starters, main dishes and desserts-soy derivatives (tofu, tempeh, miso soup, seitan), legumes (peas, lupine, 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