Friday, May 26
9:30 am - 4:30 pm
Friday, May 26, 9:30am – 4:30pm
Saturday, May 27, 9:30am – 4:30pm
Sunday, May 28, 9:30am – 4:30pm
Monday, May 29, 9:30am – 4:30pm
Immerse yourself in the wondrous world of vegan desserts during this exciting four-day workshop. The in-depth course will give you hands-on experience with the ingredients, tools, and techniques needed to confidently prepare outstanding desserts free of dairy, eggs, refined sweeteners, and margarine. Under the guidance of Natural Gourmet Institute’s expert vegan pastry chefs, you will learn how to transform wholesome plant-based ingredients into chewy cookies and bars, creamy custards, perfect pies, truffles, layer cakes, ice creams, and more. Plus, you’ll turn your delicious desserts into art with daily plating practice.
Day 1- Cookies, Bars and Baklava
You’ll begin with a thorough foundation of your new pantry staples: whole grain flours, plant-based fats and milks, natural sweeteners, fruits, and nuts. From there, we’ll explore the science behind perfectly-leavened baked goods as well as how to create and use homemade egg substitutes. We’ll put all that information into action as we grind almond flour, work with phyllo, roll and shape dough to create high-quality, delicious vegan cookies.
Rolled Fig Cookies, Sesame Anise Biscotti, Rich Brownies, Oatmeal-Raisin Cookies, Chewy Pistachio Cookies with Saffron and Rosewater, Honey-Free Baklava, Rugelach, Chocolate-Orange Biscotti, Apricot Jam Dot Cookies, Cherry Jam Dot Cookies, Peanut Butter-Chocolate Drop Cookies, Hazelnut Tuiles with Cashew Cream Filling, Gluten-Free Chocolate Chip Cookies.
Day 2 – Cakes, Quick Breads, Frostings and Fillings
Moist cakes and muffins will be your forte after this class. You’ll also make spreadable and pipeable frostings and all of the best cake decorating techniques, using a variety of pastry tips to create flowers, borders, basket weaving, elegant writing, and more.
Fudgy Chocolate Cake with Mocha Frosting, Vanilla Cake with Coconut-Cashew Frosting, Lemon Cake with Lemon Whipped Coconut Cream, Orange Cake with Orange Whipped Coconut Cream, Banana Cake with Chocolate Peanut-Butter Frosting, Corn Muffins, Blueberry Muffins, Peach Pecan Muffins , Morning Glory Muffins, Walnut Zucchini Bread
Day 3 – Pies and Tarts
Mmm … what’s more comforting then a warm slice of homemade pie? Each student will prepare two types of pie crust: a rolled-out flaky pie dough crust and a pressed-nut crust. We’ll also learn how to blind-bake crusts and form free-hand galettes. Fruity and creamy fillings for all seasons will be featured in this jam-packed day of baking and assembling.
Bosc Pear Galettes, Apple Crumb Pie, Pumpkin Pie, Swiss Toasted Pecan Pie, Coconut -Lime Tart With Toasted Walnut Crust, Mini Fruit Tarts With Almond Cream
Day 4 – Creams, Custards, Sauces, Truffles, Barks, Ice Creams and Sorbets
Now that you’ve mastered doughs and batters, advance to the world of unbelievably creamy dairy-free ice creams, cheesecake, pudding, and more. Unleash your inner chocolatier as you roll ganache truffles, coat with tempered chocolate, and make chocolate bark. Bon appétit!
Vanilla Bean Ice Cream, Azuki Bean Ice Cream, Popcorn Ice Cream, Lemon Ginger Sorbet, Blueberry Swirl “Cheese Cake”, Chia Pudding, Walnut-Praline Chocolate Truffles, Mocha Mousse, Almond Pastry Cream, Rich Almond Milk, Raspberry Coulis, Caramel Sauce, Chocolate Bark with Flower & Raspberries
A certificate of completion will be issued at the end of the 4-day workshop.
Elliott Prag, full-time Chef Instructor and Curriculum Development Manager, joined Natural Gourmet Institute's faculty in 1999. After graduating from NGI's Chef’s Training Program in 1995, Elliott worked in numerous New York natural food restaurants and developed a private chef business and catering company. In 2003, he was hired as a Consultant and Executive Chef for Kibea Restaurant in Sofia, Bulgaria, the first health-supportive restaurant in the Balkans. Elliott is a frequent contributor to Vegetarian Times.
Hideyo Yamada, a graduate of NGI's Chef Training Program and the Institute of Integrative Nutrition, she is a holistic chef, teacher and health counselor specializing in vegan and gluten-free cuisine. A Tokyo native, she trained as a sushi chef in Japan and worked as a Japanese pastry chef at Kai restaurant, famous for serving a high-end Japanese kaiseki. Hideyo has also worked for catering companies and restaurants throughout New York City. She is a chef instructor in the Natural Gourmet Institute's Chef's Training Program. Her website is hideyocooking.com.
Ann Nunziata is a graduate of NGI’s Chef’s Training Program and has a background in nutritional sciences. She has cooked in award-winning plant-based kitchens including Millennium Restaurant, the Omega Institute, and Ravens Restaurant, where she became known for her temptatious vegan Tea Time desserts. Ann is a chef instructor in the Natural Gourmet Institute's Chef's Training Program. She also cooks with Union Square Greenmarket, First Descents, and Wellness In The Schools. Her favorite spice is nutmeg and she keeps her Instagram account well-fed at @AnnZiata.
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