Vegan Desserts : A 4-Day Intensive Workshop | Natural Gourmet Institute

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

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Demonstration, Hands-On

Vegan Desserts : A 4-Day Intensive Workshop

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Tuesday, August 9

9:30 am - 4:00 pm

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 equipment, tools and techniques needed to confidently prepare outstanding desserts free of dairy, eggs or refined sweeteners. Under the guidance of Natural Gourmet Institute’s expert chefs, you will learn how to use ingredients like whole grain flours, vegan gelatin, arrowroot, kuzu, flax seeds and nut milks to create vegan cookies, bars, custards, pies, truffles, cakes and ice creams. Dessert plating will also be practiced daily.

Day 1- Cookies, Bars and Baklava
We begin with an introduction to the quality ingredients and essential equipment used to make modern vegan desserts. You will measure, sift and mix dough and batters for a variety of baked treats, learn how to make tuiles and ganache and work with phyllo dough.

Day 2 – Cakes, Quick Breads, Frostings and Fillings
On day 2, you will learn how to make batters for cakes, muffins and quick breads, along with frostings and fillings for a variety of layer cakes.

Day 3 – Pies and Tarts
Each student will make a pastry dough pie crust and a pressed crust. Fruit and cream fillings will be prepared for a full day of baking and assembling.

Day 4 – Creams, Custards, Sauces, Truffles, Barks, Ice Creams and Sorbets
Learn how to use foundation ingredients such as dairy milk alternatives, agar, coconut cream and kuzu to make vegan gels, creams, sauces, whips, ice creams, sorbets and granita. You will also learn how to temper chocolate, then use it to make truffles and barks.

A certificate of completion will be issued to students who attended every session.


Dishes We'll Cover

Apricot rugelach , Baklava, Oatmeal Cookies, Chocolate Orange Biscotti, Cherry Jam Dot Cookies, Chocolate Chip Cookies, Peanut Butter Cookies with Chocolate Ganache, Brownie, Macadamia Tuiles, Fruit Gels, Chia Puddings, Berry Coulis, Mocha mousse, A variety of ice creams and sorbets i.e. Ginger-lemon , Popcorn, Red Bean, Peach Galettes, Coconut-lime tart, Gluten-free Almond Cream tart, Apple Pie, Pecan tart, Fudgy Chocolate Cake, Vanilla Cake, Zesty Lemon Cake, Orange Cake, Banana Cake, Orange Whipped Coconut Cream, Lemon Whipped Coconut Cream, Chocolate-Peanut Butter Frosting, Mocha Frosting, Coconut-Cashew Frosting, Blueberry Muffins, Corn Muffins
…and more!

About the Instructor

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

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.

Class Schedule

Tuesday, Aug. 9, 9:30am – 4:00pm
Wednesday, Aug. 10, 9:30am – 4:00pm
Thursday, Aug. 11, 9:30am – 4:00pm
Friday, Aug. 12, 9:30am – 4:00pm

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