We have 6 cooking classes scheduled for November in Makati. Check them out below!
5, Sunday – Perfection achieved by way of pizza, 2:00-6:30pm
11, Saturday – Taco fiesta, 9:30am-12:30pm
12, Sunday – Mushroom cookery, 2:00-6:00pm
19, Sunday – Vegan cheesecake masterclass, 2:00-5:30pm
25, Saturday – Cooking and baking with chickpea flour, 9:30am-1:30pm (NEW!)
26, Sunday – Chocoholics anonymous 2.0, 2:00-5:30pm
Sign up and pay for 3 classes by November 2, Thursday and get 10% off!
Sign up and pay for 1 class with 2 or more friends by November 2, Thursday, and get 10% off!
Applicable to Alabang classes, too! Find the November Alabang class schedule here.
PERFECTION ACHIEVED BY WAY OF PIZZA
WHEN: November 5, Sunday, 2:00-6:30pm
Who doesn’t love pizza? A healthy diet isn’t drinking green juice and eating salad all day. Guilt-free pizza is definitely achievable in your own kitchen – why pay someone to make you a tolerable vegetable pizza when you can make one (or 9!) yourself that you will actually want to devour? Come to this class and I promise, you won’t find better pizzas around.
Learn how to knead whole wheat pizza dough from scratch as well as:
3 sauces – marinara, smoky barbecue, and dairy-free garlic cream
2 dairy-free cheeses – soy and cashew
At the end of class we will make AT LEAST 9 awesome pizza flavours:
margherita, Italian veggie sausage, garden of Eden, alfalfa and arugula
bianca, truffle potato, truffle mushroom, spinach and squash
This is a pretty popular class and in the end of class, you will leave completely stuffed!!!
RATE: P2450 if prepaid by Thursday November 2, P2750 after November 2.
NOTE: This class is not gluten-free. Nut-free option available upon request.
WHEN: November 11, Saturday, 9:30am-12:30pm
Bring out your maracas and bandaritas in this fun cooking class! Learn how to make a slew of Mexican dishes for the ultimate vegan party. We’ll make a bunch of stuffings and condiments from scratch, you won’t know what hit you!
ON THE MENU:
Lentil walnut taco meat, Mexican soy chorizo crumbles, black beans with cilantro
Chili-roasted vegetables, cilantro lime brown rice, garden fresh veggies
Guacamole, pico de gallo, cashew sour cream, nacho cheese sauce
Homemade corn tortillas (gluten-free), homemade wholewheat tortillas
~gluten-free options available – please indicate upon registration~
RATE: P2050 if prepaid by November 9 Thursday, P2250 after November 9.
NOTE: This class has gluten-free options. Nut-free option available upon request.
MUSHROOM COOKERY 2.0
WHEN: November 12, Sunday, 2:00-5:30pm
In this class, you’ll learn how to cook healthy, mushroom-based, vegetarian versions of well-loved dishes. Mushrooms are actually a fungi – not a vegetable – and known as the “meat” of the vegetarian world. Not only are they delicious, mushrooms are high in protein, iron, and B vitamins, low in calories, actually help lower cholesterol, and eliminate toxins from the body. They are a rich source of glutamic acid (natural MSG) and so enhance the flavour of any savoury food.
ON THE MENU:
Cream of mushroom soup
Bruschetta with truffle cream cheese, mushroom bacon, and caramelized onion
Tofu mushroom sisig with homemade egg-free mayonnaise
RATE: P1950 if prepaid by November 9 Thursday, P2250 after November 9.
NOTE: Gluten-free options available upon request.
VEGAN CHEESECAKE MASTERCLASS
WHEN: November 19, Sunday, 2:00-5:00pm
Giving up dairy doesn’t mean giving up on cheese! In this class, learn how to make luxurious and creamy cheesecakes using nuts, wholegrains, alternative sweeteners, and healthy fats. We will be making 4 different crusts as well. You won’t believe it’s dairy-free!
ON THE MENU:
Classic cheesecake with nut and date crust
Beet berry swirl cheesecake with shortbread crust
Mocha cheesecake with coconut flour crust
Salted caramel cheesecake with cookie crust
RATE: P2450 if prepaid by Thursday November 16, P2750 after November 16.
NOTE: Gluten-free option available upon request. This class uses nuts extensively.
COOKING AND BAKING WITH CHICKPEA FLOUR
WHEN: November 25, Saturday, 9:30-1:30pm
Chickpea flour is a high-protein and gluten-free flour made from ground dried chickpeas or garbanzo beans. While a staple in Indian, Pakistani, and Bangladeshi cuisines, this flour can actually be used in a number of dishes – proving it to be a useful ingredient to have in your pantry. In this class, learn how to incorporate nutrient-dense chickpea flour in your everyday cooking and baking.
ON THE MENU:
Pancakes with blueberry chia compote
Easy herbed focaccia with sun dried tomatoes and roasted garlic
Breakfast chickpea flour scramble (ala scrambled eggs) and greens in a chickpea flour wrap
Veggie meatballs, 2 styles (Indian with curry sauce, Italian with marinara sauce)
RATE: P2050 if prepaid by November 23 Thursday, P2350 after November 23.
NOTE: This class has gluten-free options.
CHOCOHOLICS ANONYMOUS 2.0
WHEN: November 26, Sunday, 2:00-5:30pm
Learn how to make more healthful, dairy-free, egg-free, and cholesterol-free variations of well-loved chocolatey desserts.
ON THE MENU:
Chocolate-coated date caramel truffles
Chocolate ice cream with thick fudge sauce
Salted chocolate toffee bars
Chocolate chip cookie pie
RATE: P1950 if prepaid by November 23 Thursday, P2250 after November 23.
NOTE: Gluten-free option available upon request. Nut-free option available upon request.
VENUE: KR Satellite Kitchen, Legaspi Village, Makati (private location – address will be given out upon registration)