Vegan Feast: Miso, Tempeh & Tofu

100 Mile Foodie

No booking fee
Cancel up to 48 hours beforehand

Regular price $125.00

Fill your life with flavour whilst overloading your senses: chopping, crushing, grilling, fermenting, frying and devouring a Vegan feast.

Where: Somerville, Mornington Peninsula

#onehourout


The plan

Nourish your soul with the best locally sourced fruits, shoots and roots to create a Vegan feast that is nutrient-rich and a flavour explosion.

Under the guidance of the 100 Mile Foodie Dietitian, I will help you to make healthy plant-based choices over animal products and, if you are already a vegan, I will teach you how to spice up your regular meals using miso, tempeh & tofu – but not how you've used them before!

Miso caramel is pretty amazing on its own, but when you turn it into a 'chocolate caramel slice' like grandma used to make (vegan style) you'll be hit with a miso explosion.

A sample of recipes we will be covering on the day include:
1. Sweet potato wedges with tomato sambal and coconut sour cream
2. Loaded taro chips, smashed avo, salsa
3. Tempeh & Tofu chips fried in turmeric batter
4. Ginger & Miso glazed eggplant
5. 'Chocolate mousse'

Let's eat the food Mother Nature is yearning to share with us whilst respecting all creatures on our planet.

The fruits of your labour

You'll get to enjoy all of the recipes that we make, as well as some delicious drinks.

Choose from our weekly house-made kombucha and lemon verbena tea (made using the kitchen-garden herbs), or you can enjoy locally made herbal teas courtesy of Hillock Downs.

The kit required

Nothing just yourself & a healthy appetite
Marlene Hoff – otherwise known as the 100 Mile Foodie – is all about keeping it local. She uses only sustainable, ethically made products and food produced or grown within 100 miles of her location. She and her team offer catering, special events, cooking workshops and private dinners out of two locations, South Gippsland and the Mornington Peninsula. Marlene believes people want to know where their food comes from, how it was farmed, and whether it’s seasonal – and she’s happy to help them learn all about it.