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Crunchy Spring Rolls and Tempura – Online Macrobiotic cooking class with Blandine Bardeau
April 4 @ 11:00 am - 1:00 pm£40
Sunday 4th April
In this class, you will learn how to create crunchy spring rolls with smoked tofu, pressed radish and carrot, lettuce, noodles, herbs and sauerkraut with an orange peanut sauce, alongside hijiki, sweet potato and onion chickpea tempura. There is also a refreshing and nourishing lemon and wakame tamari broth. I will take you through step-by-step and answer any questions you may have, so that you feel confident to make it at home after the class.
This dish is entirely plant-based (vegan). You will be emailed an ingredient list before the class, and the recipe afterwards. This class will take place on Zoom, you will be sent a link beforehand.