The Vegan Bakery

April 21, 2012 2:00 pm
April 21, 2012 4:30 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Kick that reliance on butter, eggs, and milk in your baked goods out the door when you come through ours to learn simple vegan techniques and ingredients! These vegan alternatives allow for the same process to occur in your baking that don’t negatively alter the flavors but, rather, enhance them! Vegan baking techniques also allow for those with allergies to dairy and eggs and other ailments an option for enjoying the sweeter things in life. Vegan baked goods tend to be fewer in calories and negative fats, too, and, so, they allow everyone to enjoy a treat without burdening health or conscience! Baking from step one with vegan techniques in mind is a far cry from those processed ingredients found in other baked goods. For those of us interested in embarking forward in life powered by more vegan fare without wanting to skimp on flavor, this class will push you in the right direction. In the same token, it’s a baking class like any other without the habitual dairy provisions, so come get your bake on!

Recipes: Spiced Early Spring Vegan Carrot Cake with Ginger Orange Glaze, Black Pepper Spiced Apple Fritter Bites, Soy Panna Cotta with Vanilla Honey Marmalade, Vegan Dried Cherry Chocolate Pumpkin Seed Cookies

Class Type: Everyday Vegan

Class Notes: Learn creative and simple vegan recipes and ideas that you will never know are vegan!

Nissa Pierson

Managing Director of Ger-Nis International, Nissa Pierson, is a firm believer in mastering food as art. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as an extremist in proving that the art of eating & cooking well is a relatively simple process. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice of life, good conversation and debates, kickboxing, surfing, and submersing herself in the food and culture of the world. Contact Nissa

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