Healthy cooking on a budget

Learn how to make nutritious, plant-based meals without overspending, proving that healthy eating doesn’t have to be expensive.

Please book if you can join all three classes on the 8th,15th and 23th of Apr.
Week 1; Meal Planning - 8th of April
This week, we will look at meal planning and a shopping list to go with one week's planned meals. We'll make a basic tomato sauce that can be adapted for use in a variety of recipes. We will cook one of them in class (chana masala), and we will share recipes for tomato lentil pasta and chilli con carne that you can try at home.
Week 2; Maximising Your Shop - 15th of April
This week, we will focus on making several meals using butternut squash and chickpeas, and discuss bulk-prepping ingredients to create a variety of dishes throughout the week. Bulk-prepping and cooking ingredients will save energy, time, and money. Don't miss this session to learn how to prepare a Buddha bowl, which includes plant-based coleslaw and mayo.
Week 3; Snacks and Sweets - 23rd of April
Saving money doesn’t mean giving up treats; it’s about understanding alternative ways to spend your money to get the best value and taste. This week, we will learn how to make a variety of snacks and sweet treats that can be enjoyed immediately or saved for several days, and in some cases, weeks.

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