Foundations: Week Nine

My ninth week in the Culinary Foundations program at PICA was a colourful journey that featured plant-based cooking, demonstrating the incredible versatility and flavour of vegan cuisine. We began with the fundamentals of raw kitchen cooking, crafting dishes such as zucchini cannelloni and artichoke mushroom crostinis without relying on traditional heat-cooking methods. Then, we moved on to preparing a variety of vegan proteins and dairy-free cheeses, creating a buffet that included breaded smoked tofu tacos, tempeh tacos, macadamia cheese, and macaroni and cheese. We also explored plant-based pasta, making edamame and kale pappardelle and tofu ricotta manicotti, and crafted Japanese-style udon noodles, steamed buns, and gyoza. The week ended with a lively plant-based cook-off, showcasing our ability to create visually appealing and flavorful dishes while adapting to various culinary guidelines.