VegFest Kelowna 2020

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workshops

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Dr. Pamela Fergusson - Raising a healthy family on a plant-based diet

10:15 - 11am
 

Thinking of raising your children on a plant-based diet? Or maybe you are already a vegan family and you want to be sure you are doing it right. Whether you are transitioning your family to a plant-based diet or you raised your children vegan from birth, this workshop will be full of practical tips you can use. From meal prep to how to get your kids on board with eating healthy food to key nutrients your family needs, this workshop will cover it. Plus time to get your questions answered by a registered dietitian.

Alice Hooper - Sourdough bread workshop

11:15 - 12pm

“Naturally leavened” bread workshop. This could be the beginning of your own legacy/tradition while providing the healthiest wheat product possible to yourself and your family. If you love bread and want to start a very “satisfying” hobby, come to this workshop. Alice made her own starter/mother in 2011 and has been creating “edible art” ever since. You will learn how to make a basic loaf at the workshop. You are only limited by your imagination once you learn the basic recipe. Once you master that, you will be able to make sourdough, pizza, naan, buns, french bagels, pretzels, flat breads and more.

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Chef Karen McAthy of Blue Heron Creamery -
How to make cultured vegan yoghurt and cream cheese/soft cheese
1:15 - 2pm
A brief overview will be given of two different culturing processes allowing attendees to be able to make their own cultured vegan yoghurt or soft, cultured cheese at home. The focus will be on easy techniques and method along with education about the difference between 'probiotics' and cultures used in making fermented/cultured foods. Yes, there is a difference! Attendees will learn how to make a coconut, cashew, oat or almond milk yoghurt and a soft, cultured cashew or almond cream cheese. You will receive a handout with basic instructions and a brief guide to combining certain nut/seed/groat bases.
Rochelle Minagawa - Kombucha 101

2:15 - 3pm

Interested in learning more about making kombucha and how to improve your gut health at home? The art of fermenting has been lost in today's modern world and we have also lost all the good stuff that come with it. Fermented foods are packed with enzymes, probiotics and fermenting is one of the best ways to unlock the nutrients in food. Join us for Kombucha 101 to learn why fermented foods are so important and how to make your own!

Mart Rivard of Vegilante - Cooking with Tempeh

3:15 - 4pm

Ever wondered what tempeh is, why is it valuable and how it tastes? Come to the tempeh workshop with Vegilante. We will go through the history of tempeh while preparing food and feeding you delicious samples that you can replicate at home!