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Plant Based Burgers and Falafels

Healthy street food with a different approach to digestive health, sustainability and raw materials, all based on the slow food philosophy.

Deconstruct fast food and recreate healthier and more sustainable versions

A gastronomic trend that has gained strength in recent times is the FAST GOOD concept: Fast food that is better for the body.

Although these concepts clearly contradict each other, in this online course we do not go against any belief. On the contrary we create and adapt ideas that are instilled by good habits. Are you ready to revolutionize your kitchen?

Here, slow food is celebrated through slow processes, leading to more flavor and better digestion.

Upon completion of this online course you will be able to:

– Prepare healty vegan meals

– Rethink classic recipes to increase nutritional value

– Master fermentation techniques

– Use ancestral culinary techniques in order to innovate

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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - Introduction to Cereals and Legumes
Chapter 3 - Chickpea Falafel, Naturally Fermented Vegetable Yogurt, Raita and Coleslaw
Chapter 4 - Pea Falafel, Harissa and Cauliflower Couscous, in Lavash Bread
Chapter 5 - Mushroom Burgers, Truffled Puree and Old-fashioned Mustard
Chapter 6 - Millet, Quinoa and Bean Burgers
Chapter 7 - Bread: Vegan Yogurt Flatbread and Hamburger Brioche Bun
Chapter 8 - Sauces: Ketchup, "veganesa" mayonnaise and mustard
Before you go

Transform street cuisine into a healthier, more nutritious, and 100% plant-based option that tastes exquisite!

What you'll learn

We´ll dive into the world of falafels and burgers, but along the way you will discover much more.

You will learn about the value of fermenting cereals and legumes. Why do it? Fermenting not only enhances flavor and adds complexity, but also optimizes the absorption of nutrients.

You will start with a seemingly simple task that the majority aren’t certain about: what is the right way to cook a stew?

You will also see basic preparations that will serve as part of the recipes within this course, and that you can also consume on a day to day basis.

In the bread section you will find a naturally fermented bread, without the addition of commercial yeasts, and a completely vegan brioche bread, without eggs or butter, thanks to the tangzhong technique.

You will make sauces such as mayonnaise, ketchup and mustard like you’ve never seen them before, using living and vegan recipes.

Who is it for?

This course is aimed at all those who are looking for a fast food revolution, where the plant kingdom takes over and gives rise to slow cooking and more developed flavors. Here, good processes transform everyday foods into superfoods.

What you’ll need

  • Food processor
  • American blender
  • Turmix or hand mixer
  • Oven
  • Oven plate
  • 9 cm ring
  • Muslin cloth
  • Mixer with paddle and hook attachments

*Instruments or materials recommended in some of the recipes (they are not essential for the course).

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Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

Süper

Mehmet Ali Çelik

Refreshing Take on a Classic

I loved each recipe. I am looking forward to trying each and every one. I love the thought of transforming something that is typically so unhealthy into something full of life!

Anjali Lyons

nice

good

nemmedak

new methods

interesting methods that is gonna work to many things

Ilias Tsokos

My favorite course so far!

Loved it!

Amarys Annexy

Great job

Great job

Nikolas Tsafos

Meet your Instructor

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Culinary consultant and instructor. Creator of Crudo Studio

Chef researcher and promoter of plant-based cuisine. He was part of one of the first organic gastronomic projects that promote sustainability and fair trade.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 3 h of HD video
  • 10 Recipes
  • 32 Lessons
  • Recipe Book
  • Additional Material
  • 7 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Easy

Ratings and Reviews

4.9
Avg. Rating
232 Ratings
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What's your experience? We'd love to know!
Amarys Annexy
Posted 5 days ago
My favorite course so far!

Loved it!

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Ilias Tsokos
Posted 1 month ago
new methods

interesting methods that is gonna work to many things

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Jesus Carlos Aceves Gaona
Posted 3 months ago
Delicioso en muchos niveles

Comida divina y terrestre, hice varias preparaciones (falafels, hamburguesa de hongos) y me salieron estupendas. La Guia de Máximo es nutritiva en si misma, gracias! De diez!

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Nikolas Tsafos
Posted 5 months ago
Great job

Great job

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Patricia Palacios
Posted 6 months ago
Curso exepcional

Es uno de los cursos que mas me ha gustado. El uso de legumbres fermentadas y tecnicas para saborizar y dar acabados apetitosos hicieron de este uno de los cursos que mas me ha gustado. Felicitaciones al chef Patricia Palacios

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Anjali Lyons
Posted 7 months ago
Refreshing Take on a Classic

I loved each recipe. I am looking forward to trying each and every one. I love the thought of transforming something that is typically so unhealthy into something full of life!

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Gheno Roa
Posted 7 months ago
Everything was from scratch

These ideas and processes are ideal for start my vegan lifestyle.

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DANAI ANTONOPOULOU
Posted 8 months ago

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nemmedak
Posted 9 months ago
nice

good

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João Pedro Abreu
Posted 1 year ago
A true cook

So amazing! It was way more than i expected!

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