Baking and cooking school

Plant power - Vegan proteins with lentil lena

From the UN to the Federal Council - everyone is calling for more plant-based proteins in our diet. In this course, legume expert Lena Rutishauser, aka Linsenlena, shows us how we can easily and enjoyably incorporate our extra portion of plant-based protein into everyday life: from crunchy to creamy, savory to sweet, we explore simple but new and surprising preparation options with peas, lentils and beans. Our aim is to get creative with lentils & co.: in addition to granola, pancakes and quiche, we will also make various other snacks from pulses.

In addition, we learn everything worth knowing about the nutritional value and handling of pulses - why they are so healthy, what we need to bear in mind when cooking, how to combine them intelligently with other ingredients (keyword: amino acid profile), how to improve digestibility - and are also inspired to come up with new ideas for our own pulses recipes using easily available ingredients that are as regional and seasonal as possible.

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