Fresh new

Fresh new

Course:

Self-production and plant-based cheeses

Start producing your own food to save, have the freedom to choose ingredients in line with your values, improve your health and that of the planet

HELD BY

Alessia Fantini

@_thevegansideofthemoon

After facing the struggle against anorexia, Alessia chose to adopt a vegan lifestyle, which helped her make peace with food. Despite her blonde hair, she is a doctor in mechanical engineering. Just graduated, she decided to set off on a year-long solo trip around the world, an experience that changed her life. For her, traveling is a medicine. She devours books and loves everything that involves creativity. She enjoys dates, carrots with peanut butter, long walks barefoot on the sand, skiing, stargazing, and much more.

Lesson content

INTRODUCTION
1. Welcome and who am I
2:14
2. The objectives and structure of the course
1:50
3. Back and forth
0.41
VEGETABLE MILK
4. Introduction to plant-based milks
0:49
5. Oat milk
4:58
6. Almond milk and dried fruit
3:18
7. Seed milk
2:38
8. Coconut milk
1:59
9. Cream made from dried fruit
2:49
VEGAN YOGURT
10. Introductions to Plant-Based Yogurts
1:11
11. Soy yogurt and Greek soy yogurt
10:15
12. Cashew Yogurt
3:16
GRANOLA AND MUESLI
13. Introduction to granola and muesli
0:48
14. Fruit and cocoa oat granola
3:56
15. Buckwheat Granola
4:43
16. Muesli and porridge
3:59
SPREADABLE CREAMS
17. Introduction to spreadable creams
0.59
18. Cream of dried fruit
4:31
19. Hazelnut Spread
2:17
VEGETABLE CHEESES
20. Introduction to Plant-Based Cheeses
0:40
21. Soy Ricotta
6:02
22. Hemp Seed Ricotta - Pumpkin Seeds
5:18
23. Cashew cheese
2:20
24. Sunflower seed spreadable cheese
2:47
25. Hard cheese
6.48
26. Vegetable Stracchino
4:29
27. Vegetable butter
4.21
CONCLUSIONS AND GREETINGS
28. Conclusion and surprise recipe
2:53