Flora’s Fodder is a decade-long personal project that I’ve continually revisited during quieter moments in my acting career. However, since stepping into the culinary world as a chef, the opportunity to share my little creation with the public has become increasingly tangible.
During my recent holidays spent back home in Yatsugatake, Japan, I enjoyed a variety of delicious bento boxes prepared by talented local chefs at nearby farmer’s markets. Each bento was unique and colourful, showcasing the best seasonal fruits and vegetables in the area.
So, this became my exciting plan for London: Flora’s Bento. Now, I’m off on a hunt for the perfect spot to host a pop-up…
My most recent trip back to Japan was spent preparing for and teaching my two plant-based menus by the beautiful Yatsugatake mountains where my parents live. There are many farmers who grow organic produce in the surrounding fields and so I decided to make use of their seasonal vegetables, even though it was a little bit difficult creating a three course menu with what was available in the winter!
My first class included recipes that took inspiration from the dishes I made during Veganuary at Mildred’s.
We began by making our own seitan chicken. I spent about 6 months perfecting my own faux chicken meat (which I like to call “Ficken”), making sure to get the consistency just right and something that I was proud to share with other. This became the main source of protein for the spicy Caribbean stew for the main course accompanied by rice and peas and a fruity coconut slaw using seasonal citrus fruits grown in the South of Japan. Finally for the dessert, we made a creamy panna cotta using soy cream flavoured with vanilla beans.
In my second class, we made a three course meal with a full roast as the main course which could be served at Christmas time. I used spices that were suitable for the warm winter months including cinnamon, cardamom and allspice.
I developed my nut roast recipe over the two months I was in Japan, filling it with many textures and flavours. I wanted the nut roast to be a vegan staple which didn’t mimic meat but celebrated plant-based products in all their glory!
Gooey frangipane tart
I teach my class mainly through demonstrations
Everyone who attends the class gets to enjoy a meal at the end; Bon appetit
What a wonderful experience I had with these two groups!
– 15 thin carrots (I used a variety called Sweet Kingdom carrots)
– 1 tbsp neutral flavour oil
– pinch sea salt
Butterbean and parsnip purée:
– 1 medium parsnip
– 100g butterbeans
– 5 tbsp runny tahini
– 2 tsp nutritional flakes
– pinch sea salt
Pistachio crumble:
– 50g gluten free bread crumbs (or 50g gluten free baguette which can be blended in a food processor to make breadcrumbs)
– 2 tbsp pistachio
– 1 tsp smoked garlic flakes
– 2 tsp olive oil
Mint and mustard vinegar:
– 1/2 cup apple cider vinegar
– 1/2 tbsp agave syrup
– 1/2 tsp mustard seeds
– 1 sprig mint
1) To make the roasted carrots, preheat the oven to 180°C. Wash the carrots but keep the skins on. Rub the oil and salt onto the carrots and then place them onto a baking tray. Put the tray into the oven on a medium rack and roast for about 1 hour 20 minutes or until soft.
2a) To make the purée, peel and chop up the parsnip and place them in a sauce pan filled with boiling water. Add the butterbeans into the pan as well and bring the water to a boil at high heat. Lower the heat and let it simmer for 10 minutes or until the parsnip is soft enough to mash.
2b) Drain the parsnip and butterbeans and purée them using a hand blender. Add the tahini and nutritional yeast. Keep blending until it is a smooth consistency. Finally add some salt to taste.
3) To make the pistachio crumble, roughly chop up the pistachios and then place them into a bowl with the breadcrumbs and smoked garlic flakes. Add the olive oil and mix until the breadcrumbs are coated. Place them under a 190°C grill for 5 minutes, checking that it doesn’t burn.
4) To make the vinegar, pour the apple cider vinegar and agave syrup into a sauce pan and bring to a boil. Crush the mustard seeds in a pestle and mortar and place them with the mint into the liquid. Let it infuse for 30 minutes.
5) Plate up by layering each element like a lasagna and dribble the vinegar onto the stack as a final touch.
During the pandemic, I found myself with a lot of time on my hands and decided to pursue my passion for cooking. As someone who has always been interested in veganism, I thought it would be a great idea to get a vegan chef diploma.
‘Buttermilk’ Panna Cotta
After doing some research, I found that Chef Day Radley’s course was the perfect fit for me https://theveganchefschool.com/. Her course is known for being creative, fun, and challenging, and I was excited to learn from one of the best.
Gluten-free Tortellini
Over the course of a year, from 2022 to 2023, I completed the course and learned so much about plant-based cooking. I learned how to plate dishes beautifully and use ingredients I’d never used before. The course was not easy, and there were many moments of trial and error, but I loved experimenting and pushing myself to be better.
Mushroom ‘Scallops’
One of the things I loved most about the course was the emphasis on creativity. As a vegan chef, it can be easy to fall into the trap of using the same ingredients over and over again. Chef Day’s course encouraged me to think outside the box and come up with new and innovative ways to use plant-based ingredients.
Now that I’ve completed the course, I’m excited to share my knowledge and skills with others. I offer one-on-one and group cooking lessons, as well as team-building experiences where we make sushi, spring/summer rolls, pizza, pasta, and many more delicious dishes. I’m also able to cater to the dietary needs of my customers, whether they’re vegan, gluten-free, or have other dietary restrictions.
If you’re interested in becoming a vegan chef, I highly recommend Chef Day Radley’s course. It’s a challenging but rewarding experience that will push you to be your best. And if you’re interested in taking cooking lessons or trying some of my delicious vegan dishes, please don’t hesitate to contact me. I’d love to share my passion for vegan cooking with you.
Flora's Fodder 