PLANT BASED MAYONNAISE WITH AQUAFABA 60 ml aquafaba - the liquid from a tin of cooked chickpeas1 tsp apple cider vinegar2 tsp agave nectar1 tsp prepared mustard180 ml light vegetable oil such as sunflowerGood pinch sea saltGround white pepper In a tall jug or...
I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.
I continue to cook today, teaching people to create fabulous meat free meals via Aly CJ Cooks Club and Online Plant Based Cookery School. I also provide Plant Based consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!
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