Plant-based cooking: gluten-free grains and seeds

A practical chance to widen your everyday cooking repertoire, with grains and seeds as the starting point and clear costs for both tuition and ingredients.

Grains and seeds take the lead in this cooking class from Université populaire Sion. Catherine Berthouzoz introduces alternatives to refined wheat and different ways to prepare them, with easy recipes that put plant-based ingredients on the plate without losing sight of flavour. This session, titled Graines à gogo, is the second topic in the school’s plant-based cooking series. The recipes are described as gluten-free and lactose-free. A course handout and the ingredients used in class are provided.

Spend three hours exploring gluten-free grains and seeds and ways to prepare them with Catherine Berthouzoz. The focus is on simple, flavourful plant-based recipes. The class is limited to 12 participants.

The total cost is CHF 55: CHF 40 tuition plus CHF 15 materials, paid directly to the teacher at the start. A handout and cooking ingredients are included. Bring something to write with and a few containers or jars. Register on the official course page. The class takes place in the kitchens of the Cycle de Saint-Guérin, Petit-Chasseur 41, 1950 Sion.

• Catherine Berthouzoz

  Teacher

  Catherine Berthouzoz teaches the Graines à gogo plant-based cooking class at Université populaire Sion.