Vegan Cooking Classes in Kuwait
by Linda Long
Most Americans recognize Kuwait as the small country on the Persian Gulf that holds 9-10% of the world's oil. What many might not know is that Kuwait is experiencing public health challenges such as heart disease, diabetes, obesity, and high blood pressure.
The country's health challenges are inspiring change from the top. As a vegan author and educator, I was thrilled to receive an invitation to teach chefs at the royal family's palace and personal chefs of other separate royal households, as well as some restaurateurs and dietitians, about the preparation of healthful vegan foods.
Many Kuwaiti young people attend school in the USA, Paris, or London, and because Kuwait is generally highly educated, vegan eating is not a new concept. There is even one mostly vegan restaurant in Kuwait, and a lot of juice bars, which have especially incredible pomegranate juice! The timing was right for the trip.
I planned a six-class culinary series that included Luscious Breakfasts & Lunches, Flavorful Burgers, Sandwiches & Spreads, Hearty Soups, Salads & Dressings, Innovative Meat Alternatives, Creative Dairy Alternatives, and Decadent Desserts.
Though I was scheduled to spend a month on my adventure, I stayed a couple weeks longer as the demand was so great.
Plenty of tofu was available in Kuwait but no tempeh or seitan. I demonstrated making seitan using Miyoko Schinner's UnRib recipe from The Homemade Vegan Pantry, but used less gluten flour to make it very tender. It paired well with Candle 79's BBQ sauce recipe from Virgin Vegan. Even the palace cooks noted the delicious flavor and meaty texture!
A favorite discovery for my students was how to make a butter-like product using coconut oil and lecithin. Vegan cheese was equally thrilling. We made macadamia chevre rolled in parsley and chives and also one with Middle Eastern spice blend, Za'taar. Next, the class created a caraway cheese spread from Virgin Vegan and used locally-made fresh tofu to whip up almond feta. Chef Matthew Kenney's recipe for aged cashew cheese flavored with garlic and dill, and his almond lemon ricotta, as well as my take on a smoky cashew cheese, rounded out the lesson.
Classes could only be conducted on certain days of the week to accommodate for regional customs. Additionally, at least one day was needed between classes to shop and prep for the lessons. It was fabulous having use of the palace drivers and two assistants from the palace kitchen the entire time. A further aid was that a student's family owned the main grocery store chain in Kuwait. She advised me which stores I should check for specific items.
Meals at the palace were a special part of my experience. Breakfast was always served in your private quarters. I usually had granola, carrot juice, berries (raspberries and blueberries mostly), and tea.
When I could, I joined in the palace lunches on Mondays and Wednesdays. On Fridays, meal time was mostly for family, including children. This was a favorite for me. The camaraderie and the lingering talk while enjoying a dessert buffet and coffee were lovely.
Evening meals were any place we wanted to have them in the palace, based on who we were with and how we spent the evening. Often, it was in the cinema where there were sofas and round tables. Meals were served on a glass table with seating for 16 people, and vegan options on the Lazy Susan usually included hummus, pesto on whole-wheat pasta, roasted carrots or other vegetables, and greens.
Many of my lessons had lingering and surprising results. At the end of the dessert class, I offered a little treat to take home for the students. My take on mignardises are chocolate balls made of cashew butter, cocoa, maple syrup, soy sauce, and vanilla, rolled in sesame seeds. It is the only recipe in both of my books, Great Chefs Cook Vegan and Virgin Vegan: The Meatless Guide to Pleasing Your Palette.
A member of the royal family was amazed at how much fun and easy it was to make these. She made them with her children that night. As it turned out, she also owns several Kuwaiti chocolate shops! It was a glorious feeling to create a vegan offering that impressed such an expert.
I hope my visit lit a lasting spark for the chefs, dietitians, and restaurateurs. Upon my return home, one chef emailed to state she was "trying her best to be vegan." Another shared which recipes she was sampling with her family. One restaurateur added some vegan options to her menu, and even asked for advice on a possible guest chef to come and be featured at her establishment. All these efforts represent a step forward in Kuwait!
Linda is the author of Great Chefs Cook Vegan and Virgin Vegan: The Meatless Guide to Pleasing Your Palette. She is also a vegan educator and lives in New York City.
