Plant-Powered: High-Protein Vegan Crepes & Curry with Chef Rashmi

Join Chef Rashmi in the Tiny Farm Kitchen for a delicious dive into plant-based Indian cooking! Learn how to make Pesarattu Dosa — savoury, high-protein crepes made from soaked rice and whole mung lentils — paired with a veggie curry and coconut chutney.

Rashmi will guide us through techniques and ingredients, sharing tips for preparing balanced, flavourful and nourishing dishes. This will be an observational-style workshop with some light, hands-on participation.

Workshop spots are limited, register to reserve your spot!

Recommended contribution: $15 - $30 (Actual cost of workshop: $18)

Your contribution helps us subsidize these educational opportunities to ensure that all folks have access to the joy of learning about & celebrating our food systems!

Instructor: Rashmi Singh, Curry in The Creek

Rashmi Singh believes that food education should be accessible and shared organically, and she enjoys doing workshops for both children and adults on the Coast.

She has been running Curry in the Creek at Roberts Creek hall for 17 years, fundraising for community projects, meal trains and bringing a variety of Indian food to broaden the palette on the Coast.

She is committed to the belief that food brings community together. She has lived on the Sunshine Coast for almost 21 years with her partner and they have raised their son in Roberts Creek.

Also check out other Workshops in Gibsons, Food & Drink events in Gibsons.