NORWAY VS ICELAND PART I
FISH DISHES COOKING CLASS
Curious about what the similarities and differences are between Icelandic and Norwegian cuisine?
With their long coastlines, both countries feature fish prominently in their cuisine.
In this brand new trilogy, we’ll kick off with two “fish” dishes…
Veganizing fish dishes might not seem that easy, but in this class you’ll learn and understand what to think about when substituting fish with whole, plant-based ingredients.
Both Iceland and Norway have a long tradition of fishing and it has been the lifeline for many people for centuries. It is only natural then that you see fish featured promintently in a wide variety of dishes.
What connects these two countries and what sets them apart?
And how can we reinvent these classic recipes to bring out the typical flavors when cooking plant-based?
Let’s dive into some Nordic cooking and find out!
On Demand
Cooking Class
In class we’ll make the following dishes together:
Norvegan “Fiskegrateng”
A vegan version of the classic fish ‘au gratin’ baked with macaroni pasta in a creamy bechamel sauce and topped with panko breadcrumbs. A surprise stand-in for cod that will make you go mmmm…!!
Plokkfiskur
This Icelandic comfort food in a bowl consists of mashed potatoes, a cream sauce and a plant-based stand in for cod.. this is the perfect cold-weather dish!
Icelandic “rugbraud” (geyser bread)
This special geothermal rye bread that has been made for centuries in Iceland can be re-created in your home two ways.. and in class you’ll learn how! The perfect bread to enjoy with your plokkfiskur.
In this first class of the new trilogy Norway vs Iceland, we’ll tackle perhaps one of the most challenging cuisines – Icelandic cuisine – when it comes to making their classic dishes taste authentic with plant-based ingredients.
You will learn how you can get creative with finding alternatives to fish, a staple in both the Norwegian and Icelandic kitchen. You will be amazed!
We will also demonstrate how you can recreate a geothermal bread recipe in your very own kitchen, made for centuries in Iceland.
A special class well worth joining if you’re into Nordic food and culture!
Once you register…
You’ll receive a welcome email with access details for the on-demand class.
As well, you’ll receive a downloadable guide containing the recipes and shopping list.
Plus, you’ll have lifetime access to this class so you can view it at your leisure!
Once you register…
You’ll receive a welcome email with access details for the on-demand class.
As well, you’ll receive a downloadable guide containing the recipes and shopping list.
Plus, you’ll have lifetime access to this class so you can view it at your leisure!
About Sunny
Sunny is a native of Norway and a professionally trained chef and wine consultant with nearly 20 years of experience in the food and wine industry. She had her own catering company for seven years, and today she is a vegan food blogger and digital creator with a special focus on Norwegian cuisine.
Sunny is the founder of The Plant Curious Table, a plant-based food and beverage company delivering digital content to educate consumers about how to cook with plants and drink deliciously.
Sunny is also a Health Coach from the Institute of Integrative Nutrition with a certification in Plant-Based Nutrition from eCornell. She enjoys making recipes for anyone who loves to explore plant-based foods and whom she calls “plant curious”.
