{"id":1038,"date":"2022-05-27T11:59:00","date_gmt":"2022-05-27T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1038"},"modified":"2022-05-23T15:58:18","modified_gmt":"2022-05-23T13:58:18","slug":"cuisine-vegetale-entretien-avec-kathleen-de-plante-ton-assiette","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-vegetale-entretien-avec-kathleen-de-plante-ton-assiette\/","title":{"rendered":"Cuisine v\u00e9g\u00e9tale\u00a0: entretien avec Kathleen de Plante ton assiette"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Observer une jeune pousse, v\u00e9g\u00e9taliser son assiette<\/strong>, \u00eatre conscient des secousses \u00e9cologiques de notre \u00e9poque ou manger v\u00e9g\u00e9tal pour le plaisir sans en laisser une miette, toutes les raisons sont bonnes pour cuisiner v\u00e9g\u00e9tal<\/strong>. Il faut tout de m\u00eame se pr\u00e9parer pour passer \u00e0 une alimentation v\u00e9g\u00e9tale<\/strong> partielle ou compl\u00e8te, pour apporter \u00e0 notre corps ce dont il a besoin, mais \u00e9galement pour satisfaire pleinement nos papilles. Pour vous aider \u00e0 franchir le cap, j\u2019ai discut\u00e9 avec Kathleen de Plante ton assiette<\/strong>, professeure de cuisine v\u00e9g\u00e9tale<\/strong> chez Artesane.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Comment aborder la cuisine v\u00e9g\u00e9tale\u00a0?<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Selon Kathleen, passer \u00e0 la cuisine doit se faire progressivement, pour ne pas se d\u00e9courager \u00e0 cause de la transition brutale vers des aliments totalement diff\u00e9rents de ce \u00e0 quoi nous sommes habitu\u00e9s, et de conserver l\u2019acte quotidien de cuisiner comme une habitude simple. Pour faire d\u00e9couvrir la cuisine v\u00e9g\u00e9tale, Kathleen \u00ab remplace \u00bb, bien que ce terme ne soit pas toujours le plus appropri\u00e9, les aliments issus d\u2019animaux des recettes classiques. Cela permet de poursuivre sa cuisine du quotidien<\/strong> en en retirant tout ce qui provient des animaux.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/lasagnes-vegetariennes.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbplat de lasagnes v\u00e9g\u00e9tales r\u00e9alis\u00e9 gr\u00e2ce au cours de cuisine v\u00e9g\u00e9tale d’Artesane\u00a0\u00bb title_text=\u00a0\u00bblasagnes v\u00e9g\u00e9tariennes\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width=\u00a0\u00bb87%\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Lorsque l\u2019on d\u00e9sire aller plus loin dans sa pratique de la cuisine v\u00e9g\u00e9tale, il est int\u00e9ressant, selon Kathleen, de cr\u00e9er des plats avec des produits que l\u2019on n\u2019a pas l\u2019habitude d\u2019utiliser.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Quels sont les ingr\u00e9dients principaux de la cuisine v\u00e9g\u00e9tale ?<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/salade-tofu.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbsalade de tofu pan\u00e9 r\u00e9alis\u00e9 avec le cours de cuisine du tofu d’Artesane \u00a0\u00bb title_text=\u00a0\u00bbsalade tofu\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Dans sa logique d\u2019approche progressive de la cuisine v\u00e9g\u00e9tale, les aliments \u00e0 utiliser au d\u00e9part sont, pour Kathleen, les l\u00e9gumineuses<\/strong> et les c\u00e9r\u00e9ales<\/strong> que l\u2019on a d\u00e9j\u00e0 l\u2019habitude d\u2019utiliser, comme le quinoa, les pois chiches, le boulghour, le riz, les p\u00e2tes ou encore les haricots.<\/p>\n

Puis, Kathleen conseille de faire \u00e9voluer son alimentation en allant vers le tofu<\/strong>, le temp\u00e9<\/strong> et le seitan<\/strong>, des aliments \u00e0 base de soja<\/strong>, de bl\u00e9<\/strong> ou d\u2019\u00e9peautre<\/strong> et riches en prot\u00e9ines, vitamines et fibres pour pallier tous les aspect de l\u2019alimentation avec des produits v\u00e9g\u00e9taux.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Pourquoi est-ce important d\u2019y aller pas \u00e0 pas\u00a0?<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Selon Kathleen, il est tr\u00e8s important d\u2019aborder la cuisine v\u00e9g\u00e9tale de mani\u00e8re progressive. Que l\u2019on soit dans une transition vers une cuisine enti\u00e8rement v\u00e9g\u00e9tale ou que l\u2019on ait seulement envie de r\u00e9duire sa consommation de produits issus des animaux<\/strong>, tout changer du jour au lendemain est le meilleur moyen de se tromper, de rater ses recettes, et de s\u2019imaginer que la cuisine v\u00e9g\u00e9tale n\u2019est pas faite pour soi ou n\u2019est pas int\u00e9ressante.<\/p>\n

\u00a0 \u00a0 \u00a0Y aller petit \u00e0 petit est donc le meilleur moyen que la consommation de produits v\u00e9g\u00e9taux<\/strong> dure dans le temps, en apprenant \u00e0 ma\u00eetriser certains aliments, pour que la cuisine de ces produits devienne un plaisir tant au moment de les cuisiner que de les d\u00e9guster.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/fondant-vegetal.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbfondant au chocolat v\u00e9g\u00e9tal r\u00e9alis\u00e9 gr\u00e2ce au cours de p\u00e2tisserie v\u00e9g\u00e9tale d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbfondant v\u00e9g\u00e9tal\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Le parcours de Kathleen<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Au d\u00e9part, Kathleen ne cuisinait pas du tout. La cuisine n\u2019\u00e9tait pas sa tasse de th\u00e9, et relevait plus de la corv\u00e9e que du plaisir, au point qu\u2019elle l\u00e2chait \u00e0 contrec\u0153ur sa gameboy lorsque sa m\u00e8re l\u2019appelait pour l\u2019aider \u00e0 cuisiner. Cependant, en quittant le foyer familial, Kathleen a d\u00fb commencer \u00e0 se faire \u00e0 manger.<\/p>\n

\u00a0 \u00a0 \u00a0En mettant son premier steak dans sa po\u00eale pour se cuisiner un plat rapide, la vision d\u2019un bout de chair dans ce morceau d\u2019acier n\u2019a pas du tout plu \u00e0 Kathleen, et ne lui a absolument pas ouvert l\u2019app\u00e9tit, au point de le retirer de sa po\u00eale. Est alors arriv\u00e9e l\u2019\u00e9tape o\u00f9 elle s\u2019est dit : \u00ab si je ne peux plus manger que des p\u00e2tes, ce n\u2019est pas tr\u00e8s int\u00e9ressant \u00bb.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/guacamol-vegetal.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbguacamole v\u00e9g\u00e9tal\u00a0\u00bb alt=\u00a0\u00bbguacamole v\u00e9g\u00e9tal r\u00e9alis\u00e9 gr\u00e2ce au cours de cuisine v\u00e9g\u00e9tale d’Artesane\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/assortiment-patisseries-vegetales.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbassortiment p\u00e2tisseries v\u00e9g\u00e9tales\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ alt=\u00a0\u00bbensemble de p\u00e2tisseries v\u00e9g\u00e9tales r\u00e9alis\u00e9es gr\u00e2ce au cours de p\u00e2tisserie v\u00e9g\u00e9tale d’Artesane\u00a0\u00bb width=\u00a0\u00bb64%\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0C\u2019est en se renseignant, en apprenant \u00e0 r\u00e9\u00e9quilibrer son assiette sans les animaux<\/strong> que Kathleen \u00e0 d\u00e9couvert que cuisiner les l\u00e9gumes<\/strong> permettait des tas de couleurs, de saveurs, de parfums et d\u2019\u00e9pices. Cela lui a permis de d\u00e9couvrir une autre cuisine, et lui a donn\u00e9 l\u2019envie de se faire \u00e0 manger.<\/p>\n

\u00a0 \u00a0 \u00a0Ensuite, Kathleen a commenc\u00e9 \u00e0 travailler dans la p\u00e2tisserie cent pour cent v\u00e9g\u00e9tale Michel Mabelle<\/strong> \u00e0 Bordeaux, o\u00f9 elle travaille encore aujourd\u2019hui. Elle peut y apprendre de nouvelles techniques, car la cuisine et la p\u00e2tisserie sont deux domaines tr\u00e8s diff\u00e9rents. Bien que cela soit pour elle plus difficile que la cuisine, car il y a beaucoup de choses \u00e0 apprendre, cette exp\u00e9rience lui fait prendre conscience que peu importe d\u2019o\u00f9 l\u2019on vient, il y a toujours tout un chemin \u00e0 faire, et que plus on a envie, plus on apprend.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Y a-t-il des limites \u00e0 la cuisine v\u00e9g\u00e9tale\u00a0?<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Pour Kathleen, ce n\u2019est pas la cuisine v\u00e9g\u00e9tale qui a des limites, mais plut\u00f4t nous qui en avons. Ces limites sont bien plus humaines que dans la cuisine. Selon elle, il est possible de tout faire, \u00e0 condition de savoir le faire : il faut donc faire des essais et ne surtout pas se donner de limites \u00e0 soi-m\u00eame.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Bien \u00e9videmment, on ne va pas inventer du jour au lendemain une mani\u00e8re de cr\u00e9er un \u0153uf avec des plantes, mais, il y a seulement dix ans, il n\u2019existait quasiment pas encore de restaurants v\u00e9gans ou v\u00e9g\u00e9tariens<\/strong>. Il \u00e9tait impossible de trouver de la simili carne<\/strong> ou quoi que ce soit pour remplacer le steak et les nuggets. Aujourd\u2019hui, il y en a partout, y compris dans les cha\u00eenes de restauration rapide. Pour Kathleen, il est clair qu\u2019on peut tout faire, et ce qu\u2019on ne peut pas faire maintenant, on le fera plus tard.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/feuilletes-vegetariens.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbroul\u00e9s au pesto r\u00e9alis\u00e9s gr\u00e2ce au cours de cuisine v\u00e9g\u00e9tale d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbfeuillet\u00e9s v\u00e9g\u00e9tariens\u00a0\u00bb width=\u00a0\u00bb81%\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ align=\u00a0\u00bbcenter\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Pourquoi un cours entier sur le tofu ?<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Kathleen, propose chez Artesane, entre autres cours d\u00e9di\u00e9s \u00e0 la cuisine et \u00e0 la p\u00e2tisserie v\u00e9g\u00e9tale<\/strong>, un cours sur le travail du<\/a><\/strong> tofu<\/strong><\/a>. Selon elle, le principal d\u00e9faut du tofu est qu\u2019on le cuisine mal, et n\u2019est donc pas li\u00e9 \u00e0 cet aliment en lui-m\u00eame. Ce qui est dommage, c\u2019est que, le tofu n\u2019ayant pas beaucoup de go\u00fbt, il est tr\u00e8s important de bien le cuisiner et de l\u2019apprivoiser. C\u2019est pour cela que Kathleen a d\u00e9sir\u00e9 s\u2019attarder sur cet aliment dans un cours d\u00e9di\u00e9.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/assortiment-tofu.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbtofu brouill\u00e9, tofu pan\u00e9 et tofu laqu\u00e9 r\u00e9alis\u00e9s gr\u00e2ce au cours de cuisine %22le tofu dans tous ses \u00e9tats%22 d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbassortiment tofu\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0L\u2019avantage du tofu, c\u2019est que, puisqu\u2019on part d\u2019une absence de go\u00fbt, il est possible de faire plein de choses. Il y a une infinit\u00e9 de possibilit\u00e9s de pr\u00e9paration du tofu, qui a en plus l\u2019avantage d\u2019\u00eatre extr\u00eamement int\u00e9ressant en termes de nutrition<\/strong>. Il est en effet l\u2019une des seules prot\u00e9ines non-animale<\/strong> qui contient huit \u00e0 neuf des acides amin\u00e9s essentiels<\/strong> qu\u2019on retrouve dans la viande. Si d\u2019ordinaire il faut combiner l\u00e9gumineuses<\/strong> et c\u00e9r\u00e9ales<\/strong>, comme des haricots avec du boulghour, il suffit par exemple de servir le tofu avec des pommes de terre pour avoir tous les apports nutritifs n\u00e9cessaires \u00e0 une bonne sant\u00e9.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Le message de Kathleen pour se lancer dans le v\u00e9g\u00e9tal<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Kathleen a souhait\u00e9 faire passer un message \u00e0 celles et ceux qui souhaiteraient ajouter du v\u00e9g\u00e9tal dans leurs assiettes, que ce soit dans un but de transition ou non, mais \u00e9galement \u00e0 tout le monde, v\u00e9g\u00e9tariens, v\u00e9gans, ou carnivores. L\u2019important est de ne pas avoir peur, et de ne pas se brider, que ce soit en cuisine, ou dans tout ce que l\u2019on a envie de faire.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/pates-a-tartiner-vegetales.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbtrio de p\u00e2tes \u00e0 tartiner v\u00e9g\u00e9tales r\u00e9alis\u00e9es dans le cours de p\u00e2tisserie v\u00e9g\u00e9tale d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbp\u00e2tes \u00e0 tartiner v\u00e9g\u00e9tales\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Il est important d\u2019essayer, de se renseigner, et de s\u2019\u00e9duquer, particuli\u00e8rement dans le v\u00e9g\u00e9tarisme<\/strong> et le v\u00e9ganisme<\/strong>, mais aussi dans tous les domains, peu importe o\u00f9 l\u2019on en est dans sa vie. Ne pas avoir peur, et surtout vivre pour les couleurs, voil\u00e0 le plus important pour Kathleen.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Vous pouvez retrouver tous les cours de cuisine v\u00e9g\u00e9tale de Kathleen<\/a> et bien d\u2019autres cours d\u2019arts culinaires<\/strong><\/a> sur Artesane.com<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00c0 bient\u00f4t chez Artesane\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Abordez la cuisine v\u00e9g\u00e9tale en d\u00e9couvrant les conseils et le parcours de Kathleen de Plante ton assiette chez Artesane. <\/p>\n","protected":false},"author":2,"featured_media":1039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-patisserie"],"yoast_head":"\nCuisine v\u00e9g\u00e9tale\u00a0: entretien avec Kathleen de Plante ton assiette<\/title>\n<meta name=\"description\" content=\"Abordez la cuisine v\u00e9g\u00e9tale en d\u00e9couvrant les conseils et le parcours de Kathleen de Plante ton assiette chez Artesane.\" 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