About the Course

This hands-on summer course invites participants to explore the creativity and variety of plant-based cooking in a relaxed, outdoor setting. Vegetables, legumes, and nuts are at the center of each day, with a focus on seasonal ingredients, practical techniques, and building confidence in the kitchen.

Over five days, participants cook, learn, and share meals together. The course takes a communal approach — there are no individual workstations. Instead, participants cook side by side, preparing different parts of the meal in a shared kitchen space, much like a family gathering. Some may mix, others chop, others grill — everyone contributes to a shared table.

Each day follows a theme — from spreads and pickles to sauces, comfort food, and grilling — offering structure without strict recipes. The approach is intuitive and flexible: cooking with what’s in season, what’s in the garden, or what’s already in the kitchen; tasting as you go; and drawing inspiration from plant-based dishes around the world.
Each evening ends with a family-style dinner outdoors, where we share what we’ve made, talk about the process, and enjoy cold homemade non-alcoholic drinks and good company under the summer sky.

WHAT IS COVERED IN THE COURSE

Day 1 — The Art of the Garden Board Spreads, dips, and plant-based charcuterie. Participants will prepare homemade hummus, seed-based pâtés, vegetable spreads, and flat bread. We explore how simple ingredients can be transformed into beautiful, sharable dishes.

Day 2 — Pickles, Ferments & Everyday Meals An introduction to pickling and fermentation. We prepare small-batch krauts, quick pickles, and chili oils — and pair them with fried rice or noodle dishes that can be made with whatever vegetables are on hand.

Day 3 — Green Sauces & Steamed Vegetables A deep dive into green sauces from different cultures — from chimichurri to zhug to herby oil blends. These are served with a spread of seasonal steamed vegetables and potatoes. A short session on growing herbs for home cooks is included.

Day 4 — Comfort Food & Wrap Night Participants cook falafel, pakoras, and oven fries — building wraps and shared plates with sauces and pickles from previous days. A focus on hearty, satisfying food that’s easy to recreate at home.

Day 5 — Fire & Feast The final day is centered around the grill. Grilled vegetables, marinated tofu, and flatbreads are served alongside sauces, spreads, and salads from earlier in the week. A festive closing meal shared outdoors.

What Participants Can Expect:

• A daily theme that builds essential plant-based cooking skills, using seasonal ingredients that are accessible for home cooks
  
• A calm, friendly group atmosphere — no pressure, no performance
• A focus on naturally plant-based dishes from around the world (not vegan substitutes)
• An urban garden setting with both outdoor and greenhouse kitchen space
• Cooking with sustainable practices — working off-grid, cooking with care, composting, and staying connected to the rhythms of the garden
• A balance of guidance and free cooking — participants are supported by recipes, but encouraged to cook with intuition: tasting, adjusting, and making each dish their own
• Evenings that end with a shared summer dinner — cooked together, eaten outside, and enjoyed in good company. These are unhurried meals with seasonal food, conversation, and time to simply enjoy the moment
• Joy in cooking and eating together
• Learn how to grow and maintain kitchen herbs in your balcony or garden

---

Format of the course:

• The course takes place over five evenings, from Wednesday to Sunday
  
• 18:00–22:00 each day, with time for shared dinner at the end
• Two course dates will be offered in August
• Sessions are held in an urban garden kitchen, with both outdoor and greenhouse space
• The course builds day by day — each evening adds to the last
• All food is plant-based, with gluten-free options available
• Drinks are included (non-alcoholic options and natural wines)
• No prior experience is required

Course Details

Location: Kaskantine, Handbalstraat 1, 1062 XK Amsterdam
Language: English
Course Size: Limited to max. 12 Participants
Dates & Times:
Cost: 

---

De Kaskantine: an off-grid learning environment 

De Kaskantine is an experiment in going off-grid, relying on solar energy and rainwater. Participants will learn about alternative resource management methods from upcycling building materials and collecting rainwater to producing solar energy.

While the course focuses on what participants can do on the household level (their very own urban homestead), de Kaskantine serves as an example of a modern homestead and gives you an idea of how sustainability and self-sufficiency can be on a community level.

As you'll see throughout the year, we are as a result highly dependent on nature. For instance, we need solar energy to generate electricity, and we need to collect rainwater for most of our water supply. 
​

---

Off- Grid Kitchen

---

Instructors

The founders of De Kaskantine, Menno and Betty, will lead this course. With the help of volunteers, they have moved and rebuilt the project three times including the restaurant and transformed a former football field into a thriving garden, all the while with the aim to build knowledge and expand community-based projects.

While they believe that we need a system change, they understand that empowering individuals and communities with knowledge and skills is crucial in combating climate change. Their passion for climate-based solutions and learning is at the heart of their desire to create a hands-on, practical course for city dwellers to take tangible actions, both personally and in their community.

---

Sign Up for Our Introduction Day: February 15, 2025, 11:00–12:30

---

FAQs