Build Your Own Plate

In the Build Your Own Plate culinary workshop, we will explore, in a practical way, how to assemble vegetarian, balanced meals with enough protein and fiber — using seasonal ingredients and by-products from the food industry. We will answer the question of how to create everyday plates without missing key nutrients and how to enrich your diet in a simple yet effective way.

We will cover the principles of plant-based / vegetarian nutrition, look at which nutrients should not be missing on a plate, and identify those we might be neglecting. Participants will learn to prepare a variety of tasty, balanced dishes using Nonstop “upcycled” functional ingredients such as brewers’ spent grains, pumpkin cake, and wine pomace.

Brewers’ spent grains are a by-product of the brewing industry — a fiber-rich barley mass with very low sugar content. They are produced when crushed malted barley is mixed with water to extract the sugars for fermentation, leaving behind a solid, whole-grain, cereal-rich mass in the brewery.
Pumpkin cake is a by-product of pumpkin oil production and is extremely high in protein. After roasting and pressing the pumpkin seeds, the leftover dry cake has a slightly salty, nutty flavor and a characteristic green color, making it an excellent addition to baked goods and dairy products.
Wine pomace is the residue of grapes after juice extraction in wine production — skins, seeds, and stems — rich in antioxidants, fiber, and minerals.

In the workshop, we will use these ingredients to prepare a variety of dishes specially designed for the program by Hana Zupančič (Intuitive Nutrition), for example:

• Brewers’ flatbreads with spent grains
• “Different” salad: curly kale, sweet potato, goat cheese, pomegranate, pickled onions, quinoa, spent grain crackers with rosemary and lemon-mustard dressing
• Chickpea hummus and marinated beet with Nonstop spent grain crackers
• Zero-waste dip using grape seed flour
• Pumpkin cake with pumpkin cake flour
• Second chance pancakes with brewers’ spent grains

Participants will also receive a booklet with the recipes prepared during the workshop. A special feature of the workshop is that, besides cooking, we will provide in-depth knowledge about balanced daily nutrition and practical solutions for everyday meals.

Mentor

The workshop will be led by Hana Zupančič (Intuitive Nutrition), a nutrition expert focusing on balanced plant-based meals and practical approaches to daily nutrition. Her work combines knowledge of food composition, sustainable approaches, and a love of creating new, delicious recipes.

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Participants should gather 15 minutes before the scheduled start time in the entrance hall of Center Rog. Please store your personal belongings in the lockers, which the mentor will show you. Please be on time, as late arrivals disrupt the workflow. In the case of a delay, entry to the lab cannot be guaranteed.

The program will be conducted in Slovenian unless stated otherwise.

The program is intended for participants older than 14 years, except where noted otherwise.

In case of cancellation, you will be notified two days before the scheduled start.

If you are unable to attend the program, the registration fee is non-refundable, and it is not possible to change the date. You can transfer your participation to another person, but please notify us at least 24 hours before the program begins at the email address: kuhanje@center-rog.si

We look forward to your company and creative collaboration.