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Depuis avril 2020
Professeur depuis avril 2020
Salud & Belleza & Ética: Vegan Couch - Aprende a cocinar VEGANO!
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Àpd 120 € /h
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El curso de ABC de la COCINA VEGANA está dirijido a todas esas personas que están buscando mejorar su estilo de vida, y dar un cambio hacia un estilo de alimentación más sano y más ético, incorporando nuevos platos básicos y fáciles a su repertorio culinario.

El curso comprende un couching de alimentos veganos y vamos juntos (por medio de la tecnología) de compras, para saber qué alimentos comprar en el supermercado.
Informations supplémentaires
Las clases se imparten online, los estudiantes pueden hacer junto con la profesora las clases en vivo o pueden optar por tan sólo ver como se hace.

Para los módulos de compras se necesita tener un móbil con internet.
Lieu
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En ligne depuis Espagne
Présentation
Mi lema es "para cada único estudiante, un único plan de estudios". Mi prioridad: Busco que las clases sean dinámicas e interactivas, focalizando el desarrollo de la fluidez del lenguaje y del entendimiento cognitivo de la lengua.

Mi nombre es Maria, nací en Buenos Aires, Argentina, soy escritora, poeta, viajera, tutora de español y coaching vegana.

Disfruto de viajar y conocer culturas, motivada por el intercambio, realicé distintos voluntariados como docente en Viet Nam del centro al norte, el cuál despertó, más aún mi interés por los procesos de aprendizaje y de la lengua castellana. Ya antes de partir, había realizado el curso TEFL-120hs. Comencé a dar clases de español en el 2016. Actualmente, me especializo en clases online, las cuales requieren otras destrezas, recursos como una biblioteca con fotos especializada y juegos, para el aprendizaje.
Education
Lawyer, Universidad de Buenos Aires, Argentina
Tourism, Cent 7, Buenos Aires, Argentina
TEFL Certificate 120hs
Deutsch Proffesionals, Berlin, Germany
Journalism.
Expérience / Qualifications
TEFL- 120hs Course, IARC, 2019
Preply, 09.2019 until now.
Volunteering Teaching English. Viet Nam, 05.2019-09.2019,
Spanish lessons, Zürich 1x, 2016-2017
Age
Adolescents (13-17 ans)
Adultes (18-64 ans)
Seniors (65+ ans)
Niveau du Cours
Débutant
Intermédiaire
Avancé
Durée
60 minutes
Enseigné en
espagnol
anglais
allemand
portugais
italien
Compétences
Disponibilité semaine type
(GMT -05:00)
New York
at teacher icon
Cours par webcam
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
Basándose en Steiner y Montessori, la lección adapta la práctica del español a las motivaciones del estudiante utilizando las fuentes en línea actuales.

La motivación del estudiante es el timón que controla el plan de estudios. ¿Por qué quieres aprender español? - Esa es la primera pregunta que tienes que responder-.
Lire la suite
Mi nombre es Maria, nací en Buenos Aires, Argentina, soy escritora, poeta, viajera y tutora de español.

Busco que las clases sean dinámicas e interactivas,focalizando el desarrollo de la fluidez del lenguaje y del entendimiento cognitivo de la lengua.

Disfruto de viajar y conocer culturas, motivada por el intercambio, realicé distintos voluntariados como docente en Viet Nam del centro al norte, el cuál despertó, más aún mi interés por los procesos de aprendizaje y de la lengua castellana. Ya antes de partir, había realizado el curso de las TEFL-120hs.

Hace cuatro años que me dedico a la docencia del castellano.


Ich spreche deutsch, I speak in english e falo portugues, i parlo italiano.
Lire la suite
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Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

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1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

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Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
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Le premier cours est couvert par notre Garantie Le-Bon-Prof
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arrow icon previousarrow icon next
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Min
Have you ever travelled to Singapore, Malaysia, or other Southeast Asian countries and fallen in love with their food culture? Why not recreate the flavours in the comfort of your home, following easy-to-follow recipes with the guidance of a passionate Singaporean home cook?

Born into a family of Spice Makers, I am a third-generation Spice Girl based in Switzerland. I learned the nuts and bolts of spice mixing from my father and cultivated the love of cooking from the OG Spice Lady Boss, my paternal grandmother aka ahmah. From a young age, I was exposed to the vibrant colours and aroma of fresh spices then as I grew older, watching and assisting my ahmah in the kitchen for our daily dinners was my favourite time of the day.

Traditional Singaporean dishes such as Chicken Curry, Sambal Assam Fish, Rendang, and Sambal Prawns/Squid, Stir-fry KangKong (morning glory) are commonly found on our dinner table. For special occasions or not, we would also cook Nasi Lemak and Laksa and these two dishes have become my go-to comfort food whenever I miss my motherland.

1. Chicken Curry (non-vegetarian)
Chicken Curry is an iconic Peranakan dish in South East Asia. Chicken and potatoes are stewed in spicy, rich and creamy coconut gravy. Usually served with rice but it is also delicious to be eaten with a French baguette or bread.

2. Laksa with Prawns/Vegetables (vegetarian-friendly)
Traditional Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli in a thick broth made with spices, fresh aromatics and coconut milk. Common toppings include fried tofu puffs, fish cakes, shrimp, bean sprouts or other vegetables and minced fresh laksa leaves.

3. Meat Rendang (non-vegetarian)
Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours.

4. Sambal Assam Fish (non-vegetarian)
Sambal Asam Fish is a classic Singapore, Malaysia and Indonesia dish which is addictively sour, tangy and spicy thanks to tamarind (Asam) and chilli. It is considered a healthy dish with lots of vegetables such as tomatoes, eggplant, lady’s fingers and fish with no coconut milk and tastes amazingly satisfying.

6. Bak Kut Teh (non-vegetarian)
Bak kut teh, or pork ribs soup, is a popular traditional Chinese dish in Singapore. The dish consists of pork ribs stewed with a mixture of aromatic spices such as garlic, white pepper, black pepper, star anise, cinnamon and other spices.

7. Kueh Salat / Seri Muka
It is a popular Singaporean and Malaysian Nyonya kueh (pastry) made with pressed glutinous rice layered with coconut egg custard (Kaya) flavoured with pandan. (steamer required)

You will need:
- Basic cooking equipment such as a saucepan, pots, knife, cutting board etc.
- Cooking hob
- A blender or a food processor
- Apron

Once a class is confirmed, I will be providing you:
- A recipe card
- An ingredient list. You will need to get the ingredients on your own before the class.
- A packet of Anthony The Spice Maker's Spice Blend depending on what we are cooking.
For local students (residing in Switzerland & Liechtenstein ) I will send you the spice blend free of charge.
For international students, I will send you the spice blend but shipping fees are at your expense.

The class will be conducted in English.
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