DEAF CHEFS / VEGAN
  • Home
  • ABOUT PROJECT
    • THE PROJECT
    • Motivation
    • Priorities
    • Objectives
    • Expected Results
    • Curriculum >
      • English Curriculum
      • German Curriculum
      • Turkish Curriculum
      • Portuguese Curriculum
      • Finnish Curriculum
  • IMPLEMENTATION
    • Participating Organisations >
      • Koch-Club Bavaria
      • Mavi Pencere Special Education Association
      • NCA Lisboa
      • DOKUZ EYLUL UNIVERSITESI
      • Olektia
      • IM TEAM Event & Media GmbH
    • Meetings >
      • M1 Opening Meeting (Germany)
    • LTT Activity - Izmir
    • Multiplier Events >
      • ME1 - Izmir
  • Online Training
    • DE & DGS >
      • Einheit 1 (DE)
      • Einheit 2 (DE)
      • Einheit 3 (DE)
      • Einheit 4 (DE)
      • Einheit 5 (DE)
      • Einheit 6 (DE)
      • Einheit 7 (DE) Vegane Vorspeisen >
        • 1. Salat von Kichererbsen mit gebratenen Auberginen
        • 2. Vegane Reispapier Päckchen mit Tofu und Gemüse
        • 3. Marinierter Tofu
        • 4. Zwiebel – Apfel - Brotaufstrich
        • 5. Fenchel Rohkost-Salat
        • 6. „Moroccon rolls“ mit Gemüse im Filoteig und Safransauce
        • 7. Zaaluk-Auberginentatar mit Fladenbrot
        • 8. Australisches Buschbrot
        • 9. Veganer Mozzarella
        • 10. Veganer Frischkäse
      • Einheit 8 (DE) Vegane Suppen >
        • 1. Kürbis-Kokossuppe
        • 2. Hareira - die marokkanische Nationalsuppe
        • 3. Kartoffel-Spinatsuppe
      • Einheit 9 (DE) Hauptgerichte >
        • 1. Blumenkohl-Taler paniert mit Kartoffelsalat
        • 2. Vegane „Lasagne al forno“
        • 3. Vegane Roulade
        • 4. Polenta-Schnitten
        • 5. Gefüllte Champignons mit Sojafüllung (Tofu), Tomatensauce und Rosmarinkartoffeln aus dem Backofen
        • 6. Tajine Zucchini/Thymian
        • 7. Veganer Zucchini-Auflauf
        • 8. Weißkohlsteak mit Tomatensauce, Kümmel, Senf
        • 9. Kartoffel Galette mit Spinat und Champignons
        • 10. Vegane Curry - Pfanne mit Zitronenreis
        • 11. Tajine-Kartoffeln und Zitronen-Confit
        • 12. Rote Bete Kartoffelsteak
        • 13. Grüne Tagliatelle mit cremigem Tofu, Spinat, Pistazien
        • 14. Kartoffelpizza mit Hummus, Rucola
        • 15. Gemüse-Couscous mit karamellisiertem Gemüse und Zwiebeln
      • Einheit 10 (DE) Vegane Desserts >
        • 1. Apfel-Birnenstrudel aus Kartoffelteig
        • 2. Süsse Reis – Rolls
        • 3. Karamellisierte Birne mit veganen Walnuss-Frischkäse
    • TR & TiD >
      • Ünite 1 (TR)
      • Ünite 2 (TR)
      • Ünite 3 (TR)
      • Ünite 4 (TR)
      • Ünite 5 (TR)
      • Ünite 6 (TR)
      • ÜNİTE 7 (TR) VEGAN BAŞLANGIÇLAR >
        • 1. Patlıcanlı Nohut Salatası
        • 2. Tofulu vegan pirinç ruloları
        • 3. Marine Edilmiş Tofu
        • 4. Soğan ve Elmalı Ezme
        • 5. Çiğ rezene salatası
        • 6. Sebzeli Fas Ruloları Safran ile
        • 7. Zaalouk Patlıcan Tartarı
        • 8. Avokado Kremalı Avustralya Çalılık ekmeği
        • 9. Vegan mozzarella
        • 10. Vegan Krem Peynir
      • Ünite 8 (TR) Çorbalar >
        • 1. Balkabağı ve hindistan cevizi çorbası
        • 2. Harira – Fas çorbası
        • 3. Patatesli ıspanak çorbası
      • Ünite 9 (TR) Ana Yemekler >
        • 1. Patates Salatası Eşliğinde Pane Karnabahar Dilimleri
        • 2. Fırında Vegan Lazanya
        • 3. Vegan Rulo ve Patates Püresi
        • 4. Polenta Dilimleri
        • 5. Soya Dolgulu (Tofulu) Mantar Dolma Biberiyeli Patates İle
        • 6. Tajin Kabak (Kabaklı vegan güveç)
        • 7. Vegan Kabak Graten
        • 8. Beyaz Lahana Bifteği
        • 9. Galette (Patatesli, Ispanaklı, Mantarlı)
        • 10. Körili Pilav ve Sebze Tavası
        • 11. Tajin Patates ve Limon Konfiti
        • 12. Pancar-Patates Bifteği
        • 13. Tofulu Ve Ispanaklı Yeşil Tagliatelle
        • 14. Humus ve rokalı patates pizzası
        • 15. Karamelize Soğanlı Sebzeli Kuskus
      • Ünite 10 (TR) TATLILAR >
        • 1. Patates hamurundan elmalı-armutlu strudel
        • 2. Tatlı pirinç ruloları
        • 3. Karamelize armutlar ve vegan cevizli krem peynir
    • PT & LGP
    • FI & SVK >
      • Yksikkö 1 (FI)
      • Yksikkö 2 (FI)
      • Yksikkö 3 (FI)
      • Yksikkö 4 (FI)
      • Yksikkö 5 (FI)
      • Yksikkö 6 (FI)
  • Home
  • ABOUT PROJECT
    • THE PROJECT
    • Motivation
    • Priorities
    • Objectives
    • Expected Results
    • Curriculum >
      • English Curriculum
      • German Curriculum
      • Turkish Curriculum
      • Portuguese Curriculum
      • Finnish Curriculum
  • IMPLEMENTATION
    • Participating Organisations >
      • Koch-Club Bavaria
      • Mavi Pencere Special Education Association
      • NCA Lisboa
      • DOKUZ EYLUL UNIVERSITESI
      • Olektia
      • IM TEAM Event & Media GmbH
    • Meetings >
      • M1 Opening Meeting (Germany)
    • LTT Activity - Izmir
    • Multiplier Events >
      • ME1 - Izmir
  • Online Training
    • DE & DGS >
      • Einheit 1 (DE)
      • Einheit 2 (DE)
      • Einheit 3 (DE)
      • Einheit 4 (DE)
      • Einheit 5 (DE)
      • Einheit 6 (DE)
      • Einheit 7 (DE) Vegane Vorspeisen >
        • 1. Salat von Kichererbsen mit gebratenen Auberginen
        • 2. Vegane Reispapier Päckchen mit Tofu und Gemüse
        • 3. Marinierter Tofu
        • 4. Zwiebel – Apfel - Brotaufstrich
        • 5. Fenchel Rohkost-Salat
        • 6. „Moroccon rolls“ mit Gemüse im Filoteig und Safransauce
        • 7. Zaaluk-Auberginentatar mit Fladenbrot
        • 8. Australisches Buschbrot
        • 9. Veganer Mozzarella
        • 10. Veganer Frischkäse
      • Einheit 8 (DE) Vegane Suppen >
        • 1. Kürbis-Kokossuppe
        • 2. Hareira - die marokkanische Nationalsuppe
        • 3. Kartoffel-Spinatsuppe
      • Einheit 9 (DE) Hauptgerichte >
        • 1. Blumenkohl-Taler paniert mit Kartoffelsalat
        • 2. Vegane „Lasagne al forno“
        • 3. Vegane Roulade
        • 4. Polenta-Schnitten
        • 5. Gefüllte Champignons mit Sojafüllung (Tofu), Tomatensauce und Rosmarinkartoffeln aus dem Backofen
        • 6. Tajine Zucchini/Thymian
        • 7. Veganer Zucchini-Auflauf
        • 8. Weißkohlsteak mit Tomatensauce, Kümmel, Senf
        • 9. Kartoffel Galette mit Spinat und Champignons
        • 10. Vegane Curry - Pfanne mit Zitronenreis
        • 11. Tajine-Kartoffeln und Zitronen-Confit
        • 12. Rote Bete Kartoffelsteak
        • 13. Grüne Tagliatelle mit cremigem Tofu, Spinat, Pistazien
        • 14. Kartoffelpizza mit Hummus, Rucola
        • 15. Gemüse-Couscous mit karamellisiertem Gemüse und Zwiebeln
      • Einheit 10 (DE) Vegane Desserts >
        • 1. Apfel-Birnenstrudel aus Kartoffelteig
        • 2. Süsse Reis – Rolls
        • 3. Karamellisierte Birne mit veganen Walnuss-Frischkäse
    • TR & TiD >
      • Ünite 1 (TR)
      • Ünite 2 (TR)
      • Ünite 3 (TR)
      • Ünite 4 (TR)
      • Ünite 5 (TR)
      • Ünite 6 (TR)
      • ÜNİTE 7 (TR) VEGAN BAŞLANGIÇLAR >
        • 1. Patlıcanlı Nohut Salatası
        • 2. Tofulu vegan pirinç ruloları
        • 3. Marine Edilmiş Tofu
        • 4. Soğan ve Elmalı Ezme
        • 5. Çiğ rezene salatası
        • 6. Sebzeli Fas Ruloları Safran ile
        • 7. Zaalouk Patlıcan Tartarı
        • 8. Avokado Kremalı Avustralya Çalılık ekmeği
        • 9. Vegan mozzarella
        • 10. Vegan Krem Peynir
      • Ünite 8 (TR) Çorbalar >
        • 1. Balkabağı ve hindistan cevizi çorbası
        • 2. Harira – Fas çorbası
        • 3. Patatesli ıspanak çorbası
      • Ünite 9 (TR) Ana Yemekler >
        • 1. Patates Salatası Eşliğinde Pane Karnabahar Dilimleri
        • 2. Fırında Vegan Lazanya
        • 3. Vegan Rulo ve Patates Püresi
        • 4. Polenta Dilimleri
        • 5. Soya Dolgulu (Tofulu) Mantar Dolma Biberiyeli Patates İle
        • 6. Tajin Kabak (Kabaklı vegan güveç)
        • 7. Vegan Kabak Graten
        • 8. Beyaz Lahana Bifteği
        • 9. Galette (Patatesli, Ispanaklı, Mantarlı)
        • 10. Körili Pilav ve Sebze Tavası
        • 11. Tajin Patates ve Limon Konfiti
        • 12. Pancar-Patates Bifteği
        • 13. Tofulu Ve Ispanaklı Yeşil Tagliatelle
        • 14. Humus ve rokalı patates pizzası
        • 15. Karamelize Soğanlı Sebzeli Kuskus
      • Ünite 10 (TR) TATLILAR >
        • 1. Patates hamurundan elmalı-armutlu strudel
        • 2. Tatlı pirinç ruloları
        • 3. Karamelize armutlar ve vegan cevizli krem peynir
    • PT & LGP
    • FI & SVK >
      • Yksikkö 1 (FI)
      • Yksikkö 2 (FI)
      • Yksikkö 3 (FI)
      • Yksikkö 4 (FI)
      • Yksikkö 5 (FI)
      • Yksikkö 6 (FI)
Multiplier Event  (E1) / Izmir Conference 
The first of the five conferences planned as part of our project was held in Izmir on 2 October 2025. The event was hosted by the Mavi Pencere Special Education Association. The participants were mostly representatives of the deaf community. The intellectual outputs prepared within the scope of the project were presented and evaluated at the conference. We would like to thank Bülent Tekin, President of the Turkish National Federation of the Deaf, and Gökhan KAYA, President of the Mavi Pencere Special Education Association, for enriching the conference with their presentations.
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Program of the Activity
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Presentation
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Quality Assurance Survey of the Activity
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Deaf Chefs Learning Vegan Cuisine
www.deafchefs-vegan.com
Copyright (C) 2025

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