A Chocolate Cake Packed with Protein (of course its gluten free too)

On the 5th and 6th of September the graduates of the 2016 Chef Training came back together for two days of further learning. It was such a magical two days finding out what they had all been up to in the year since they had graduated. I am so proud of their achievements and how much they have been giving to others since the course. Their love of food and cooking seems even stronger. Part of the...

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A Forbidden Rice Recipe

Who’s heard of forbidden rice? I hadn’t until I cooked up some delicious black rice and my partner Mak did research on the nutritional content of it. Black rice is still today referred to as forbidden rice. This stems back to the Ching and Ming dynasties in China. During these times the Chinese emperors kept black rice for themselves and didn’t allow anyone else to eat it as black rice was seen...

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Pickles

It’s pickles time again. I know it was only a few weeks back that I wrote about pickles. I’m mad for pickles these days. Who made the giardiniera from the recipe I posted a few weeks back? If you did I would love to hear from you and find out how it went. Do you have any pictures to share? If so can you please share on the recipe share page on Facebook. Like I said in last week’s blog I was...

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Vegan Egg Mayonnaise

I was lucky enough to find myself in Fitzroy, Melbourne a few weeks back attending a 5 rhythms workshop. I hadn’t been to Melbourne for three years so it was a pleasant surprise to see that even more vegan restaurants, cafes and shops had opened up. One morning before my class I took a stroll to Smith and Deli and was amazed by all they had to offer there and also by how busy this gorgeous...

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Not just another quinoa salad recipe (this one really is worth a try)

Don’t you love how inspiration can come from unrelated happenings? Today I took out a pyrex of frozen quinoa to have for lunch and an hour later I noticed an envelope on the table that had been delivered while I was away. Inside the envelope was a copy of the September/October edition of Australian Country Magazine. They had done a small write up of Veet’s Vegan Cooking School so had sent me a...

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Italian Pickles are so under rated

I used to buy jars of giardiniere when my surname was Di Girogio (I was married to an Italian once upon a time) and I would have devoured the jar within the day of purchasing. So when Anthea Amore of Organic Passion came and taught on the Vegan Chef Training this year, on the Italian Wholefoods day of module four I was elated when she suggested she teach Giardiniere.For those not in the know...

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Creamy Malai Kofta (with sunflower seed sauce)

Last week the graduating chefs of 2016 came together for a two day refresher course. On the first day we made all things Indian and one of the many dishes we made was Malai Kofta which are vegetable balls served with a creamy sauce. It is a simple recipe which you can easily make nut free by using sunflower seeds instead of cashews. This is the third and final recipe in my series of blogs on nut...

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Raw Passion Fruit Cheesecake (nut free)

Who tried out the sunflower sour cream from last week? I made it on retreat last week and was loved by all, especially those who were allergic to nuts.  Here comes the second recipe in the series of recipes that normally have nuts and have now been replaced with sunflower seeds. This is a refreshing dessert that you can cut up and keep in the freezer and take out slices whenever you want....

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Nut free recipes for those that are allergic or sensitive to nuts

Life often presents challenges and in the end it always becomes something positive. The last retreat I catered on there was someone who was allergic to a lot of nuts. Not just allergic but anaphylactic allergic so I was on super alert for cross contamination.I realised that a few of my dishes were all the more special due to using cashews in them and wanted to find a way to replicate these for...

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Last opportunity for a French Bourguignon to nourish your soul

It’s so warm where I live, such a mild winter. In the day time anyway and then the nights get cooler so good comfort food is well in order.  This dish I share with you this week is often requested by a customer of mine so I get to eat it too when I cook it for her. I call it French Stew as I don’t know how to pronounce its proper name and was inspired by a recipe I saw in At Home in The...

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