Ceviche

A Refreshing Lunch for The Day After

How did everyone go yesterday? Hope you all had a wonderful day no matter how you chose to spend it. What did you cook? Would love to hear from you and please do share any photos to the facebook page or to instagram and tag me #veetsvegancookingschool.

Today is my favourite day of all the festive days. Boxing day was traditionally a more relaxed day for our family. A day we would sit in the pool or spa or sit dripping wet in front of the TV watching the Boxing Day Cricket Match. My friend Penny would often pop over and we would play cricket cards and of course have loads of laughs. Mum would bring out the salads again and we would feast on the trifle and choose chocolates from boxes.

If you are free to read this blog today it would be safe to think that I will be in front of the TV watching the Boxing Day cricket. It is a treat that I have only afforded myself in the last few years as an adult. I love falling asleep in front of the cricket after enjoying a delicious lunch.

The lunch I will have had is the recipe I share with you today. It is a recipe inspired by my beautiful friend Thirak and also from the Smith and Daughters cook book.

You can make it with oyster or shitake mushrooms or if you are not a mushroom fan then textured soy (which is dehydrated soy). If you don’t like either of those ideas you could use eggplant but you would need to marinate the day before.

Ceviche

250g oyster mushrooms ripped into strips
8 cherry tomatoes cut in quarters(or if in season vary it and use a mango – cut into strips)
Juice of an orange
¼ cup of lime juice
1 red onion finely sliced
large handful of coriander finely cut
same amount of mint finely cut
1 to 2 tsp salt
¼ tsp cayenne pepper
200g cooked white beans either butter beans or cannellini beans
1 tsp maple syrup (optional)
handful of corn chips per person

Place everything in a bowl except the maple syrup and corn chips. Mix well so everything is coated in the juice. Let sit in the fridge for a few hours to marinate. If its not too hot a day I like to let sit on the bench top with a cover over the bowl.

Just before ready to eat add the maple if using. Test for salt and then serve with the corn chips.

Some feedback from a Foundation Course student

Soon we start a new year and apart from the first blog post for the year I have a blank slate so if you have anything you would like me to cover in blog posts do let me know.

Also there are still places in the first foundation course for 2018. It runs on the 18th to 20th of January and would be a wonderful way to start the year. Come along and learn how to adapt recipes to vegan and gluten free. Learn how to balance your meals in order to be at optimum health as a vegan. Treat yourself to a life changing experience.

I share with you now some feedback I got from one of the students on the last foundation course.

1. Have you taken anything away from the three days that you are already implementing in your everyday life?

Certainly the two boil rule. I was not doing that. Will make some cakes - no scones tho. Put my order in with Santa for some good knives. Have a few more essentials in the fridge – buy in bulk.

2. What did you think of Veet's Facilitating during the foundation module?

Very relaxed and made you feel comfortable – no stress and loved the meditation breaks – flexible with the teaching – adapts easily to the learning needs of others

3. Is there anything else you would like to further learn?

I would love to do the rest of the modules as I would love to open a café and compliment it with information sessions bring in guests to share the knowledge, pop up stores of up and coming artists, musicians, clothing anyone who is getting started on the whole ethical, sustainable etc train

4. Was there anything that stood out to you that you did not know about but now do since doing the foundation course?

Mainly the use of different ingredients I love cooking so can produce something out of nothing in general but since becoming vegan I have to think ahead a bit so the 20 minute meals were a great idea.

5. Was there anything you didn't like about the course?

Nope there was a lot of food tho and that is not a complaint

Shelley Taylor-Edwards

Have a wonderful week everyone and I hope your new year starts off very well.

With love

Veet

Categories:Salads

Tags:Ceviche mushrooms Mangoes tomatoes coriander mint