Fancy a Sandwich Anyone?

How are you all this week? How many of you are effected by the bushfires? I really hope you are all safe. It’s been very full on for many people living in the area I reside. I live in town so am lucky to be in a safe area but many friends are evacuated at the moment and others are staying home in readiness to protect their properties.

I am sending masses of love to those all over the country affected by the bushfires and I really pray that you are all safe.

I hope the fires ease and you can have a much calmer week and for those who are not affected I wish you a wonderful week also.

This week I am posting two sandwich or baguette recipes for children’s lunch ideas and for anyone really. They are super easy and delicious sandwich ideas.

The first sandwich filling was inspired by a recipe I saw on Vegan Richa’s website and the other is one I developed myself. They are also good recipe ideas for the festive season.

Sandwich or Baguette with;

Chickpea Tahini Smash Filling

Ingredients

240g cooked chickpeas mashed

3 tbsp tahini

2 tbsp lemon or lime juice

½ tsp ground coriander

½ tsp ground cumin

¼ tsp ground pepper

¼ tsp paprika

Pinch nutmeg

Pinch cinnamon

Pinch cardamom

1 stalk celery chopped very fine and small

2 tbsp finely chopped red onion

1 tsp wholegrain mustard

1 tbsp filtered water

Salt to taste

Method
Mix everything together and put on your sandwich with tomato and cucumber slices and lettuce.

Jackfruit ‘Chicken’ Filling

Ingredients

1 can jackfruit shredded and the cores cut up too

8 green olives (optional)

2 green spring onions finely chopped

½ stalk celery finely chopped

½ tsp finely chopped fresh rosemary (optional)

2 pinches dried thyme

4 tbsp home made mayonnaise

Salt and pepper to taste

Method
Mix everything together and put on your sandwich with tomato and cucumber slices and lettuce.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Early Bird Price Extension for the Vegan

Due to a myriad of reasons I have decided to extend the early bird pricing until December 14th. I am also offering a 10% discount on Modules 2-5 if purchased individually before December 14th.

These discounts apply for both intakes in 2020.

Pricing

Modules 2 to 5 purchased together
First Round Early Bird
$4462 if paid BEFORE the 14th December 2019 (saving $400)
Full Price
$4862 if paid a module at a time after 14th December.

Modules 2 to 9 purchased together
First Round Early Bird
$10,486.50 if paid BEFORE 14th December 2019 (save $1850)
Full Price
if paid after 14th December $12,336.50

For Individual Modules 2 to 5

Minus 10% discount for following prices if paid before the 14th December

Module 2 Raw Foods: Full price $1826.00

Module 3 Ayurveda: Full price $1138.50

Module 4 Macrobiotics, Wholefoods, Italian Wholefoods: Full price $1138.50

Module 5 Fermentation and sour dough Sour dough: Full price $759.00