More and more people are wanting to eat preservative free food and I certainly don't blame them, I actually applaud them. Pre packaged foods contain all sorts of additives that shouldn't be in them. Even companies that boast 'no preservatives' will add sugar to dips, chips, pasta sauces, burgers and curry pastes, all foods that normally wouldn't have sugar in them. Then don't get me started on the addition of palm oil, that deserves a blog post all of its own.

With the onset of winter the temptation to grab packets of processed foods or pre packaged soups and sauces increases due to wanting something warm that is quick and easy. In my next cooking class on the 21st June I plan to teach you an array of winter warming meals that will keep the individual and entire family happy and very satisfied. I can guarantee you won't want to reach for a packet again. We will look at ways to make soups, stews and bakes tasty without the addition of stock cubes and other packages. You will learn to make protein and iron rich vegetarian meals from scratch including a few curry pastes. We will also make salads that will gladly be gobbled up in the middle of winter and some easily made desserts that you will enjoy sharing with guests or friends cuddled around a fire.

This winter warming seasonal cooking class will be held in the Byron Bay area on Saturday the 21st June. Starting at 9:45 and finishing at 3 pm. The cost of the class is $145 including both Veet's Cuisine books, an essential pantry ingredients guide, all the produce, morning tea and lunch. The class will be small so this is a good chance to get lots of hands on learning and an opportunity to get all your questions answered in the world of vegetarian fare. If you are interested in the class use the contact form or email me to get bank details and book your spot in the class.

In the meantime I leave you with a very simple recipe for you to enjoy in the cooler months.
 

Pesto Vegetable and Millet Bake

1 serve of pesto (recipe in Veet's Cuisine book)

1 and 1/2 cups cooked millet (search our blogs for how to cook millet)

300g of your favourite green veg

1 tsp organic gluten free herb salt

Steam your vegetables and when cooked, mix in the pesto with 1 cup filtered water and the herb salt.  Place in a baking tray and then spread on the cooked millet over the vegetables.  Bake in 180 C oven for 30 minutes or until the millet is a bit brown on top. Serve with a salad, we had a cherry tomato and fried mushroom salad.

Categories:Mains

Tags:classes millet pesto

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