Spaghetti with Wood Ear Mushrooms and Brussel Sprouts

  • 19 June 2019

Spaghetti with Wood Ear Mushrooms and Brussel Sprouts I’m being brave posting a recipe with Brussels in it as I know that not everyone loves them as much as I do. Don’t be put off though if you are not a Brussels lover as you can use another green veg of your choice or just leave them out all together. This sauce is a beauty. So rich and meaty (in the non animal meaty way).   This...

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Veg Makhanwala and Okra Curry

  • 12 June 2019

Veg Makhanwala and Okra Curry   As I start to wind down the last week of work before I go on my yearly visit to India I feel a curry recipe is called for, so I am sharing with you two recipes. I adapted the first recipe earlier this year and had planned on sharing with you all then but somehow spaced it out.   So here is Mak’s (my beloved’s) favourite curry recipe. He used to eat...

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Potato and Spinach Bake

  • 04 June 2019

Potato and Spinach Bake (It’s like a soufflé) Its been my experience that if I put a bowl of nut cheese out in front of friends who aren’t vegan and don’t tell them what it is they will ask what type of cheese it is. However if I place a bowl of vegan cheese on the table with some crackers and tell my friends what it is they will say, “it’s nice but it doesn’t really taste like cheese”. It...

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Corn Fritters

  • 30 May 2019

Corn Fritters (a recipe for children that adults will love too) I promised a while back to write a recipe each month with children in mind. This is the first of many to come. I realise I have quite a lot of recipes already on my website which children will love. These tasty fritters will be loved by children and adults alike (as long as everyone loves corn of course).   I have cooked...

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Crispy Oven Potatoes

  • 20 May 2019

Celebrating Eleven Years (with a recipe that isn’t mine)   Last Sunday marked eleven years since I embarked on my catering business and last Friday marked the four year anniversary of Veet’s Vegan Cooking School.   Triple wow, I remember those weeks when deciding to give up my life as a primary school and English as a Second Language Teacher in order to start my own business. I...

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Mushroom, Artichoke and Spinach Pizza

  • 07 May 2019

This is the first in my monthly recipes with children in mind. Many people have asked for recipes that children may enjoy and for some be able to help make too. This is a great pizza recipe as it is gluten free. I have shared the gluten free pizza base recipe before. This topping was created by Jaldhara and Grace in the April foundation cooking course and it really was sensational. You can...

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Organic Food is Cheaper Than You Think

  • 30 April 2019

Organic Food is Cheaper Than You Think  For eight years now my partner and I have been living on a full organic diet. When shopping for fruit and veg and dry foods we buy organic food only. There is the odd exception when we go away or eat out as there is not really any fully organic café or restaurant in Australia and when I go to India it is hard to eat 100% organic. However on a daily...

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Mushroom and Pea Bhaji

  • 17 April 2019

I meet people who either like mushrooms or they don’t. I meet people who say mushrooms are fantastic for good health and I meet others who won’t eat them as they say they are not good for you. I am a mushroom lover and my body seems to love them too so I tend to agree that they are good for you. I do eat them in moderation though and would never have them more than twice a week even though I...

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Brown Rice Pudding

  • 16 April 2019

Twenty years ago when I was living in London my best friend (hi Penny) and I took a side trip to Switzerland, Austria and France. We ended up in Paris for our last night with barely a Franc to rub together. The thought of dining in any fancy French restaurant was long abandoned. Instead we bought a baguette and some cheese (in those days I was only vegetarian) and picked up two pots of riz au...

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Green Harissa (a condiment for everything)

  • 09 April 2019

In the foundation vegan course we look at ways to make cooking delicious but easy, so you eat well all the time. One of the many ways we do this is to create ‘go-to sauces and dips’ that you can have in your fridge at all times, that you can use for breakfast, lunch, dinner or for snacks. Well let me tell you how that has worked for me this week. I had some green chillies in my fridge with no...

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