Camping meals made in one pot

  • 11 January 2019

For those of you following Veet’s Vegan Cooking School on Instagram and Facebook you will probably remember I recently went away on a camping road trip and promised to bring back some recipes from my time on the road. Well here is the first installment. Now I am back in my big kitchen with all my fancy equipment I really miss my camp food. I love that I only had one pot to wash up and that I...

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Let’s Celebrate with a Coconut Cake

  • 07 January 2019

Happy New Year Everyone. I wish you the year that you want it to be with a lot of love, laughter, fun times and an abundance of really good, healthy and delicious vegan food.    Usually I post a recipe for a healthy drink or smoothie in my first blog of the year, however this year my blog post day falls on my Dad’s seventy fifth birthday so even though I am not with him I wish to...

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Christmas Feasting Ideas

  • 10 December 2018

There are so many vegan dishes to cook for Christmas. Where to start? Looking back through my blogs I have so many recipes from over the years that are great for Christmas feasting, so I am re-sharing them all with you now.   Sides   Greek Potatoes Without a doubt the Greek Potatoes will be on our table whether we decide to celebrate Christmas or not. The nut roast and a...

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Raspberry Bites (a recipe for you all and dedicated to my mum’s birthday)

  • 04 December 2018

Today is my mum’s birthday and I can’t contact her to wish her a happy birthday as she is away on a holiday without a phone. So I thought I would let her know I was thinking about her on her birthday by dedicating a blog post to her. When she gets back from her holiday and opens her email she will see a recipe just for her.    This recipe is also for you all as it’s a delicious one and...

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The Perfect Salad

  • 27 November 2018

In 2013 I was asked to cater for the wedding of Sarah and Jo. All the weddings that I have catered are memorable and I feel grateful for the opportunity to have been part of their special day.  Sarah and Jo’s wedding I remember so well as I was amazed at how relaxed and surrendered they were about the catering.    After the initial booking I asked Sarah if she would like to meet...

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Jazzing up a Salad with Black Bean and Walnut Kofta Balls

  • 21 November 2018

In the last vegan foundation course Grace and Mark made a delicious salad with black bean kofta balls. They were a real treat. I had a left over eggplant from the course and decided to develop their recipe further by putting chopped walnuts and mashed eggplant in the koftas. It worked and they are lovely and crunchy but moist at the same time.    You can serve them with a decadent...

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Creamy Mushroom and Silverbeet Buckwheat Crepe (yes they are gluten free too)

  • 14 November 2018

Having recently made banana pancakes on the last two retreats I catered on and then again on the weekend during the vegan foundation course, I deemed it necessary to turn the pancake recipe into a savoury crepe recipe. You can fill the crepe with whatever you like but I do feel this mushroom, silverbeet and cashew cream filling is really worth a try. Creamy Mushroom and Silverbeet Buckwheat Crepe...

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Thai Green Curry Recipe with the Paste Made From Scratch (and it’s easy)

  • 07 November 2018

You know that feeling when you try a new recipe and instantly know you have to turn around and make it all over again the next night? Well this Thai curry recipe is just one of those dishes.     I usually make a Thai curry but it is more of a red curry and not a green one. When Rachel and Grace decided to make a Thai green curry as their signature dish in the Vegan Foundation...

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Apple and Rhubarb Crumble (the gluten free way)

  • 31 October 2018

What’s the weather like where you are? We had some gloriously warm days then the rain set in and even though the temperatures haven’t dropped much, it felt quite cool again. Grateful for the rain and making the most of a cooler day I thought it was a perfect time to share with you my ‘oh so easy’ gluten free Apple and Rhubarb Crumble recipe.   If you are not a fan of rhubarb you can use...

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Gluten Free Pad Thai

  • 16 October 2018

As part of the three-day vegan foundation course you get to work with a partner and create a signature dish. Each foundation course there are fabulous recipes. In the October foundation course there were three signature dishes made. The ravioli I shared with you last week, a Pad Thai recipe and a Green Curry. I shared all three photos of these signature dishes on social media and plenty of people...

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