Cabbage Rolls (filled with chickpeas, tofu and mushrooms)

How’s this week been for you all? I have had the most ideal week. Working on a new version of the module one syllabus and on retreat menus has been a slower paced week for me. I have been working regular hours rather than sixteen hour days like I do when catering on retreats. Working an eight hour day has allowed me to have plenty of time to look after myself. The first thing in practicing good selfcare is to cook and eat nourishing, wholesome, organic food. I have had the opportunity to do that this week and experiment with new recipes. I’m feeling good!

Read


What the Vegan Chefs are Doing Now (and a recipe for millet porridge)

After a recent visit down south I got to see first hand what a lot of the Vegan Chefs are up to since they have graduated from the vegan chef training we run. 
 
To say I am proud is a massive understatement. I feel it is time to show off what incredible work some of the graduate vegan chefs are doing. This has been a long awaited blog post as many keep asking me what everyone is up to. For those who are not interested scroll down to the recipe for the millet porridge as it is a goodie and actually one of the recipes I teach in the Ayurvedic module of the Vegan Chef Training. 

Read


Tempeh ‘Tunaless’ Salad

How often do you buy a cook book, have a good flick through, salivate at the pictures then put it on the bookshelf never to it open again? There are so many cookbooks that I do this with and I have promised myself that I will choose one a year and go through them and make every recipe I like the look of.

Read


One Pot Camping Meals (Take Two)

I just found the book I wrote camp recipes in when we were road tripping in November and December last year and realised that I still have some beauties to share with you. The recipes are so easy for camping as they all only need one saucepan or wok to cook them in. Which also makes them great for one pot meals in the home.

Read


Jackfruit Curry

I’m a jackfruit newbie. I have only ever eaten it from a tin (organic of course). When the local grower gets a green one my colleague Metche Legaspi who is from the Philippines will show me how to cut and cook them but until then it will be the tinned variety I use. I personally don’t make it for myself but have found myself cooking it for catering events. The last time was making San Choy Bow for two hundred and seventy people. That was a lot of jackfruit.

Read


Curing my childhood nostalgia with Green Papaya Salad (Som Tum)

You know those meals that you had growing up that you just can’t get out of your head. Something that you just have to have from time to time to overcome the nostalgia. Green Papaya Salad (Som Tum) is one of those dishes for me.

Read


Let’s Celebrate with a Coconut Cake

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 celebrate him by sharing with you this delicious coconut cake recipe. When I visited my parents in October last year my Dad kept hinting that he would love a piece of coconut cake. I had never made a coconut cake so couldn’t take up his hint and create one for him but thought I’ll develop a recipe for the next time I see him. I have tried a few times with not so lovely results but this cake recipe is a winner and I can’t wait to make it for my Dad. Happy Birthday Dad.

Read


Christmas Feasting Ideas

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.

Read


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

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.

Read


The Perfect Salad

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.

Read


Pages

Subscribe to Veet's blog,
The Healthy Vegan and receive;

• Weekly recipes and useful information
• Veet’s free eBook 'Iron Rich Foods' containing 7 recipes and fantastic tips on increasing your iron intake.

• Latest news on Veet's Vegan Cooking School.

Subscribe