Vegan Paella

Who loves Paella? Who knows how to pronounce Paella? There appears to be a few ways to pronounce it and also make it. I love this recipe Michelle and Kavon made in the January Vegan Foundation Cooking Course.

Read


Vegan 'Tuna' Pasta

Wow, that week went fast. How are you all? Would love to hear from you. Please do feel free to write. Last week I had more time on my hands than normal as a few of my cooking and nutrition sessions got postponed due to COVID restrictions. This gave me the opportunity to develop some really delicious recipes and the one I bring you this week is one of them.

Read


A Mexican Fiesta to Celebrate with this Christmas

I had this idea that I would start this week’s blog with some healthy tips but hey who wants healthy at this time of the year. I’ll save that for the New Year. What I would like to say though is if you keep it vegan and keep it organic you really can’t go wrong. It’s non traditional fare I will share with my friends this Christmas and these are the recipes I bring to you this year. I’m making Mexican.

Read


Not Salmon Cakes and Jam Drops

This week’s blog comes with quite a story. I hope you love stories. I love stories, my grandmother always told us stories and I would relish in every word. Its book review week and I am reviewing a very special book this week that unfortunately isn’t for sale. It’s a family cookbook of my best friend from school’s grandmother. Penny Curtis and I have been friends since we were eleven. We both grew up in the Northern Territory. We loved our grandmothers and talked of them fondly. They both lived elsewhere mine in New York state and Penny’s in Herberton, Queensland.

Read


Tortilla Pizzas

It’s children’s recipe week this week and this is a good one to make with the whole family. Put aside 1½ hours so that you can make it with ease and fun. Put on some fun music and get into the swing of cooking as a family. Go to my facebook page to see the video I did on how to make the tortilla. If you don’t have a tortilla press you can roll out the flour with a rolling pin (dusted with corn flour) and cut out round shapes with a wide glass or biscuit cutter.

Read


Jackfruit and Pea Mornay

Who has never had Tuna Mornay? Am I the only Australian who has never tried it? When I was growing up friends used to talk about eating it for dinner but I had never had it until last month. Yahoooo I am no longer a Tuna Mornay virgin. Well it wasn’t actually tuna I had, I would have been sick if it had been. It was a mornay made with jackfruit, chickpeas, peas and broccoli and it was delicious.

Read


Sandwich or Baguette Recipes

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.

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


San Choy Bau

Originating from China everyone says although for years I thought San Choy Bau (or is it Sang Choi Bow? Or even San Choy Bow?) came from Korea as it was two of my Korean students who first made me a vegan version of this dish which is commonly made with pork. Where it originates from is not known, on the internet anyway. However what is known is that ‘Sang Choi’ means lettuce and ‘Bau’ means to wrap.

Read