It’s Sago Time (plus a sharing about being scammed)
Isn’t it time for a dessert recipe?. This is a simple recipe and it can be made ahead of time and left to chill. More a springtime dessert than winter so that is perfect as we have just entered spring here in the southern hemisphere anyway. I was introduced to sago pudding only 3 years ago when I first started facilitating the vegan chef training. There are two ways of making it and the method I describe below in my opinion is the easiest and the best way so that it doesn’t go gluggy. The flavouring and toppings are endless but this is the version we serve on retreats and people seem to love it, well they always polish it off.
Fresh and Vibrant Cooking Class Sydney
In a few weeks I will be in Sydney running two cooking classes at the beautiful Sydney Cooking School in Neutral Bay. One class is fully booked and I have some spots left in the Sunday class. This class is called Fresh and vibrant and is based on many of the principles of raw cooking yet not entirely a raw food preparation class.
Carrot and Pumpkin Soup with Coconut and Kaffir Lime
It is very much feeling like soup time right now. Our weather is sometimes wonderfully hot still in the day but by the late afternoon it starts feel a little chilly and a saucepan of soup is what springs to mind to prepare for dinner on such nights. My favourite soups are in the 'Veet's Cuisine' delicious vegetarian recipes, Greek Lentil, Minestrone Verde, Laksa and Spinach and Pea.
