Vegan Okonomiyaki
This fabulous recipe comes out of the last three day Vegan Foundation Cooking Course. Grace and Nells made and adapted this recipe from Celia Brooks Brown’s Vegetarian World Recipes cookbook. If you are an Okonomiyaki fan you are going to love this vegan version and if you have never had Okonomiyaki then this recipe is a must try. Perfect for breakfast, lunch or dinner.
Mushroom Dip or Pate
Huge apologies everyone for my very overdue newsletter and recipe. I was not well for a week then went straight into the Vegan Chef Training that has been fantastic but all consuming.
Potato and Pea Latke with Tomato, Mushroom and Corn Salsa
Loving what I do for a living has always been a priority for me. Observing the difference I make through the work I do makes me wake up each day with joy and energy. When my work hasn’t felt this way in the past I have shifted focus and taken my energy elsewhere.
Eggplant Zorba
Ok what is the story with eggplants. Many are declaring they can’t eat eggplants these days as they are nightshades. People with autoimmune disease or arthritis are being advised that the alkaloids in nightshades (tomatoes, eggplant, tamarillos, capsicums, potatoes) may be harmful. However at this stage there is no research to indicate this. Some people cut them out and have a noticeable difference and others don’t. For those people who don’t have autoimmune diseases, eggplants and other nightshades boast a whole range of essential nutrients and wonderful health benefits.
Nurturing Broth
Another week, another blog. This one is a goodie and one to keep for just in case you ever feel unwell. Every fourth blog will be dedicated to a subscriber’s request and actually I have a blog schedule happening that I am really enjoying right now.
Mongolian Tofu and Mushrooms
The mighty mushroom is a definite must add food to any diet and especially into a vegan diet as mushrooms really are packed with a whole lot of goodness. Mushrooms contain a rich source of essential amino acids, polyunsaturated fatty acids that help reduce serum cholesterol. Mushrooms also boast a whole load of antioxidants which can protect the body from cardiovascular disease, they are low in sodium and contain the B vitamins, thiamin, niacin, riboflavin and folate which are all necessary in energy production, supporting metabolism and lowering LDL cholesterol. In addition mushrooms are a great source of fibre and tocopherols (vitamin E), which helps with skin, heart and eye health and lowers the risk of cancer. Lectins found in mushrooms are also known to have anti tumor activities.
Cauliflower and Mushrooms with Home Made XO Sauce
The Vegan Chef Training is approaching it’s last two weeks. What a wondrous course it has been. On the last day of module 5 we had 3 fabulous facilitators attend. Lilli and Sue who came and taught Kambucha, Jamu, fire tonic and shrubs (a healthier version of cordial). In the morning Kiriko taught tofu and miso. The tofu was the nicest tofu I have ever tasted. There is no shop bought tofu that comes anywhere close to this deliciousness. While making tofu is quite a production I really would like to always make my own.
Chimichurri Share Platter with Hemp Seed Tzatziki
Happy Easter everyone. I hope you have a lovely rest if you have time off over this mini break. Some people have let me know that they will be starting the online course this weekend. Couldn’t think of a better way to spend a long weekend than immersing yourself in really good cooking. If you would like to join in the fun, the online course is self paced so you could choose just a few recipes to try this weekend including the fruit in the clouds dessert which is full of so many different pleasurable tastes. I have a discount code for you to use if you feel to purchase the course FOREVERYONE1.
Sage and Miso Noodles with Mushrooms and Spinach
Another three day vegan foundation cooking course started today. Stoked to be with another group of people who are eager to learn how to cook nutritious and delicious food. Can’t wait to share the photos of what they create. The last course was only two weeks ago and there were some wonderful signature dishes created. One of which I will share with you today. I love the simplicity of this recipe. I love that this recipe makes use of miso which contains B vitamins, which are essential for energy production, brain function and cell metabolism. Miso also is a good source of folate (B9), which is necessary for red and white blood cell production in the bone marrow, converts carbs into energy and produces DNA and RNA. Vitamin A for eye health, vitamin k for bone health and blood clotting and vitamin E which is a great source of antioxidants. Sage is a great source of calcium
Taro, Mushroom and Macadamia Balls
Taro is a new vegetable for me. I have seen it and heard people say how good it is but it wasn’t until Jimi who attended one of the courses I have run this year gifted me some that I got to cook with it.
