As I write this blog post it is one week before it will go to publication. I am writing early as I will be away next week when you receive this newsletter. In the newsletter plan it is the request week and this week I am not sending you a new recipe but answering a request that I often get. What are your favourite things to cook Veet?
This is week four of my new schedule where I post a recipe request or a recipe someone in the vegan cooking courses has developed. A couple of Vegan Foundation Cooking Courses ago the lovely Jayne and Wendy made a delicious sweet potato gnocchi and I promised them I would develop a good gluten free gnocchi recipe to share with them when I got a spare moment.
I’m being brave posting a recipe with Brussels in it as I know that not everyone loves them as much as I do. Don’t be put off though if you are not a Brussels lover as you can use another green veg of your choice or just leave them out all together. This sauce is a beauty. So rich and meaty (in the non animal meaty way).
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 made just enough food for the two of us with no left overs to have to deal with.
A few weeks back I posted on Facebook all the things I love to make with beetroot and one of them was ravioli. One of the followers asked for the ravioli recipe and I told them I would post it in a blog post soon. I had the recipe but needed time to make it to get a photo to put with the blog post.
I don’t know about you but do holidays or time spent away always run smoothly? If I go to the Osho Meditation Resort they usually run very smoothly and usually everywhere else I go also runs relatively smoothly but then on occasion some holidays have had challenges. At the beginning of this month Makrand and I treated ourselves to twelve days in Bali to celebrate seventeen years of being together.
Salad is usually on my own personal menu for lunches but with a recent cold snap I decided to make a hearty soup to warm up last week. Wanting to create a new soup recipe in the fashion of a Tuscan soup with beans and pasta I found myself flicking through the Wicked Healthy cookbook and stumbled upon their fagioli recipe.
Lots of feedback came in last week from families saying they enjoyed the recipe ideas I shared for children/teenagers last week. This week I am back with more recipes for children/teenagers who decide to become vegan. I am also on the look out for lunch box ideas as I will compile them together and share in a future blog. I love seeing how creative school lunch boxes really can be with such minimal effort so would love everyone to have a really good resource of ideas.
I was asked some weeks back for ideas on what to cook for children/teenagers once they decide they want to become vegan. I don’t think there is one easy answer to this as it really does depend on what the individual child/teenager likes to eat but that is actually a good place to start. You will know what your child/teenager likes to eat and from that there are two paths you can take.
For me this has always been a difficult time of year being forced to attend events where people chow down on big bits of animal parts. Even at a so called vegetarian gathering some years ago I was gob smacked when I saw a dead chicken on the table. So I have taken the cowards way out and stay home with my beloved on Christmas day. If friends do want to catch up I offer them to come to ours and tell them not to bring anything, that way we can feast on plant based yumminess.