Not Salmon Cakes and Jam Drops

  • 02 July 2020

Penny's Gran’s Salmon Cakes and Jam Drops Veganised 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...

Read


Guava Jam

  • 18 June 2020

Guava Jam (probably the best jam ever) It’s seasonal produce week so here I am with something that is in season, right in my garden, right now.   We have three prolific guava trees growing in our garden. The majority of the fruit is feeding the bats, which I am so happy about as the bats had a tough time through the drought and fires. We love that we can share the fruit with...

Read


Tortilla Pizzas

  • 23 April 2020

Mini Pizzas Mexican Style That The Whole Family Can Eat 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...

Read


Fun Snack Ideas for School Lunches and Afternoon Tea

  • 03 February 2020

Fun Snack Ideas for School Lunches and Afternoon Tea    Two weeks ago I spent a fun filled week with one of my nieces and one of my nephews. We went on daily outings and only on one of those days did we eat out (we went to Sweetbones Café in Canberra), all the other days we packed up our picnic lunch. On one of those days there was a fire in Queanbeyan and when we got there found...

Read


Tempeh Fingers with Hemp Seed Tartare

  • 28 January 2020

Calling all Budding Vegan Chefs I am curious to know who of you reading this blog post would like to pursue being a chef as either a hobby or profession. My story was that at the age of sixteen I wanted to be a chef but as I was vegetarian no one would take me on as an apprentice.  I let go of that dream and pursued my other dreams, working with people with disabilities and being a...

Read


Gluten Free Crackers

  • 21 January 2020

A Recipe to Reduce Plastic How is everyone?  I am on my way to Canberra to visit my brother, niece and nephew and am curious to know how it will be to see all the fire damage as I travel down south. My heart is with all of you who may be affected by these fires here in Australia. It is also with all of you who may be struggling right now. I hope my newsletter and recipe brings a bit of...

Read


Frozen Fruit Ice Cream

  • 14 January 2020

Frozen Fruit Ice cream (a healthy treat for summer) Hello Everyone, hope you are all safe and well and those of you affected by bushfires, my prayers, thoughts and love are with you.    This is my first blog post of 2020. It was lovely to have a few weeks break from sending out newsletters and I am so excited to be writing again. Someone asked me if I like doing my blog...

Read


Celebrating Turning Fifty with all my Favourite Recipes

  • 26 November 2019

Celebrating Turning Fifty with all my Favourite Recipes 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?...

Read


Sandwich or Baguette Recipes

  • 13 November 2019

Fancy a Sandwich Anyone? 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.   I am sending masses of...

Read


Cabbage Koftas

  • 09 October 2019

Cabbage Koftas (plus introducing more structure into the blog posts) Hello everyone, how has your week been? I am in the middle of three days off. These being very special days off for me as I have worked pretty solidly for the last seven weeks with only one full day off and even on that day I attended a workshop and then worked in the evening. It’s been a thoroughly rewarding time. In...

Read


Pecan Pesto

  • 02 October 2019

Pecan Pesto & Lisa Following Her Dreams      Almost a year ago I got a phone call an hour before day one of the Vegan Foundation Cooking Course was due to start from a woman named Lisa wondering if there was a space left in the course that day. I had never had such a late booking before. I said “yes if you can get the application form filled out, sent back to me and be...

Read


Vietnamese Style Baguette

  • 20 August 2019

Three Weeks of Packed Lunch Ideas (for School, University and Work) For two decades as a university student, care worker and teacher I took a packed lunch to work. I had no choice there were no options for me as a vegetarian and I have also always been a fussy eater. White bread sandwiches have never cut it for me. And that was pretty much all that seemed to be available at school canteens...

Read


Baked Kale

  • 09 July 2019

Baked Kale For years people have been juicing, loading their smoothies and eating kale raw. I was led to believe that the natural oxalates found on kale can inhibit the absorption of iron and other essential nutrients, vitamins and minerals. As a result I generally never eat it raw. Just wilting it can remove the oxalates and this fabulous recipe I share with you this week will definitely...

Read


Airplane Snacks

  • 25 June 2019

Confession Time I’m confessing to you all! It’s big for me to admit what I am about to admit to you all. However I am placing all my cards on the table and without fear of judgment I want the world to know about what I am going to confess as it will really make my decision solid.    I’m confessing about something that I did, something that I am now actually grateful for but at...

Read


Corn Fritters

  • 30 May 2019

Corn Fritters (a recipe for children that adults will love too) I promised a while back to write a recipe each month with children in mind. This is the first of many to come. I realise I have quite a lot of recipes already on my website which children will love. These tasty fritters will be loved by children and adults alike (as long as everyone loves corn of course).   I have cooked...

Read


Crispy Oven Potatoes

  • 20 May 2019

Celebrating Eleven Years (with a recipe that isn’t mine)   Last Sunday marked eleven years since I embarked on my catering business and last Friday marked the four year anniversary of Veet’s Vegan Cooking School.   Triple wow, I remember those weeks when deciding to give up my life as a primary school and English as a Second Language Teacher in order to start my own business. I...

Read


Mushroom, Artichoke and Spinach Pizza

  • 07 May 2019

This is the first in my monthly recipes with children in mind. Many people have asked for recipes that children may enjoy and for some be able to help make too. This is a great pizza recipe as it is gluten free. I have shared the gluten free pizza base recipe before. This topping was created by Jaldhara and Grace in the April foundation cooking course and it really was sensational. You can...

Read


Steamed Veg with Tahini Sauce

  • 30 April 2019

Organic Food is Cheaper Than You Think  For eight years now my partner and I have been living on a full organic diet. When shopping for fruit and veg and dry foods we buy organic food only. There is the odd exception when we go away or eat out as there is not really any fully organic café or restaurant in Australia and when I go to India it is hard to eat 100% organic. However on a daily...

Read


Green Harissa (a condiment for everything)

  • 09 April 2019

In the foundation vegan course we look at ways to make cooking delicious but easy, so you eat well all the time. One of the many ways we do this is to create ‘go-to sauces and dips’ that you can have in your fridge at all times, that you can use for breakfast, lunch, dinner or for snacks. Well let me tell you how that has worked for me this week. I had some green chillies in my fridge with no...

Read


Spiced Chickpeas are so Moreish

  • 02 April 2019

Continuing on with the request for chickpea recipes. I stumbled upon a recipe for spiced chickpeas. Wow, these are a must have in the fridge at all times. They will last for three to four days in the fridge but you guessed it, only lasted two days in mine – as greedy me gobbled them all up.   They are fabulous to sprinkle over salads or eat with your steamed veg or add on the top of soups...

Read


Cabbage Rolls (filled with chickpeas, tofu and mushrooms)

  • 26 March 2019

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...

Read


Tempeh ‘Tunaless’ Salad

  • 26 February 2019

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.    Then on occasion I buy a cook book that I can’t put down and I try out at least...

Read


Camping meals made in one pot

  • 11 January 2019

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...

Read


Christmas Feasting Ideas

  • 10 December 2018

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.   Sides   Greek Potatoes Without a doubt the Greek Potatoes will be on our table whether we decide to celebrate Christmas or not. The nut roast and a...

Read


Jazzing up a Salad with Black Bean and Walnut Kofta Balls

  • 21 November 2018

In the last vegan foundation course Grace and Mark made a delicious salad with black bean kofta balls. They were a real treat. I had a left over eggplant from the course and decided to develop their recipe further by putting chopped walnuts and mashed eggplant in the koftas. It worked and they are lovely and crunchy but moist at the same time.    You can serve them with a decadent...

Read


Reviving the rice ball

  • 04 September 2018

In 1988 I moved from living in the Northern Territory to the big smoke Sydney. I landed a job that gave me great joy, I became a care worker in a group home for developmentally disabled adults. It opened up my world to many things; my very sheltered country being was now experiencing a vividly exciting world, working with people from all walks of life. The care home was in Bondi and I used to...

Read


You Can be Vegan and Have Your Bacon Too

  • 14 August 2018

It’s been years since I’ve eaten meat so trying to make vegan food taste like meat has never interested me. However during the last vegan chef and lifestyle training that I facilitated it became clear that there is a real need for replicating meat flavoured food in the plant based world. As there is a whole new generation of vegans who never gave up meat because they didn’t like it. ...

Read


Spicy Moroccan Carrots & Carrot Top Pesto

  • 12 June 2018

It's Carrot Time As many of you know already, I am in the middle of teaching the Vegan Chef and Lifestyle Training for 2018. While I am enjoying this course immensely I am pushed for time to create my own recipes to showcase in the weekly newsletter I send out. So this week I am borrowing one of the recipes the chef students created last week and also sharing a pesto that features in module two...

Read


A Savoury Pancake Recipe Everyone Must Have

  • 05 June 2018

The Vegan Chef and Lifestyle Training is half way through for 2018 and it’s racing along at record speed with amazing food prepared and cooked each day. On Wednesday we start the sixth module, which is all about specific dietary requirements. Only nine days ago we had completed module three on Ayurveda. So much to learn and everyone is gobbling it up (pun intended).   Ayurvedic cooking...

Read


More Pizza Topping Ideas

  • 22 May 2018

Module two of the vegan chef and lifestyle training for 2018 is now complete. I didn’t want it to end as the creativity and the freshness of the food that was produced in three days was mind blowing. This was the fifth time module two, raw cuisine has run and I loved every minute of it. The students were so committed to making fabulous tasting food and were so happy to be experimenting with...

Read


Vegan Sausage Rolls for Children and Adults Alike

  • 26 March 2018

Continuing the theme of what to cook for children or teenagers who have decided to go vegan has me sharing this sausage roll recipe with you all. I am sure many adults would like it too. I have included a short crust pastry recipe which is nothing like the puff pastry that sausage rolls are usually made with. If you are looking for authentic it is probably best you buy an organic already made...

Read


What to Cook for the Kids When They Decide to Become Vegan

  • 20 March 2018

What to Cook for the Kids When They Decide to Become Vegan 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...

Read


Almond, Cauliflower and Tomato Bake

  • 26 February 2018

What's the go on complete protein? (plus the most delicious recipe I've made in a long time- and that's saying something!!)I know there are two schools of thought in the vegan world on protein. One is that there is so much protein in all that we eat that we don't really need to worry about it and that it is rare to be protein deficient. The other is that it is important to make sure you get...

Read


Its easier than you think to get all your nutrients on a vegan diet (plus 3 zinc filled recipes)

  • 20 February 2018

A few people of late have asked me for recipes and ideas to help them transition into a vegan diet more easily. It's too much to share in one email so I feel I will need to do a series. This is the first blog of three or four, I would say. I'm starting with vitamins, minerals and nutrients as this is what often concerns people (protein will come in another blog). I'm a believer that if you eat a...

Read


Gluten Free Pizza Anyone?

  • 12 February 2018

If you have coeliac disease or gluten intolerance you will understand the relief you feel when you don't have to ask if something is gluten free. It is the same for all sorts of other dietary requirements including being vegan. I was at a vegan picnic recently and there were a lot of children. One of the children asked if the food was vegan then they realised they were at a vegan picnic and didn'...

Read


Dips for the Weekend

  • 23 January 2018

It feels like an eternity ago since we celebrated the turning of the new year. For new years eve and new years day dinner Makrand and I enjoyed a lush antipasto platter and I did promise recipes from the platter on social media. We had garlic bread, dips and cheeses, silverbeet dolmades and pan fried mushrooms, sundried tomatoes, artichokes olives and veggie sticks. Since new year it has been so...

Read


What Oil Do You Cook With? Here’s My Take on Oils

  • 15 January 2018

What is the low down on oils.  This is a hard one. I personally don’t fry much with oil. My preferred choice of using oil is splashing organic olive oil into a pasta sauce or running it through my lunch time salad.  As a caterer though I am asked to shallow fry corn fritters and burgers for lunch and I looked at the high heat point of oils and thought that rice bran was the best to use...

Read


Spreading Kindness this Christmas with Delicious Vegan Food

  • 18 December 2017

What I love about vegan food is everyone can eat it. So even if you aren’t vegan, if you take vegan food along to any festive or Christmas gathering this year you will make everyone happy as it will be all inclusive.  All of my recipes are gluten free so you will have that covered too. I am sharing with you this week some delightful recipes to make, a lovely traditional Christmas meal and...

Read


Scrambled Tofu

  • 11 December 2017

Recipes that Everyone Can Enjoy at ChristmasThis is the first of two blogs I will write with lots of Christmas/festive time/ holiday type recipes. First of all I will share a scrambled tofu recipe which will have your guests on Christmas morning or any special morning going back for seconds and even possibly thirds. Then below that recipe will be links to my all time favourite recipes to make at...

Read


Cooking with Seasonal Produce – It’s Asparagus time!

  • 14 November 2017

Cooking with Seasonal Produce – It’s Asparagus time!It's asparagus season and I need to get in quick with this blog as asparagus season is often short lived, where I live anyway. There are all sorts of nutritional benefits to eating asparagus, like it has a good source of vitamin A (which we need for our eyesight, building our immunity and reproduction of cells and it also helps with organ...

Read


Eggplant Super Ball

  • 07 November 2017

A few weeks back I did a little write up on Jessie Rae, one of 2016 graduated vegan chefs. Did anyone try her delectable hemp chocolate cake? If so how did it go? In this week’s blog it is Pandora’s recipe I will share with you. For those of you who didn’t read Jessie’s blog and for those who have forgotten I will do a recap. On the 5th and 6th of September the graduated chefs of 2016 came back...

Read


Pickles

  • 10 October 2017

It’s pickles time again. I know it was only a few weeks back that I wrote about pickles. I’m mad for pickles these days. Who made the giardiniera from the recipe I posted a few weeks back? If you did I would love to hear from you and find out how it went. Do you have any pictures to share? If so can you please share on the recipe share page on Facebook. Like I said in last week’s blog I was...

Read


Vegan Egg Mayonnaise

  • 03 October 2017

I was lucky enough to find myself in Fitzroy, Melbourne a few weeks back attending a 5 rhythms workshop. I hadn’t been to Melbourne for three years so it was a pleasant surprise to see that even more vegan restaurants, cafes and shops had opened up. One morning before my class I took a stroll to Smith and Deli and was amazed by all they had to offer there and also by how busy this gorgeous...

Read


Italian Pickles are so under rated

  • 19 September 2017

I used to buy jars of giardiniere when my surname was Di Girogio (I was married to an Italian once upon a time) and I would have devoured the jar within the day of purchasing. So when Anthea Amore of Organic Passion came and taught on the Vegan Chef Training this year, on the Italian Wholefoods day of module four I was elated when she suggested she teach Giardiniere.For those not in the know...

Read


Nut free recipes for those that are allergic or sensitive to nuts

  • 28 August 2017

Life often presents challenges and in the end it always becomes something positive. The last retreat I catered on there was someone who was allergic to a lot of nuts. Not just allergic but anaphylactic allergic so I was on super alert for cross contamination.I realised that a few of my dishes were all the more special due to using cashews in them and wanted to find a way to replicate these for...

Read


A scrumptious recipe for left over rice or quinoa

  • 14 August 2017

I always make too much rice. Is that what you do, or are you more accurate with your estimations of how much you will eat?I always cook too much so will often throw it in my salad for lunch the next day. However the other day there was far too much left over so I did some creative thinking and came up with this sweet little recipe. We had left over rice and quinoa and yum it worked so well...

Read


If you are still struggling to digest legumes try this wonderful recipe

  • 23 May 2017

If you are still struggling to digest legumes try this wonderful recipeI hear from many people that they cannot digest legumes or beans properly and when I enquire into what type of beans they eat they usually say beans from a can.  If you follow the guide of information I have collected from many sources and from 40 years of problem free bean eating you may find out that you actually can...

Read


A fuss free tart or pie crust that is gluten free

  • 16 May 2017

A fuss free tart or pie crust that is gluten freeI love pastry but my belly doesn’t. I can make gluten free pastry and it’s delicious but I always find it too fussy.  This recipe that I recently taught on module four of the Vegan Chef and Lifestyle Training is a simple one to follow and a delicious alternative to pastry, which really is fuss free. You can fill the crust with anything. One...

Read


Cheesy Baked Potatoes with Coleslaw and tomato pear salsa

  • 26 April 2017

What was comfort food to you as a child, something that really nourished you and made you feel good no matter what was going on around you? One of mine was baked potatoes. When we went camping we would throw a potato in the fire and cook it and eat the whole potato charred skin and all. A baked potato is even more appealing to me now I am on a vegan diet. Mak and I  pop our potatoes  in...

Read


Palak and Lentil Balls

  • 27 February 2017

An Iron Rich Meal Not to MissHow has your week been?  We went camping last week. It is the only thing I know that really gets me to relax and the absence of Wi-Fi makes it even more relaxing. I took along dinners that had already been frozen so the only prep I had to do was to reheat the dinners and make a salad for lunch. It was super luxurious. After the short camping trip was over the...

Read


Very Creamy Zucchini Slice Recipe (great for lunch boxes)

  • 20 February 2017

Yahoo finally I am announcing the new dates for The Vegan Chef and Lifestyle Training happening later this year. All the dates are below the recipe for the very creamy zucchini slice. Don’t miss out on attending some or all of the training as I will not be offering this training in the first half of 2018. So for those of you who are waiting for next year now is the time to jump and do it in 2017...

Read


Tips for Vegans and Vegetarians at Christmas

  • 19 December 2016

Tips for vegans/vegetarians at christmas or for those of you who have vegans coming to lunch at christmasFor 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...

Read


Korma Comedian Curry, Green Thai Fritters & Chilli Thai Salad

  • 07 December 2016

When in India do as the Indians do!As you read this post I will be in India and by now smelling of turmeric, fenugreek and curry spices in general. My life without India, Indian food and meditation would be quite difficult to live. This year’s visit to the Osho International Meditation Resort in Pune India has come around earlier. After an intensely busy year I could not wait until the usual...

Read


Winner recipes and inspiration for food this Christmas

  • 30 November 2016

Who would like some inspiration for making food this Christmas?  Here are some winner recipes.Christmas is not long now and even if you don’t celebrate the occasion, you may be invited to a gathering. So here are a few recipes that may inspire you to get in the festive cheer or at least ensure you are well fed when you are invited to any of the celebrations going on. Each year I post up a...

Read


Where do you get your protein from?

  • 23 November 2016

A very common cry from meat eaters to people who announce they are vegan is “Where do you get your protein from?” I am ever grateful my mum asked me this question at the age of sixteen as it sent me on a quest of finding out just what protein was. In my early twenties I had the good fortune of a naturopath telling me to eat protein with every meal and then in recent years another naturopath...

Read


Gluten Free Vegan Tart Base

  • 09 November 2016

This is a quick recipe so I feel it deserves a quick blog post this week. It appears many people love a good savoury tart or what often was referred to as a quiche. When you are gluten free and vegan it can be quite a challenge to make a good base but this lovely tasty tart base ticks all the boxes and in my experience people who can eat gluten and haven’t quite yet become vegan love it too. It...

Read


Warm White Bean Dip with Raw and Roasted Veg

  • 14 July 2016

Vegan Fondue (is that even possible) the last recipe review of the book ' My New Roots'For those who follow my blog posts you will remember last year I started a recipe review on Sarah Britons book ' My New Roots'. A month or so back the realisation that I had left that project unfinished hit me and then in the last foundation module  of The Vegan Chef and Lifestyle Training, two of the...

Read


Potato Patties with Sweet Brazilian Cherry Sauce

  • 09 December 2015

A Christmas Idea The Whole Family Will Love Is Christmas time an easy time for you or one fraught with all sorts of emotions. As a child I loved the build up to christmas but always noticed my dad had to work pretty hard during that time and the absence of our extended family was very felt. Missing all our relatives on christmas day reminiscing of how it used to be. Fortunately for us...

Read


Miso Tahini Sauce and Thai Basil Pesto

  • 21 October 2015

What is buzzing and humming food? (plus an idea to make those times when you need to get a quick meal or snack easier)I am rehasing an old blog post here, one that I know many of you missed so thought to run this idea past you.Do you prefer buzzing food or humming food?What is this you may ask?It is something my partner and I talked about years ago, it was his analogy. When I stopped eating...

Read


The Best Ever Savoury Pancakes

  • 01 July 2015

Last weekend was module three of The Vegan Chef and Lifestyle Training which was the Ayurvedic style of cooking and eating. During the first day we learned many traditional recipes from the wonderful Jacinta McEwan of Mullum Herbals. Amongst the recipes was my all time favourite pancakes. I have had these served up to me many a time at an afternoon tea when in India. I cooked them last night for...

Read


Mexican Style Bake

  • 04 April 2015

Problem Free Bean and Legume Eating (A Complete Guide to Easy Digestion)A big part of me so wanted to title this blog post beans without letting the gas off (that is the expression my 6 year old nephew gives to flatulence) wasn't sure how appropriate that was for a title though. This blog post is an important one as so many people struggle with digesting beans and there really are some very...

Read


Nut Balls with Tahini Coconut Yoghurt Sauce

  • 23 March 2015

Could you go without meat for a week? Go on give it a go.How long can you go without eating meat?Can you go a week without eating meat- this week is your chance to give it a go. The 23rd of March to the 29th of March is Meat free week- an initiative set up in 2013What is meat free week?Meat free week is an opportunity t,o as a collective give up meat for a week-Why give up meat for a week?Three...

Read


Fermented Veg Salad

  • 18 February 2015

What's all the fuss about sauerkraut? Simple ways of making your own cheaply.What is all the fuss about sauerkraut? How can cabbage that is stuffed in a jar and left to ferment for more than three weeks be remotely good for you? It's smelly and bubbles away, it doesn't make any sense. These were all things that crossed my mind when I started making my own. Sauerkraut isn't new to me nor is it...

Read


Nut Thyme and Sage Filled Mushrooms

  • 01 December 2014

December Give Aways and Festive Recipes Well I missed a week of blog writing. I always feel like I let myself and you all down when I do that and then I wonder if any of you actually noticed and how many of you actually care if a recipe comes your way or not. I have relaxed somewhat and stopped giving myself a hard time for missing a week as during the month of December I will be giving you...

Read


Raw Zucchini and Carrot Noodles with an Unnamed Sauce

  • 03 November 2014

Did you know that peanuts aren't actually nuts? (plus a great alternative recipe to peanut sauce)Peanuts were the first "nut' I ever ate, by the handful smothered in salt feeling happy to be eating them as well as feeling guilty that I couldn't share them with my brother. As a child my brother was highly allergic to peanuts. I loved them when I was young but for a few decades now have stayed...

Read


Gluten Free Date Scones

  • 31 July 2014

How to Make Scones Gluten Free and be Absolutely DeliciousAre you gluten free and a lover of scones and like me thought they were a thing of the past? Or do you know someone who just salivates at the thought of scones but can't have them anymore since being diagnosed with gluten intolerance or Coeliac's disease? If you answered yes to either of these questions and even if you didn't I can...

Read


Non Dairy Sprinkles

  • 26 May 2014

For at least a month I am restricting my dairy intake to zero. In the past I have done this a few times for varying reasons. Sometimes because my body feels better with a break, sometimes because I feel I need to shed a few kilos and and at other times because I find myself getting lazy with my vegetarian protein choices eating dairy at each and every meal. This time it is for all three reasons....

Read


Mexican Inspired Lettuce Cups

  • 17 February 2014

I have been promising this recipe to a few people for a while now and before the Mango season dries up I think I better get it to you all. This is a refreshing summer recipe. When I first made it I made it in individual bowls with big lettuce leaves, it was a very wholesome lunch. Recently though in the cooking classes here in the Byron shire we have been making it in small lettuce cups and...

Read


Seasonal Cooking Class in the Byron Bay Area

  • 24 December 2013

On the 18th January I am holding the first cooking class for the year. It will be in the Byron Bay Shire. It feels really good to see in the new year with an exciting new cooking class. The class will of course be vegetarian and is titled <em>Seasonal Cooking. </em>In the class we will make lots of different dishes with whatever is in season. There will be starters, main meals, salads...

Read


Christmas Ideas and Healthy alternatives for Eating Salmon

  • 21 December 2013

This is an extra blog post this week to give you some wonderful ideas for Christmas and keep you from reaching for a packet salmon. I am not entirely sure why but in the last few weeks it has been bought to my attention how much salmon is being consumed these days.This led me to look into why people are eating salmon and how it is farmed. Alarmingly salmon is grown with very few ethics and in my...

Read


Byron Bay Tempeh

  • 17 December 2013

In my very busy mind I had a great story to tell you about my love of tempeh. It was so eloquently put together but the reality is I now can't put thought to paper.  So here is a much briefer account of my tempeh love affair. When I was first introduced to tempeh I didn't quite understand the attraction. I persevered but the chemistry just wasn't there and I gave up even trying to like it....

Read