Ukrainian Cabbage Rolls

  • 27 April 2022

Ukrainian Cabbage Rolls and Sauerkraut Classes What’s your relationship with cabbage? Do you love it or loathe it? I love it, I love a great coleslaw and I eat cabbage in the form of home made sauerkraut twice a day. When it comes to cooking it though I shy away from it a little bit but due to its immense health benefits I have been adding it a lot more into my diet.  I have noticed that...


Royal Bubble and Squeak

  • 29 March 2022

Renewed EnthusiasmMy apologies to those who love receiving my newsletter on a weekly basis. Since the floods in our area I lost the momentum to write weekly but I am back with renewed enthusiasm and some great recipes to share with you. After two of my courses being cancelled due to floods we were able to go ahead last week and what a fabulous 3 days were shared with 5 wonderful people. We had a...


Sprouting Legumes

  • 09 March 2022

Sprouting a Great Source of Nutrition when Fresh Food is not Available   Hope you are all well and not affected by the flood damage in NSW and Queensland. If you are please reach out. While I personally am not affected by the floods I do live in a town and area that is presently in devastation. It has been incredible how much support has been offered from people locally and all over the...


Potato and Pea Latke with Tomato, Mushroom and Corn Salsa

  • 24 February 2022

Loving what you do and niacin rich foods ~ Reminder only 5 days left of the early bird pricing for the Vegan Chef Training. 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.   Do...


Salad Nicoise

  • 15 February 2022

Lots of courses on offer A fabulous two weeks just passed and I totally got too busy to do a recipe last week, apologies. I was busy facilitating a fabulous Vegan Foundation Course, a Tailored 1 day class with a lovely mother and daughter and started two more VIP Nutrition Packages with some very important people indeed.    I have made up for my tardiness though of missing a week...


Eggplant Zorba

  • 24 January 2022

Cooking Tip 103 – the reason we salt eggplant (aubergine)   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...


Lasagne in a Bowl

  • 18 January 2022

Magic Moringa and Lasagne in a Bowl Recipe Moringa is rich in calcium as well as boasting a large range of health benefits. It is definitely something to add into ones diet. I first came across moringa in the Himalayas. The women in the high altitude mountain ranges were feeding it to their toddlers, ensuring their babes got enough calcium.    Some years later my colleague from...


Amaranth and tofu filled pumpkin

  • 11 January 2022

Foods to Include in Your Diet to Get Enough Calcium Happy New Year everyone, wishing you a fabulous year this year with exceptionally good health and delicious food.  As usual I am not doing resolutions but have a word for 2022 and it is:   CRUISE   That feels really good to me so you will be seeing me use it a bit.  What’s your word for 2022...


Spaghetti Salad with Artichokes and Green Veg

  • 16 December 2021

Why Resistance Starch and Butyrate are important to staying healthy Resistance starch has had lots of attention of late and rightly so. Resistance starch is starch from food that does not get digested in the upper gastrointestinal tract (small intestine) it skips digestion and makes its way to the large intestine where it is broken down by resistant bacteria and then fermented providing good...


Sleepy Time Salad with Fetta Sauce

  • 09 November 2021

Food to Help you Sleep What sort of sleep do you get?  Do you sleep right through the night without waking up, or do you have broken sleep, or do you suffer from insomnia? If you struggle with sleep (like I do) you may be happy to know that what we eat in the evening meal can have an impact on our sleep. There has been extensive research done on food for sleep.  So this week I share...


Zinc Rich Ramen Soup

  • 19 October 2021

The importance of Zinc and how to get enough on a Plant Based DietDo you know if you are you getting enough zinc in your diet?  Our bodies are dependent on the mineral zinc for body growth and development and zinc is especially important for the nervous and reproductive systems and of course the immune system. The body does not store a pool of zinc so it is essential that we have a daily...


Nurturing Broth

  • 12 October 2021

Boosting the Immune System and What to Eat When Unwell 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   Week 1: Nutrient info Week 2: Produce review Week 3: Cooking tip Week 4:...


Green and White Salad

  • 05 October 2021

Cooking Tip 101 (Preventing spillage on the stove top when cooking grains) Do you add oil to your pasta cooking water? Have you been told it prevents your pasta sticking together/ I stopped adding oil to my pasta water more than a decade ago because my pasta never stuck together whether I had oil in the water or not and I just thought it was a waste of oil.   However recently that has...


Mongolian Tofu and Mushrooms

  • 24 September 2021

Why Mushrooms are so Damn Good for You 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...


Sushi Sandwich

  • 16 September 2021

How to Get Enough Iodine on a Vegan Diet Who grew up with iodized salt on their table? Did you know what iodized meant or were you just used to reading the word every time you saw it in its white and orange plastic tub.  It seemed to be the standard salt everyone had in their homes growing up in the 70’s and 80’s. It was branded as the important thing to have to stay healthy and then it...



  • 19 August 2021

A nurturing recipe for the mind, body and soul I hope all is well in your world. What a tough time it is worldwide. Thanks to those people who wrote to me last week to let me know how you are. It was lovely to read how people are nourishing themselves during this time and for me to make recipe suggestions to those who are struggling. Feel free to write anytime.    We were yet...


Sweet and Sour Cauliflower Noodle Salad

  • 12 August 2021

A stay at home celebration recipe and a discount on my online cooking course How are you all? I Hope those of you in lockdown are doing okay. Please reach out, send me an email, I would love to hear from you. Anyone who wants to share with me what they are cooking is also welcome. Let me know what creativity is going down in your kitchen.   We are also in lockdown at the moment. When...


Vegan 'Tuna' Pasta

  • 08 July 2021

Vegan ‘Tuna’ Pasta Recipe and New Offerings 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...


Hearty Tomato Stew with Grilled Zucchini

  • 01 July 2021

Deep Gratitude and a Really Scrumptious Stew Recipe  It’s cold and rainy right now as I write this newsletter so have decided to share a delicious stew recipe with you all. If it is warm where you are this is still a very good recipe to make.    In winter serve it with black rice and in summer either basmati rice or quinoa. I developed this recipe for someone who came along...



  • 24 June 2021

It's Falafel time this week! Who loves falafel? I certainly do. These were made in the recent Three Day Vegan Foundation Cooking Course. The recipe makes a big mob of them so I would suggest making the full amount and freezing some as they freeze so well. Before putting the mix in the fridge be sure to taste it to see if you want more spice. Some like falafels with lots of spice and some...


Carrot Zucchini Pasta with Adzuki Bean Balls

  • 03 June 2021

I'm back with a great recipe  Forgive me everyone for skipping the last two weeks. I was all consumed in facilitating the Vegan Chef Training and getting in my final assignment for my post grad nutrition degree.  Last Saturday was the last day of the Vegan Chef Training for 2021 and it culminated with Jesika and Andrea’s graduation where they served up a 4 course meal including three...


Cauliflower and Mushrooms with Home Made XO Sauce

  • 13 May 2021

Lots happening at Veet’s Vegan Cooking School 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...


Kofta Balls in Pepita Sauce

  • 06 May 2021

A very tasty and easy kofta ball recipe without onion and garlic   We are almost half way through the vegan chef training for 2021. So far it has been incredible. Last week we finished module 3 – Ayurvedic Cuisine. For those who don’t know; Ayurvedic cooking is a practice that is thousands of years old and originated in India. It looks at what foods you can and can’t...


Navanita’s Breakfast Soup

  • 08 April 2021

Listening to your body to feed it what it really needs Some years ago I wrote a blog on an interview I did with a friend and dance facilitator of mine. It was a beautiful interview with many words of wisdom. On Sunday my friend left her body as she had spent the year unwell. I know she would have been listening to her body the whole time. I got a message from her beloved that she very much...


Chimichurri Share Platter with Hemp Seed Tzatziki

  • 01 April 2021

Happy Easter 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...


Sage and Miso Noodles with Mushrooms and Spinach

  • 04 March 2021

Sharing one of the Signature Dishes from the last Vegan Foundation Cooking Course 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...


Taro, Mushroom and Macadamia Balls

  • 23 February 2021

Taro tastes like boiled eggs, did you know that? 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.   Taro is packed with;   ~ fibre, and is a resistance starch which makes it a great carbohydrate to add to your diet...


Ginger and Sesame Fried Rice with Stir Fried Lettuce

  • 18 February 2021

Simple and Delicious 15 minute meal that you will want to cook again and again I am writing to you on the eve of another Vegan Foundation Course starting. So blessed that this is the third course I have managed to run this year. Last year I got up to three then no more so fingers and toes crossed the next ones will run too. As I start to prepare 48 hours before the course (yep it takes me...


Tofu Larb with Herb and Noodle Salad

  • 28 January 2021

Ebony, past student from the Vegan Chef Training It’s hard to believe that it will be five years this August that the first chefs graduated from the vegan chef training here in the Byron Shire. There were seven people graduate that year, all who have gone on to do wonderful things. Ebony was the youngest that graduated and she went on to become head chef of a café in Wollongong. Ebony...


Sushi Salad

  • 21 January 2021

Turning your sushi roll into a salad ensuring you get a good dose of iodine The last two days we have been preparing for the Three Day Vegan Foundation Cooking Course. It has been a lot of work and I have loved every minute of it as I am so ecstatic to be running these courses again. The last course was in March 2020 and it has been too long between drinks as they say. I can’t wait for...


Pad Thai

  • 14 January 2021

Nailing a Recipe and Counting DownWhat recipe would you like to nail once and for all. Here’s mine. It feels good!Pad Thai! What recipe do you hope to nail? What recipe do you keep trying but it isn’t completely right? Pad Thai was my one recipe I needed to nail and recently did it. Congrats are in order. In the past I had made Pad Thai but it never quite made the bar that I was comparing it...


Veet's Macro Plate

  • 07 January 2021

Welcome to Veganuary with a Happy Song This is the first blog post for 2021 and I wish you all a happy new year and for those who didn’t receive the newsletter last week I have a super duper new years special on the online course. Check below for details. The course has no time limit so you may want to make the most of the cheap price even if you can’t start it straight away....


A Mexican Fiesta to Celebrate with this Christmas

  • 24 December 2020

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...


Traditional Christmas Recipes

  • 17 December 2020

Recipes to Bring Deliciousness to Your Table this Christmas Two more blog posts before Christmas. I haven’t heard what you are up to this Christmas. I would love to know, maybe you don’t celebrate or maybe you do or it’s a quiet time of relaxation for you. Whatever it is I’d love to know.   This week I share recipes for those who like a more traditional Christmas feast. These recipes...


Quinoa, Mushroom, Corn and Red Capsicum Filled Zucchini

  • 10 December 2020

A fabulous Christmas Recipe and Making the Online Cooking Course Available to You All Another Christmas recipe everyone. I know so many people who just love Christmas and have a great time hanging out with loved ones and then I know equally as many people who actually have not such a great time at Christmas. This recipe is for all of you, to take to gatherings or to have at home on your own...


Nut Roast Wellington

  • 03 December 2020

Exciting news my first online course is now live and a Christmas recipe   What an exciting week I have had. It was my birthday last week and I had a fabulous lunchtime gathering of women friends. We even had a dance, which was an extra special treat, and the big news from last week was...   I launched my first ever on line cooking course:   Cooking at Home with Veet...


Roast Beetroot and Carrot Brown Rice Salad with Caesar Dressing

  • 13 November 2020

What is resistant starch and why is it good for you? It’s hard to believe that the online course Cooking at Home with Veet will soon be launched. Launch date is the 24th November. Exciting to the max. Make sure you are signed up to the upcoming cooking course mailing list so you don’t miss out on the coupon to get the discount and be one of the first people to start the course. It is a fun...


Sprouted Mung Bean Hot Pot with Coconut and Wild Rice

  • 12 November 2020

Only Fourteen More Sleeps I am bursting with excitement as we have an exact date for the launch of the online course Cooking at Home with Veet. It is the 24th of November so only fourteen more sleeps. The course will be announced to the people signed up to the Upcoming Courses newsletter where you will be given a discount code. So don’t miss out, make sure you are signed up to that newsletter...


Marinated Zucchini Galette

  • 05 November 2020

Marinated Zucchini, Spring Onions & Corn Bread Galette with Cashew Mascarpone & Sprinkle How are you? I have had a great week since I last wrote. We managed to get away on a quick camping trip, which was incredibly relaxing despite getting caught in a hail storm, the walk we had planned on being closed, tree cutters at the camp ground for hours on the first afternoon and people doing...


Mexican Millet Chilli

  • 29 October 2020

A Mexican Millet Chilli for Both Spring and Autumn Hope you are all well and enjoying plenty of time getting creative in the kitchen. Filming the online cooking course that I am launching soon has got me all inspired to get back doing Facebook lives (and soon to be Instagram lives). At the moment I am doing daily cooking tips at 2.10 pm (NSW Aussie time). If that time is weird for you...


Biriyan Mullumbi

  • 01 October 2020

Cooking for the Mood You Are In Hope you are all enjoying the change in season. It feels like we skipped spring where I live and moved straight into summer. I am sure the spring weather is going to arrive though. It’s just hot right now. And I have a hot theme. Are any of you on Facebook™ and do you follow the Healthy Vegan Food with Veet page? We are having theme weeks over there and last...


Salads for Both Hemispheres

  • 17 September 2020

Pumpkin, Tempeh, Olive and Quinoa Salad and Roast Cauliflower, Peas and Hazelnut Pasta Salad If you can’t wait to find out the big news at Veet’s Vegan Cooking School skip the recipe and go to the message at the end of the newsletter. If you can wait then you are in for a treat with these two delicious salads that can be eaten in both hemispheres, as they are equally delicious hot or cold...



  • 01 September 2020

Last of the Soup Recipes (going out with the best) I imagine this week’s recipes will be the last of the soup recipes for this year as where I live we are slipping nicely into spring. It looks like I have saved the best soup for last.   Years ago, before I was a qualified vegan chef I used to make a delicious Borscht soup. I tired of it though as it was blended soup and while I...


Paula’s Baked Beans

  • 18 August 2020

Paula Nailed it Again, a Fabulous Recipe the Children Will Love - Home Made Baked Beans It’s children’s recipe this week and the lovely Paula who is half way through the Vegan Chef Training has once again developed a recipe for us. Paula’s last recipe, Macaroni Cheese was a winner and so is this one.   I tried out and tweaked the recipe this week and it is so good. Makrand...


Pea and Zucchini Soup

  • 12 August 2020

A Delicious Green Soup that is Great for Relationships It’s a very breezy cool day where I live today so this week’s recipe is very fitting. I also think this soup would go well as a spring or early autumn soup. It’s book review week this week. I have this lovely book at home, once again not vegan but definitely vegetarian and the recipes are so easily adaptable when you know how (that’s...


Quick Vegan Quiche

  • 04 August 2020

If you need cheering up this week take time out in the kitchen Wow what a week.  Love sent to you all and especially those of you who once again find yourselves in lockdown. I hope you have the ingredients to cook up feasts for yourself during this time. Food is our saviour right now. Get cooking for yourself, your loved ones and your neighbours.   This week was request week and...


Green Papaya Curry Kerala Style

  • 28 July 2020

The Health Benefits of Green Papaya and a New Beaut Recipe to Showcase this Mighty Fruit If you live in an area where green papaya is in season right now I suggest making the most of it as green papaya rocks not only in taste but in the nutrition and health benefits department.     My sister in law loves green papaya and unfortunately she doesn’t get it so much as she...


Tahini Bake

  • 25 June 2020

A recipe for tahini lovers, those who want to be tahini lovers and those that are resisting being tahini lovers It hadn’t dawned on me what was really missing for me personally during the COVID 19 lockdown and restrictions until last week when a friend sent a really cute video. The thing missing for me during the COVID lockdown was ……….. tahini. Yep you read right, tahini. Somewhere in the...


Macaroni Cheese

  • 04 June 2020

A classic staple Macaroni Cheese by a guest blogger It’s kids recipe week and I am excited to tell you we have a guest blogger this week.   Paula from Eat Cook Love who is half way through the Vegan Chef Training. One of our trainees in waiting has developed a scrumptious recipe that you children may love.  The recipe does contain nuts so for any of you with nut allergies...


Winter Health Boosting Salad with Sage and Oregano

  • 26 May 2020

Healthy Salad Using up Left Over Grains After the naughty but decadent recipe I shared with you last week I thought a healthy recipe was in store for this week. It’s week one in my schedule of blog posts which means book review week and while this warm winter salad doesn’t feature in any particular book (my own creation) I feel I was inspired by Hetty Mckinnon’s book Family. It is not a...


Bok Choy Vegolian

  • 12 May 2020

The Low Down on How Good Bok Choy is For YouHow are you? Did you miss me?  I took a two week break from writing blogs to try and catch up and have plenty of recipes for you in the upcoming weeks. Hope you didn’t miss the recipes too much. This week I am showcasing Bok Choy as the seasonal vegetable for the month. Right now where I live Bok Choy is in season and the bunches are beautiful....


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...


Sprout Lovers Autumn Salad

  • 08 April 2020

Hi Everyone,   How are you? How have you been this week?   Thank you to all of you who wrote to let me know how you are going and to also thank Melanie and I for keeping these weekly recipes going. It means a lot to me that you are enjoying the recipes at this time.   Struggling with Technology Last week was huge for me. I have this resistance to doing something new and then when...


Vegan Jalfrezi Recipe with Sprouted Mung Beans

  • 30 March 2020

Embracing technology, Facebook Live and Private Online Cooking Classes Hello Everyone,   Wow what a week. How has it been for you? How are you? I really would love to know how you are all coping with the COVID -19 ‘pandemic.’ Thank you to everyone who wrote to me after the last newsletter. I so appreciate it. Also feel free to write with any questions you may have around cooking. I...


Mi Goreng

  • 26 March 2020

Hi Everyone,   Wow what a tumultuous time it has been. How are you all doing? Please write to me, I have plenty of time on my hands now and happy to answer any cooking questions and hand out tips here, there and everywhere.   As of last Saturday I like many others became unemployed. I am lucky to say this is the first time in my life I’ve been unemployed and while it felt super scary...


Jackfruit and Pea Mornay

  • 18 February 2020

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...


Sweet Corn Coleslaw

  • 11 February 2020

Sweet Corn Coleslaw It’s seasonal produce week in the world of blog writing at Veet’s Vegan Cooking School. It’s sweet corn time. Lovely fresh young kernelled cobs of corn are purchasable at our local organic health food store. It felt so decadent to buy three cobs for this recipe that I share with you this week.   I have a few recipes on my blog for sweet corn so it was a bit...


Festive Cannelloni with Tofu Ricotta and Pumpkin Spinach

  • 12 December 2019

Festive Cannelloni with Tofu Ricotta and Pumpkin Spinach (gluten free)   This week is book review week in my scheduled blogs and I have decided to review my own Cook Book Veet’s Cuisine Delicious Vegan Recipes.    Yes I love my own cookbook, cooking many of the recipes on the retreats that I catered on over the last ten years. The recipes are simple, all gluten free, all...


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?...


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...


The Best Gluten Free Gnocchi

  • 29 October 2019

The Best Gluten Free Gnocchi 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...


Teriyaki Tofu with Besan Wraps

  • 15 October 2019

Teriyaki Tofu with Besan Wraps (children friendly food that the whole family will love) Having a structure to the blog posts is working well so far (this is only week two so lets see if I can keep it up). This week I am posting a meal that I think most children will love. A child friendly meal for the whole family, I can imagine it being a regular on any menu plan.    In the last...


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...


Sprouted Mung Bean Curry

  • 18 September 2019

Sprouted Mung Bean Curry Following on from sprouting for the Raw Course I facilitated ten days ago I cooked quite a few dishes with the sprouted mung beans. This curry is a true winner. The sprouted mung beans add such a different dimension to a curry.   Sprouted Mung Bean Curry Ingredients 2 cups sprouted mung beans 1 tbsp avocado oil  1 onion roughly chopped...


Sprouted Vegan Green Eggs

  • 10 September 2019

Sprouted Vegan Green Eggs Last week marked the start of another Vegan Chef Training. Six wonderful women came together to join in Module 2, Raw Cuisine. As part of this module I show you how to sprout legumes and you get to take home a pack of seeds to sprout and recipe develop.    In the four days before the raw module started I started the sprouting process and sprouted...


Winter Salad with a Home Made Balsamic Glaze

  • 28 August 2019

Winter Salad with a Home Made Balsamic Glaze   Last Thursday to Saturday I facilitated the 29th Vegan Foundation Cooking Course where four wonderful people attended. It was a treat for all of us to have such a small group and some very creative food was made.   In the past I have written about how life transforming the Vegan Foundation course is for people who attend....


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...


Gluten Free Monshari Pie

  • 13 August 2019

Gluten Free Monshari Pie (Baked Sweet Potato and Beetroot Pie with Almond Fetta) As part of the three day Vegan Foundation Cooking Course you get to create your own signature dish. In the May course Monica and Shari made a vegan gluten free pie and named it Monshari Pie. It is as wonderful as the name itself.    Last Monday I was all set to remake the pie so I could share the...


Spaghetti with Wood Ear Mushrooms and Brussel Sprouts

  • 19 June 2019

Spaghetti with Wood Ear Mushrooms and Brussel Sprouts 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).   This...


Veg Makhanwala and Okra Curry

  • 12 June 2019

Veg Makhanwala and Okra Curry   As I start to wind down the last week of work before I go on my yearly visit to India I feel a curry recipe is called for, so I am sharing with you two recipes. I adapted the first recipe earlier this year and had planned on sharing with you all then but somehow spaced it out.   So here is Mak’s (my beloved’s) favourite curry recipe. He used to eat...


Potato and Spinach Bake

  • 04 June 2019

Potato and Spinach Bake (It’s like a soufflé) Its been my experience that if I put a bowl of nut cheese out in front of friends who aren’t vegan and don’t tell them what it is they will ask what type of cheese it is. However if I place a bowl of vegan cheese on the table with some crackers and tell my friends what it is they will say, “it’s nice but it doesn’t really taste like cheese”. It...


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...


Mushroom and Pea Bhaji

  • 17 April 2019

I meet people who either like mushrooms or they don’t. I meet people who say mushrooms are fantastic for good health and I meet others who won’t eat them as they say they are not good for you. I am a mushroom lover and my body seems to love them too so I tend to agree that they are good for you. I do eat them in moderation though and would never have them more than twice a week even though I...


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...


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...


One Pot Camping Meals (Take Two)

  • 19 February 2019

One Pot Camping Meals (Take Two) I just found the book I wrote camp recipes in when we were road tripping in November and December last year and realised that I still have some beauties to share with you. The recipes are so easy for camping as they all only need one saucepan or wok to cook them in. Which also makes them great for one pot meals in the home.   Once again all these recipes fed...


Jackfruit Curry

  • 12 February 2019

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...


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...


Creamy Mushroom and Silverbeet Buckwheat Crepe (yes they are gluten free too)

  • 14 November 2018

Having recently made banana pancakes on the last two retreats I catered on and then again on the weekend during the vegan foundation course, I deemed it necessary to turn the pancake recipe into a savoury crepe recipe. You can fill the crepe with whatever you like but I do feel this mushroom, silverbeet and cashew cream filling is really worth a try. Creamy Mushroom and Silverbeet Buckwheat Crepe...


Thai Green Curry Recipe with the Paste Made From Scratch (and it’s easy)

  • 07 November 2018

You know that feeling when you try a new recipe and instantly know you have to turn around and make it all over again the next night? Well this Thai curry recipe is just one of those dishes.     I usually make a Thai curry but it is more of a red curry and not a green one. When Rachel and Grace decided to make a Thai green curry as their signature dish in the Vegan Foundation...


Gluten Free Pad Thai

  • 16 October 2018

As part of the three-day vegan foundation course you get to work with a partner and create a signature dish. Each foundation course there are fabulous recipes. In the October foundation course there were three signature dishes made. The ravioli I shared with you last week, a Pad Thai recipe and a Green Curry. I shared all three photos of these signature dishes on social media and plenty of people...


Gluten Free Beetroot Ravioli (made from scratch and it’s easy)

  • 16 October 2018

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 have been flat out since then so wondered how I could squeeze making ravioli in the...


Spanish Inspired Share Plates

  • 09 October 2018

Spanish Inspired Share Plates Living in a town that still has an independent bookshop feels like a big luxury to me. Being time poor I probably only find myself in there six or so times a year. However each time I do visit I walk out with an armful of books. Denise who owns the book shop seems to always have a new vegan cook book in stock so even though I may originally go in to purchase a novel...


Spaghetti Carbanara (recipe inspired by our trip to Bali)

  • 25 September 2018

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...


San Choy Bau

  • 19 September 2018

A Vegan Take on a Classic Asian Dish 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...


Winter Warming French Bourguignon

  • 26 June 2018

The photo was taken by the very talented Emma Hasler. Thanks Emma.   This week’s blog is for those of you living in the world where it is presently cold. Last week we had some bitterly cold days and all I felt like eating was warm nourishing food. What are your winter warming  go to recipes?    This rich French Bouruignon is high up there on the list of what I love to cook...


A milestone and a creamy vegan chowder recipe

  • 29 May 2018

A milestone and a creamy vegan chowder recipe Photo by Emma Hasler On the 19th of May this year my catering arm of the business I run turned ten and the Vegan Cooking School turned three. What a massive milestone this is for me. I chose not to celebrate and was going to write a blog then I wasn’t going to write a blog and now I just realised I really can’t let that pass. It is a big deal...


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...


Silverbeet recipes that will have your whole body feeling grateful

  • 08 May 2018

A few weeks ago I came home from catering for the Body Mind Life retreat with 4 bunches of silverbeet we didn’t use and all I craved to eat that week was with silverbeet so I was a very happy camper. I am sharing two of the recipes I made that week with you now. Silverbeet is also known as chard and you can get Rainbow Chard too.  As a child it was the only form of leafy greens that I ate...


Cauliflower and Quinoa Risotto

  • 23 April 2018

Last year in September the graduating vegan chefs of 2016 came together for two days to participate in a refresher course. As part of the course each of the chefs shared a recipe with us all and we made it. I have shared four of the dishes so far and this week is the last recipe. I have been wanting to make this Cauliflower and quinoa risotto and share the recipe with you all year but have only...


More Recipe Ideas for Children who Decide to Become Vegan

  • 26 March 2018

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...


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...


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'...


A Genius Way to Make Tofu Taste Like Fetta in a Pie

  • 06 February 2018

In every Vegan foundation cooking course I run the participants get to develop a signature dish with fresh organic produce bought from the local Mullumbimby farmers market. The ideas that are thought up in this session are always sensational and very often genius. This recipe I share with you today is very similar to what Holly and Guy created in the last course. They decided to make a spinach...


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...


Everyone Loves A Good Curry (well I do anyway and this is a fantastic curry recipe)

  • 27 November 2017

I realized when writing the title of this blog post that it’s probably not true that everyone loves a good curry. I know a few people who actually don’t like curry and may possibly go through their whole lives not enjoying curry. I figured those people won’t read this blog post anyway and the ones who do love a good curry will be delighted and read on to get yet another curry recipe. At the...


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...


Black Rice Salad with Steamed Broccoli and Pickled Veg

  • 16 October 2017

A Forbidden Rice RecipeWho’s heard of forbidden rice? I hadn’t until I cooked up some delicious black rice and my partner Mak did research on the nutritional content of it. Black rice is still today referred to as forbidden rice. This stems back to the Ching and Ming dynasties in China. During these times the Chinese emperors kept black rice for themselves and didn’t allow anyone else to eat it...


Creamy Malai Kofta (with sunflower seed sauce)

  • 11 September 2017

Last week the graduating chefs of 2016 came together for a two day refresher course. On the first day we made all things Indian and one of the many dishes we made was Malai Kofta which are vegetable balls served with a creamy sauce. It is a simple recipe which you can easily make nut free by using sunflower seeds instead of cashews. This is the third and final recipe in my series of blogs on nut...


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...


Meals to Take Away On Holiday

  • 17 July 2017

Do you love to go out to eat when you are on holiday? Or are you like me and the sheer thought of going out to eat when away fills you with dread? As I love to eat good quality organic food, eating out doesn’t always interest me, then the whole vegan thing and possibly having my food cooked in the same pans as meat thrills me even less. So I usually do the majority of the cooking when I go away...


Nourishing kidgeree inspired by a brand new cookbook

  • 28 June 2017

Last week I went into our local book shop to buy a novel for my holiday and of course I walked out with a cook book. It happens every time. I love looking through cookbooks even though I rarely follow a recipe I still find them incredibly useful for inspiration. For example I have been making Kidgeree (an Indian rice and lentil) the same way for years then last week after I purchased Saffron...


A burger recipe worth trying (you’ll want to make it every week I guarantee)

  • 05 June 2017

A burger recipe worth trying (you’ll want to make it every week I guarantee)I have a variety of burger recipes and I love them all. Then I have a burger recipe which I teach on the food photography cooking class as part of The Vegan Chef and Lifestyle Training. Every year when I make these burgers I wonder to myself why I don’t make them more often. They are really good, they are juicy and soft...


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...


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...


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...


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...


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...


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...


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...


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...


Vegan Spaghetti Bolognaise Takes Me Back to 1977

  • 19 October 2016

Who remembers the first time they ate spaghetti bolognaise? I do! My family and I were living in the tiny town of Katherine in the Northern Territory, the population then was a bit over three thousand and it was 1977. My mum had come home with a bag (paper bag in those days) full of groceries and she pulled out a hand written recipe given to her by her boss.  My brother and I asked as we...


Veets Feel Good Lunch

  • 28 May 2016

Do you know if what you are eating is right for you?I love the course I teach. The modules have been carefully planned in a particular order that  enable students to begin to work out what way of eating is best suited to their constitution, their body type and what makes them feel good.I love that we can all choose to listen to what our body needs to eat and style food around a few...


Tridoshic Vegetable Curry

  • 09 May 2016

A few ideas on slowing down and still get everything done (and a great recipe too)It is ironic that I am writing about the topic of slowing down and I know my beloved partner Mak is going to raise his eyebrows when he sees this post as he is surrounded by my 'busy ness' every minute of the day. If you were to see my house and my diary right now you would wonder what I could possibly offer you in...


Eggplant and broccoli curry in a hurry (easy ways to make nice thick curry gravy without all the preservatives)

  • 01 May 2016

Did any of you reading this blog grow up with a tin of Keen's curry powder in the cupboard? I did, My mum used to have a few tins on the go at once and would add a spoonful to various dishes. As a child I always wondered what the powder was and where it originally came from but never thought to ask her. In adult years I thought maybe it was ground curry leaves and then could be a more tumeric...


Kale Dhal with Arjwain

  • 25 April 2016

Dhal for all you Darls out there (Indian food is easy and incredibly nutritious)How many of you fall into the category of thinking its too difficult to make Indian food from scratch?Well if you do then here I am with the first of a series of Indian recipes that will make you think again. I worked all day on Friday and came home to the joy of having two friends (Khoj and Ragini) over for the...


Best Nut Roast Ever- Just in time for christmas (seed free version if you prefer)

  • 14 December 2015

I've been making nut roasts for six or so years now and from time to time I change parts of the original recipe and look up new ideas.In all the variations this is the best one I have come across. With it containing a grain (rice) and nuts it is automatically a complete protein meal and then the addition of organic non gmo silken tofu you really do have yourself a protein packed meal.You can make...


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...


Kang Kong with White Beans

  • 28 July 2015

In Honour of our local farmer Ian Cameron - (what to do with kang kong)I am reposting my kang kong recipe in honor of Ian Cameron. Ian Cameron is a farmer in our area who passed away last Thursday and today will be his celebration of life.I first met Ian when I saw he had kang kung growing on his stall at New Brighton's farmers market. I was elated as it was hard to find in our area despite it...


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...


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...


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...


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...


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...


Broad Bean Paella and What to Eat When Feeling Depressed

  • 21 October 2014

Can Broad Beans Really Keep the Blues Away? (what to eat when feeling depressed) To most people  I seem like that happy sort of person and yes most of the time I am but I am also good at pretending and putting on a happy face when I'm actually feeling like shit. However at times i just can't do that and last Thursday I  had a morning where no matter what I  did I couldn't pick...


Delicious Meals for People with Diabetes (that the whole family will love)

  • 29 September 2014

A few months ago  I found out it was National Diabetics week and I regretted not knowing about it so I could have posted a blog that week. Weeks and weeks later I am still determined to get a blog post out to you as it is a subject close to home. My father has type two diabetes and even though he has had it for more than twenty years I am only just beginning to understand what Diabetes is....


Celeriac and Fennel Bake

  • 27 August 2014

Cooking Class in Perth, Anyone Want to Join? Plus my Favourite Recipe from the West.Calling all people in Perth. I will be in my former home town in less than two weeks. Can't wait to smell the bush over there, have my hair blown back in the spring breeze and be in awe of the incredible bush and its flowers again. I am going over to take my mum on a personal retreat in celebration of her turning...


Hearty Mung Bean Stew

  • 02 July 2014

Moments of Joy in the KitchenAfter dancing last weekend in a 5 rhythms workshop called 'Returning to Joy'* I feel compelled to write about finding moments of joy in the kitchen. I meet people who either love cooking or actually loathe it, as well as those who feel it to be a chore. With the birth of the ideas of  five minute meals in the kitchen and how to speed up the cooking process by...


Calcium & Macrobiotic Lunch & Tahini Caramel Balls

  • 17 June 2014

Calcium & Macrobiotic Lunch & Tahini Caramel BallsFor those who follow my blog posts you will know I have had a break from dairy for more than a month. I actually feel my body needs a longer break and I will continue for a few more months without dairy or at least reduce it to a minimum amount. The main reasons being that my digestion seems happier and that I am more creative with my...


Winter Warming Cooking Class in Byron Bay & Pesto Veg Bake

  • 02 June 2014

More and more people are wanting to eat preservative free food and I certainly don't blame them, I actually applaud them. Pre packaged foods contain all sorts of additives that shouldn't be in them. Even companies that boast 'no preservatives' will add sugar to dips, chips, pasta sauces, burgers and curry pastes, all foods that normally wouldn't have sugar in them. Then don't get me started on...


Vegan Fritatta

  • 12 May 2014

One of the aspects of catering on retreats that I love so much is adapting food to suit people's individual dietary requirements. I love to know that everyone is going to be able to enjoy good food no matter what restrictions they have. I enjoy making them similar food to the main dishes on the menu, adjusting it in whatever way is needed. Often though when there is someone vegan on the retreat...


Fresh and Vibrant Cooking Class Sydney

  • 24 April 2014

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. I  love raw food and eat it everyday in the form of...


Thyme is a great source of Iron

  • 02 March 2014

What herbs did you grow up with? Growing up in the Northern Territory to an English family, herbs were not widely used in our house. We always had mint sauce with certain meals but unfortunately more often than not it was made with dried mint. My mum did grow parsley and that was a regular in salads and as garnishes. Then when my mum discovered the delicious flavours of Italian cooking we had...


Vegetarian Burgers

  • 25 February 2014

Preservative Free Cooking 3 and Burger RecipesA few months back I wrote a blog on eating preservative free food and how it is easier than you think. Now I want to write a further blog on taking small steps. On quizzing my sister in law on what seasoning her family in Timor Leste used before Ayam seasoning (which contains MSG and many other preservatives), she told me stock cubes and before that...


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...


Vandana Shiva and Millet Recipes

  • 13 January 2014

The recent Uplift festival had many highlights for me and the first was listening to Vandana Shiva's talk. I had catered for Vandana Shiva the week prior to the festival and hadn't actually realised how famous or how influential she has been in the world. When catering for Vandana Shiva I instantly liked her but wasn't quite sure why. After hearing her speak I felt truly honored that I had been...


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...


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...


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....


Delicious and Nutritious Cooking Class and Easy Stir Fry Recipe

  • 24 September 2013

After a very successful raw food workshop last weekend I am very happy to announce one last cooking class for 2013, to be held on the 20th of October.  The class will be the Delicious and Nutritious workshop. In this workshop you will learn a variety of simple and easy recipes that you will feel confident in trying out at home. The recipes will include snacks, entrees, mains, drinks and...


Beetroot and Green Bean Curry

  • 23 September 2013

Beetroot and Green Bean curryI have a skill that comes easily to me, I can’t often say this so I am quite proud of this skill and it was learned directly from my grandmother. It’s the skill of being able to create a delicious meal out of meager ingredients.  Looking into a next to empty fridge I can quickly think of a creative delight to whip up for dinner. I remember living with Mama, my...


Flo Fenton's Teacher Training and a Curry Recipe

  • 26 August 2013

I have a great number of clients and yoga schools I cater for each year and I would like to over time introduce you to them and the work they do.  One of the local Byron Bay yoga teachers, Flo Fenton runs three yoga retreats a year and several teacher trainings. This coming October she begins stage two of her yoga teacher training and I am very excited to be catering on it. As Flo is a local...


Quick and Easy Pasta Sauce Recipe

  • 12 August 2013

Preservative Free CookingLast week I couldn’t resist picking up and purchasing the woman’s weekly vegetarian cookbook. The first vegetarian cook book I ever bought at sixteen was the woman’s weekly one. Much has changed since I was sixteen, nice big glossy photos, lots of internationally inspired herbs and spices, and a brilliant array of  grains and pulses being used. Also it appears that...