This recipe was inspired by a wonderful listener of my podcasts, Miriam. She told me how much she loved ceviche. Miriam comes from Peru and I was curious to know why she loved it and how she ate it in Peru. Miriam described it beautifully to me and got a real sense of, not just the flavours, but also the textures that go together.
Spag bol was my first non-English meal. In 1977, my mum was given a recipe for spaghetti bolognese, and my mum made it most weeks while I was growing up. What I love about making the vegan bolognese option is that you can pack it with vegetables, and it is packed with protein, especially if you use tofu or the lentil, walnut option.
It is fabulous of course, on Spaghetti and also on a baked potato, toasted sandwich or served with rice
Yee Sang is a salad made and enjoyed during the Chinese New Year. I heard about Yee Sang Salad in an interview with 3 generations of Australian Chinese women and the grandmother mentioned that, instead of money, she put seeds in the little red pouches and her family sprinkled them on the salad.
One of the many things I loved about visiting Bali years ago was the food. They do vegan food so well. Nasi Goreng is something I could have on my weekly meal rotation every week. The rice is best cooked the day before. If you don’t feel like making the tofu you can always add a couple of corn cobs to the rice and the meal will have complete protein.
If you want more info about complete protein, grab my free complete protein fact sheet.
On the 2nd day of this year, I bumped into my awesome yoga teacher Kate in Fresh Wholefoods, (our local organic shop). Kate asked me if I had a recipe for beetroot salad, so I sent her through a copy of all the beetroot salads I make, and then I thought it was time for a new one.
Palak paneer is an all-time favourite in our house. It is super delicious and has so much goodness in it. I like to serve it with rice and a tomato coriander salad.
The crispy paneer in my version makes it lip-smacking good.
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Back in 2020, Holly and Guy attended the in-person vegan foundation course and created this fabulous vegan spinach and fetta pie? It is so versatile. You can make it with kale or silverbeet or spinach. You can make it with short crust pastry, gluten-free pastry, or even buy vegan puff or filo pastry.
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Diversity and Inclusion
While I acknowledge that I come from a place of privilege as a white, English speaking, able bodied, educated woman I always strive to be inclusive. I am aware that I have not always considered the barriers that others have to face in everyday life. However, I strive to provide a safe and inclusive learning space and continually seek ways to improve, to make the work I offer even more inclusive.
Acknowledgement to Country
I acknowledge the Midginbil people of the Bundjalung Nation as the Custodians of the Murwillumbah area where I live and support people with their health through food.
I pay my respects to the Midginbil Elders across time and wish to express my appreciation for your continued custodianship despite the injustices your community has faced. I have deep appreciation for the way you provide a harmonious balance between feeding the community and providing environmental conservation.
Always was and always will be Aboriginal Land. Jingi Wala.
