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 different desserts. I was so proud of what they achieved. Usually we have eight people graduate but this year just two so they had to do double the work with getting the graduation planned. They planned the whole menu and it was sensational. I am so proud to say that there are now two more wonderful vegan chefs going out into the world. The official photos won’t be ready until the end of June but here are a few sneak preview ones.
Now I am back on track and in only two weeks I will be running the 3 Day Vegan Foundation Cooking Course
. Three life changing days. If it’s something you have on your must do list then I suggest must doing it this year as who knows what is in store for me in 2022. As much as I plan on continuing to run these courses next year I am in the process of looking for a new home as we have to leave our present home in November, with no clear future in sight I really do suggest making the most of me still being in Mullumbimby and come and do one of the 5 vegan foundation courses I have scheduled for this year. The next one is on the 17th to 19th June
Nutrition and Cooking Sessions
The cooking and nutrition private sessions are going really well and I have a discounted price until the 30th of June. Book in an hour’s session with me and we tailor it around what you would like to learn.
You can also come for longer than an hour or bring a friend along to learn with you.
- $220 per hour face to face ($50 extra per friend you bring along - i.e. 2 people will cost $135 each)
- $190 per hour online (you can bring a friend along with no additional price if they are in the same room as you)
Discounted price if booked before 30th June
- $150 per hour face to face ($50 extra per friend you bring along i.e. 2 people will cost $100 each
- $129 per hour online (you can bring a friend along with no additional price if they are in the same room as you)
21st, 22nd, 29th, June
1st, 2nd, 5th, 6th 8th, 9th 12th, 13th, 15th 16th, 19th, 20th July
This Weeks Recipe
This week’s menu is the final recipe in the Ayurvedic challenge that was set in module 3; go to
for Hayley and Jesika’s recipe. This time it is Andrea’s delicious creation. The brief was they had to cook for a specific Ayurvedic dosha and also use up to 200g adzuki beans. Andrea’s spaghetti and bean balls are so delicious, especially if you love olives. Hope you enjoy.
Carrot Zucchini Pasta with Adzuki Bean Balls and Leek and Lemon Sauce
220g gluten free Spaghetti
2 small zucchini
2 medium carrots
Basil leaves for garnish
Lemon and Leek Sauce
1 leek roughly chopped and sautéed
¼ cup lemon juice
½ cup sunflower seeds
½ cup cashew nuts
2 cloves of garlic sautéed with the leek
Salt and pepper to taste
2 cups boiling hot water (maybe more)
Adzuki Bean Balls
440g cooked adzuki beans
40g pecan nuts
40g Kalamata olives
1 tsp dried oregano
1 tsp dried basil
1 tsp thyme
¼ cup finely cut onion
2 cloves of garlic
1 splash of olive oil
Salt and pepper to taste
- soak cashew nuts and sunflower seeds for the sauce for 6 hours
Spiralize the zucchini and carrot for the pasta and set aside.
To make the adzuki bean balls, preheat the oven to 220°C.
Sauté the onions and garlic with the dried herbs in a little bit of olive oil and set aside.
Process the pecan nuts in a food processor until they are roughly chopped, add the adzuki beans, olives, the sautéed onions and garlic into the food processor and process until it is evenly combined, try to not process too much so the texture doesn’t end up too dough like.
Form the mixture into balls that are roughly 3cm in diameter, make sure they are all the same size so all of them cook evenly and place them onto a baking tray with baking paper. Put in the oven for about 12 minutes and then turn the balls and return the tray to the oven for another 10 minutes.
While the bean balls are in the oven, cook the pasta according to the instructions on the packet. Sauté the zucchini and carrot noodles until they soften a little bit.
For the leek sauce place all of the ingredients except the water in a blender and blend while gradually adding the water until you have a creamy consistency.
When the pasta, zucchini and carrots are cooked, mix them up carefully, place some sauce on the plate and top with the pasta, add some more sauce on top of the pasta and top with the adzuki bean balls, drizzle some sauce over the whole dish and garnish with fresh basil.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Tofu & Miso Class
I have only one more place left in the Tofu & Miso Class
18th of July
from 9:30am to 2pm
It will include;
- all the recipes
- take home tofu and miso
- be all organic (of course)
- it will also include recipes for using the tofu and miso,
- take home okara (by product of making tofu)
- morning tea
- Veet’s Cuisine Cookbook and
- Veet’s Vegan Cooking School tote bag as well as
- 500g organic soy beans and a piece of muslin to start your own batch at home
All of this for $320 including GST is a very good deal indeed.
Have a great week everyone
With gratitude Veet
Tags:Carrot zucchini Pasta Olives adzuki beans