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 ever tasted. There is no shop bought tofu that comes anywhere close to this deliciousness. While making tofu is quite a production I really would like to always make my own. As a result of this Kiriko and I will facilitate a separate tofu and miso class;

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 (byproduct of making tofu)
morning tea
lunch
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. I still have 3 places left for this class and would love to have you along.

Email Veet to Book Your Place

In addition the month of June, July is looking very good as I still have a few places left in the 3 Day Vegan Foundation Cooking Courses. If you are keen to join in a course while I still reside in Mullumbimby (we leave in November) please contact me today.

3 Day Vegan Cooking Course

DATES

17th to 19th June

22nd to 24th July

19th to 21st August

9th to 11th September

23rd to 25th September

14th to 16th October

Contact Veet to Book

One on One Cooking and Nutrition Sessions

Or if you would prefer something more personal I am offering my one on one cooking and nutrition sessions. If you book and pay before the 30th of June you can make use of the special price of $150 an hour face to face or $120 online. In an hour we can cover two dishes of your choice and talk a whole lot of nutrition tailored to your individual needs.

DATES available for booking are

7th, 8th, 10, 11th, 12th, 28th, 29th June

1st, 2nd, 12th, 13th , 15, 16th, 17th July

16th, 17th, 23rd, 24th, 30th, 31st August

Please email for booking.

As promised last week, a delicious recipe is brought to you today by one of the chefs in training. Jesika was given the task to develop a recipe for the Kapha dosha using 200g of cooked adzuki beans. Her recipe is so delicious I have already made it again since she developed it during the Ayurvedic module of the Vegan Chef Training. Jesika was inspired by a recipe in the book; Family by Hetty Mc Kinnon. Definitely worth looking it up in your local library.

Cauliflower and Mushrooms with Home Made XO Sauce

Serves 4 as a side with rice and salad

Ingredients

Caramel

1 cauliflower head, sliced into 1.5cm flat pieces (supposed to resemble small steaks)

Olive oil to drizzle

1 tsp five spice powder

200grams of cooked adzuki beans

Coriander leaves and sliced spring onion to garnish

Sauce

1 tsp seaweed, soaked in hot water for 20 mins

3-4 pieces of porcini mushroom, soaked in hot water for 20 mins

2 tbsp plus 2 tsp of sunflower oil

1½ tbsp tamari

1 garlic clove, boiled for 10 minutes

1 spring onion finely chopped

150g of fresh mushrooms, mix of oyster and Swiss brown, sliced

1 red chilli, finely chopped

2 cm piece of ginger, finely chopped

½ cinnamon stick

½ star anise

Black pepper

Method

Preheat oven to 200° C.
Place cauliflower on baking trays and drizzle with olive oil and sprinkle with five spice.
Bake for 15 minutes then turn over and bake for a further 10 minutes or until nicely browned.
To make the sauce, whisk sunflower oil and tamari and pour into a large fry pan or wok.
When heated, add garlic and spring onion and sauté for 2 minutes.
Squeeze porcini mushrooms (reserve liquid) and finely chop.
Drain seaweed.
Add all mushrooms, seaweed, ginger, chilli, cinnamon stick, star anise and black pepper to taste and cook on a low heat for 10 minutes.
Stir in adzuki beans and add the porcini soaking liquid if more moisture is needed.
To serve; remove cinnamon stick and star anise. Place cauliflower on a serving plate and spoon sauce over. Garnish with spring onions and coriander.