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 light relief if that is possible.

This week is the request a recipe blog in my scheduled what to write my blogs about. Many people are reverting to making things to save the plastic wastage and this recipe will potentially save 50 bits of plastic per household per year. Now that’s something!

The recipe this week comes with a lovely little story. I think most of you know I gave up the majority of my catering work in November last year. I did however keep one job for Ghata of SOL Spirit of Light catering lunches for her trainings.

Ghata is a pleasure to cater for as her and her groups really love vegan food and their commitment to the environment is on par with the ethics of Veet’s Vegan Cooking School. I provide lunches for the workshops and Ghata and her team provide the morning tea.

Last year Ghata and her team decided they wanted to be completely plastic free so they make their own crackers to go with the home made dips they provide. They told me how delicious the crackers were and I asked for the recipe. Wow they were right they are delicious. A packet of crackers will no longer darken my doorstep as they say. I will now follow their admirable lead and make these crackers instead.

I share this wonderful recipe with you all. The flavourings of the crackers can be adapted to your individual taste. Ghata sent through a few different flavours. I just took the base recipe and then added my own flavour combination and I like both flavours equally. Thank you Ghata for this recipe. I hope you all enjoy them.

Gluten Free Crackers

This makes enough for 3 standard size biscuit trays

Ingredients

¾ cup sunflower seeds

¾ cups pepitas

¾ cup flax seeds

4 ½ tbsp sesame seeds

4 ½ tbsp chia seeds

1 ½ cup water

1 tsp salt

Base flavouring

1 ½ tsp onion powder (optional)

½ cup nutritional yeast

Mexican Flavour

1 ½ tsp onion powder

½ cup nutritional yeast

2 tsp dried oregano

2 tsp smoked paprika

2 tsp ground cumin

optional chilli flakes if you like it hot.

Method

Mix everything in a bowl and mix well. Leave for 30 minutes until the seeds have soaked up all of the water.
Spread evenly using a offset spatula over baking paper lined biscuit trays. This amount will cover three trays. Get them as thin as you can.
Score them by using a knife, making them any shape or size you like.
Bake in a 160C oven for 20 minutes then remove from the oven.
Turn the crackers over and break the crackers into individual crackers and bake for a further 15 minutes or until they are perfectly crisp but not burned.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

There is No Time Like the Present

I personally have decided that 2020 is the year I do all those things that I have put off to do at a later date. With all the uncertainty we have had over here on the east coast since last September actually with the first fires burning north of us and then in our own area and now in areas south of us, I have come to terms with the fact that I like everyone really does not know what the future has in store for me.

I have this idea that I will teach the three day Vegan Foundation Cooking Course and the full Vegan Chef Training until I am unfit to do so. Thinking that could be for at least another twenty years. However how can I really predict that. With this reflection I have booked into regular ballet classes, regular martial arts classes and am keeping my piano lessons going as well as booking in to see my parents twice this year and visit the mediation resort I love to go to each year as who knows if it will all be possible next year or the year after.

I urge you all to do the same. If you have been sitting waiting for the right time to come along and attend one of my courses it may end up never being the right time, so why not grab those tomatoes by the stems (my attempt to veganise the idiom to grab the bull by the horns) and just go for it. The time is now and it is a really good time to get creative in the kitchen with vegan or as some like to say ‘plant based’ food.

Courses are steadily filling and there are still plenty of opportunities to get your spot in a course in 2020. The three day vegan cooking course or the full vegan chef training or individual modules within the training all have places left.

I can’t wait to meet you in the kitchen.

A Little Bit More About Me

From time to time I get emails asking me if I can share a bit more about myself, so here it goes. Some random bits and pieces

Favourite animal – wombat

Favourite meal - steamed veg, basmati rice and tahini sauce

Favourite food activity - picnics

First thing I do when waking up – make two glasses of ¼ lemon squeezed in each glass (after going to the toilet and splashing cold water on my face of course).

Supplements I take - the occasional B12 spray, zinc every night (when I remember) Andrographis or armaforce, probiotics and magnesium when I travel.

Something I carry with me when I go out – my water, an organic snack, my napkin and handkerchief.

If you want to know anything else. Do let me know and I will see if I can oblige.

Have a great week everyone.

With gratitude Veet

Categories:Snacks/Sides

Tags:Pepitas sunflower seeds Smoked paprika crackers Requests