In the foundation vegan course we look at ways to make cooking delicious but easy, so you eat well all the time. One of the many ways we do this is to create ‘go-to sauces and dips’ that you can have in your fridge at all times, that you can use for breakfast, lunch, dinner or for snacks.

Well let me tell you how that has worked for me this week. I had some green chillies in my fridge with no plan for what to do with them and I also had a lovely plump bunch of coriander and on the spur of the moment I thought, that’s it, I’m going to make green harrisa again. It has been many years since I’ve made it and now I wonder why it took me so long to get around to making it again.
Right now I need no other dip or sauce to keep me happy – I have my jar of harrisa in the fridge and have had it for breakfast with avocado on toast, for lunch with lemon juice as a dressing, on steamed veg mixed into my tahini sauce. I’ve had it as a side to the savoury pancake. I’ve thinned it out with water and a little more olive oil and eaten it with boiled potatoes and cooked pasta. Basically everything except my smoothies has had green harrisa in it this week. I’m a harrisa addict. Its good and if you like chilli, garlic and coriander it is a must have in your fridge at all times.
It lasts up to three weeks in the fridge if it is covered in oil and you don’t double dip any spoons. 

Green Harrisa

1 bunch of well washed coriander
2 tbsp cumin seeds
2 jalapeno chilli or 6 large green chillies
2 green spring onions- white and green part
2 cloves garlic
Juice of ½ large lemon
Olive oil to pour on top
In a frying pan place the cumin and temper (dry fry) for a couple of minutes or until the cumin becomes aromatic.
Place the cumin in a spice grinder or mortar and grind until a powder.
Roughly chop the garlic and green onion.
Place all the ingredients except the oil in a food processor and process until nice and fine. You can add a splash of olive oil.
Decant the harissa into a Pyrex or glass jar and cover with olive oil.
⅓ cup green olives (optional these are not traditional)
½ teaspoon salt
½-¾ cup olive oil
Juice of 1 lemon

Celebrating two years of giving up coffee

Saturday marked two years since I gave up coffee. It hasn’t been an easy feat that’s for sure and you can read all about it in last year’s blog.
However I am so amazed at my will power on this one. I love coffee, I love the smell of it, I love the ritual of it and I love the paraphernalia that goes into making it. It is a wonder indeed but the benefits I am personally experiencing due to not drinking it far outweigh my love for it. I only ever drank one cup a day but due to a hormonal change coffee was causing me a lot of unnecessary anxiety.  Anyway I guess I just wanted to mark this occasion and ask you what things you are proud of that you may have given up or taken up. Please feel free to share with me either in email or through my new Facebook group

Who wants to join the tribe?

I was actually really curious to know the exact number of people who have attended the Vegan Foundation Cooking Course over the last four years. So I sat down and did the calculations. To date I have run the course twenty six times and in total one hundred and seventy four people have attended. How wonderful is that? I would love you all to come and join the tribe. Come and treat yourselves to three full days of vegan cooking. We cover over sixty recipes and you get to make your own signature dish as well, using all organic ingredients. You get morning tea and lunch and a take home dinner each day. You leave with a comprehensive manual, a cook book, recipes, many many tips on how to make cooking easy and a whole lot of inspiration.
What are you waiting for to come and join the tribe?  I can’t wait to meet you.
Have a great week everyone.
Love Veet

Categories:Snacks/Sides Sauce/Dips

Tags:Chilli coriander

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