A nurturing recipe for the mind, body and soul
I hope all is well in your world. What a tough time it is worldwide. Thanks to those people who wrote to me last week to let me know how you are. It was lovely to read how people are nourishing themselves during this time and for me to make recipe suggestions to those who are struggling. Feel free to write anytime.
We were yet again unsuccessful in securing a house, someone is always able to offer more money than we can afford. Being knocked back like this really sets me back a lot. Luckily I am resilient and have the support of my beloved but each knockback does seem to get tougher. Trusting that all will work out though. Wanted to share this with you all as I want to be real with what is going on and not look like everything is hunky dory in my world when it isn’t. Although after a lovely morning walk I do feel very blessed to be alive.
Last week two people contributed financially so I can bring this recipe to you all this week. I am very grateful for that opportunity. This week I am bringing an Italian Stew recipe which is wonderful eaten on its own or mopped up with some fresh, crunchy bread. This recipe has been handed down from a friend’s Lenticchia recipe that I adapted to what veggies I had on hand. The best pasta to use is that real little one; pastina, unfortunately I can’t find that organic so had to use shells. You can mix and match the veggies to suit whatever you have in your crisper.
Before I launch into the recipe I wanted to share a simple cooking tip with you all:
Read the recipe and take simple notes.
Whenever I get a new recipe I sit down and read it through then I take notes in my own words. This always proves easier to understand and then I know exactly what I am doing.
For example with this recipe I would take notes like this:
1. prep all veg
2. cook shells
3. 1st 6 ingredients in pot, cook 20 mins
and so on…….
6 tomatoes diced small
2 onions sliced
4 cloves garlic minced
Olive oil 2 big glugs (optional)
Mix of dried basil, oregano and thyme – I used 1 tsp of each (can definitely use fresh herbs)
Salt and pepper
1 large potato diced
2 carrots diced
2 cups cooked lentils
8 Brussels sprouts sliced fine
1 head broccoli cut into florets
½ bunch silverbeet sliced
1 cup dried pastina or 2 cups dried pasta shells
If using shells instead of pastina, cook them as per packet instructions.
Place the onions, garlic, salt, pepper, herbs (if using dried) and tomatoes in a wok or saucepan with 1 glug of olive oil and simmer for 20 minutes.
Add the carrots and 1 cup water and simmer for 5 minutes then add the potatoes and simmer for a further 5 minutes. Add all the green veg and lentils adding more water if needed. If you are using the pastina add this now and cook for a further 10 minutes or until the pastina is cooked adding more water and salt if needed.
If using the pasta shells add these now.
Serve with a Vegan Parmesan (recipe coming soon)
P.S. – the beauty of this recipe is it is a complete protein with the pasta and lentils.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Come Learn with me Online
Of course being under stay at home rule my work has been reduced to online work. I miss face to face classes but have relished my time helping people cook in their homes from my home. Last week I taught someone to make 2 types of cheese and a pepita sprinkle. This week I have 2 Food Analysis Sessions
and a recipe/meal planning and a lesson with a mother and daughter where we will make a celebratory dinner for their birthdays – so even though they wont be able to celebrate together they will get to cook together on line and sit down and eat the same meal together even though they are not in the same place.
And I am excited to announce that one of the participants of the online course ‘Cooking at Home with Veet’ just wrote to me to tell me he has completed the whole course and loved it and is now totally inspired. He wanted to do it all over again - and he can as there is no time limit on that course.
If you would like to do the online course ‘Cooking at Home with Veet’
but are financially challenged there is still a discount code on it for $189. However if this is still too much due to not working during the stay at home rule please do reach out. Here is the code EATWELL2020
Have a great week everyone and please reach out if you are not.
With love Veet
Cooking at Home with Veet
Duration You decide
$245 $189 until 26th August 2021
Become creative in the kitchen and learn how to put together delicious vegan meals, from mains to dessert - all from the comfort of your own kitchen.
Discount Code EATWELL2020
Discounted to $189 until 26th August.
‘Cooking at Home with Veet’ will be discounted to $189. This ends on the 26th August. Come join today, there is no time limit to completing this course. Here is the discount code EATWELL2020
Duration Food Analysis Plus 30mins online
This includes a consultation to see what macro and micro nutrients you are consuming with your daily food intake and what foods you need to include in your diet to ensure you are meeting the recommended daily intake.
Cooking & Nutrition Class
Online | In-Person
These sessions are completely tailored to your needs. Whether you are new to nutrition and vegan cooking or already have some experience, Veet can work with your level of knowledge and interests.
Tags:lentils Pasta potato Carrot Brussels Sprouts broccoli