I'm back with a beautiful Mushroom Dip Recipe

Huge apologies everyone for my very overdue newsletter and recipe. I was not well for a week then went straight into the Vegan Chef Training that has been fantastic but all consuming. Here I am now with a delightful recipe to share with you. It is one we made in Module 5 to eat with the activated grain focaccia we made. My dad will be happy as he has asked a few times if I could make a vegan version of potted meat (pate). Here it is Dad! The recipe is below the gorgeous photos of what we have been making on the Vegan Chef Training.

The Vegan Chef Training has been so varied and so much food has been made and devoured – here are some photos

3 Day Vegan Foundation Course Spaces Available

I am excited to announce that the June 3 Day Vegan Foundation Course is full, however I do have 2 places left on both the July and August courses. Winter is a perfect time to do the 3 Day Vegan Foundation Course as it is a good time to be in the kitchen cooking and the produce at this time of year is so varied. Who wants to join in?

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Mushroom Dip or Pate

Mushrooms are a great source of B vitamins and walnuts are packed with protein and a fabulous source of omega 3.

You can make this in a blender for a smooth pate or in a food processor for a dip that has some texture. I prefer the food processor

Ingredients

2 cups mushrooms sliced

1 small onion diced

6 small garlic cloves minced

2 tsp dried thyme

2 tsp tamari or to taste

Splash olive oil

Pepper

Salt to taste

½ cup walnuts

Method

Fry the onions with a pinch of salt and a splash of olive oil for 2 minutes then add the garlic and fry for a minute. Next add the mushrooms and thyme and cook until the mushrooms are tender.
In another pan toast the walnuts.
Process the walnuts in a food processor and then add the mushroom mixture and process until mixed together. Add the pepper and tamari to taste.

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

What’s On at Veet’s Vegan Cooking School and Nutrition

If you are wanting to do some cooking with me but don’t want to leave the house then there are 2 wonderful options for you. The online Cooking at Home with Veet course has been discounted to Australian $99 until the end of July – that is a good start to see if you want to work in the kitchen with me in person.

The second option is for those people who would like to incorporate more vegan food into their lives but have difficulty prioritizing time to cook each day and are worried they wont get all the nutrients they need when eating plant based meals. The Tailored Cooking C lass and the VIP Package is facilitated online and are tailored to your needs and dietary requirements. These courses can also be taken in person. Some people choose to do them online as they feel more relaxed in their own kitchen and the learning really sinks in when you are doing it at home.

Have a great week everyone, its fabulous to be back writing these blogs.

With gratitude Veet

Tailored Cooking Class

Online | In-Person

Duration 1hr

Cost $195

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.