New home and a yummy gift

What an exciting time it has been, buying our first home together. As regular readers know that was a big journey in itself and then the move was BIG especially after nine years in one rental house. I love our new home and can’t wait to start courses and individual sessions in my new kitchen. It is a fabulous space which I look forward to sharing with you all either in person or online.

A week after moving in the post man came to the door with a parcel. He welcomed us to our new home which made me smile from ear to ear (the people of Murwillumbah are so lovely). In the parcel was a fabulous new cook book called ‘Nourished by Nature’ by Pandora Colledge. Pandora graduated as a vegan chef in the very first vegan chef training in 2016. A year later at the refresher course she announced she was going to write a cook book and woo hoo she did it. This November her book went to sale. It’s a beauty just like Pandora herself.

Nourished by Nature is full of gems. While it is not completely vegan most of the recipes are and the ones that aren’t vegan can easily be made vegan. There is some wonderful information in this book as well as superb recipes. I love the section on vitamins and minerals. I have earmarked the following recipes to make: fermented buckwheat bread, immune soup, pumpkin and rice balls, tomato and capsicum soup, cauliflower and pomegranate salad, peanut butter bliss balls and the almond satay sauce.

It is really worth checking out. Link to book at bottom of newsletter.

While I was having another flick through this morning I noticed the fermented veg recipe which reminded me that I had promised my gorgeous friend Satisha (who happens to live only 5 minutes by bicycle from my new house

) a recipe for pickled green beans. With a bean bush full of beans to pick I hopped to it and here is the recipe. After all this week’s blog is request week. Keep your requests coming in everyone.

Pickled Green Beans

This recipe is a quick pickle as I don’t use sugar. These can go straight into the fridge. They wont preserve on the shelf. They are Moorish and the beauty is that once you have finished them you can reserve the pickling vinegar and add more steamed green beans. You could possibly do this 3 to 4 times depending on how quickly you eat them.

I think these will make a great item on a grazing board this coming festive season.

Ingredients

40 to 50 beans depending on how big your jar is and how big your beans are

1 ½ cups vinegar

1 cup filtered water

1 ½ tsp fennel seeds (use mustard or coriander seeds if you don’t like fennel)

1 bay leaf

2 tsp chilli flakes or 5 dried chillies

4 cloves garlic

2 ½ tsp salt

Method

Leave the beans whole with the stalk on. Steam them for 3 to 5 minutes. I did 5 minutes as I like them a little soft. Rinse them with cold filtered water and place in a glass jar.
Add everything else (except the garlic) to a saucepan and bring to the boil. Then let simmer for 5 minutes, add in the garlic then simmer for a further 5 minutes. Turn off from the heat, keep covered and let cool.
Pour the cooled pickling brine over the beans. Then refrigerate the beans. They will be ready to eat in a day or so.

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

Early Bird Pricing

24 days to go until the early bird pricing ends for all Three Day Foundation Courses for 2022 and for the Vegan Chef Training and individual modules of the training. Check out for details and be sure not to miss out on;

1. the discounted price

2. Securing a spot in one of the courses in 2022

3 Day Foundation Course

In-Person

Duration 3 Days

Cost $1,086

In this 3 day course, we will cover the fundamentals in vegan cooking and nutrition. The class is hands on and you will immerse yourself in three full days of vegan organic cuisine.

Vegan Chef Training

In-Person

Duration 6 weeks

Cost $10,413

Gain professional chef skills, get hands on training experience, and work with organic and locally sourced plant-based produce in the biggest growth market in food today: Vegan Cuisine.

Christmas Presents

Online Course Cooking at Home With Veet

Would you like to gift your loved ones with the perfect experience present for Christmas. How about buying them an online course ‘Cooking at Home with Veet.’ Here is a discount coupon code for you FANTASTIC2. There are presently 23 spots left on this discount coupon.

Cooking at Home with Veet

Online

Duration You decide

Cost $249

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.

Gift Vouchers

Or you could purchase them a 3 day course or even a 1 hour individual cooking session either in person or online.

You could also treat yourself to one by putting it on the wish list or like a few people have done bought an individual cooking session for their loved ones and come along with them. Usually for an extra person there is a $50 extra fee but if paid for before the 31st December you can come along for free.

Food Analysis/Nutrition

Online Consultation

Duration Food Analysis Plus 30mins online

Cost $195

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

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.

A Cooking Class in time for your Christmas/Festive Gatherings

I am offering in person or online Christmas fare cooking classes. I will have two face to face classes on the 24th December for those local people who want to come along and learn how to make a great Christmas feast and then be able to take it home to serve for lunch on the 25th. For those who want to learn earlier than that I have the following dates available to learn in person or online 13th, 15th, 17th, 18th, 21st.

The menu includes

Nut Roast Wellington with cranberry sauce

Fondant Potatoes with mushroom gravy

Roast Moroccan Carrots

Smoked Carrot Salmon, Fermented Cashew Cheese Cracker aperitif

Antipasto Salad with no egg sauce

Trifle with vegan Jelly

This class will be 3 ½ hours. You can bring one other along with you on the 24th of December or on the other dates you can bring up to 3 other people (which would make it $171 per person.

The cost for the course is $682 including all ingredients and food to take home

First in best dressed.

EMAIL TO BOOK

Have a wonderful week everyone.

Veet

Categories:Snacks/Sides

Tags:beans Chilli fennel