Renewed Enthusiasm

My apologies to those who love receiving my newsletter on a weekly basis. Since the floods in our area I lost the momentum to write weekly but I am back with renewed enthusiasm and some great recipes to share with you. After two of my courses being cancelled due to floods we were able to go ahead last week and what a fabulous 3 days were shared with 5 wonderful people. We had a full house. Five is the max and we made delicious foods. Hope you enjoy the photos.

Cooking Tip 103

Make the most of leftovers and sometimes actually plan on having leftovers.

I made a Salad Nicoise and cooked extra potatoes and beans so the next night I could make bubble and squeak. If I had made a roast I would have also had left over veg like carrot, broccoli etc., however this time I boiled up some peas, freshly grown corn and kang kung and made the best bubble and squeak ever.  Thanks also to the ingenious Alison Ward over at Australian Vegan Foodies who gave me the idea to crumb the bubble and squeak – this is a life changer that is for sure.  Serve this with BBQ sauce and tofu or tempeh or a lentil/quinoa salad for protein.


Royal Bubble and Squeak

2-3 cups  leftover potato mashed
Leftover veggies cooked (quantity isn’t important we are just using the leftovers)
Salt and pepper to taste 
¼ to ½ cup cashew cheese or ¼ cup vegan butter
1 tbsp chia seeds soaked in ¼ cup water
Chilli if you like 
2 cups rice crumbs (or bread crumbs if you aren’t gluten free)
Oil for frying (either unrefined organic sunflower oil or a nut oil or avocado oil)
  1. Mix all of the ingredients together except the rice crumbs in a bowl and then shape into patties.
  2. Put the rice crumbs in a bowl and place the patties one at a time in the rice crumbs and cover. Put them on baking paper.
  3. Place oil to coat the frying pan and heat up for a couple of minutes then put 3 to 4 patties in the pan (depending on how big the pan is). Cook for 4 minutes or until brown on one side then flip and cook for a further 4 minutes then take out of the pan.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

VIP Package

Want to lose weight or break an eating habit but don’t want to go on a diet?

In-Person OR Online

Duration NA
Cost $1200
Feel confident with your meal planning and cooking whilst meeting all the dietary requirements you need in order to live a healthy life.
Book in for a 15 minute free session to see if the VIP program is for you.
EMAIL ME to book a time.


3 Day Foundation Course

Come and Join in the fun and book into a Three Day Vegan Cooking Course.  248 people have joined in so far. It really is a stellar 3 days of learning how to incorporate more vegan food into your diet as well as learning tips and tricks to make your time in the kitchen easy and fun and also there is a whole lot of nutrition too.
I have one spot left in next week’s course hope you can make it.
Dates 2022
7th to 9th April
26th to 28th April
5th to 7th July (includes a trip to the local markets)
9th to 11th August (includes a market trip)
25th to 27th August
27th to 29th September (includes a trip to the local markets)
6th to 8th October
27th to 29th October
10th to 12th November


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.


Have a wonderful week everyone.



Categories:Mains Snacks/Sides

Tags:Potatoes peas Corn Kang kung

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