A stay at home celebration recipe and a discount on my online cooking course

How are you all? I Hope those of you in lockdown are doing okay. Please reach out, send me an email, I would love to hear from you. Anyone who wants to share with me what they are cooking is also welcome. Let me know what creativity is going down in your kitchen.
We are also in lockdown at the moment. When I used to teach at the Juvenile Detention Center in Western Australia we would go into lockdown when the kids got onto the roof or there was a massive brawl or someone had stolen something important. It amazes me that we are now using the term lockdown for being told to stay at home. I think I am going to use something else because we really haven’t done anything wrong. We are in ‘Stay at Home’ that feels better than lockdown to me emotionally, anyway. 
Due to ‘Stay at Home’ all my in-person cooking and nutrition sessions have been postponed which is a shame as I love facilitating these so much. I have two online sessions this week, which I am grateful for. 
I know many of you are busier than ever due to ‘Stay at Home’ but for those of you who have some spare time at the moment there is no time like now to get really creative and learn more about plant based cooking. 
 I am offering a discounted price on the online course I developed last year  ‘Cooking at Home with Veet’. It has no time limit so is a great way to cook with me in your kitchen from my kitchen whenever you like. Details of the discount follow the recipe in this blog. The discount will end on the 26th August so don’t miss out.
I am also offering 1:1 online cooking and nutrition sessions and the food analysis nutrition sessions. All information on these offerings is below the recipe.
Over on social media I am doing daily Facebook live videos offering my tips on how to have a healthy immune system. For those of you who are not on Facebook here is my list of how to keep a healthy immune system or make your immune system stronger.

How to keep a Healthy Immune System and Make it Stronger

  1. Minimise processed foods. Cut out any processed foods altogether if you can.
  2. Eat a plant based diet to avoid unnecessary inflammation which can weaken the immune system.
  3. Eat organic food to reduce inflammation and to absorb more nutrients.
  4. Eat more wholefoods, including a handful of nuts and seeds a day (unless you are allergic of course). Eat a range of local in-season produce. Include more legumes and grains in your diet to get lots of different nutrients.
  5. Soak all legumes, most nuts and all grains to remove phytic acid. Cook all leafy greens to remove oxalates. Phytic acid and oxalates can inhibit the absorption of essential nutrients, vitamins and minerals.
  6. Eat three meals a day. This way you can include all the veg, grains, legumes, fruit etc. in order to meet the recommended daily intake for vitamins, minerals and nutrients. If you are only having two meals then make sure any snacks are nutrient dense.
  7. Drink between 2.1 and 2.6 litres of water a day.
  8. Get vitamin D every day, so go out in low UV sun each day or tan your mushrooms. Yep put mushrooms in the sun for 5 minutes before eating them to get vitamin D.
  9. Drink 50 ml Jamu a day. If no one in your area makes Jamu then look up a good recipe (I can post a recipe in a blog sometime soon). Omit the honey from the recipe as its not all that healthy contrary to industry promotion. Honey still breaks down to sucrose. Add some freshly squeezed orange juice instead if you want the Jamu to be sweet.
This week’s recipe is a fun recipe to cheer you up if you are missing family and friends during ‘Stay at Home’. The lovely Missy and Jenny made this recipe for their signature dish in the last Vegan Foundation Course. They got inspiration from Hetty Mckinnon’s book Neighborhood.

Sweet and Sour Cauliflower Noodle Salad

250g rice noodles 
100g besan flour 
refined organic sunflower oil for frying 
800g cauliflower cut into florets
1 capsicum sliced in fine strips
1 tbsp sesame seeds 
4 spring onions sliced fine 
few leaves of bok chop finely shredded
Salt and pepper (white pepper is best if you can find it)
Sweet and Sour Sauce
4  Medjool dates or 6 dried 
2 tbsp apple cider vinegar
2 tbsp tamari 
1 tomato 
1 clove garlic 
1 tsp of cornflour or rice flour


  1. For the sweet and sour sauce, place everything except the corn flour in a blender and blend. Add to a saucepan and bring to the boil on a low heat. Mix the cornflour with 2 tbsp water and add this to the sweet and sour mix once it has boiled. Stir until the sauce thickens and take off the heat.
  2. For the batter mix the besan flour with 1 cup water and add the garlic and a big pinch of salt and pepper. Mix until there are no lumps.
  3. Fry the capsicum in a frying pan with a splash of oil for a few minutes and set aside.
  4. Set a frying pan on the heat with some oil and then dip each piece of cauliflower in the batter and fry in the frying pan 1 to 2 minutes each side. When cooked, place them on a baking paper lined tray and pop in the oven on 80C° to keep warm.
  5. Prepare the noodles as per packet instructions and place them on a platter.
  6. While the noodles are cooking reheat the sweet and sour sauce
  7. Top the noodles with the fried cauliflower and capsicum then pour on the sweet and sour sauce and sprinkle on the spring onions and sesame seeds.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Have a wonderful week everyone. I won’t be able to post recipes for a few weeks due to lack of funds so head on over to facebook where I will post daily or if you want to see a recipe or two in the next few weeks, you are welcome to make a donation via the donation button. 
With gratitude Veet

Cooking at Home with Veet

Duration You decide
Cost $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.

Discounted to $189 for the next two weeks.
Ends 26th August.

For the next two weeks my online cooking course ‘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


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.


Tags:cauliflower capsicum Noodles

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