Embracing technology, Facebook Live and Private Online Cooking Classes

Hello Everyone,

Wow what a week. How has it been for you? How are you? I really would love to know how you are all coping with the COVID -19 ‘pandemic.’ Thank you to everyone who wrote to me after the last newsletter. I so appreciate it. Also feel free to write with any questions you may have around cooking. I have plenty of time right now.

Embracing Technology

Ok this world crisis has forced me to get on and embrace technology. I have never wanted to make a face book live but guess what I’m going to be brave and will be doing one.

I will be demonstrating how to ferment veggies. As this week is all about seasonal produce we will be making sauerkraut because right now where I live organic cabbage seems to be the only organic veg that hasn’t hit extortionate prices.

So bring along the following to the facebook live

A knife
A chopping board
Salt
A mixing bowl
A jar
Cabbage or radishes or carrots or daikon if you don’t have cabbage

WHEN: Thursday at 11:30 am NSW daylight saving time

JOIN IN: JOIN THE FACEBOOK GROUP IN PREPARATION FOR THE LIVE VIDEO

Get signed up so you can watch and participate.

Can’t wait to see you all there. Fingers crossed I get at least one person watching

Get Your Sprouts On

Who saw my video series I posted on the topic of Getting Your Sprouts On? How good is it to sprout and there is so yumminess to be had when you’ve got yourself some sprouted legumes. If you didn’t see the videos head on over to my instagram page or the facebook page

There are 5 of them so make sure to watch them in the correct order.

For this week’s recipe I want to share a recipe I made with the sprouts. It is delicious.

A few other suggestions is like I showed in the vid to fry them up.
Ghata a friend who participated in one of the Vegan Foundation Cooking courses said she puts harissa in her cooked sprouts
Here is a great Green Harissa Recipe

Vegan Jalfrezi Recipe with Sprouted Mung Beans

Jalfrezi is a curry that chars some of the vegetables so it usually has a nice smoky flavour. Adding smoked paprika to a curry was new for me and girl is it delicious.

It usually has cauliflower in it but it was impossible to get an organic cauliflower last week and with organic broccoli at $24.95 I could only get a small piece. So instead I bought a quarter cabbage and used that. For this recipe use whatever is in your fridge it will work.

Adding peas is a must, it makes the curry all the more special. Having said that if you don’t have peas add green beans instead or some silverbeet or kale. Whatever you have will work.

This will make a big pot. You can freeze some portions and take a portion over to someone you know is struggling right now. Or just half the recipe.

Ingredients

5 cups cut cauliflower or broccoli or shredded cabbage

2 cups peas

2 onions cut in half or sliced

1 red capsicum

1 tsp chilli flakes (optional)

2 tsp smoked paprika

1 tsp cumin seeds

1 1/2 tbsp grated fresh ginger

4 cloves garlic mince

2 tsp ground coriander

2 tsp garam masala (there is a great recipe for this in my book)

3 large tomatoes or a can of diced tomatoes

2 cups sprouted mung beans (or sprouted chickpeas or red lentils)

1 ½ to 2 tsp salt

hand ful of spinach leaves

1 ½ cups of thin cashew cream (to make this place 1/3 cup cashews in 2 cups water in a blender with a few pinches of salt and blend until smooth

Method

Steam the cauliflower, broccoli and green beans for 5 minutes or until aldente. Set aside to cool.
Heat a splash of oil in a wok and cook the onion for 4 minutes stirring often. Then add the capsicum and cook until both the onion and capsicum start to brown. Add the smoked paprika and stir for a couple of minutes. Take the onions and capsicum out of the wok.
In the same wok add another splash of oil and cook the cumin for a minute, Add the ginger and garlic and cook for a minute.
Add the coriander garam masala and tomatoes and cook until broken down. Add the cabbage and sprouts and cook for 5 minutes.
Stir in the onion and capsicum and the steamed veg and heat up for 5 minutes. Add the spinach and cashew cream and heat until sauce is warm and spinach has wilted.

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

One on One Cooking Classes in your own Home

I am being prompted to offer cooking classes online and for now I am very happy to offer one on one classes to those that would like them. It will be an up to one hour long class and will focus on what you would like to learn. All you need to do is send me an email to info@veets.com.au and we will tee up the time.

The class will use whatever you have in your home in the way of ingredients and what I also have in my home. It will be a whole lot of fun. Class ideas can be as simple as cutting techniques to making simple one pot meals to learning how to make a particular recipe you have always wanted to veganise.

My nephew has booked me in first as he said he can learn everything from school on line except Food Technology so I will have a one on one class with him next week. That is going to be fun.

We will use facetime, skype or whatsapp to do these classes. The classes will be by donation so no one needs to miss out.

So email me and book in your time with me. I am excited to be cooking with you.

Hope you have a relaxing week. Things can only get better.

With gratitude Veet

Categories:Mains

Tags:curry cabbage peas broccoli sprouts