Warrigal Greens and Sunflower Seed Hummus

It’s week three of my blog schedule and I am enjoying having a theme to go with each week. This week is seasonal produce. I’m excited as this is a seasonal vegetable that is native to both Australia and New Zealand. It can also be found in South American countries. It’s a hardy plant that likes sandy and marshy conditions to grow. It grows wild in many people’s gardens without them even knowing.
It is full of antioxidants, iron vitamins like A, B, C, E an K and is a great source of calcium, phosphorus and potassium. Like many greens it does contain oxalates on the leaves so does need to be wilted or cooked to enjoy. Many people use it instead of spinach in pies etc. When thinking of what to make with it that was quick and easy I decided to go with a hummus, however it would be great served with polenta and a mushroom ragu. Next time I showcase Warrigal Greens I will share that recipe with you.


Warrigal Greens

Warrigal Greens Hummus

You can use cooked chickpeas if you prefer.
1½ cups sunflower seeds (soaked for 3 hours)
½ cup tahini
½ cup lemon juice
1 tsp salt
¼ tsp cayenne pepper
½ to ¾ cup filtered water
2 tbsp nutritional yeast
1 bunch Warrigal greens
Olive oil to serve 
1 tbsp toasted sunflower seeds to serve


  1. Pick the leaves of the Warrigal greens off the stalks. Place the leaves in a saucepan and put on the heat until the leaves are wilted. You won’t need water in the saucepan as the leaves will produce enough to stop them from sticking on the bottom of the pan.
  2. Place the sunflower seeds in a food processor and blitz until they are broken down. Add the cooked greens, tahini, water, salt, cayenne and nutritional yeast and process until smooth (ish). 
  3. Add the lemon juice to taste and combine with a few pulses. 
  4. Serve in a bowl with a splash of olive oil and a sprinkling of the toasted sunflower seeds.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Will I offer my Cooking Courses Online?

If I was given $100 for every time someone asked me if my courses are online or when am I going to offer online courses I would be rich enough not to even start up an online course as I could probably retire.
I have never been one to do what everyone else is doing. I know offering an online course is a way to make fast bucks for relatively easy work and it helps people access what I have to offer in their own homes. However it doesn’t fit in with the mission and vision of my business. I offer face to face classes as I want people to get together. I want people to take time out of their busy lives and give themselves three days of face to face learning with other people.
It can often be a stretch for people as they have to organise flights and book accommodation and then for some it is daunting being part of a group. However I have now offered the Three Day Vegan Foundation Course thirty times and each time I am reminded that what I have chosen to do is working. People relax and actually form friendships in the group, finding it a little sad to be saying bye at the end of the three days. People love to come together, they not only learn a lot from me but from each other. Everyone has something to offer and share during the three days. Many stay in contact long after the course is finished 
In addition, there is more chance that people will implement what they learn in a face to face, hands on course as they have invested their time and money into the course and they are keen to return home to put into practice what they have learned.
There are plenty of online courses out there and I don’t feel the need to join them, not yet anyway. I am dedicating my time and energy to the face to face courses I offer. It might not make me rich or have me retiring any time soon as it might if I chose to offer an online course but I can rest easy at night as I know this is where I want to be putting my energy. On a personal level I thrive from working with people face to face.
There are still places left in all of the Three Day Vegan Foundation Cooking Courses for 2020 and the good news is that the price will remain the same for the third year running. Come along in 2020 as I can imagine a price increase will occur in 2021.
Have a great week everyone.
With love Veet 



Tags:Warrigal Greens sunflower seeds Seasonal Produce

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