The photo was taken by the very talented Emma Hasler. Thanks Emma.
This week’s blog is for those of you living in the world where it is presently cold. Last week we had some bitterly cold days and all I felt like eating was warm nourishing food. What are your winter warming  go to recipes? 
This rich French Bouruignon is high up there on the list of what I love to cook when it is really cold. Nourishing indeed and packed with protein. 
If you decide to make it please take a photo and tag  #veetsvegancookingshool on instagram as I would love to see your version of this delightful recipe.
In module three of the vegan chef and lifestyle training two of the chefs in training made this recipe and adapted it to suit the Ayurvedic diet. It was equally delicious.

French Bourguignon

This serves 8 people so you may want to reduce
800g cooked adzuki beans
2 swedes or parsnips diced
1 ½ tsp salt or more to taste and pepper
3 sticks celery cut small
2 large onions sliced
4 cloves small garlic minced
1 cup red wine
1 tbsp fresh rosemary finely chopped
1 tbsp fresh thyme finely chopped
6 leaves sage finely chopped
1/3 bunch parsley finely chopped
600g mushrooms (stalks removed and reserved) then caps sliced
big splash olive oil
1 head broccoli cut small stalk and all
3 leaves of kale stalk removed and finely shredded
1.5 litres boiling water
8 sundried tomatoes cut small
Mashed potato and celeriac
1.3 kg potatoes peeled and cut small
1 medium celeriac
splash olive oil or soy milk
Place Oil onion celery herbs, salt, pepper and mushroom stalks in pan for 20 minutes.  Don’t let dry out, if  it starts to dry out add the wine and boiling water.
Add cooked beans or lentils and parsnip cook for 20 minutes or until parsnip or swede is cooked.
Add the mushrooms broccoli sundried tomatoes and kale and cook for a further 10 minutes or until all cooked trough.
For the mashed potato and celeriac boil these up with 1 tsp of salt until tender. Then add a splash of olive oil and mash.
Serve the Bourguignon with the mashed potato and a sprig of thyme.

Start Saving for a once in a lifetime experience

It’s the last week of the Vegan Chef and Lifestyle Training. It is hard to believe it will soon all be over for another year. Changes will be made to the 2019 program which is very exciting for me. I will announce the changes at the beginning of August.  I never really know if I will run it again but for 2019 I am keen and then who knows what the future has to hold. Anyway if the Vegan Chef and Lifestyle Training is something you think you might like to do, now is the time to start saving as there will be a considerable discount if paid before the end of 2018. I’ll announce the changes via a newsletter so stay connected.
Have a fabulous week everyone.


Tags:adzuki beans Stew mushrooms Potatoes

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