Festive Cannelloni with Tofu Ricotta and Pumpkin Spinach

  • 12 December 2019

This week is book review week in my scheduled blogs and I have decided to review my own Cook Book Veet’s Cuisine Delicious Vegan Recipes. Yes I love my own cookbook, cooking many of the recipes on the retreats that I catered on over the last ten years. The recipes are simple, all gluten free, all vegan and all delicious. There are over 150 recipes including how to make cashew cheese and sour...

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Celebrating Turning Fifty with all my Favourite Recipes

  • 26 November 2019

As I write this blog post it is one week before it will go to publication. I am writing early as I will be away next week when you receive this newsletter. In the newsletter plan it is the request week and this week I am not sending you a new recipe but answering a request that I often get. What are your favourite things to cook Veet?

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Sandwich or Baguette Recipes

  • 13 November 2019

How are you all this week? How many of you are effected by the bushfires? I really hope you are all safe. It’s been very full on for many people living in the area I reside. I live in town so am lucky to be in a safe area but many friends are evacuated at the moment and others are staying home in readiness to protect their properties.

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Lemon Slice

  • 06 November 2019

If you haven’t already been, I highly recommend going to Canberra and visiting one of my all time favourite cafes ever; Sweet Bones Bakery and Café . It’s in the city suburb of Braddon and sells the most delicious everything. The café is hip yet down to earth and I feel so at home when I go to eat there. Emily and Russell Brindly are the owners of Sweet Bones and along with bringing up two small...

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The Best Gluten Free Gnocchi

  • 29 October 2019

This is week four of my new schedule where I post a recipe request or a recipe someone in the vegan cooking courses has developed. A couple of Vegan Foundation Cooking Courses ago the lovely Jayne and Wendy made a delicious sweet potato gnocchi and I promised them I would develop a good gluten free gnocchi recipe to share with them when I got a spare moment.

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Warrigal Greens and Sunflower Seed Hummus

  • 22 October 2019

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.

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Teriyaki Tofu with Besan Wraps

  • 15 October 2019

Having a structure to the blog posts is working well so far (this is only week two so lets see if I can keep it up). This week I am posting a meal that I think most children will love. A child friendly meal for the whole family, I can imagine it being a regular on any menu plan.

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Cabbage Koftas

  • 09 October 2019

Hello everyone, how has your week been? I am in the middle of three days off. These being very special days off for me as I have worked pretty solidly for the last seven weeks with only one full day off and even on that day I attended a workshop and then worked in the evening. It’s been a thoroughly rewarding time. In that time I cooked on two week-long retreats, cooked on a four day workshop and...

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Pecan Pesto

  • 02 October 2019

Almost a year ago I got a phone call an hour before day one of the Vegan Foundation Cooking Course was due to start from a woman named Lisa wondering if there was a space left in the course that day. I had never had such a late booking before. I said “yes if you can get the application form filled out, sent back to me and be here in an hour then the spare place is yours.”

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Sprouted Mung Bean Curry

  • 18 September 2019

Following on from sprouting for the Raw Course I facilitated ten days ago I cooked quite a few dishes with the sprouted mung beans. This curry is a true winner. The sprouted mung beans add such a different dimension to a curry.

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