Poha

  • 28 August 2018

What is your favourite breakfast? Mine is an Indian dish that comes from the state of Gujarat. One of the things I really look forward to when I go the the Osho Meditation Resort in India is that I know I will get to eat poha for some of the breakfasts while I am there. In recent years it has been served every three days. The breakfasts that were served on the other days were delicious too but I...

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A Hearty Soup for Anytime of the Year

  • 21 August 2018

Salad is usually on my own personal menu for lunches but with a recent cold snap I decided to make a hearty soup to warm up last week. Wanting to create a new soup recipe in the fashion of a Tuscan soup with beans and pasta I found myself flicking through the Wicked Healthy cookbook and stumbled upon their fagioli recipe.

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You Can be Vegan and Have Your Bacon Too

  • 14 August 2018

It’s been years since I’ve eaten meat so trying to make vegan food taste like meat has never interested me. However during the last vegan chef and lifestyle training that I facilitated it became clear that there is a real need for replicating meat flavoured food in the plant based world. As there is a whole new generation of vegans who never gave up meat because they didn’t like it.

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Caribbean Salad Inspired by my Stay in India

  • 07 August 2018

I’m back from my month in India. Totally refreshed and ready to start working again, so weekly recipes are back, Yahoo! What an incredible time I had away. I didn’t go travelling in India but spent the full month in the Osho International Meditation Resort and did a life transforming process called Osho Mystic Rose. I can highly recommend it. It was a process I’d been wanting to do for many years...

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Time to Celebrate

  • 06 July 2018

This is the first time I have posted a blog without a recipe. I have run out of time to put together a recipe due to being very occupied with The Vegan Chef and Lifestyle Training. I feel nervous to share a blog without a recipe but I can’t help myself share what has been going on.   On Saturday the 30th June eight exceptional people graduated as vegan chefs. Their final assignment was to cook...

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Winter Warming French Bourguignon

  • 26 June 2018

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?

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Spicy Moroccan Carrots & Carrot Top Pesto

  • 12 June 2018

As many of you know already, I am in the middle of teaching the Vegan Chef and Lifestyle Training for 2018. While I am enjoying this course immensely I am pushed for time to create my own recipes to showcase in the weekly newsletter I send out. So this week I am borrowing one of the recipes the chef students created last week and also sharing a pesto that features in module two (Raw Cuisine) of...

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A Savoury Pancake Recipe Everyone Must Have

  • 05 June 2018

The Vegan Chef and Lifestyle Training is half way through for 2018 and it’s racing along at record speed with amazing food prepared and cooked each day. On Wednesday we start the sixth module, which is all about specific dietary requirements. Only nine days ago we had completed module three on Ayurveda. So much to learn and everyone is gobbling it up (pun intended).

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A milestone and a creamy vegan chowder recipe

  • 29 May 2018

On the 19th of May this year my catering arm of the business I run turned ten and the Vegan Cooking School turned three. What a massive milestone this is for me. I chose not to celebrate and was going to write a blog then I wasn’t going to write a blog and now I just realised I really can’t let that pass. It is a big deal to me so here I am writing about the journey I have travelled in this...

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More Pizza Topping Ideas

  • 22 May 2018

Module two of the vegan chef and lifestyle training for 2018 is now complete. I didn’t want it to end as the creativity and the freshness of the food that was produced in three days was mind blowing. This was the fifth time module two, raw cuisine has run and I loved every minute of it. The students were so committed to making fabulous tasting food and were so happy to be experimenting with...

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