Eggplant Super Ball

  • 07 November 2017

A few weeks back I did a little write up on Jessie Rae, one of 2016 graduated vegan chefs. Did anyone try her delectable hemp chocolate cake? If so how did it go? In this week’s blog it is Pandora’s recipe I will share with you. For those of you who didn’t read Jessie’s blog and for those who have forgotten I will do a recap. On the 5th and 6th of September the graduated chefs of 2016 came back...

Read


A Chocolate Cake Packed with Protein (of course its gluten free too)

  • 16 October 2017

On the 5th and 6th of September the graduates of the 2016 Chef Training came back together for two days of further learning. It was such a magical two days finding out what they had all been up to in the year since they had graduated. I am so proud of their achievements and how much they have been giving to others since the course. Their love of food and cooking seems even stronger. Part of the...

Read


A Fusion Summer Salad with Watermelon

  • 16 October 2017

I am reviewing books in every other post or so. A few months back I reviewed a few recipes from Saffron Soul by Mira Manek. Both the kidgeree and the granola were recipes I developed from this book. I want to share with you two more recipes I have developed from inspiration through reading this book. A salad recipe this week and a curry next week. Then I think it would be great if you put this...

Read


Black Rice Salad with Steamed Broccoli and Pickled Veg

  • 16 October 2017

Who’s heard of forbidden rice? I hadn’t until I cooked up some delicious black rice and my partner Mak did research on the nutritional content of it. Black rice is still today referred to as forbidden rice. This stems back to the Ching and Ming dynasties in China.

Read


Pickles

  • 10 October 2017

It’s pickles time again. I know it was only a few weeks back that I wrote about pickles. I’m mad for pickles these days. Who made the giardiniera from the recipe I posted a few weeks back? If you did I would love to hear from you and find out how it went. Do you have any pictures to share? If so can you please share on the recipe share page on Facebook.

Read


Vegan Egg Mayonnaise

  • 03 October 2017

I was lucky enough to find myself in Fitzroy, Melbourne a few weeks back attending a 5 rhythms workshop. I hadn’t been to Melbourne for three years so it was a pleasant surprise to see that even more vegan restaurants, cafes and shops had opened up. One morning before my class I took a stroll to Smith and Deli and was amazed by all they had to offer there and also by how busy this gorgeous...

Read


Crunchy Apple and Fetta Quinoa Salad

  • 25 September 2017

Don’t you love how inspiration can come from unrelated happenings? Today I took out a pyrex of frozen quinoa to have for lunch and an hour later I noticed an envelope on the table that had been delivered while I was away. Inside the envelope was a copy of the September/October edition of Australian Country Magazine. They had done a small write up of Veet’s Vegan Cooking School so had sent me a...

Read


Italian Pickles are so under rated

  • 19 September 2017

I used to buy jars of giardiniere when my surname was Di Girogio (I was married to an Italian once upon a time) and I would have devoured the jar within the day of purchasing. So when Anthea Amore of Organic Passion came and taught on the Vegan Chef Training this year, on the Italian Wholefoods day of module four I was elated when she suggested she teach Giardiniere.

Read


Creamy Malai Kofta (with sunflower seed sauce)

  • 11 September 2017

Last week the graduating chefs of 2016 came together for a two day refresher course. On the first day we made all things Indian and one of the many dishes we made was Malai Kofta which are vegetable balls served with a creamy sauce. It is a simple recipe which you can easily make nut free by using sunflower seeds instead of cashews. This is the third and final recipe in my series of blogs on nut...

Read


Raw Passion Fruit Cheesecake (nut free)

  • 04 September 2017

Who tried out the sunflower sour cream from last week? I made it on retreat last week and was loved by all, especially those who were allergic to nuts. Here comes the second recipe in the series of recipes that normally have nuts and have now been replaced with sunflower seeds. This is a refreshing dessert that you can cut up and keep in the freezer and take out slices whenever you want.

Read


Pages