Trifle Turned Vegan and Gluten Free
A Traditional Christmas Trifle Turned Vegan and Gluten Free (and way more delicious) Its recipes for children week. This week’s recipe is vegan trifle just in time for Christmas. I am not sure if all children like trifle but guess what, I loved it. It was one of my favourite parts of Christmas growing up. I may have told some of you already that I grew up in the...
Festive Cannelloni with Tofu Ricotta and Pumpkin Spinach
Festive Cannelloni with Tofu Ricotta and Pumpkin Spinach (gluten free) 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...
Celebrating Turning Fifty with all my Favourite Recipes
Celebrating Turning Fifty with all my Favourite Recipes 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?...
Dina and Carolyn’s Mexican Fiesta
Mexican Fiesta using Seasonal Produce (a fantastic idea for a Christmas lunch time feast) We just completed the thirty first Vegan Foundation Cooking Course. The food the participants made was exceptional and as always they excelled at their signature dishes. Part of the Vegan Foundation Cooking Course is pairing up and creating a signature dish. The intention behind this part of the...
Sandwich or Baguette Recipes
Fancy a Sandwich Anyone? 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. I am sending masses of...
Lemon Slice
Sweet Bones: The Cook Book 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...
The Best Gluten Free Gnocchi
The Best Gluten Free Gnocchi 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...
Warrigal Greens and Sunflower Seed Hummus
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...
Teriyaki Tofu with Besan Wraps
Teriyaki Tofu with Besan Wraps (children friendly food that the whole family will love) 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. In the last...
Cabbage Koftas
Cabbage Koftas (plus introducing more structure into the blog posts) 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...
