Hearty Tomato Stew with Grilled Zucchini
It’s cold and rainy right now as I write this newsletter so have decided to share a delicious stew recipe with you all. If it is warm where you are this is still a very good recipe to make. In winter serve it with black rice and in summer either basmati rice or quinoa. I developed this recipe for someone who came along for an individual session who wanted low FODMAP recipes so within this recipe...
Falafel
Who loves falafel? I certainly do. These were made in the recent Three Day Vegan Foundation Cooking Course. The recipe makes a big mob of them so I would suggest making the full amount and freezing some as they freeze so well. Before putting the mix in the fridge be sure to taste it to see if you want more spice. Some like falafels with lots of spice and some lightly spiced. Recipe below.
Tahini Biscuits
As many of you may know change is happening for the Vegan Cooking School and myself. In November we need to move from our home of nine years. We are on the look out for somewhere to buy to live in and continue running the cooking school from. It is our dream to stay as close to the Mullumbimby region as possible. As a small business owner I thought it would be impossible to secure a home loan but...
Carrot Zucchini Pasta with Adzuki Bean Balls
Forgive me everyone for skipping the last two weeks. I was all consumed in facilitating the Vegan Chef Training and getting in my final assignment for my post grad nutrition degree. Last Saturday was the last day of the vegan chef training for 2021 and it culminated with Jesika and Andrea’s graduation where they served up a 4 course meal including three different desserts. I was so proud of what...
Cauliflower and Mushrooms with Home Made XO Sauce
The Vegan Chef Training is approaching it’s last two weeks. What a wondrous course it has been. On the last day of module 5 we had 3 fabulous facilitators attend. Lilli and Sue who came and taught Kambucha, Jamu, fire tonic and shrubs (a healthier version of cordial). In the morning Kiriko taught tofu and miso. The tofu was the nicest tofu I have ever tasted. There is no shop bought tofu that...
Kofta Balls in Pepita Sauce
We are almost half way through the vegan chef training for 2021. So far it has been incredible. Last week we finished module 3 – Ayurvedic Cuisine. For those who don’t know; Ayurvedic cooking is a practice that is thousands of years old and originated in India. It looks at what foods you can and can’t eat for your particular constitutional type (dosha) and any imbalances you may have in your body...
Raw Sniggers Bar
I have just finished facilitating the third day of the raw cuisine module of the vegan chef training. This also is a stand alone module so once people have finished the foundation course they are welcome to come and attend the raw cuisine course too and what a treat you will be in for. We have made sensational food over the last three days with another day to go. One of the extension recipes is...
Navanita’s Breakfast Soup
Some years ago I wrote a blog on an interview I did with a friend and dance facilitator of mine. It was a beautiful interview with many words of wisdom. On Sunday my friend left her body as she had spent the year unwell. I know she would have been listening to her body the whole time. I got a message from her beloved that she very much enjoyed cooking food from my recipes this last year and that...
Chimichurri Share Platter with Hemp Seed Tzatziki
Happy Easter everyone. I hope you have a lovely rest if you have time off over this mini break. Some people have let me know that they will be starting the online course this weekend. Couldn’t think of a better way to spend a long weekend than immersing yourself in really good cooking. If you would like to join in the fun, the online course is self paced so you could choose just a few recipes to...
Thai Millet Salad
Here I am back singing the praises of millet. Do you have it in your pantry. If not go out and buy a cup or two. I made this delicious salad on Sunday for a gathering I was to attend, which then got cancelled due to the rain so I was left with lots and lots of this salad which was fine by me as I didn’t mind eating it for breakfast, lunch and dinner.
