Quinoa, Mushroom, Corn and Red Capsicum Filled Zucchini
Another Christmas recipe everyone. I know so many people who just love Christmas and have a great time hanging out with loved ones and then I know equally as many people who actually have not such a great time at Christmas. This recipe is for all of you, to take to gatherings or to have at home on your own, really treating yourself to super delicious food whether you celebrate Christmas or not.
Nut Roast Wellington
What an exciting week I have had. It was my birthday last week and I had a fabulous lunchtime gathering of women friends. We even had a dance, which was an extra special treat, and the big news from last week was... I launched my first ever on line cooking course: Cooking at Home with Veet
Roast Beetroot and Carrot Brown Rice Salad with Caesar Dressing
It’s hard to believe that the online course Cooking at Home with Veet will soon be launched. Launch date is the 24th November. Exciting to the max. Make sure you are signed up to the upcoming cooking course mailing list so you don’t miss out on the coupon to get the discount and be one of the first people to start the course. It is a fun course and you find the info and sign up to the newsletter...
Sprouted Mung Bean Hot Pot with Coconut and Wild Rice
I am bursting with excitement as we have an exact date for the launch of the online course Cooking at Home with Veet. It is the 24th of November so only fourteen more sleeps. The course will be announced to the people signed up to the Upcoming Courses newsletter.
Marinated Zucchini Galette
How are you? I have had a great week since I last wrote. We managed to get away on a quick camping trip, which was incredibly relaxing despite getting caught in a hail storm, the walk we had planned on being closed, tree cutters at the camp ground for hours on the first afternoon and people doing paving for 6 hours with noisy machinery on the second day. Absolutely hysterical and we still managed...
Mexican Millet Chilli
Hope you are all well and enjoying plenty of time getting creative in the kitchen. Filming the online cooking course that I am launching soon has got me all inspired to get back doing Facebook lives (and soon to be Instagram lives). At the moment I am doing daily cooking tips at 2.10 pm (NSW Aussie time). If that time is weird for you depending on where you are and if you are working or off...
Olive Tapenade, Fig and Olive Tapenade and Sundried Tomato Tapenade
Last week we filmed the online cooking course ‘Cooking at Home with Veet’ that will be launched mid November. What an incredible experience and what an incredible course it is. It is five modules packed with delightfully delicious vegan food that also happens to be gluten free and refined sugar free. It’s a course that shows you how easy it is to create delicious meals, snacks and desserts that...
Raw Cacao and Avocado Smoothie
Still on mood foods this week. I don’t know about you but it has been an up and down week for me. When feeling the blues one of the better foods to reach for is raw cacao. This recipe is essentially a smoothie but if you put less liquid in you can eat it as a mousse.
Biriyan Mullumbi
Hope you are all enjoying the change in season. It feels like we skipped spring where I live and moved straight into summer. I am sure the spring weather is going to arrive though. It’s just hot right now. And I have a hot theme. Are any of you on Facebook™ and do you follow the Healthy Vegan Food with Veet page? We are having theme weeks over there and last week’s theme was a request for #...
Salads for Both Hemispheres
If you can’t wait to find out the big news at Veet’s Vegan Cooking School skip the recipe and go to the message at the end of the newsletter. If you can wait then you are in for a treat with these two delicious salads that can be eaten in both hemispheres, as they are equally delicious hot or cold.
