A Recipe For Millet Porridge
Camping meals made in one pot
For those of you following Veet’s Vegan Cooking School on Instagram and Facebook you will probably remember I recently went away on a camping road trip and promised to bring back some recipes from my time on the road. Well here is the first installment. Now I am back in my big kitchen with all my fancy equipment I really miss my camp food. I love that I only had one pot to wash up and that I made just enough food for the two of us with no left overs to have to deal with.
Creamy Mushroom and Silverbeet Buckwheat Crepe (yes they are gluten free too)
Having recently made banana pancakes on the last two retreats I catered on and then again on the weekend during the vegan foundation course, I deemed it necessary to turn the pancake recipe into a savoury crepe recipe. You can fill the crepe with whatever you like but I do feel this mushroom, silverbeet and cashew cream filling is really worth a try.
Apple and Rhubarb Crumble (the gluten free way)
What’s the weather like where you are? We had some gloriously warm days then the rain set in and even though the temperatures haven’t dropped much, it felt quite cool again. Grateful for the rain and making the most of a cooler day I thought it was a perfect time to share with you my ‘oh so easy’ gluten free Apple and Rhubarb Crumble recipe.
It’s Sago Time (plus a sharing about being scammed)
Isn’t it time for a dessert recipe?. This is a simple recipe and it can be made ahead of time and left to chill. More a springtime dessert than winter so that is perfect as we have just entered spring here in the southern hemisphere anyway. I was introduced to sago pudding only 3 years ago when I first started facilitating the vegan chef training. There are two ways of making it and the method I describe below in my opinion is the easiest and the best way so that it doesn’t go gluggy. The flavouring and toppings are endless but this is the version we serve on retreats and people seem to love it, well they always polish it off.
Poha
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 must admit for me they paled in comparison to poha.
Happy 2018: Celebrate with Five Smoothie Recipes
Happy 2018 everyone. I hope that you are having a great year so far, nine days in. I wish you all a year of abundance, balance, good food and above all kindness. It is feeling a really kind year so far with the vegan January initiative seeing a big increase on people signing up to try out a month on a vegan diet. In December one person was signing up every six seconds.
Scrambled Tofu
This is the first of two blogs I will write with lots of Christmas/festive time/ holiday type recipes. First of all I will share a scrambled tofu recipe which will have your guests on Christmas morning or any special morning going back for seconds and even possibly thirds. Then below that recipe will be links to my all time favourite recipes to make at this time of the year. Next week I will share recipes for a traditional Christmas feast and some more casual recipes for those that like to sit around the pool (or like me sit in front of the TV watching Boxing Day cricket) at these festive times.
Home Made Granola is the Best (a recipe with a difference)
What is your favourite cuisine? What type of food do you often crave? What style of food could you not live without? When people ask me what my favourite food is I find it hard to just pick one but the first one on the list will always be Indian. It is the food that I could never imagine going without. I would certainly feel that something big in my life was missing if I could never eat Indian again. I love curries, dhal, rice dishes and the chutneys and raitas and simple Indian side salads, svaadisht (hindi for tasty).
Nourishing kidgeree inspired by a brand new cookbook
Last week I went into our local book shop to buy a novel for my holiday and of course I walked out with a cook book. It happens every time. I love looking through cookbooks even though I rarely follow a recipe I still find them incredibly useful for inspiration. For example I have been making Kidgeree (an Indian rice and lentil) the same way for years then last week after I purchased Saffron Soul by Mira Manek, I was inspired to make a kidgeree entirely different to my original recipe. Guess what? I love this new recipe more than the one I have been making for years. I didn’t really follow the recipe and I decided to make the coriander chutney in the book but I used macadamia nuts instead of peanuts, didn’t have anything near the quantity of coriander that the recipe suggested and I used dates instead of honey and added lime because in my not so humble opinion a chutney is not chutney without lime. The result looked anything but a chutney but was sensational mixed through the kidgeree.
