As I start to wind down the last week of work before I go on my yearly visit to India I feel a curry recipe is called for, so I am sharing with you two recipes. I adapted the first recipe earlier this year and had planned on sharing with you all then but somehow spaced it out. So here is Mak’s (my beloved’s) favourite curry recipe. He used to eat this at a restaurant called Prem’s in Pune India, in those days he was vegetarian and not yet vegan. The original recipe has paneer and lots of cream however he was equally happy with this vegan version of it.
Its been my experience that if I put a bowl of nut cheese out in front of friends who aren’t vegan and don’t tell them what it is they will ask what type of cheese it is. However if I place a bowl of vegan cheese on the table with some crackers and tell my friends what it is they will say, “it’s nice but it doesn’t really taste like cheese”. It fascinates me as when the mind isn’t comparing vegan cheese to non-vegan cheese it actually tastes like cheese. Does what I am trying to convey make sense? I’m struggling to put my thoughts into words.
This is the first in my monthly recipes with children in mind. Many people have asked for recipes that children may enjoy and for some be able to help make too. This is a great pizza recipe as it is gluten free. I have shared the gluten free pizza base recipe before. This topping was created by Jaldhara and Grace in the April foundation cooking course and it really was sensational. You can easily add or omit the toppings to suit your children’s taste. The beauty with the base recipe is it makes 3 pizzas and you could easily make individual pizzas if you wanted also.
I meet people who either like mushrooms or they don’t. I meet people who say mushrooms are fantastic for good health and I meet others who won’t eat them as they say they are not good for you. I am a mushroom lover and my body seems to love them too so I tend to agree that they are good for you. I do eat them in moderation though and would never have them more than twice a week even though I would love to have them every day. How about you, what is your take on mushrooms, how often do you eat them.
Continuing on with the request for chickpea recipes. I stumbled upon a recipe for spiced chickpeas. Wow, these are a must have in the fridge at all times. They will last for three to four days in the fridge but you guessed it, only lasted two days in mine – as greedy me gobbled them all up.
How’s this week been for you all? I have had the most ideal week. Working on a new version of the module one syllabus and on retreat menus has been a slower paced week for me. I have been working regular hours rather than sixteen hour days like I do when catering on retreats. Working an eight hour day has allowed me to have plenty of time to look after myself. The first thing in practicing good selfcare is to cook and eat nourishing, wholesome, organic food. I have had the opportunity to do that this week and experiment with new recipes. I’m feeling good!
I just found the book I wrote camp recipes in when we were road tripping in November and December last year and realised that I still have some beauties to share with you. The recipes are so easy for camping as they all only need one saucepan or wok to cook them in. Which also makes them great for one pot meals in the home.
I’m a jackfruit newbie. I have only ever eaten it from a tin (organic of course). When the local grower gets a green one my colleague Metche Legaspi who is from the Philippines will show me how to cut and cook them but until then it will be the tinned variety I use. I personally don’t make it for myself but have found myself cooking it for catering events. The last time was making San Choy Bow for two hundred and seventy people. That was a lot of jackfruit.
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.
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.