Module two of the vegan chef and lifestyle training for 2018 is now complete. I didn’t want it to end as the creativity and the freshness of the food that was produced in three days was mind blowing. This was the fifth time module two, raw cuisine has run and I loved every minute of it. The students were so committed to making fabulous tasting food and were so happy to be experimenting with different flavours.
A few weeks ago I came home from catering for the Body Mind Life retreat with 4 bunches of silverbeet we didn’t use and all I craved to eat that week was with silverbeet so I was a very happy camper. I am sharing two of the recipes I made that week with you now.
Silverbeet is also known as chard and you can get Rainbow Chard too. As a child it was the only form of leafy greens that I ate as it was the only type that grew up in the Northern Territory. We called it spinach and thrived on it. It was a big treat when mum came home with a bunch of silverbeet. We ate the white stalks and all!
Last year in September the graduating vegan chefs of 2016 came together for two days to participate in a refresher course. As part of the course each of the chefs shared a recipe with us all and we made it. I have shared four of the dishes so far and this week is the last recipe.
Lots of feedback came in last week from families saying they enjoyed the recipe ideas I shared for children/teenagers last week. This week I am back with more recipes for children/teenagers who decide to become vegan. I am also on the look out for lunch box ideas as I will compile them together and share in a future blog. I love seeing how creative school lunch boxes really can be with such minimal effort so would love everyone to have a really good resource of ideas.
If you have coeliac disease or gluten intolerance you will understand the relief you feel when you don't have to ask if something is gluten free. It is the same for all sorts of other dietary requirements including being vegan. I was at a vegan picnic recently and there were a lot of children. One of the children asked if the food was vegan then they realised they were at a vegan picnic and didn't need to worry. Watching them help themselves knowing they could eat everything was an awesome experience.
In every Vegan foundation cooking course I run the participants get to develop a signature dish with fresh organic produce bought from the local Mullumbimby farmers market. The ideas that are thought up in this session are always sensational and very often genius. This recipe I share with you today is very similar to what Holly and Guy created in the last course. They decided to make a spinach and fetta pie and use tofu for the fetta. They used an ingredient that I would never have thought of using. What was more impressive is the 'genius' ingredient was something that Guy himself didn't really like.
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.
I realized when writing the title of this blog post that it’s probably not true that everyone loves a good curry. I know a few people who actually don’t like curry and may possibly go through their whole lives not enjoying curry. I figured those people won’t read this blog post anyway and the ones who do love a good curry will be delighted and read on to get yet another curry recipe. At the moment the dish I want to eat the most is steamed veg and rice with tahini sauce. I can go seven nights eating that and then wham the curry cravings hit big time. So here is my latest curry recipe.
It's asparagus season and I need to get in quick with this blog as asparagus season is often short lived, where I live anyway. There are all sorts of nutritional benefits to eating asparagus, like it has a good source of vitamin A (which we need for our eyesight, building our immunity and reproduction of cells and it also helps with organ health) is a great antioxidant, can serve as a diuretic, apparently nourishes the digestive tract, is of course a good source of fibre and is high in B1.