Waldorf Salad

When we were growing up my dad often requested a Waldorf salad. It wasn’t until a couple of weeks ago when I was invited to a shared meal gathering that I actually had made one. I drew inspiration from Yotam Ottelenghi’s cookbook Plenty More. It will definitely be on my table for celebration dinners and am thinking for those who celebrate Thanksgiving this could be a winner. This isn’t a traditional Waldorf salad it has a few additions.

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Vegan Okonomiyaki

This fabulous recipe comes out of the last three day Vegan Foundation Cooking Course. Grace and Nells made and adapted this recipe from Celia Brooks Brown’s Vegetarian World Recipes cookbook. If you are an Okonomiyaki fan you are going to love this vegan version and if you have never had Okonomiyaki then this recipe is a must try. Perfect for breakfast, lunch or dinner.

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Ukrainian Cabbage Rolls

What’s your relationship with cabbage? Do you love it or loathe it? I love it, I love a great coleslaw and I eat cabbage in the form of home made sauerkraut twice a day. When it comes to cooking it though I shy away from it a little bit but due to its immense health benefits I have been adding it a lot more into my diet. I have noticed that if I eat raw red cabbage I digest it really well but if I cook it I get digestive issues. If I cook white cabbage all is well. This will not be the case for everyone, it is a personal thing.

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Veet's Macro Plate

This is the first blog post for 2021 and I wish you all a happy new year and for those who didn’t receive the newsletter last week I have a super duper new years special on the online course. Check below for details. The course has no time limit so you may want to make the most of the cheap price even if you can’t start it straight away.

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Vegan Jalfrezi Recipe with Sprouted Mung Beans

Wow what a week. How has it been for you? How are you? I really would love to know how you are all coping with the COVID -19 ‘pandemic.’ Thank you to everyone who wrote to me after the last newsletter. I so appreciate it. Also feel free to write with any questions you may have around cooking. I have plenty of time right now.

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Sweet Corn Coleslaw

It’s seasonal produce week in the world of blog writing at Veet’s Vegan Cooking School. It’s sweet corn time. Lovely fresh young kernelled cobs of corn are purchasable at our local organic health food store. It felt so decadent to buy three cobs for this recipe that I share with you this week.

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Cabbage Koftas

Hello everyone, how has your week been? I am in the middle of three days off. These being very special days off for me as I have worked pretty solidly for the last seven weeks with only one full day off and even on that day I attended a workshop and then worked in the evening. It’s been a thoroughly rewarding time. In that time I cooked on two week-long retreats, cooked on a four day workshop and a one day workshop, ran three vegan foundation cooking courses, did a demo at a local food festival and facilitated modules two to five of the Vegan Chef Training. It was epic and I loved it all. I loved especially the facilitation and helping so many people create really delicious well-balanced food.

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Cabbage Rolls (filled with chickpeas, tofu and mushrooms)

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!

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Fermented Veg Salad

What's all the fuss about sauerkraut? Simple ways of making your own cheaply.

What is all the fuss about sauerkraut? How can cabbage that is stuffed in a jar and left to ferment for more than three weeks be remotely good for you? It's smelly and bubbles away, it doesn't make any sense. These were all things that crossed my mind when I started making my own. Sauerkraut isn't new to me nor is it new to the world, its a very old method of storing vegetables. I remember as a teenager slicing loads of cabbages my uncle had grown and watching him pound and pack them away in a huge drum.

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