Macaroni Cheese

It’s kids recipe week and I am excited to tell you we have a guest blogger this week. Paula from Eat Cook Love who is half way through the Vegan Chef Training. One of our trainees in waiting has developed a scrumptious recipe that you children may love. The recipe does contain nuts so for any of you with nut allergies this recipe can easily be adapted. Instead of the cashews use sunflower seeds instead and if you don’t like sunflower seeds then use one cup of cooked potatoes and 1 cup of cooked cauliflower instead. All recipes in this blog are versatile to suit your dietary needs. So its over to Paula now.

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Citrus Cream Pudding

Hope you are all having a good week despite all the uncertainty in the world right now. Also hope you are having more time to cook. Let me know what’s cooking at your house. Isn’t it time for a sweet recipe? It’s been a while since I last posted a sweet recipe so here I am with a delectable treat. It is also book review week again. Wow the months go fast yet when I think about what has happened in this last month it feels like a year ago.

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Trifle Turned Vegan and Gluten Free

Its recipes for children week. This week’s recipe is vegan trifle just in time for Christmas. I am not sure if all children like trifle but guess what, I loved it. It was one of my favourite parts of Christmas growing up.

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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.

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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.

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A milestone and a creamy vegan chowder recipe

On the 19th of May this year my catering arm of the business I run turned ten and the Vegan Cooking School turned three. What a massive milestone this is for me. I chose not to celebrate and was going to write a blog then I wasn’t going to write a blog and now I just realised I really can’t let that pass. It is a big deal to me so here I am writing about the journey I have travelled in this business. I wish to share my story as I feel it may help others stay on track with their young business.

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To Dress or Not to Dress? (That is the Question)

Do you always dress your salads or is salad dressing not so important to you? I grew up with either having vinegar or mayonnaise on my salads. Sometimes I was able to eat a salad without any dressings. These days I couldn’t possibly eat a salad without a dressing. With so many delicious dressing around these days it almost feels a crime not to add one and the beauty is we can make them all ourselves. No need to buy a shop bought dressing ever again. You can make a dressing and store it in a glass jar or bottle for a week. I have quite a few salad dressings here and many can double up as dressings for steamed veg. Hope you enjoy some of them. Let me know which ones you end up making and if you post them on Instagram or Facebook can I please ask you to #veetsvegancookingschool as I would love to see your creations. Have fun dressing your salads this week.

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Gluten Free Pizza Anyone?

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.

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Dips for the Weekend

It feels like an eternity ago since we celebrated the turning of the new year. For new years eve and new years day dinner Makrand and I enjoyed a lush antipasto platter and I did promise recipes from the platter on social media. We had garlic bread, dips and cheeses, silverbeet dolmades and pan fried mushrooms, sundried tomatoes, artichokes olives and veggie sticks. Since new year it has been so hot that no silverbeet has been growing so I can't share that recipe with you yet as I do need a photo for that and forgot to take one on new years eve.

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Cheesy Baked Potatoes with Coleslaw and tomato pear salsa

What was comfort food to you as a child, something that really nourished you and made you feel good no matter what was going on around you? One of mine was baked potatoes. When we went camping we would throw a potato in the fire and cook it and eat the whole potato charred skin and all. A baked potato is even more appealing to me now I am on a vegan diet. Mak and I pop our potatoes in the oven and the skin crisps up. So many options for toppings but this one is my favourite.

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