Sprouted Mung Bean Hot Pot with Coconut and Wild Rice
I am bursting with excitement as we have an exact date for the launch of the online course Cooking at Home with Veet. It is the 24th of November so only fourteen more sleeps. The course will be announced to the people signed up to the Upcoming Courses newsletter.
Brown Rice Pudding
Twenty years ago when I was living in London my best friend (hi Penny) and I took a side trip to Switzerland, Austria and France. We ended up in Paris for our last night with barely a Franc to rub together. The thought of dining in any fancy French restaurant was long abandoned. Instead we bought a baguette and some cheese (in those days I was only vegetarian) and picked up two pots of riz au lait (rice pudding) for dessert.
Jackfruit Curry
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.
Thai Green Curry Recipe with the Paste Made From Scratch (and it’s easy)
You know that feeling when you try a new recipe and instantly know you have to turn around and make it all over again the next night? Well this Thai curry recipe is just one of those dishes. I usually make a Thai curry but it is more of a red curry and not a green one. When Rachel and Grace decided to make a Thai green curry as their signature dish in the Vegan Foundation course last month, I knew I wanted a go at making it again soon. It actually took me four weeks to get around to doing it and I am so happy with the results that I want to share it with you all.
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.
Fresh and Vibrant Cooking Class Sydney
In a few weeks I will be in Sydney running two cooking classes at the beautiful Sydney Cooking School in Neutral Bay. One class is fully booked and I have some spots left in the Sunday class. This class is called Fresh and vibrant and is based on many of the principles of raw cooking yet not entirely a raw food preparation class.
Beetroot and Green Bean Curry
Beetroot and Green Bean curry
I have a skill that comes easily to me, I can’t often say this so I am quite proud of this skill and it was learned directly from my grandmother. It’s the skill of being able to create a delicious meal out of meager ingredients. Looking into a next to empty fridge I can quickly think of a creative delight to whip up for dinner.
