Who has never had Tuna Mornay? Am I the only Australian who has never tried it? When I was growing up friends used to talk about eating it for dinner but I had never had it until last month. Yahoooo I am no longer a Tuna Mornay virgin. Well it wasn’t actually tuna I had, I would have been sick if it had been. It was a mornay made with jackfruit, chickpeas, peas and broccoli and it was delicious.
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.
We just completed the thirty first Vegan Foundation Cooking Course. The food the participants made was exceptional and as always they excelled at their signature dishes. Part of the Vegan Foundation Cooking Course is pairing up and creating a signature dish. The intention behind this part of the course is to create something from a recipe using organic, seasonal local produce.
I promised a while back to write a recipe each month with children in mind. This is the first of many to come. I realise I have quite a lot of recipes already on my website which children will love. These tasty fritters will be loved by children and adults alike (as long as everyone loves corn of course).
I’m back from my month in India. Totally refreshed and ready to start working again, so weekly recipes are back, Yahoo! What an incredible time I had away. I didn’t go travelling in India but spent the full month in the Osho International Meditation Resort and did a life transforming process called Osho Mystic Rose. I can highly recommend it. It was a process I’d been wanting to do for many years. I used to say if I died without doing Mystic Rose I would die with a big regret. Now I can happily say I can die peacefully with no regrets. However I am not planning on dying yet as I am excited to be taking all the insights I gained through Mystic Rose and being in the Osho International Meditation Resort into my daily life. In addition I have so many recipes I want to try out!
Can anything be more nurturing than potato salad? These two recipes can accompany you to any food occasion. Potato salad is a winner isn’t it? It can be taken to share dinners, taken out on picnics, served warm, served cold, served the next day and I have known some to eat it on a sandwich. It is rare that I make it but when I do I make massive batches so I can add it to my lunch box and take the next day and the next.
Where I live it is starting to warm up and I love this time of the year. It is warm enough to eat salads every meal of every day which brings me great joy as salad is my favourite food. What I especially love during spring is salad with some cooked components and some raw ingredients too. As I sat writing this blog last Thursday I thought I would embark on sharing a vegan Nicoise recipe or a vegan version of a Caesar Salad recipe and started to write my shopping list when I thought hey hold it lets go see what is in my fridges (I have three for the business) and low and behold I found enough veggies to create a taste sensation.