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.
How often do you buy a cook book, have a good flick through, salivate at the pictures then put it on the bookshelf never to it open again? There are so many cookbooks that I do this with and I have promised myself that I will choose one a year and go through them and make every recipe I like the look of.
I was lucky enough to find myself in Fitzroy, Melbourne a few weeks back attending a 5 rhythms workshop. I hadn’t been to Melbourne for three years so it was a pleasant surprise to see that even more vegan restaurants, cafes and shops had opened up. One morning before my class I took a stroll to Smith and Deli and was amazed by all they had to offer there and also by how busy this gorgeous sandwich/salad/breakfast takeaway joint was.
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.
When I was studying to be a primary school teacher way back in 1993, I took myself to the CSIRO for a science assignment. While I was waiting for the person I was there to meet, I noticed a guide on food preservatives. The guide listed what each food preservative number meant and the potential side effects of each number. I was shocked to see some of the possible side effects...