Greek Rice and Lentil Soup
At any change of season, it is really important to get lots of vitamin C and this soup packs the punch. Ditch the chicken soup as that will only cause inflammation and start making this wonderful change of season nourishing soup. The addition of rice, lentils, tahini and miso gives it a big complete protein quota.
Korean Pancake (Pajeon)
In the latest Vegan Chef Training we adapted a recipe by Hetty Mckinnon and used the organic vegetables that we had on hand which were in season. This is a delicious savoury pancake which can include both sweet and white potato. The white potato in the past has been given a bad rap but actually packs a punch in the nutrition department and is fantastic for the nervous system. Don’t be afraid to add it into your diet. For more information on the mighty potato I am glad people are starting to put white potato back on their plates.
Brazil Nut Parmesan (and pasta of course)
I’m not exaggerating when I write that I still smile from ear to ear every time I think of or mention the last 3 Day Vegan Foundation Cooking Course.
Zinc Rich Ramen Soup
Do you know if you are you getting enough zinc in your diet? Our bodies are dependent on the mineral zinc for body growth and development and zinc is especially important for the nervous and reproductive systems and of course the immune system. The body does not store a pool of zinc so it is essential that we have a daily intake of zinc. As many are worried about borders opening up in Australia and the possibility of catching any viruses going around it is important to stay diligent with ensuring you are absorbing enough zinc each day.
Navanita’s Breakfast Soup
Some years ago I wrote a blog on an interview I did with a friend and dance facilitator of mine. It was a beautiful interview with many words of wisdom. On Sunday my friend left her body as she had spent the year unwell. I know she would have been listening to her body the whole time. I got a message from her beloved that she very much enjoyed cooking food from my recipes this last year and that makes me so happy to know that. I want to share again with you the interview I put into the blog many years ago and also the soup recipe I developed. I had this breakfast soup this morning in honour of beautiful Navanita and I reflected and reminisced on all she gave me and so many of us all over the world. Forever in our hearts.
Sage and Miso Noodles with Mushrooms and Spinach
Another three day vegan foundation cooking course started today. Stoked to be with another group of people who are eager to learn how to cook nutritious and delicious food. Can’t wait to share the photos of what they create. The last course was only two weeks ago and there were some wonderful signature dishes created. One of which I will share with you today. I love the simplicity of this recipe. I love that this recipe makes use of miso which contains B vitamins, which are essential for energy production, brain function and cell metabolism. Miso also is a good source of folate (B9), which is necessary for red and white blood cell production in the bone marrow, converts carbs into energy and produces DNA and RNA. Vitamin A for eye health, vitamin k for bone health and blood clotting and vitamin E which is a great source of antioxidants. Sage is a great source of calcium
Camping meals made in one pot
For those of you following Veet’s Vegan Cooking School on Instagram and Facebook you will probably remember I recently went away on a camping road trip and promised to bring back some recipes from my time on the road. Well here is the first installment. Now I am back in my big kitchen with all my fancy equipment I really miss my camp food. I love that I only had one pot to wash up and that I made just enough food for the two of us with no left overs to have to deal with.
Spaghetti Carbanara (recipe inspired by our trip to Bali)
I don’t know about you but do holidays or time spent away always run smoothly? If I go to the Osho Meditation Resort they usually run very smoothly and usually everywhere else I go also runs relatively smoothly but then on occasion some holidays have had challenges. At the beginning of this month Makrand and I treated ourselves to twelve days in Bali to celebrate seventeen years of being together.
A thousand year old rehydrating breakfast dish to kickstart your day
We have just completed the fourth module of the chef and lifestyle training: Macrobiotic cooking, wholefoods and Italian wholefoods. Both Paul Pitchford of Healing with Wholefoods and George Oshawa who developed the macrobiotic diet suggest starting breakfast with something moist to help re hydrate the body after its rest in the night. Miso soup is perfect for that and it is so easy to adapt to suit what your body feels like eating and what is in season.
Ramen Noodle Soup The Easy and Delicious Way
A few weeks back a post on a vegan facebook site took my fancy. It was a recipe for Ramen noodle soup and it looked incredibly delicious. So I madly posted the recipe on my facebook pages and groups, and put it on my ‘to cook one day list.’ A few weeks later I decided to cook the soup for dinner and asked Mak if he could print out the recipe. He brought it to me saying ‘wow that looks like an awful lot of work.’ I couldn’t believe it when I saw the recipe. It was long and consisted of at least 7 different components. I thought I can’t make that, but had promised both myself and Mak, ramen noodle soup for dinner.
