If you can’t wait to find out the big news at Veet’s Vegan Cooking School skip the recipe and go to the message at the end of the newsletter. If you can wait then you are in for a treat with these two delicious salads that can be eaten in both hemispheres, as they are equally delicious hot or cold.
This week is book review week in my scheduled blogs and I have decided to review my own Cook Book Veet’s Cuisine Delicious Vegan Recipes. Yes I love my own cookbook, cooking many of the recipes on the retreats that I catered on over the last ten years. The recipes are simple, all gluten free, all vegan and all delicious. There are over 150 recipes including how to make cashew cheese and sour cream. Also Indian feast recipes, four types of lasagnes, a Balinese feast, many other main dishes, soups, salads, dressings, desserts, drinks, vegetable dishes and a dedicated grain section. As well as a pantry list and a protein guide.
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.