Quinoa, Mushroom, Corn and Red Capsicum Filled Zucchini

Another Christmas recipe everyone. I know so many people who just love Christmas and have a great time hanging out with loved ones and then I know equally as many people who actually have not such a great time at Christmas. This recipe is for all of you, to take to gatherings or to have at home on your own, really treating yourself to super delicious food whether you celebrate Christmas or not.

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Salads for Both Hemispheres

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.

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Winter Health Boosting Salad with Sage and Oregano

After the naughty but decadent recipe I shared with you last week I thought a healthy recipe was in store for this week. It’s week one in my schedule of blog posts which means book review week and while this warm winter salad doesn’t feature in any particular book (my own creation) I feel I was inspired by Hetty Mckinnon’s book Family. It is not a vegan cook book but well worth a mention.

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San Choy Bau

Originating from China everyone says although for years I thought San Choy Bau (or is it Sang Choi Bow? Or even San Choy Bow?) came from Korea as it was two of my Korean students who first made me a vegan version of this dish which is commonly made with pork. Where it originates from is not known, on the internet anyway. However what is known is that ‘Sang Choi’ means lettuce and ‘Bau’ means to wrap.

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A Vegan Gluten Free Plum Cake (something that all your guests can eat!!)

As much as I would rather share a savoury recipe with you this week I feel it is high time I share a sweet treat with you. As many of you know I don't really have a sweet tooth so when I found out I was going to a vegan picnic I thought woo hoo I can develop a new recipe to share with you all and not have to even taste it. I tried it out at the picnic and everyone loved it. Served it with sunflower cream which was exceptionally good. Hope you enjoy this cake. Right now plums are still in season but you can use any fruit really, you could put blueberries through it, or put peaches on top or pears or apples. Although I have the best ever apple cake recipe in my cook book so maybe save your apples for that recipe.

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A Fusion Summer Salad with Watermelon

I am reviewing books in every other post or so. A few months back I reviewed a few recipes from Saffron Soul by Mira Manek. Both the kidgeree and the granola were recipes I developed from this book. I want to share with you two more recipes I have developed from inspiration through reading this book. A salad recipe this week and a curry next week. Then I think it would be great if you put this book on your cookbook wish list as it’s a beauty.

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Crunchy Apple and Fetta Quinoa Salad

Don’t you love how inspiration can come from unrelated happenings? Today I took out a pyrex of frozen quinoa to have for lunch and an hour later I noticed an envelope on the table that had been delivered while I was away. Inside the envelope was a copy of the September/October edition of Australian Country Magazine. They had done a small write up of Veet’s Vegan Cooking School so had sent me a copy. As I was reading through I saw a recipe for quinoa and voila this lovely recipe I share with you this week was inspired by the recipe I saw in the magazine.

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Quinoa lentil and Cauliflower Salad with a Currant Sauce

Book review time. Last Tuesday I went on a book shop binge and $269 later I walked out with two canvas bags full (I am praying my partner is not reading this blog post because that really was extravagant). Amongst those books was a great new cookbook called Neighbourhood by Hetty Mckinnon.

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Quinoa

Fifteen years ago quinoa first appeared in my life, my then housemate Bodhitara introduced it to me. I had never eaten anything quite like it and was instantly in love. In those days local produce wasn't a concept I really considered and ate it regularly not realising it had flown thousands of kilometers to reach my plate.

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