A Hearty Soup for Anytime of the Year
Salad is usually on my own personal menu for lunches but with a recent cold snap I decided to make a hearty soup to warm up last week. Wanting to create a new soup recipe in the fashion of a Tuscan soup with beans and pasta I found myself flicking through the Wicked Healthy cookbook and stumbled upon their fagioli recipe.
A milestone and a creamy vegan chowder recipe
On the 19th of May this year my catering arm of the business I run turned ten and the Vegan Cooking School turned three. What a massive milestone this is for me. I chose not to celebrate and was going to write a blog then I wasn’t going to write a blog and now I just realised I really can’t let that pass. It is a big deal to me so here I am writing about the journey I have travelled in this business. I wish to share my story as I feel it may help others stay on track with their young business.
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.
Zucchini Carrot Soup with Cashew Sour Cream
It was hot yesterday and guess what I felt the need to cook? Soup of course. This soup recipe does really taste good even on a hot summer’s day. Thin it with more water and add more salt for a lighter soup. It’s filled with iron (thyme and parsley), vitamin C (thyme, parsley and carrot) calcium (zucchini) and protein (cashews and zucchini). Sprinkle on some seeds to make a complete protein.
