Quick Vegan Quiche
Wow what a week. Love sent to you all and especially those of you who once again find yourselves in lockdown. I hope you have the ingredients to cook up feasts for yourself during this time. Food is our saviour right now. Get cooking for yourself, your loved ones and your neighbours.
Chocolate Raspberry Cup Cakes with Cashew Cream and Chocolate Mousse icing (gluten free)
It’s celebration week this week for Veet’s Vegan Cooking School. On the 19th May 2008 I first started my business. Wow that feels so long ago, much longer than twelve years. It was huge for me to go out on my own and create a business as I had always been in paid employment and came from a family who were in paid employment.
Bok Choy Vegolian
How are you? Did you miss me? I took a two week break from writing blogs to try and catch up and have plenty of recipes for you in the upcoming weeks. Hope you didn’t miss the recipes too much. This week I am showcasing Bok Choy as the seasonal vegetable for the month. Right now where I live Bok Choy is in season and the bunches are beautiful. While the protein content of Bok Choy is actually very low it does contain a wonderful amount of other nutrients making it a super healthy vegetable to add to your diet.
Tortilla Pizzas
It’s children’s recipe week this week and this is a good one to make with the whole family. Put aside 1½ hours so that you can make it with ease and fun. Put on some fun music and get into the swing of cooking as a family. Go to my facebook page to see the video I did on how to make the tortilla. If you don’t have a tortilla press you can roll out the flour with a rolling pin (dusted with corn flour) and cut out round shapes with a wide glass or biscuit cutter.
Festive Cannelloni with Tofu Ricotta and Pumpkin Spinach
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.
Teriyaki Tofu with Besan Wraps
Having a structure to the blog posts is working well so far (this is only week two so lets see if I can keep it up). This week I am posting a meal that I think most children will love. A child friendly meal for the whole family, I can imagine it being a regular on any menu plan.
Cabbage Rolls (filled with chickpeas, tofu and mushrooms)
How’s this week been for you all? I have had the most ideal week. Working on a new version of the module one syllabus and on retreat menus has been a slower paced week for me. I have been working regular hours rather than sixteen hour days like I do when catering on retreats. Working an eight hour day has allowed me to have plenty of time to look after myself. The first thing in practicing good selfcare is to cook and eat nourishing, wholesome, organic food. I have had the opportunity to do that this week and experiment with new recipes. I’m feeling good!
Christmas Feasting Ideas
There are so many vegan dishes to cook for Christmas. Where to start? Looking back through my blogs I have so many recipes from over the years that are great for Christmas feasting, so I am re-sharing them all with you now.
Gluten Free Pad Thai
As part of the three-day vegan foundation course you get to work with a partner and create a signature dish. Each foundation course there are fabulous recipes. In the October foundation course there were three signature dishes made. The ravioli I shared with you last week, a Pad Thai recipe and a Green Curry. I shared all three photos of these signature dishes on social media and plenty of people asked for all three recipes so here is the Pad Thai recipe and in a few week’s time I will share the Green Curry recipe too.
