In celebration I share with you all my jam drop recipe which has been adapted from a recipe my beautiful friend Ghata gave me earlier this year.
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We had friends who we love dearly come and stay a few weeks ago and amongst a whole array of goodies they brought with them was a bottle of champagne to share. I had prepared an Indian dinner but not thought much about what to nibble on before dinner.
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This is a very morish recipe. Cook and eat straight away as part of a meal or a snack.
Goes well with Thai Curry or a salad.
This recipe will serve 2 people.
With a total of 32g protein.
Which is enough protein for 2 people for one meal depending on your height and gender.
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I think this soup is an all year weather soup and you can definitely change the veggies to those that are in season. If you love a blended soup then this soup is for you and actually if you prefer a country chunky style soup then just cut up the veggies and only blend half of the soup.
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This recipe came from the creative adaptive dish exercise in the Vegan Foundation Cooking Course in in August. The wonderful Shelley and Jane made this recipe based on Jane’s mother’s recipe and I have made a few adjustments to this dish and I tell you it is a must-make recipe. It makes enough for 6 people and we had it three nights in a row. I wanted to make it all over again on the 4th night so I could eat it again. Can’t wait to hear how much you love it when you make it.
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This is a fabulously cheesy baked potato without the saturated fat of dairy cheese. So, for those of you who are lactose intolerant or craving cheese or wanting to stop eating cheese this is a must have recipe.
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Walnuts are packed with omega 3. If you have ever wondered where you get enough omega 3 on a vegan diet send Veet an email and she will send you some information on this.
Keep this dukkah in your fridge at all times and sprinkle it on everything.
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If you are raising your children on a plant based/vegan diet or your children have told you they don’t want to eat animals anymore or you have a toddler and you want to ensure they eat well and the food you include in their diet meets all their nutritional needs then send me an email as I am presently working on a fact sheet for ‘Food for Toddlers and Children’ and I will put you on the wait list and send it out to you as soon as it is completed.
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These are a classic Aussie dessert made vegan and healthier. They last well in the fridge for a couple of weeks or in the freezer for 3 months.
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Everyone needs a good scrambled tofu recipe to treat people to a special Sunday breakfast or brunch or to put in tortilla or burritos. We eat this with rice and salad sometimes too.
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