Lots happening at Veet’s Vegan Cooking School
The Vegan Chef Training is approaching it’s last two weeks. What a wondrous course it has been. On the last day of module 5 we had 3 fabulous facilitators attend. Lilli and Sue who came and taught Kambucha, Jamu, fire tonic and shrubs (a healthier version of cordial). In the morning Kiriko taught tofu and miso. The tofu was the nicest tofu I have ever tasted. There is no shop bought tofu that comes anywhere close to this deliciousness. While making tofu is quite a production I really would like to always make my own. As a result of this Kiriko and I will facilitate a separate tofu and miso class;
Tofu & Miso Class
18th of July
from 9:30am to 2pm
It will include;
- all the recipes
- take home tofu and miso
- be all organic (of course)
- it will also include recipes for using the tofu and miso,
- take home okara (byproduct of making tofu)
- morning tea
- lunch
- Veet’s Cuisine Cookbook and
- Veet’s Vegan Cooking School tote bag as well as
- 500g organic soy beans and a piece of muslin to start your own batch at home
All of this for $320 including GST is a very good deal indeed. I still have 3 places left for this class and would love to have you along.
In addition the month of June, July is looking very good as I still have a few places left in the 3 Day Vegan Foundation Cooking Courses. If you are keen to join in a course while I still reside in Mullumbimby (we leave in November) please contact me today.
3 Day Vegan Cooking Course
DATES
17th to 19th June
22nd to 24th July
19th to 21st August
9th to 11th September
23rd to 25th September
14th to 16th October
One on One Cooking and Nutrition Sessions
Or if you would prefer something more personal I am offering my one on one cooking and nutrition sessions. If you book and pay before the 30th of June you can make use of the special price of $150 an hour face to face or $120 online. In an hour we can cover two dishes of your choice and talk a whole lot of nutrition tailored to your individual needs.
DATES available for booking are
7th, 8th, 10, 11th, 12th, 28th, 29th June
1st, 2nd, 12th, 13th , 15, 16th, 17th July
16th, 17th, 23rd, 24th, 30th, 31st August
As promised last week, a delicious recipe is brought to you today by one of the chefs in training. Jesika was given the task to develop a recipe for the Kapha dosha using 200g of cooked adzuki beans. Her recipe is so delicious I have already made it again since she developed it during the Ayurvedic module of the Vegan Chef Training. Jesika was inspired by a recipe in the book; Family by Hetty Mc Kinnon. Definitely worth looking it up in your local library.
Cauliflower and Mushrooms with Home Made XO Sauce
Serves 4 as a side with rice and salad
Ingredients
Caramel
1 cauliflower head, sliced into 1.5cm flat pieces (supposed to resemble small steaks)
Olive oil to drizzle
1 tsp five spice powder
200grams of cooked adzuki beans
Coriander leaves and sliced spring onion to garnish
Sauce
1 tsp seaweed, soaked in hot water for 20 mins
3-4 pieces of porcini mushroom, soaked in hot water for 20 mins
2 tbsp plus 2 tsp of sunflower oil
1½ tbsp tamari
1 garlic clove, boiled for 10 minutes
1 spring onion finely chopped
150g of fresh mushrooms, mix of oyster and Swiss brown, sliced
1 red chilli, finely chopped
2 cm piece of ginger, finely chopped
½ cinnamon stick
½ star anise
Black pepper
Method
- Preheat oven to 200° C.
- Place cauliflower on baking trays and drizzle with olive oil and sprinkle with five spice.
- Bake for 15 minutes then turn over and bake for a further 10 minutes or until nicely browned.
- To make the sauce, whisk sunflower oil and tamari and pour into a large fry pan or wok.
- When heated, add garlic and spring onion and sauté for 2 minutes.
- Squeeze porcini mushrooms (reserve liquid) and finely chop.
- Drain seaweed.
- Add all mushrooms, seaweed, ginger, chilli, cinnamon stick, star anise and black pepper to taste and cook on a low heat for 10 minutes.
- Stir in adzuki beans and add the porcini soaking liquid if more moisture is needed.
- To serve; remove cinnamon stick and star anise. Place cauliflower on a serving plate and spoon sauce over. Garnish with spring onions and coriander.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Have a wonderful week everyone.
With Gratitude
Veet
