Exciting news my first online course is now live and a Christmas recipe
What an exciting week I have had. It was my birthday last week and I had a fabulous lunchtime gathering of women friends. We even had a dance, which was an extra special treat, and the big news from last week was...
I launched my first ever on line cooking course:
Cooking at Home with Veet
It’s launched and it’s waiting for you!!!
It has been so exciting to see the response from those who enrolled in the course. It really is a sensational course. Even if you are planning on coming and doing a face to face course with me it is worth enrolling in the online course as even just one of the recipes in the course is worth the price of the whole course. Also the course makes a great Christmas gift for your loved ones.
In the online course we cover
- 6 main meals
- 3 salads
- Spice mixes from scratch
- Sprouting and recipes for the sprouts
- Fridge staples including crackers, dips, and the best ever cheese made with rejuvelac
- 3 sweet treats
- Endless tips on how to make cooking vegan and being in the kitchen easy
There is currently a special price running
Price investment is $295
With discount code; LAUNCHSPECIAL $229 (saving of $66)
Discount valid until 8th December. You own the course for life.
Vegan Foundation Cooking Course
Last week I also announced an additional Vegan Foundation Cooking Course for January. The 28th to 30th January course booked up quickly so I have another face to face course scheduled for the 21st to 23rd November with 3 places left.
Nut Roast Wellington
Can anyone believe it’s almost Christmas again. I will be sharing festive recipes in the weeks leading up to Christmas. This week is the first recipe. It’s certainly a winner. I took the nut roast recipe I developed for my cookbook and then jazzed it up with some mushrooms and silverbeet and wrapped it in a homemade gluten free pastry and served it with cranberry sauce. It certainly is something else. I got the original idea of wrapping up the nut roast in pastry from one of my lovely subscribers. Thank you!!!
For the Nut Roast
Ingredients
1 onion diced finely (optional)
Oil to fry the onion and mushrooms
2 cups of nuts and 1 cup of seeds - I used a combination of almonds, cashews, walnuts, hazelnuts and sunflower seeds (if you want a nut free version just use 3 cups of sunflower and pepita seeds)
1 tbsp fresh thyme chopped fine
1 tbsp fresh sage chopped fine
1 large handful of parsley chopped fine
2 tbsp chia seeds
½ cup water
1½ cups cooked brown rice
1 small block non-gmo silken tofu.
1 tbsp gluten free tamari
Juice of half a large lemon
A good 15 or so grinds of fresh pepper
Salt to taste
Method
1. Fry the onion in oil until almost translucent.
2. Place in a large mixing bowl.
3. Place the nuts and seeds in a food processor and chop until fine. Mix the chia seeds with the water and let swell for 5 or so minutes.
4. Place the silken tofu and swollen chia seeds in a food processor and combine for a few minutes. Put the silken tofu and chia mixture in the bowl with the rest of the ingredients and mix well.
For the Mushrooms and Silverbeet
Ingredients
4 large Portabello mushrooms (the really big mushrooms – or get equivalent in quantity)
1 bunch silverbeet
Splash olive oil
Salt and pepper to taste
Method
1. Cut the mushrooms into small pieces and fry until brown.
2. Wilt the silverbeet in a saucepan and then slice. Finely mix the mushrooms and silverbeet together and season with salt and pepper.
For the Pastry
2 x quantity of the pastry recipe
For the Cranberry Sauce
Ingredients
1 cup dried cranberries or 2 cups fresh
½ cup fruit juice
¼ cup water
¼ tsp all spice
¼ tsp cinnamon
Method
Place everything in a saucepan and leave on simmer for 15 minutes. With a hand held blender, blend just half of the sauce leaving plenty of the cranberries whole.
To Assemble the Wellington
¼ cup plant milk
Pinch turmeric
Method
1. Preheat oven to 180°C.
2. Place baking paper on a baking tray.
3. Mix the milk with the turmeric.
4. Get the pastry out of the fridge and cut into 4 pieces. Flour your board and rolling pin and roll out each piece to form a rectangle making the pastry a few millimeters thick.
5. Place a spoon of the nut mix along the middle of the pastry in a line, add on some of the mushroom spinach mix then top with more nut roast. Roll the pastry around the nut mixture until it forms a log. Cut any excess pastry off.
6. Place the seam side down on the baking tray and brush with the milk and turmeric.
7. Bake in the oven for 30 to 40 minutes or until the pastry looks cooked.
8. Let cool for 5 minutes before slicing. Serve with the cranberry sauce.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
