Hi Everyone,
How are you? How have you been this week?
Thank you to all of you who wrote to let me know how you are going and to also thank Melanie and I for keeping these weekly recipes going. It means a lot to me that you are enjoying the recipes at this time.
Struggling with Technology
Last week was huge for me. I have this resistance to doing something new and then when I do it I usually end up loving it. So challenging myself to do a Facebook live on how to make sauerkraut was epic.
I was all set and excited for the prospect of 11:30 Thursday morning and showing the world how to make sauerkraut. I did a test run, loved it and then on Wednesday I did another tester and it didn’t go how I expected it would. I couldn’t see people’s comments. I was mortified almost to the point of not wanting to go through with it but lots of people kept messaging me about how they had bought their cabbages. I was locked in, there was no backing out.
So I did the Facebook. It was great and it all worked out, people were able to comment and I really enjoyed myself. Who saw it? If you didn’t, go out and buy yourself a cabbage and watch it here.
Upcoming Facebook Lives
On my first ever Facebook live last week I announced that this was the first and last Facebook live I would ever do. Luckily I don’t always stick to those sorts of promises and I will be back with more Facebook lives.
I feel like I owe it to those who were booked into the training this year, to give them something to go on with and look forward to, and of course for you all as well. So I have the next date for you.
15th April at 11:30am – Making coconut cream or milk
Meal Service
Due to COVID 19, as most of you know I have had to postpone all of the courses that I usually run. Getting creative in how to stay afloat and I have gone back to making organic meals for people who live locally. This is how I started my business fourteen years ago. It is super sweet to be cooking for people again. So if you live locally to me or know of people locally please email me for a menu.
Also stay connected to my Facebook or Instagram accounts, as I will be posting up a few other videos here and there.
This week’s recipe is another one for you to use your sprouts in. Who is still sprouting legumes? How satisfying it is to have a jar of sprouts on the go. If you missed the videos on sprouting you can find them here.
We had this salad last week and it was sensationally good.
Sprout Lovers Autumn Salad
Ingredients
4 large potatoes
⅓ cup buckwheat
1 cup peas
½ ripe avocado
1 cup sprouted mung beans
3 or 4 radishes sliced
1 cup coriander or basil leaves
Juice of ½ lemon
2 tbsp olive oil
½ cucumber sliced
Salt and pepper to taste
Method
- Cook the potatoes like we do for Greek Potatoes https://www.veets.com.au/blog/spreading-kindness-this-christmas-with-delicious-vegan-food
- Bring a pan of water to the boil add some salt and the buckwheat and cook for 10 to 15 minutes or until soft and cooked through. Strain from the water.
- Place the peas and avocado, coriander or basil with some salt and pepper in a food processor and process until the peas are broken up (it can be a little chunky).
- In a bowl place the pea mixture, buckwheat and sprouted mung beans and fold gently.
- On plates divide the pea, buckwheat and sprout mixture then arrange the Greek Potatoes on top and garnish with the cucumber and radish.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
