Sweet Corn Coleslaw
It’s seasonal produce week in the world of blog writing at Veet’s Vegan Cooking School. It’s sweet corn time. Lovely fresh young kernelled cobs of corn are purchasable at our local organic health food store. It felt so decadent to buy three cobs for this recipe that I share with you this week.
I have a few recipes on my blog for sweet corn so it was a bit of a challenge to come up with something new but within two days I tried out three recipes. So sweet corn will feature in a few more blogs to come. Don’t worry if you don’t like sweet corn as it can easily be swapped for another ingredient.
Sweet corn has plenty of protein and is a good source of potassium, magnesium, vitamin C, B1 and B9. Be sure to buy organic sweet corn, that way you can be sure it is not genetically modified.
Let me know if you try out this recipe and what you thought of it. Also would love any recipe requests.
Have a great week.
Sweet Corn Coleslaw
Serves 6
Ingredients
100ml white wine vinegar
¼ white cabbage chiffonnade
3 medium carrots julienne grated
1 medium red onion thinly sliced
3 cobs corn brushed with salted olive oil
2 red chillies finely chopped
¼ cup mint leaves
¼ cup parsley
Olive oil
Salt and pepper
½ cup hazelnuts or toasted pecans
Dressing
Vegan Mayonnaise (see below for recipe)
1 tsp Dijon mustard
1 tbsp lemon juice
1 clove cooked garlic
Vegan Mayonnaise
½ cup soy milk
1 cup sunflower oil
3 tsp apple cider vinegar
½ to ¾ tsp salt
1 tsp Dijon mustard
Method
For the Mayonnaise
Place the soy milk in the blender jug first, then add the vinegar, salt and mustard then the sunflower oil. Blend for 30 seconds or until you see the mayonnaise emulsify.
For the Coleslaw
- Place the vinegar, 200ml water and 1 tsp salt in a saucepan and bring to the boil. Take off the heat and put the cabbage and carrot into ⅔ of the liquid.
- Put the onion in the other ⅓ of the vinegar liquid and let both the cabbage, carrot and onion sit for 20 minutes. For the hazelnuts, place them on a paper lined baking tray and put in 160°C oven for 10 minutes. Transfer them onto a tea towel and rub off the skins. If using pecans instead of hazelnuts dry roast them in a frying pan
- Chargrill the corn on a griddle pan. Cook so that it chars the corn. Once cooked, wait for the corn to cool a little and then decob the corn using a knife.
- Mix the dressing ingredients together.
- Strain the cabbage, carrot and onion from the liquid and spin in a lettuce spinner.
- Mix all of the ingredients together and coat with the dressing.
#Note this is a julienne grater - if you don't have one of these then just grate the carrot.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Vegan Chef Training Course
GRADUATION STUDENTS 2016
GRADUATION STUDENTS 2017
GRADUATION STUDENTS 2018
Over the last three years twenty five people have graduated as vegan chefs through Veet’s Vegan Cooking School. Here is what some of them are up to.
Emily King and Tenzin Butt initially started working on retreats with us at Veet’s Vegan Cooking School. Then they moved to Bermagui where they worked at the Gulgalga Galleries and ran a juice bar (where I had the most delicious smoothie I’ve ever tasted) and now this week are opening up their own café in Bermegui called Boneless.
Straight after the vegan chef training Clancy started working at Santos Wholefoods making organic food for all three of the Santos kitchens. She worked there for six months before she was ‘chef hunted’ by Emily of Sweetbones Bakery, Canberra where she works as a wedding and celebration cake maker and decorator.
Andy immediately started working at two cafes on his return to Melbourne. Very recently Shannon Martinez the co owner of the popular Italian Vegan Restaurant Smith and Daughters in Fitzroy Melbourne employed Andy to work in their very busy kitchens.
During the vegan chef training Ebony found a job in the Café Quay Canteen, Woolongong. After the training she became head chef and continues to work there. Ebony introduced vegan options for all meals on the menu and makes her signature ‘nutella spread’ and makes the best vegan gluten free doughnuts.
Since graduation Jessie Rae has been working in a variety of kitchen roles. She first started off making raw cakes with Naked Treaties and was also doing the raw food catering and raw food preparation demonstrations through my business for Byron Bay Detox. After a year of this Jessie took off overseas and catered for numerous retreats in Spain. She came back to Australia for a while to do some farm work in Tasmania. She is once again heading to Spain to run her own yoga retreat.
Pandora set up her own business in Emerald Beach NSW called Pandora’s Plate. She runs three hour cooking classes to small groups and for corporations including government team building. Pandora is also assistant teacher on the Vegan Chef Training with Veet’s Vegan Cooking School.
Danielle landed herself two positions straight after graduation. One in food production for Santos Wholefoods and one as a sous chef and then head chef at Elixiba Restaurant in Byron Bay. She now is doing her farm work and is working on some very exciting ideas for upcoming projects.
In the week after Metche graduated she was commissioned to make two wedding cakes and cater on a wedding for seventy people. She continued to work in Veet’s Vegan Cooking School as a head chef catering on yoga retreats. She also has her own catering business called Metchelina’s Table catering for workshops, celebration events and weddings.
Since graduating Amanda has spent most of her time training for triathlon. She has completed an Ironman triathlon and represented Australia in Denmark at Long Course triathlon. Next up Amanda is trying to qualify to represent Australia in off road triathlon and also doing adventure racing. She continues to create recipes for her website Sweets and Greans and has also facilitated cooking classes and workshops at Qld Health and for private clients.
Sammie has gone onto create a health and wellness program called Core Health. Where she helps people with their self-esteem and focusing on healthy eating and looking at any eating disorders they may have. She does this through running seminars and an online program.
