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Hope you are all having a good week despite all the uncertainty in the world right now. Also hope you are having more time to cook. Let me know what’s cooking at your house. Isn’t it time for a sweet recipe? It’s been a while since I last posted a sweet recipe so here I am with a delectable treat. It is also book review week again. Wow the months go fast yet when I think about what has happened in this last month it feels like a year ago.

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.

Wow what a week. How has it been for you? How are you? I really would love to know how you are all coping with the COVID -19 ‘pandemic.’ Thank you to everyone who wrote to me after the last newsletter. I so appreciate it. Also feel free to write with any questions you may have around cooking. I have plenty of time right now.

Wow what a tumultuous time it has been. How are you all doing? Please write to me, I have plenty of time on my hands now and happy to answer any cooking questions and hand out tips here, there and everywhere.

I am hoping you are all keeping well and centered during this time of chaos. There is no time like now to start doing all the meditation practices you have been thinking about doing as well as boosting your immune system through good quality food.

I am so happy to be back writing blog posts for you. A two week break visiting my parents was wonderful but I missed writing these weekly newsletters and sharing recipes with you.

Who has never had Tuna Mornay? Am I the only Australian who has never tried it? When I was growing up friends used to talk about eating it for dinner but I had never had it until last month. Yahoooo I am no longer a Tuna Mornay virgin. Well it wasn’t actually tuna I had, I would have been sick if it had been. It was a mornay made with jackfruit, chickpeas, peas and broccoli and it was delicious.

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.

Two weeks ago I spent a fun filled week with one of my nieces and one of my nephews. We went on daily outings and only on one of those days did we eat out (we went to Sweetbones Café in Canberra), all the other days we packed up our picnic lunch. On one of those days there was a fire in Queanbeyan and when we got there found out that the swimming pool was closed, so we decided to go home for our picnic before going off to bowling.

I am curious to know who of you reading this blog post would like to pursue being a chef as either a hobby or profession. My story was that at the age of sixteen I wanted to be a chef but as I was vegetarian no one would take me on as an apprentice. I let go of that dream and pursued my other dreams, working with people with disabilities and being a primary school teacher. It was only at the age of thirty eight that I decided to follow my original passion and teach myself how to be a top notch vegetarian and then vegan chef. It has been an incredible twelve years.