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Marinated Zucchini, Spring onions and Corn bread Galette with Cashew Mascarpone and Sprinkle
How are you? I have had a great week since I last wrote. We managed to get away on a quick camping trip, which was incredibly relaxing despite getting caught in a hail storm, the walk we had planned on being closed, tree cutters at the camp ground for hours on the first afternoon and people doing paving for 6 hours with noisy machinery on the second day. Absolutely hysterical and we still managed to love so much of our two days away, the hours when it was quiet, the lovely wildlife and the moon shining through the trees. I sleep so much better when camping.
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Mexican Millet Chilli with Avocado and Cucumber Salsa
Hope you are all well and enjoying plenty of time getting creative in the kitchen. Filming the online cooking course that I am launching soon has got me all inspired to get back doing Facebook lives (and soon to be Instagram lives). At the moment I am doing daily cooking tips at 2.10 pm (NSW Aussie time). If that time is weird for you depending on where you are and if you are working or off social media at that time I will still post the videos over at Vegan Recipes and Meal Ideas.
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Last week we filmed the online cooking course ‘Cooking at Home with Veet’ that will be launched mid November. What an incredible experience and what an incredible course it is. It is five modules packed with delightfully delicious vegan food that also happens to be gluten free and refined sugar free. It’s a course that shows you how easy it is to create delicious meals, snacks and desserts that also taste amazingly good.
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Biriyan Mullumbi
Hope you are all enjoying the change in season. It feels like we skipped spring where I live and moved straight into summer. I am sure the spring weather is going to arrive though. It’s just hot right now. And I have a hot theme. Are any of you on Facebook™ and do you follow the Healthy Vegan Food with Veet page? We are having theme weeks over there and last week’s theme was a request for #moodfood. It was a good one. We covered vulnerable, content, grumpy, discombobulated, sensual and grateful. What do you like to cook when you are feeling any of those moods?
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Pea and Zucchini Soup
It’s a very breezy cool day where I live today so this week’s recipe is very fitting. I also think this soup would go well as a spring or early autumn soup. It’s book review week this week. I have this lovely book at home, once again not vegan but definitely vegetarian and the recipes are so easily adaptable when you know how (that’s one of the many things I teach in the 3 day course - how to adapt regular recipes and make them vegan). The book on review this month is At Home in the Wholefood Kitchen by Amy Chaplin. It has lots of lovely tips and some great information. Well worth borrowing it from your local library.
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