Brazil Nut Parmesan (and pasta of course)
I’m not exaggerating when I write that I still smile from ear to ear every time I think of or mention the last 3 Day Vegan Foundation Cooking Course. It was the 50th time I have facilitated this course and the course structure just gets better and better. I always feel blessed to have fabulous people attend this course.
There is plenty of space left in the 52nd course on the 27th to 29th September. Book in now to reserve your place page please.
In the three day course the participants get the opportunity to cook a “signature dish” with a partner. The intention of this activity is to work out ways to substitute ingredients when things are missing at the markets or the shops as well as simplify recipes so they are easy to prepare and turn non vegan recipes into vegan recipes.
Everyone loves this activity and there are always lots of gems that come out of what is cooked. It is the brazil nut parmesan that Dee and Clancy made last week that I am sharing with you in this week’s newsletter.
Pasta Neapolitan and Brazil Nut Parmesan
Ingredients
100g pasta per person
For the Sauce
800g diced tomatoes
2 onions diced
6 cloves garlic minced
Handful of fresh oregano
3 tbsp olive oil
Salt
2 chillies roughly chopped (optional)
300g sliced mushrooms
For the Parmesan
1 cup brazil nuts
¼ cup nutritional yeast
¼ tsp turmeric
½ tsp smoked paprika
1 ½ tbsp white or light coloured miso
½ tsp salt to taste
Sauce Method
- Place the olive oil in a saucepan and sauté the onions and a generous pinch of salt for 5 minutes or until soft, add the garlic and sauté for a few more minutes.
- Add the rest of the ingredients including 1 tsp salt, put a lid on the saucepan and bring to the boil. Turn to a simmer and simmer for 20 minutes.
- Take the lid off and simmer until the sauce looks thick. Turn off the heat.
- Using a hand held blender process the sauce to remove any chunky bits.
- Cook the pasta then reheat the sauce. If using mushrooms fry these up. Serve the sauce with the pasta, mushrooms and a big sprinkling of the Brazil nut parmesan.
Parmesan Method
- Place the Brazil nuts and nutritional yeast in a food processor and process until resembles fine breadcrumbs.
- Mix in the rest of the ingredients.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Menopause Fact Sheet
If you would like to know what foods to eat and what nutrients support menopause, peri menopause or post menopause I have a free fact sheet for you.
Second Round Early Bird Price for The Vegan Chef Training
If you wished you had made the most of booking in to The Vegan Chef Training while there was that super early bird discount do not worry as there is another chance to get a discount. The second round early bird price ends on the 31st July. Check out the information here or call Veet today.
Nutrition Sessions with Veet Special
For the next week I have 5 x 45 minute online nutrition sessions available for the very discounted price of $49. (Usually $120). In the session we can look at whatever nutrition needs you want to. Can be for a specific ailment or if you want to prevent a health issue or if you want to ensure you are getting the correct nutrients to keep your body working well. Email or text Veet on 0403 800 809 to book a time. Read more.
Cooking at Home with Veet Online Course
If you would like to work with me in your home and do it in your timing the Cooking at Home with Veet is a great course to do especially now while it is so discounted. Until the 31st July the course is $99 instead of $249. Buy this for yourself or a friend today.
Have a wonderful week everyone
With Love Veet
