Fancy a Sandwich Anyone?
How are you all this week? How many of you are effected by the bushfires? I really hope you are all safe. It’s been very full on for many people living in the area I reside. I live in town so am lucky to be in a safe area but many friends are evacuated at the moment and others are staying home in readiness to protect their properties.
I am sending masses of love to those all over the country affected by the bushfires and I really pray that you are all safe.
I hope the fires ease and you can have a much calmer week and for those who are not affected I wish you a wonderful week also.
This week I am posting two sandwich or baguette recipes for children’s lunch ideas and for anyone really. They are super easy and delicious sandwich ideas.
The first sandwich filling was inspired by a recipe I saw on Vegan Richa’s website and the other is one I developed myself. They are also good recipe ideas for the festive season.
Sandwich or Baguette with;
Chickpea Tahini Smash Filling
Ingredients
240g cooked chickpeas mashed
3 tbsp tahini
2 tbsp lemon or lime juice
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground pepper
¼ tsp paprika
Pinch nutmeg
Pinch cinnamon
Pinch cardamom
1 stalk celery chopped very fine and small
2 tbsp finely chopped red onion
1 tsp wholegrain mustard
1 tbsp filtered water
Salt to taste
Method
Mix everything together and put on your sandwich with tomato and cucumber slices and lettuce.
Jackfruit ‘Chicken’ Filling
Ingredients
1 can jackfruit shredded and the cores cut up too
8 green olives (optional)
2 green spring onions finely chopped
½ stalk celery finely chopped
½ tsp finely chopped fresh rosemary (optional)
2 pinches dried thyme
4 tbsp home made mayonnaise
Salt and pepper to taste
Method
Mix everything together and put on your sandwich with tomato and cucumber slices and lettuce.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Early Bird Price Extension for the Vegan
Due to a myriad of reasons I have decided to extend the early bird pricing until December 14th. I am also offering a 10% discount on Modules 2-5 if purchased individually before December 14th.
These discounts apply for both intakes in 2020.
These discounts apply for both intakes in 2020.
Pricing
Modules 2 to 5 purchased together
First Round Early Bird
$4462 if paid BEFORE the 14th December 2019 (saving $400)
Full Price
$4862 if paid a module at a time after 14th December.
Modules 2 to 9 purchased together
First Round Early Bird
$10,486.50 if paid BEFORE 14th December 2019 (save $1850)
Full Price
if paid after 14th December $12,336.50
First Round Early Bird
$4462 if paid BEFORE the 14th December 2019 (saving $400)
Full Price
$4862 if paid a module at a time after 14th December.
Modules 2 to 9 purchased together
First Round Early Bird
$10,486.50 if paid BEFORE 14th December 2019 (save $1850)
Full Price
if paid after 14th December $12,336.50
For Individual Modules 2 to 5
Minus 10% discount for following prices if paid before the 14th December
Module 2 Raw Foods: Full price $1826.00
Module 3 Ayurveda: Full price $1138.50
Module 4 Macrobiotics, Wholefoods, Italian Wholefoods: Full price $1138.50
Module 5 Fermentation and sour dough Sour dough: Full price $759.00
Places Left
Presently in the April, May, June intake we have the following places available;
Modules 2 to 5
There are 4 places left for people wanting to do all 4 modules.
There are 2 places left for people wanting to drop in and do a single module.
Note: I only take a maximum of 8 people for modules 2 to 5.
Modules 6 to 9
There are 6 places left
Note: I only take a maximum of 9 people for these modules.
Please send an email to info@veets.com.au if you would like to book your space.
Have a great week everyone
Love Veet
