Last Opportunity to Book into the Full Vegan Chef Training
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.
I am beyond excited that there is only a month left until the Vegan Chef Training starts for 2020.
There are two places left for the full Vegan Chef Training starting on the 2nd of April and enrolments close on the 25th of March.
Who knows when I will offer the training again. I hope to offer half of it again in September and then again next year but as we are in unpredictable times I am not sure right now, so there is no time like the present to just go for it and grab one of these 2 spots.
5% Discount off Vegan Chef Training
I am offering anyone who is subscribed to my mailing lists a 5% discount off the full price of the training.
There is also a payment plan option. Please contact me as soon as possible to reserve your place.
If you would like to stay up to date with the course information you can sign up to the following mailing list: Upcoming Courses & Chef Training Programs
Now I would love to hear from you
I am curious to know what recipes you want to see over the next coming weeks and what you would like help with in the kitchen.
I really want these regular newsletters and blog posts to be of benefit to you all. What would you like? Please write me an email info@veets.com.au and let me know what recipe you would like to see in the future.
Book Review
This week is book review week and I am reviewing one of my all time favourite cookbooks. Saffron Soul by Mira Manek. It is a fusion Indian cookbook and I just love it. It is vegetarian not vegan but I love to adapt the recipes to vegan ones, it sets an extra challenge. The recipes that stand out to me in this book are Quinoa and coconut Upma. Upma is usually made with wheat and dairy so it is nice to see a gluten free alternative, the Chai Spiced Granola, the Lime and Saffron Cheesecake and the Red Lentil Soup.
I also like the simple lassi recipes where she just adds coriander or mint. I have a great mango lassi recipe in my own book but as mangos are out of season now and strawberries have reemerged again I am sharing with you a vegan adapted lassi.
For those who aren’t familiar with lassi it is a traditional drink served cold in India and made from yoghurt, it is often laden with sugar which I struggle with as I don’t like sweet drinks at all. If you like sweet drinks you can add a teaspoon of rice malt syrup or maple syrup.
Lassi is a lovely morning drink or a great accompaniment to a curry.
This is a light lassi which Mira Manek refers to as a chhaas.
Strawberry and Mint Lassi
Serves 2
Ingredients
200g coconut yoghurt
200ml filtered water
¼ tsp salt
10 mint leaves (or coriander if you prefer)
4 to 6 strawberries
4 ice cubes
Method
Place everything in a blender and blend until smooth.
Have a great week everyone. Stay well and drink plenty of rosehip tea for your immunity.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Have a great week everyone
Love Veet
