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Off to class
This morning I struggled to get up and get going with my planned exercise – but I did it and felt better for it. Afterwards I enjoyed a green smoothie.
Today there was a bit extra…
which the dogs were very pleased to have..
Later I enjoyed a cup of tea and the last banana muffin.
Then it was time to pack for class.
I was so excited about this vegetarian cooking class and it did not disappoint. I came away full of knowledge and a new found confidence. Great stuff.
We made, and sampled, a number of dishes.
My favourite was the hummus and salad.
My portion on a small plate. I made sure to only try a little of each to make sure I didn’t get too full.
We also made a thai curry…
and pad thai…
and dahl. A little bit of each for me.
Finally we had Vegan banana bread. Goodness this was fantastic. The top had gotten burnt and was cut off.
Totally loved the class and can’t wait to go to more. When I left it was time to go pick up Amy from the train station as she was coming home from camp. Then a quick shop in Aldi. I was hungry when I walked in the door, so had a bowl of Mushroom & Potato soup while chatting to Amy. Christy arrived home from school shortly after and joined us at the table.
I was thrilled to find some bananas in the freezer so was able to make some banana cake from todays class :-).
Around 5pm I had a banana and cup of tea. I also used to have a “treat” with my tea but I’m trying to teach myself that fruit and tea is okay as well :-).
Tonights dinner was courtesy of the freezer – samaosas & brown rice, with some Turkish bread and leftover pad thai (from class).
Supper tonight was, of course, banana cake. Everyone enjoyed it so it’s a real winner of a recipe. I also enjoyed the very last ANZAC cookie.
Vegetarian Cooking Class
Today I went to a vegetarian cooking class run by Sustainable Illawarra. It was taught by Adam of “I Feel Good“. Surprisingly I was only one of two vegetarians. It was such a great class and I came away with new knowledge and a new confidence. We made things for breakfast, lunch, dinner and snacks.
The class was held in the Council building so we had a great view over Wollongong from the kitchen.
The highlights for me were the hummus – I’ve never before found a good at-home recipe. But this was fantastic. It was served with the most delicious salad – which I will definitely be making next week.
I helped make a Thai curry – which was nice but I could taste the coriander and I’m not a real fan of that particular herb.
The Pad Thai was yummy though.
And, of course, with Adam being a chef everything was presented beautifully.
My other favourite of the day was the Vegan Banana Cake (in fact I have one in the oven RIGHT NOW. Unfortunately the one in class burnt (was one VERY hot oven) so the top was removed. I skipped the icing because it had passionfruit in it (which I don’t like) but honestly this cake was SOOOOO yummy it didn’t need it anyway. Hope mine turns out just as good.
So a truly fantastic class. I think Adam is running another one in May – check out the Sustainable Illawarra calender. And I will DEFINITELY be doing some more of his classes.
Mushroom and Potato Soup
30 grams butter or margarine
3 potato, peeled and chopped
2 stalks celery, sliced
1 onion, chopped
1/2 red capsicum, chopped
2 cups chicken stock
2 cups milk
1/2 teaspoon thyme
250 grams mushrooms, sliced
1/2 cup light sour cream
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Chop veggies.
Melt butter in a large saucepan. Saute potatoes, celery, onion and capsicum until onion is tender.
Stir in stock, mlik, thyme, salt and papper. Bring to boil. Reduce heat. Simmer, covered, for 10 mins.
Blend with remaining ingredients. Bring to boil. Reduce heat. Simmer for a further 5-10 mins. Enjoy.
Serving Ideas: Serve ganrished with some sauted sliced mushrooms and a little chopped parsley.