“I have had many, many cookbooks over the years and generally make one or two things from each one, others collect dust and end up in a garage sale. One week after having yours I have made five things and am planning more for this week.” ~Katherine Cook
Veet’s Cuisine has two self published gluten free books. Both books are printed locally by Mullumbimby Printworks keeping with the integrity of Veet’s Cuisine’s efforts to remain local wherever possible.
Veet is in the process of writing two more recipe books: Alive – Vegan Recipes at their most Wholesome and Tasty and Veet’s Vegetarian Heaven – a recipe book that guides you through cooking with what is in season at any time of the year.
Delicious Vegetarian Recipes
Has just been released in its third edition. Over thirty more recipes have been added to the existing hundred. All the recipes are gluten free with many vegan and dairy free options and suggestions. The recipes have been tried and loved by many. The recipes in Veet’s Cuisine were inspired by the wonderful local produce available in the Byron Bay shire. The book is packed with loads of useful information, a protein guide, a simple guide on complete protein, an essential pantry list and some fun and interesting stories.
A recipe from Veet’s Cuisine – Delicious Vegetarian Recipes
Simple Banana Cake
Vegan, gluten-free, sugar-free.
- 6 bananas mashed
- 1/2 cup gluten free self raising flour
- 1 1/2 cups almond meal
- 1/4 to 1/2 cup sultanas
- 1 tsp gluten free baking powder
- 1/4 to 1/2 cup macadamia oil
In a bowl mix the mashed banana with the sultanas. Add the flour, baking powder and the almond meal and fold in. Gradually add the oil until the cake batter is nice and wet but not too oily. Place batter into an oiled and paper lined spring form pan and bake in a 160 C oven for 20 to 40 minutes. Test to see if done by placing a skewer in the cake and if it comes out clean it is.
Ice with a tahini or cashew cream icing (recipes are in the book).
Veet’s cuisine is awesome! Easy to prepare – yet thought provoking meals that taste fantastic and feel amazing in your belly. This cookbook is well travelled- I take it with us on holidays and sleep overs just in case we need to feel her love. Justine, Power Yoga Canberra.
Absolutely loving Veet’s beautiful spinach and ricotta lasagne! I made two big ones on Sunday and froze them so I can grab one when I’m too busy to cook. Decided to take one to uni yesterday and I think eating it was the highlight of my day. It smelt so good and the people around me were jealous of my meal. Thanks Veet. Katre Tattar
I made the no-bake chocolate cake with the avocados, and my daughters love it! Finally, I’m getting them to eat avocados. We all love the raw cacao balls, too – great for their lunch boxes. Patsy
Fresh and Vibrant
Simple Raw Food Recipes
With over fifty gluten free, dairy free and vegan recipes that use the most simple of equipment, so everyone can create vibrantly fresh raw food. The recipes are lively and delicious, ones that you can use if you are going on a raw food diet or if you just want to add a bit more raw to your existing diet.
A recipe from Fresh and Vibrant
Thai green papaya salad with pecans and cashews
- 3 small papaya grated (if papayas are not in season then use carrot it is wonderful – julienne them with a julienne peeler)
- 1 cup pecans and cashews
- 1 pkt bean sprouts
- 2 tomatoes chopped into wedges 8-12 per tomato
- 100g green beans sliced on an angle (120 degree angle) and into very small pieces
- 1-3 red chilies chopped very finely
- ½ bunch spring onions cut on the angle finely
- 1 bunch coriander roughly chopped
- 3 tbsp tamari
- olive oil
- 3 tbsp lime juice
- palm or coconut sugar (optional)
- 1 clove garlic diced finely (optional)
serves: 2 as a main or 4 to 6 as a side
preparation: 45 minutes
Place the grated papaya in a mortar and pound them until they are slightly bruised, add the tomatoes and green beans and pound as you just have for the papaya. Next add the garlic, tamari, lime juice and sugar if using and mix around and pound for a further minute or so. Place into individual serving bowls or one big bowl and garnish with the spring onions, bean sprouts, coriander, pecans and cashews.
Nourishing raw wholefoods made simplistic that take your palate on a journey that ignites the senses. Veet’s recipes not only feed your body’s vital force but educate people on the ‘from earth to plate’ mantra and build a healthy relationship with food and life. The cookbook is an absolute kitchen essential and will feed your family’s optimal health levels. As a nutritionist this is the exact way of life I hope for all my clients to lead and this wholefoods bible helps them take their first steps to a wholefood way of life. Dayne Crocker, Nutritionist
Delicious and nutritious! Veet has a creative way of putting together simple recipes that anyone can make that are highly nutritious and delicious. Raw food is ‘alive.’ If you want to increase your health and energy start including Veet’s amazing raw meal recipes into your life. You are guaranteed to feel an increase in vitality. Natalie Purcell, Byron Bay Detox Retreats
Thanks for your inspirational books Veet. I’ve just finished catering another raw food and juice yoga retreat in Gippsland Victoria….a huge hit was your Super Sexy Dressing served with a salad full of the colours of the rainbow and the Coconut Curry Veggies with Cauliflower Rice. Thanks for sharing your love of life giving food. Vanessa Traill