Veet Karen

Veet Karen

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Hi, I am Veet Karen. I have been a healthy vegetarian for over three decades and along the way, I have educated myself on how to eat as healthy as I possibly can. I established a catering business seven years ago ‘Veet’s Cuisine” to following my passion of cooking incredibly healthy and creative vegetarian cuisine. Prior to that, I was a care worker for people with disabilities for eight years and a teacher for twelve years.
Veet Karen

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As organic lemons soar in price close to and beyond $20 a kilo and hold little juice this recipe is a winner. I can’t claim that it was my idea, I found the recipe in ‘My new Roots’by Sarah Britton. In her recipe Sarah suggests using sorrel leaves to make hummus. She does however also use lemon. However I found by adding three times as much sorrel as she suggested no lemon is needed at all. For those of you who are not familiar with sorrel it has a wonderful lemony flavour. In most of Sarah’s recipes she will add some sweetener but this is not necessary as the sweetness of tahini shines through this recipe. It so simple to make. I hope you enjoy it this festive season. Please let me know if you do try it. Also this dip is a complete protein as chickpeas and the tahini make it so.

Sorrel hummus

150g sorrel leaves

1 1/2 cups cooked chickpeas

1/4 cup tahini

salt to taste

filtered water to thin

olve oil to swirl on the top when serving

green and kalamata olives to decorate

Place the sorrel, chickpeas and tahini in a food processor and process until combined. Add salt to taste and water to thin to your liking. I would start with a 1/4 cup and then decide from there. Serve in a bowl and add olive and decorate with the olives.

For  more fabulous information  from Veet on Vegetarian Cooking including cooking classes
Contact Veet’s Cuisine Phone: +61 (0)2 6684 1507  Mobile: 0403 800 809
Email: [email protected]

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