Veet Karen

Veet Karen

Guest Blogger at See Full Details
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

Latest posts by Veet Karen

I used to buy jars of giardiniere when my surname was Di Girogio (I was married to an Italian once upon a time) and I would have devoured the jar within the day of purchasing. So when Anthea Amore of Organic Passion came and taught on the Vegan Chef Training this year, on the Italian Wholefoods day of module four I was elated when she suggested she teach Giardiniere.

For those not in the know, Giardiniere is pickled veg. Great to have in the fridge at all times to accompany salads, antipasto boards, to put on sandwiches or to just gorge yourself on silly when needing some extra nurturing!

Traditionally you put chillies and red capsicum in Giardiniere but I like it without both those ingredients, so if you feel like adding them, go ahead as they make it look lovely and colourful. I have adapted Anthea’s original recipe to this one below.

Anyone have any Italian recipes they would love to share.

Giardiniere

2 stalks of celery cut into bite size pieces
2 carrots, cut into 1/2-inch pieces
1 head cauliflower, cut into small florets
3 tbsp salt
1 tablespoon dried oregano
1 teaspoon red pepper flakes (optional)
1/2 teaspoon celery seeds
6-8 whole black peppercorns
1 cup white wine vinegar
1 cup olive oil

Directions

Combine, celery, carrots, and cauliflower in a large glass or ceramic bowl.  Add the salt and oregano and rub it into the veggies. Cover the veggies with filtered water so they are soaking in the water.

Place in the fridge for twelve hours or overnight then strain off the water.

Whisk the vinegar and olive oil together with the black peppercorns and celery seeds ingredients.  Place the veggies into a big jar and cover with the oil and vinegar mix. The veggies need to be fully covered by the vinegar and oil mixture so add more vinegar if needed.  Leave in the fridge for a week before eating (if you have the discipline). This makes the veggies a little softer and more pickled.

Have a great week everyone and I hope you enjoy this pickle recipe.

With love,

Veet

Veet’s Vegan Cooking School – Byron Bay

Phone: +61 (0)2 6684 1507

Mobile: 0403 800 809

Email: [email protected]

The thoughts of this blog are of the individual writers and not necessarily those of the Nurses for Nurses Network. To read our full disclaimer click here >>

WP Twitter Auto Publish Powered By : XYZScripts.com