Rockin’ Women Wednesdays – Adele McConnell
The Royal Exhibition Buildings in Melbourne are steeped in tradition, heritage and old world charm, with more than a splash of colour, and a enough urban chic to validate the city fringe location. I have presented many a cooking demo within these hallowed halls, and on my last visit I was lucky enough to meet Vegie Head in the Main Hall – the perfect place for a friendship to blossom. What I loved instantly is that she hugged me and was genuinely happy to meet me! You see, our online paths had crossed via Healthtalks TV and the greater wellness community, but we were yet to meet. Instantly I knew she called a spade a spade, and with so much fluff and feather in our trade, authenticity beams as bright as our iconic lighthouse here in Byron Bay. Here’s Vegie Head, my sister from another mister and a true campaigner for all things well and tasty.
Adele McConnell is the effervescent founder of Vegiehead.com, a place where saucy, tempting recipes live and my inspiring words touch hearts. She’s an enlightening author and recipe evolutionist for people who want to enjoy more plant based recipes in their diet. Her published book ‘The Vegan Cookbook’ can be found in any good bookstore worldwide and her 9 ebooks are available online. She’s also created ‘The Vegie Head Academy’- the worlds first online plant based cooking program. Her VIP Club House will be launching soon! Find out more here: www.vegiehead.com
A few Q’s for VH
What’s your survival food when you’re on tour, travelling or working late in your business?
Coconut water, a handful of nuts and seeds, some spirulina and some raw chocolate!
What’s your healthy go-to comfort food – either at home or in a restaurant?
Soup or curry. I love warming and nourishing foods that ground me and fill me up.
Do you have a secret remedy that keeps either your mind in shape?
Meditation. I find that if I don’t meditate daily, I can’t come from a powerful place where I want to serve the world. Spending 30 minutes meditating and quietening my mind has changed my life.
Vegie Head’s Vegan Massaman Curry
My mum has been making this curry for years. It’s been tweaked,
changed, and I think it’s pretty darn perfect. Simple too! Thanks
For the paste
4 garlic cloves
4 small red chillies
2 inches of ginger
1 stalk of lemongrass
1 tsp ground cumin
1/2 tsp ground coriander
pinch of nutmeg
1/2 tsp ground cinnamon
2 whole cloves
1/2 cup roasted peanuts
1/4 cup coconut syrup or sweetener of choice
1/4 cup tamari
1 medium red onion
1 tsp ground turmeric
For the curry
400 ml coconut cream
1 large sweet potato diced
2 large carrots diced
1 cup fresh pineapple diced
2 medium potatoes diced
Fresh coriander to serve
Peanuts to serve
- Place all paste ingredients in a food processor (or blender) and process well.
- Heat 1 tbsp of coconut oil in heavy based pan.
- Cook 1 cup of massaman paste for 2-3 minutes or until fragrant.
- Add the coconut cream, and combine with the paste.
- Then add the diced vegetables and pineapple
- Stir ingredients well, and bring to a high simmer
- Cook for 35-40 minutes or until vegetables are tender and sauce has thickened
- Add salt to taste and lime juice.
- Serve with rice, peanuts and fresh coriander*Extra paste will last in the fridge for a week, and in the freezer for up to three months
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