As the weather gets cooler in Melbourne enjoy this warming recipe from Veet – who is the master chef at our Byron Bay Retreats in July …

What was comfort food to you as a child, something that really nourished you and made you feel good no matter what was going on around you? One of mine was baked potatoes. When we went camping we would throw a potato in the fire and cook it and eat the whole potato charred skin and all. A baked potato is even more appealing to me now I am on a vegan diet. Mark and I  pop our potatoes in the oven and the skin crisps up.  So many options for toppings but this one is my favourite.


Cheesy Baked Potatoes with Coleslaw and Tomato Pear Salsa

4 potatoes cooked in the oven (prick the skins with a fork first)

Cheesy veg filling

1 small zucchini cubed
1 small head of broccoli cut up in pieces same size as the zucchini
1 bunch of spinach or collard greens sliced finely
1 cup of the fermented cashew cheese


¼ red cabbage sliced very finely
1 carrot grated
2 tbsp apple cider vinegar
1/3 cup sultanas
coriander leaves


6 cherry tomatoes cut in half and wilted in a frying pan
½ pear cut up in small cubes and browned in a frying pan


To make the cheese filling steam the veggies then mix through the fermented cashew cheese. For the coleslaw ix all the ingredients together.

Cut the Potatoes in half then fill with the cheesy filling. Place the topping on top of each potato and serve with a side of coleslaw.

To learn more about Veet visit her website!


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