Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox
Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.
Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!
This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.
Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.
This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.
Love hummus? Then you’re going to love this quick, healthy and delicious plant-based hummus
Who doesn’t love a delicious Thai Red Curry and this simple to make recipe does not disappoint!
A light, refreshing recipe to awaken the senses plus it’s a nutritional powerhouse of a meal! Five different grains and pulses go into this delicious vegan dish, including two ancient grains, quinoa and spelt. You can add other veggies of your choice to this dish – how about these delicious South African Summer veggies – baby spinach, watercress or asparagus? Serve hot with a drizzle of vibrant basil oil, or cold as a salad.
This is going to become your new favourite veggie burger recipe!
The true definition of indulgent healthy food. This trifle is 100% plant-based! Layered with luscious flavours from the deep, chocolatey brownies, dollops of smooth and creamy chocolate mousse, topped with a spiced berry compote with vanilla chia pudding to bring it all together.
A creamy, comforting curry packed with plant-powered protein.
Recipes from our chefs
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.
A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.
This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.
Now wouldn’t you like to make your own oat milk at home? It is the best alternative you can use to still enjoy your cereals and hot beverages.
The silken tofu will create a vegan mayo that is slightly thinner which is perfect for the base of a sauce or dressing. Now wouldn’t you like to make your own vegan mayo at home? Using the Thermomix TM6, you most certainly can!
MasterChef Australia contestant Simon Toohey shares a simple, yet delicious plant-powered snack with us.
Chef Mokgadi Itsweng shares her quick and easy recipe for Grilled Mushroom Skewers with Chimichurri Sauce (taken from her book Veggielicious published by Human & Rosseau) which can be taken off the skewer and used in a wrap.