Shiitake Roll with Spiced Mayo and Dill Pickle
Equipment
- Classic white roll
Ingredients
- 20 g melted plant-based butter
- 1 classic white roll
- 75 g shiitake mushrooms
- 50 ml mushroom stock
- 50 ml vegan smoked mayo
- 5 pickle slices
- 2 g fresh dill
Instructions
- Cut the bread down the middle but not all the way to the end, butter and toast on the grill.
- Place the mushrooms in a pan with a little oil and fry.
- Squirt in 30ml mushroom stock, place a lid on and cook for 30 seconds.
- Take the bread off the grill, spoon in the mushroom mixture, squeeze on the mayo, add the pickles and dill and enjoy!
Video
Recipes we’re loving:
Green Goddess Fizz
Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox
Vegan Poke
Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil
Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce
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.
Superfood Protein Smoothie Bowl
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.
Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin
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.
Avocado & Hummus Frozen Lollies
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Discovering 4 Cape indigenous ingredients
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.
Kelp Ravioli
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”.
Cape Spice Soga Grapefruit & Rasberry Fiz
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
Food that fuels your purpose
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.