For the green dressing:
- 3 garlic cloves
- 2 Juice of 2 lemons and zest of 1
- 1 cup extra virgin olive oil
- 1 cup flatleaf parsley
- ½ cup coriander, picked
- ½ cup mint, picked
- 1 red chilli
- 1 Tbsp capers
- 200 g veganCheddar cheese, finely grated
- Salt and pepper to taste
For the poke bowl:
- 1 large ripe avo
- 2 cups each shredded red and green cabbage
- 2 carrots, grated
- 1 whole Cos lettuce, leaves separated
- 6 radish, thinly sliced
- 3 Tbsp pumpkin seeds, toasted
- 3 Tbsp sunflower seeds, toasted
- 1 can artichoke hearts, drained
- 1 cup chickpeas
- ½ red pepper, finely diced
- 5 Tbsp green dressing
- 2 30 cm wraps, to serve
- To make the dressing, blend all the ingredients together in a blender or small food processor. Taste and adjust seasoning as required.
- For the poke base, arrange the ingredients into a large shallow bowl, leaving a space in the centre for the chickpeas.
- Stir the chickpeas, red pepper and green sauce together and spoon into the poke bowl.
- Warm the wraps gently in a frying pan and serve on the side with the poke bowl.
Recipes we’re loving:
Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox
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.
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.
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.
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
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.
Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.