Carrot Cake
This is a really super-moist cake. Not only is it delicious and an all time favourite but, as an added bonus, all of the ingredients are relatively easy to source.
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Carrot Ginger Soup
The carrot's scientific name is Daucus carota and evidence suggests that the carrot has been cultivated for thousands of years. The plant is probably originally native to Asia since wild relatives of the carrot live in abundance throughout Asia and Asia Minor. The rich orange color of carrots comes from beta carotene, which is very good for optical health. The yellow/orange pigment in beta carotene is converted by the body into vitamin A, making carrots an excellent source of this useful vitamin too. Zingiber officinal, or ginger, is a creeping perennial, indigenous to tropical Asia and other tropical areas, including Jamaica. Ginger is noted as having antioxidant properties and it is also used to prevent or diminish nausea.
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Chocolate Mint Cake
Not light and fluffy, this chocolate mint cake is for those that enjoy heavier cakes. It is made with wholewheat flour which gives the cake a great nutty/grainy texture. Serve this delightful vegan cake with chocolate sauce, either as a topping or as a pour-over sauce, and/or vanilla ice cream. Tastes especially good when chilled in the fridge.
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Couscous Tortillas
This dish is a fusion of north African and central American foods. Couscous is Sahara African staple and is made from coarsely ground semolina (durum wheat) granules or, in some regions, from barley or pearl millet. Flour tortillas are thin flat breads, popular in Mexican dishes and are made from specially treated maize or wheat flour.
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Hot and Sour Soup
This soup has a distinct Asian flavour. Everyone who's tried it loved it. It serves about 3 people as a meal or more as a starter. You can use it as a starter to a Chinese or Thai meal. You can also add Chinese vegetables very successfully if you prefer.
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Mushroom Brown Rice Pilaf
Like most plants, mushrooms are loaded with polysaccharides and phytonutrients that appear to possess potent anti-cancer properties, especially breast cancer. Mushrooms are also high in other antioxidants, such as L-ergothioneine, and these levels are not depleted during cooking. Brown rice is rice which has not been hulled, leaving the outer layer of brown coloured bran on the grain when it is sent to market. Any rice cultivar can be left unhulled to create brown rice, and the rice is used much like white rice in cooking. Some people prefer brown rice because of its nutritional value and nutty texture. Pilaf, also called pilau or pulao, is a dish in which a grain such as rice is browned in oil and then cooked in a seasoned broth. Pilaf and similar dishes are common to Middle Eastern, central and southern Asian, South American, Caribbean and East African cookery.
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Oriental Vegetable Noodles
This dish has a mild nutty flavour from the peanut butter and dry-roasted peanuts. Peanuts and peanut oil are used extensively in Asian cuisine, especially Indian, Thai, Malay and Indonesian dishes.
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Quinoa and Sweet Potato Salad
Quinoa is an ancient crop native to the Andes that grows in poor soil, dry climates and even mountain altitudes. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fibre and is easily digested. Sweet potatoes are tubers and also come from South America. They are distantly related to potatoes. A medium baked sweet potato (when not soaked in butter) has a modest calorie count and includes healthy amounts of dietary fibre, vitamin C, folic acid and potassium. A root vegetable with orange-flesh, sweet potatoes are also full of vitamin A.
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Raw Vegan Salad
This dish employs macrobiotic cooking. Macrobiotic cooking originates from Japan, and it is not only a method of diet but a way of living. The basic macrobiotic postulate is adapted to the region that we live in. This means that all macrobiotic recipes are subject to change, depending on the region in which we prepare them, but it remains very important how we combine the ingredients because this is what gives us the correct energy balance.
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Roasted Beetroot Salad with Pecans
The beetroot, also known as the table beet, garden beet, red beet or sometimes simply as beet, is one of the many cultivated varieties of beets and arguably the most commonly encountered variety in South Africa. The usually deep-red roots of beetroot are rich in the nutrient betaine, which is important for cardiovascular health. The beet root is also high in choline, folic acid, iodine, manganese, organic sodium, potassium and fibre. Pecans are a good source of protein and unsaturated fats. Like walnuts (which pecans resemble), pecan nuts are rich in omega-6 fatty acids, although they contain about half as much omega-6 as walnuts.
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Rum and Raisin Ice Cream
This dairy and egg-free ice cream has a traditional and adventurous flavour. Rum and Raisin as a flavour is thought to date back to times when sailors would soak raisins (and other fruit) in rum whilst at sea or roaming the Caribbean islands. Our vegan ice cream recipe offers both simple instructions for those who do and do not happen to have an ice cream making machine handy.
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Seitan with Cashew Nuts
Seitan is made from flour, by kneading and alternately rinsing in cold and hot water until all the starch is washed away and only the pure gluten remains. Then it is cooked in water with shoyu and some additional seasonings. There are several different recipes, and it's available ready-made in some food stores. According to Aveline Kushi and Alex Jack in their excellent book "Complete guide to Macrobiotic Cooking", seitan was invented by zen-buddhist cooks in China and Japan, who used it as a meat replacement. Seitan is gluten extracted from wheat. It is rich in protein and gives strength and vitality.
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Summer Spaghetti
Pasta salad is a chilled salad made with cooked and cooled pasta, tossed in a dressing with a variety of other ingredients. Summer Spaghetti is classically a summer food, usually served as an appetizer or side dish, although it can also be eaten as a main course. It should be kept chilled. Some people like to allow the pasta to warm a little before serving, to allow the flavours to come out more, in which case any leftovers should be discarded and not refrigerated.
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Sweet Potato and Caramelized Onion Quiche
A great vegan quiche, made from only ingredients that are easy to find in South Africa - perfect when entertaining, buffets and dinner spreads.
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Vanilla Ice Cream
Iced desserts have been eaten for more than 2,000 years in China and in Rome, but it was the Arabian peoples that first began to use milk and sugar as major ingredients to produce something similar to what we recognise as ice cream today. Vanilla is the most popular flavour of ice cream in many countries and our vegan ice cream should prove very popular too. You really won't be able to taste the difference between our creamy dairy and egg free version and other dairy versions that you'll find in supermarkets. What's more, our version doesn't require any fancy machines to produce it so you can make it at home too.
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Vegan Hors D'Oeuvre
A quick and simple appetizer plate that combines salad vegetables with a variety of sauces, dips and vegetarian tapas.
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Vegetable and Pasta Stirfry
East meets West here, in this dish flavoured with soy sauce, ginger and dry sherry. Prepare all the vegetables and cook the pasta in advance, then the dish can be assembled in a few minutes when you are ready to eat.
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