VEGETARIESE SOSATIES
Ek het vir vanaand sommer die vegetariese sosaties gemaak met oorskiet bruin sampioene, uie stukkies en soet groenrissie stukkies, asook n bietjie salm roomkaas.
bruin sampioene
uie – in stukkies gesny
groenrissie – stukkies gesny
salm roomkaas
Aromat
knoffel vlokkies
Smeer die sampioen met die roomkaas en sny dit in stukkies. Ryg dan die uie, rissie en sampioene om die beurt op n sosatie stokkie en besprinkel dit met n bietjie olyfolie en aromat en knoffel vlokkies. Braai op die kole.

NOTA: Ek gaan dit oppie kole braai vir ‘n rukkie en dan gaan hulle saam met ‘n ontbeende gebraaide lamsribbetjie gedors word.

Resep en foto: Gideon Louw

VEGAN CURRIED POTATO AND SPINACH QUICHE
Crust:
250 g cake flour
1 teaspoon chives, finely chopped
2.5 ml salt
pinch of pepper
125 ml coconut oil, melted
2 tablespoon cold water
Filling:
1 tablespoon olive oil
1 large red onion, chopped
3 medium potatoes, peeled and diced
120 g baby spinach
1 tablespoon medium curry powder
600 g tofu
180 ml coconut cream
1 teaspoon garlic, finely chopped
1 teaspoon salt
pinch of pepper
handful micro herbs, to serve

For the crust, stir the flour, chives, salt and pepper together. Stir in the coconut oil and water and use your hands to bring the pastry together. Cover with plastic and refrigerate for 20 minutes.
Pre heat the oven to 180°C.
Press the pastry into a 22 cm lightly greased pie dish and bake, 5 minutes.
For the filling, heat the oil in a large pan over medium heat. Add the onions and potatoes and sauté until tender, 15 minutes. Stir in the spinach and curry powder and cook, 2 minutes. Combine the tofu, coconut cream, garlic, salt and pepper and blend until smooth. Combine the cooked vegetables with the tofu mixture and spoon the filling over the crust. Bake for 30 minutes and allow it to cool for 20 minutes before serving. Garnish with the micro herbs before serving.
TIP:
The quiche can be served hot or cold and works perfectly as a lunchbox option the following day.
Recipe: Gordon Hodge

ROASTED CARROT HOTDOGS WITH BASIL SAUCE AND RED CABBAGE SALSA
FOR THE HOT DOGS :
60 ml olive oil
30 ml soya sauce
15 ml maple syrup
2.5 ml smoked paprika
650 g carrots
6 hotdog rolls
FOR THE SAUCE:
300 g tofu
10 basil leaves
15 ml nutritional yeast
15 ml chives
salt and pepper
FOR THE SALSA:
1 small red onion, finely chopped
1 avocado, diced
250 ml red cabbage, shredded
125 ml cucumbers, sliced
5 ml lemon juice
salt and pepper
handful basil leaves, to garnish

For the hotdogs, combine the olive oil, soya sauce, maple syrup and paprika in a large Ziploc bag.
Trim and peel the carrots. Add it to the Ziploc bag and leave it to marinate in the fridge for at least 30 minutes or overnight.
Pre heat the oven to 220°C. Line a baking tray with baking paper, arrange the carrots on top and cover with foil.
Roast for 30 minutes, remove the foil and roast for 15 minutes until tender.
For the sauce, combine all of the ingredients and puree with a hand blender until smooth. Season it to taste and refrigerate until needed.
For the salsa, stir all of the ingredients together and season it to taste.
To serve, spread some of the sauce in each of the hotdog rolls. Add a carrot and serve it topped with some salsa. Garnish with basil leaves.
TIP: Add some smoked paprika, found at some supermarkets, to the marinade to add an extra bit of smokiness to the carrots.
Recipe: Gordon Hodge

CREAMY COCONUT POLENTA WITH CARAMELISED ONIONS AND MUSHROOMS
POLENTA
250 ml polenta
10 ml garlic, finely chopped
750 ml vegetable stock, warm
60 ml coconut cream
salt and pepper
CARAMELISED ONIONS
5 ml olive oil
200 g red onion, thinly sliced
15 ml sugar
MUSHROOMS
20 ml olive oil
250 g portabellini mushrooms, halved
TO SERVE
400 g tinned chickpeas, drained
100 g vegan cheese, grated

For the polenta, combine all of the ingredients in a pot over medium heat and cook uncovered, 20 mins.
Season it to taste.
For the caramelised onions, heat the oil in a pot over medium heat.
Add the onions, cover with a lid and cook, 10 mins. Stir regularly.
Add the sugar and cook uncovered, 5 mins. Season it to taste.
For the mushrooms, heat the oil in a large pan over high heat.
Add the mushrooms and fry, 2-3 mins until golden.
Season it to taste.
To serve, top each portion of polenta with some of the caramelised onions, mushrooms, chickpeas and cheese.
Scatter some basil on top and serve warm.
Tip: The polenta is best served with lentil and vegetable patties, chargrilled aubergine or cauliflower steaks.
Recipe:  Gordon Hodge

SOYA MINCE BALLS
Makes 12 Servings ~ 20- 25 minutes
120 g soy mince
½ onion, chopped
3 cloves garlic, crushed
½ teaspoon ginger, chopped
1 tablespoon fresh parsley, chopped
¼ cup breadcrumbs
2 tablespoons plain flour
4 teaspoons curry powder
2 teaspoons paprika
1 teaspoon mixed herbs
½ teaspoon freshly ground black pepper
2 small eggs
oil for frying

Soya mince doesn’t have to be dull and boring. It is important to understand that soya needs a lot of help when it comes to flavour. on it’s own it’s very blunt so it needs a boost. If you play around with it and enhance the flavour, you’ll enjoy it. this is what we’re going to do here with these soya mince balls.
Combine the flour and breadcrumbs and season with 2 teaspoon curry powder, salt and 1 teaspoon paprika.
Mix and set aside.
Mix together the remaining 1 teaspoon paprika, 2 teaspoon curry powder and 1 teaspoon mixed herbs in a bowl, add hot water to this and mix.
Put your soy mince in a bowl, pour this seasoned water into the soy mince and let sit for about 10 minutes as the soy mince soaks in the flavour.
Add the parsley, onion, garlic, ginger, seasoned flour and breadcrumb mixture.
Combine gently then add the eggs, mix well until evenly combined.
Roll into soy mince balls and refrigerate for 30 minutes, giving more time for the flavours to infuse as well as for the mince balls to set.
Heat oil in pan and add the mince balls. (NB: the oil should not be too hot, medium heat will be perfect)
Fry until golden brown on either side and you’re done. Avoid turning too much!
Recipe posted by: Retha Booysen van Rensburg
Photo: Natascha de Jongh

LENTIL AND BUTTERNUT BOBOTIE
My man het aandete gemaak. Baie lekker sjoe, ek proe maalvleis en daar is niks in nie.
1 slice bread
100 ml milk
45 ml olive oil
2 onions, chopped
500 g butternut, cubed
4 cloves garlic, crushed
5 ml chilli paste
5 ml curry powder
410 g tin tomatoes, whole
1 x Knorr Roasted Vegetables Veggie Bake
250 g brown lentils
4 eggs
375 ml milk
2 bay leaves

Cover lentils with water and simmer for 45 minutes until soft. Soak bread in milk and set aside. Heat olive oil in a large pot and sauté the onions. Add the butternut and cook covered over a medium heat for 5 minutes. Add garlic, chilli paste, curry powder and bay leaves and lentils.
Add the tomatoes and Knorr Roasted Vegetable Bake and simmer for 15 minutes with the lid off. Stir in soaked bread and mix well. Place the mixture into a casserole dish and spread evenly. Beat eggs with milk and pour over the lentil and butternut mixture. Bake at 180°C for 45 minutes until the custard is set and brown. Serve with basmati rice and chutney.
Recipe and photo: Lynette van Zyl

VEGAN ICE CREAM OR SMOOTHIE AND WAFFLE
Gluten-free, Dairy-free, Vegan Ice-cream or Smoothie on a Vegan Gluten-free Waffle.
2 medium bananas
1 tin full-fat coconut milk
1 cup frozen strawberries and cherries (blue and blackberries)
1 tablespoon maple syrup
Add bananas and coconut milk and blend until you have a smooth consistency.
I used a Vitamix Blender, but you can use a handheld blender, although it will just take a little longer to get the same smooth texture.
Add the fruit and maple syrup.
Blend some more to end up with a perfectly smooth mixture.
If you want to make ice-cream pour this mixture into a popsicle mold but leave ± ¼” at the top to allow the ice-cream to expand in the freezer.
Remember to add a popsicle stick.
Pop it in the freezer for a minimum for 8 hours.
Remove from freezer and allow to thaw for a few minutes or run the mold under a bit of lukewarm water to help them loosen and enjoy!
The other option would be just to pour the entire mixture in a pretty container, and leave it in the fridge overnight and when ready serve on a Vegan GF Waffle.

Vegan GF Waffle
1¼ cup unsweetened coconut milk
1 tsp apple cider vinegar
¼ cup Virgin olive oil
¼ cup maple syrup
1 tsp concentrated vanilla extract
½ heaped cup rolled oats gluten-free
1¾ cups gluten-free 1 to 1 Bob’s Red Mill flour (or any other GF blend)
2 tsp baking powder
1 pinch salt

Mix the almond milk and vinegar and leave it for a few minutes to thicken up. *Vegan buttermilk*
Add olive oil and maple syrup, and use a hand whisk to mix it through.
Combine all the dry ingredients and mix until well combined.
Now, add the wet ingredients to the dry ingredients, and mix until well incorporated.
Do the tongue tip test for sweetness and flavour.
I did not add anything more, as I knew that I will add a sweet topping.
Let the mixture rest for 5-10 minutes.
Prepare your waffle iron with oil. I use a kitchen brush and dip it into a tiny bit of oil and paint the inside of the waffle iron and then heat it up. No need to do this in between batches, but this will depend on your own waffle iron.
Once the waffle iron is ready and on temperature pour on about a ½ cup of batter (depending on the size of your waffle iron).
After cooked, remove and set aside until all done.
If you prefer a crispier waffle, just bake it a tad longer.
I made 4 waffles from this batter.
Never stack the waffles. Rather keep them in a single layer as this will ensure they to remain crisp.
The best would be to serve the waffles immediately with you GF dairy free, Vegan Fruit Coconut Ice-cream or Smoothie or any other topping of your choice.
I did not serve it immediately, so kept them in an airtight container, once cold, till ready to be served, approximately 2-3 hours after done.

Serving suggestions:
Plate a ¼ Vegan GF Waffle piece, add a scoop of GF, dairy free, Vegan Fruit Coconut Ice-cream or Smoothie and decorate with more fruit and a piece of Vegan Chocolate.
I had some of this awesome mixture left over, as I did not have enough popsicle molds, so guess what happened?
Yes, that’s totally correct, I could not resist and had to give in to the temptation and just poured the remaining mixture into a long tall glass and enjoyed it as a smoothie!! Oh, my goodness, that was awesome.
Prepared, tried and tested by Esme Slabs

BIERBEKER VEGAN SJOKOLADE KOEK
20 g meel
28 g kakao poeier
½ teelepel sout
1 teelepel koeksoda
200 g suiker
120 ml olie
240 ml warm water
1 teelepel koffiepoeier
1 eetlepel wit asyn
1 teelepel vanilla ekstrak

Meng droë bestanddele saam.
Los koffie op in warm water en meng res van nat bestanddele en suiker saam.
Voeg droog en nat bymekaar.
Bak by 170°C tot toetspen skoon uitkom.
(Pan groottes maak verskil in baktyd). Ek het byvoorbeeld ‘n langwerpige regop pan gebruik en my baktyd was 1 uur).

VERSIERING
165 g vegan margarien
165 g vegetable shortning (Holsum)
660 g gesifde versiersuiker
½ teelepel vanilla essence
1 – 4 eetlepel soya melk (of enige ander vegan melk)

Room margarien en shortning saam. Dit vat langer om mooi deur te meng want shortning het stywe tekstuur al is dit by kamer temperatuur.
Voeg versiersuiker, vanilla en melk soos nodig by.
Pasop vir oor meng.
Voeg kleursel by indien verkies.
Nota:  HAMBURGER gemaak met onderstaande resep, versiering is fondant.
Resep geplaas deur Frances Smith

VEGAN GLUTEN FREE VANILLA CAKE
3 cups plain gluten-free flour (I used Wendels True Foods GF Blend)
1½ tsp xanthan gum
1 cup granulated sugar (any fine sugar will do)
A large pinch of salt
3 tsp baking powder
3 tsp baking soda
zest of 1 large lemon
5 tbsp. Grapeseed oil
450 ml coconut milk or any other non-dairy of your own preference
3½ tsp lemon juice
2 scraped vanilla pods + 1 tsp vanilla extract (you can also use 3 tsp vanilla extract if you do not have pods)

Frosting
You can make your own or as I did, a little cheat, I used tubs of store-bought Betty Crocker Whipped Frosting, and yes it is Vegan. *** See below***
2-3 cups of fresh berries, depending on what you have in season. It is best to try and use three different types of berries for a beautiful popping color and texture. I used some Blackberries, Blueberries, and Raspberries. I truly love the slightly sour taste of the Raspberries to town down the sweetness of the frosting.

Vegan Gluten Free Vanilla cake:
Pre-heat the oven 350 ºF and for those that use C, it should be 180 ºC
Line the bottom of 2 round 6-inch cake baking pans with parchment paper. Or as I did 2 x 8-inch pans and make the recipe 1½ times.
Firstly, you will start by sifting and mixing all the dry ingredients together.
Secondly, gather and mix all the wet ingredients together and then add them to the sifted dry ingredients.
Mix until you have a nice a smooth batter with no visible flour and any masses of flour.
Evenly divide the batter amongst the cake baking pans and bake in the preheated oven at 355 ºF/ 180 ºC for approximately 30-35 minutes, or until you have a nice golden brown on top and when you insert a cake tester or toothpick it comes out clean.
Remove the cake of the tins. It drops out incredibly easy as you have parchment paper at the bottom and it should have come loose from the side

Vegan Frosting:
If you choose to make your own frosting, this would be the time to get that going.
****If you prefer to make your own, hop over and try Elizabeth’s VEGAN VANILLA BUTTERCREAM FROSTING RECIPE (Note, I have not made this one myself, but it does look easy and yummy)
Assembly and decorating:
Once the cake has cooled off and cold, you will start with the fun part.
Place one of those lovely and sinfully moreish sponge cakes on a platter or if you have a nice cake stand, and smear a good amount of frosting on the first layer.
Use the in-season berries and toss them on the frosted layer.
Add the second layer over this and then dress up the second layer with more frosting and yes some more berries.
You can also try Gay Lea, Coconut Whipped Cream Should you wish to try this, just remember to do the assembly just prior to serving, as I found that it does not hold form for very long, especially in warmer weather.
Real Coconut Whipped Cream
Gay Lea Coconut Whipped Cream is made from pure coconut cream. This product is lactose-free, dairy free, gluten free, cholesterol free and vegan. Gay Lea Real Coconut Whipped Cream is the winner of 2 prestigious Grand Prix Awards by the Retail Council of Canada and has a clean ingredient deck. Great on pancakes, waffles, desserts, and beverages.
This recipe has been modified and adjusted from the original recipe but as usual, I adapted the recipe to my own taste. I also modified and increased the recipe and made it 1½ times as I used larger cake pans, 8-inch cake pans as I do not have 6-inch pans as per the original recipe specifications.
Recipe posted by Esme Slabs
Photo Esme Slabs

WORTEL KOLWYNTJIES (VEGAN)
Ek het die lekkerste vegan wortelkoek kolwyntjieresep ontwikkel wat so ‘n klein bietjie gesonder is. Dit bevat 75% minder vet en 75% minder suiker as ‘n tradisionele wortelkoek.
Meng die volgende saam:
1 koppie koekmeel
1 koppie volkoringmeel (nutty wheat), of gebruik altesaam 2 koppies koekmeel as jy nie volkoringmeel het nie
5 ml bakpoeier
5 ml koeksoda
5 ml droë gemmer
5 ml droë kaneel
1,25 ml (kwart teelepel) droë neutmuskaat
1,25 ml (kwart teelepel) sout
250 ml rosyne

Neem nog ‘n mengbak en plaas die volgende bestanddele daarin:
625 ml (2 ½ koppies) grof gerasperde wortel
85 ml (derde koppie) kook-of-Canola olie
190 ml (¾ koppie) vars uitgedrukte lemoensap
125 ml bruinsuiker (of wit as jy nie bruin het nie)
Meng hierdie nat bestanddele saam.

Voeg die inhoud van die bak droë bestanddele by die nat bestanddele.
Meng goed met ‘n sterk lepel – die mengsel is baie styf en moet so wees. Plaas 12 kolwyntjie papiertjies in die holtes van ‘n muffin pan.
Spuit liggies met kleefwerende kossproei sodat dit nie bo-op vassit nie. Verdeel die deeg tussen die 12 papiertjies en druk effens gelyk bo-op sodat hul mooi vertoon. Bak in ‘n voorverhitte oond teen 180°C vir 25 minute. Haal uit die oond en los vir 5 minute. Verwyder kolwyntjies uit muffin pan en plaas op ‘n draadrakkie om heeltemal af te koel.

Maak nou jou versiersel:
30 ml gesmelte margarien
500 ml versiersuiker
bietjie water
Klits die margarine en versiersuiker baie goed en drup bietjie-bietjie water by om ‘n gladde, smeerbare versiersel te maak. Verdeel tussen die 12 kolwyntjies en smeer dit oor met die agterkant van ‘n teelepel.
Vir versiering benodig jy:
1 pakkie okker-of-pekanneute (ek het ‘sprinkle nuts’ gebruik want dis vrek goedkoop)
Kap neute en plaas in ‘n bordjie.
Keer kolwyntjies om en druk liggies in die neute sodat dit aan die versiersel vassit.
Bewaar kolwyntjies in ‘n lugdigte houer.
Resep en foto’s: Malcolm Wilson