This week, I was at it again! Afternoon Express invited me back to the studio to show their viewers just how easy and delicious plant-based cooking can be.
The brief was simple – create something scrumptious using Clover’s soy milk as a dairy alternative. My initial idea was to dish up a dessert, however, I’d rather help South Africans replace their meat-heavy main meals than their sweet treats. Leaving meat, eggs and dairy off your plate one day (or even one meal) at a time can make a massive difference to our environment, and obviously our animals. One beef burger requires the same amount of water than 60 showers, and with the detrimental drought South Africa is facing, we can’t risk wasting one drop. So I encourage you to join the Green Monday SA movement and simply reduce the amount of animal products you consume. Vegifying your favourite food is easier and tastier than you think! My favourite food is pasta, so for this week’s show, I created a velvety pasta bake with roasted broccoli, butternut and sundried tomatoes. I usually use Happy Earth People‘s red lentil pasta for this dish to increase the protein content, but you can use any (egg-free) pasta of your choice. You can also swap the veggies with whatever you have available in your fridge – think peppers, mushrooms and sweet potato. It is a quick and easy dinner that the whole family will enjoy!
Pasta Bake with Broccoli, Butternut and Sundried Tomatoes
1 cup Woolworths sundried tomatoes in oil, chopped
3 cups unsweetened soy milk
1 cup cake-wheat flour (all-purpose flour), sifted
100ml sundried tomato oil (from the packet)
Salt & pepper
1 cup breadcrumbs
Sriracha (or another hot sauce)
Cook pasta according to packet instructions, drain and set aside.
Place broccoli and butternut in an oven-proof dish. Sprinkle with olive oil. 3. salt and pepper and roast for 30-40 minutes until soft and caramelized.
While veggies are grilling, make the white sauce: Sift flour into cold milk and whisk until combined. Transfer to a pot and bring to a boil. Turn down the heat, add the sundried tomatoes’ oil and whisk continuously over very low heat until thick and lump-free. Add salt and pepper to taste. If your white-sauce becomes lumpy, transfer it to a food processor and mix until smooth and velvety.
Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
Pour over the white sauce and mix.
Top with an even layer of breadcrumbs and bake for about 30 minutes.
Cut into squares and serve with a squirt of Sriracha and fresh parsley.
If you love the aromatic ambiance of curried Indian cuisine as much as I do, you will adore this recipe! Recently, Afternoon Express phoned me up with another incredible opportunity to feature on their lifestyle show. From the 17th of September to the 17th of October the Indian community celebrates Purtassi, an annual festival during which the community only feasts on vegan foods. To make it as easy (and tasty) as possible for their viewers to eat vegan during this fast, Afternoon Express asked me to whip up a traditional Indian recipe with a plant-based twist.
Since Indian cuisine already consists of many vegan curries, I wanted to create something out of the ordinary and challenged myself to vegify a creamy Butter Chicken using Quorn’s vegan savoury pieces. These little nibbles are one of my favourite products in their vegan range as they are super versatile and mimic the texture of chicken incredibly well. I was inspired to give it a go for the show, and to my surprise this spicy dish knocked the saucy socks right off me.
Even though summer is on its way, this still makes for a delicious dinner or left-over lunch. It is a get-together meal best enjoyed with good friends, red wine and crispy naan on the side.
VEGAN BUTTER CHICKEN WITH QUORN
1 box Quorn spicy patties, cut into bite-sized chunks
FOR THE MARINADE:
1 can coconut cream
2 tsp garam masala spice mix
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
Juice of 1/2 lime / lemon
FOR THE SAUCE:
1/2 cup raw cashews, soaked overnight in 1 cup of water
1 tablespoon olive or coconut oil
1 small white onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon garam masala, plus additional to taste
½ teaspoon paprika
1 ½ teaspoon turmeric
1 ½ teaspoon cumin
6 tomatoes, chopped
1 tablespoon tomato paste
1 tablespoon nutritional yeast
½ teaspoon cayenne pepper
Salt & pepper, to taste
Fresh coriander to garnish
Combine all the marinade ingredients in a bowl and add the Quorn cubes Set aside and let it marinate while you prepare the sauce.
Blend the soaked cashews with the water until it becomes a creamy sauce, scoop a dollop out and keep aside for garnish
Heat oil in a deep non-stick pot. Add chopped onions and cook over medium-low heat until translucent.
Add garlic, ginger and garam masala, paprika, turmeric and cumin and mix until the onions are coated and fragrant.
Add chopped tomatoes, tomato paste, and a pinch of salt to the pan and mix. The tomatoes will release a lot of liquid.
Simmer for 30 minutes to an hour, until all of the excess juices have evaporated.
Once mixture is reduced to a paste, add it to the blender with the cashews and blend until smooth. Add additional water if needed.
Return the sauce to pan and add the Quorn cubes along with the marinade. Simmer until heated through.
Add cayenne pepper, nutritional yeast, and salt & pepper. Taste and adjust flavor, adding more garam masala if needed.
Serve hot with basmati rice or naan bread. Garnish with the dollop of cashew cream and fresh coriander.
I finally got my five minutes of fame…TWICE! The past two Mondays I had the incredible opportunity to feature on the Afternoon Express show, introducing viewers to the Green Monday movement and whipping up two wonderful vegan dishes for them … Continue reading →