{Review} Fry’s Annual Green Meeting

Last Saturday saw The Fry Family Food Co’s 3rd Annual Green Meeting inspiring change in the hearts and minds of Cape Town’s conscious community.  Over 200 veg-friendly folks gathered at the urban-chic Jack Black Brewery to be addressed by some … Continue reading

Kids Road Show with BWC

Yesterday, I offered a little bit of my time to help Voices for African Wildlife and Beauty Without Cruelty with their Kids Road Show. We visited the Ikhayalethemba Village in Strand to educate 60 underprivileged children about caring for animals – … Continue reading

Braai Day: The Vegan Way

Yesterday was Heritage Day in South Africa – or these days better known as National Braai Day. While most South Africans opted for a corpse to chow, a group of us decided to celebrate tradition the compassionate way. Vegilicious and the South African Vegan Society co-hosted a stupendous vegan Braai Day Braai at Mowbray Bowls Club. Over 100 likeminded folk grabbed their tongs and gathered around for a plant-based feast!  Fry’s Family FoodsNobleway Foods Artisan Seitan, Utopia Foods, and Phat Fox Frozen Fun were generous enough to sponsor our little get-together, and sample their yummy veggie treats.

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As Don was up in Durban for his own Braai Day event, I volunteered to bring (and braai) 100 Fry’s chicken-style nuggets and around 40 chicken-style burger patties for the grill. I also made a big bowl of vegan curry noodle salad as a side. We braai’d the nuggets prior to the rest of the goodies to provide the crowd with a little nibble while they mingled. Other bite-sized snacks included a variety of seitan from Nobleway Foods (my favourite by far was the Noble Red Pepper & Black Sesame Seed flavour), coconut yoghurts and cashew cheese from Utopia Foods and mini ice cream cones from Phat Fox Frozen Fun (I confess… I had four)!

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The braai was a bring & share, so everyone who arrived popped a bowl of something veggie on our overflowing table. There were quinoa salads, potato salads, bean salads, kale salads, brownies, cakes, corn in the cob, veggie skewers, pumpkin tart, incredible doughnuts from Rumsy’s Noose, stacked chicken-style burgers, and even a braai pie that would make Suzelle proud!

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Even more exciting than the food, was the people. I bumped into a few familiar friendly faces such as Pamela (who is filming a documentary about black vegans in SA at the moment), Dylan and Jo from Vegan Review and SA Vegan Society, Kirtanya from SMILE UCT and Adien from Plant. I also had the pleasure to finally meet Francesca Rose, who’s beautiful Insta account I’ve been following for many months, and Carissa’s funny friend Charles Yip.

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The day was about so more than just braaing veggies. It had a sense of togetherness, equality, and unity. We were friends sharing fantastic food as family. It was such a privilege being a part of possibly the biggest vegan event in Cape Town and I can’t wait for our next event happening soon. Keep your eyes peeled to the Vegilicious and SAVS Facebook pages for more info on upcoming feasts near you.

Love,

Leo xx

Vegan Mac & Cheese Bake

Happy Election Day! With a stain on my thumb, I decided to cook up a comforting dish on this cloudy & grey Cape Town day. This vegan Mac & Cheese Bake is an ultimate favourite – so I thought I’d share it with you too. Traditional Mac & Cheese is not one of the healthiest dishes around, but this recipe is actually pretty good for your heart – and your waistline. No cream, no oil, and no cheese… but just as flavoursome as the real deal. I adapted it from the Green Monday version: I use Fry’s Thick Cut Chunky Strips instead of seitan, whole-wheat macaroni instead of elbow macaroni and fresh garlic instead of garlic powder. I’m actually not a big fan of the breadcrumbs either. I did add it today, but decided to omit it in the future. Hope you enjoy this hearty dish as much as I do!

Vegan Mac & Cheese Bake

  • Servings: 4
  • Time: 1hr
  • Difficulty: easy
  • Print

Ingredients

  • 250g whole-wheat macaroni
  • 1 tablespoon olive oil (just to add to your water so the macaroni doesn’t stick)
  • 1 box Fry’s Thick Cut Chunky Strips, defrosted
  • 2 tablespoons soy sauce
  • 1 cup firm tofu, drained
  • 1½ cups Almond Breeze, unsweetened
  • 1 cups vegetable stock
  • ½ cup nutritional yeast
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1 teaspoon onion powder (optional)
  • ½ teaspoon turmeric
  • Salt & pepper to taste
  • 2 tablespoons breadcrumbs (optional)

Directions

  1. Cut the Fry’s chunky strips in small blocks & let it marinate in the soy sauce.
  2. Boil a pot of water, add a dash of olive oil and cook the macaroni until it al dente.
  3. While your macaroni is cooking, add all the other ingredients (except the breadcrumbs) to your blender and blend until frothy. Set aside.
  4. Transfer your marinated Fry’s to a pan and cook over medium heat. Remove from heat and set aside.
  5. Preheat the oven to 190° C. Spray a baking dish with Cook & Spray and set aside.
  6. Drain the cooked macaroni, rinse with water, and return it to the pot.
  7. Add the Fry’s blocks and sauce mixture to the pot, and heat it up over low heat. Mix the ingredients well. (Don’t keep it on the heat for long, just heat it up slightly).
  8. Transfer the mixture to the prepared baking dish, sprinkle with the breadcrumbs, and bake until the crumbs are nicely browned (about 25 minutes).
  9. Serve hot.

TIP: You can also use 4x Fry’s Spicy Asian Burger instead of the box of Chunky Strips and you can swap the tofu with a small can of coconut cream.

Adapted from Green Monday SA

Back from Durban – and back to blogging

This afternoon, as I was soaking up the last of KZN’s winter sun through the boeing window, with teary eyes and an already-longing heart, I realized it’s time to get back into blogging and decided to share a bit about my brilliant little … Continue reading