1jFcIgP

Recommendations

Info

Nachos and Guacamole Serves: 4 B",%4")(3442%"1)CD) 5+&&>":)E+22"$1"$.) ;/"(>)A+/&>);''1) *&'/"F INGREDIENTS: 2 avocados ¼ cup olive oil spring onions coriander juice from 1 lemon Himalayan rock salt black pepper nachos METHOD: Add all the ingredients, except the nachos, to a food processor and blend until smooth Serve with nachos As an extra touch, serve with jalapeño chillies and Cheddar cheese @G+H")&+-"$)%$)4+/-%$H) 2'&.)
Roast Cauliflower and Natal Blue Cheese Serves: 10 INGREDIENTS: 3kg cauliflower 100ml olive oil 3 litres vegetable stock 3 litres full-cream milk 6 medium white onions 4 leek whites 7 garlic cloves 7 medium potatoes 400ml cream 400g Natal Blue Cheese 1 tablespoon creamed horseradish juice of 2 limes salt and pepper, to taste METHOD: Clean the cauliflower and cut into small pieces. Rub in 40ml olive oil and roast in the oven on a high heat (200ºC) until it colours. Remove from the heat and cool Place the vegetable stock and the milk on the stove to boil Sweat the onion, leek and garlic in a pan with the rest of the olive oil, until transparent. Add the potatoes, milk and vegetable stock. Add 400ml of fresh cream. Cook until the potatoes are soft Add the cauliflower and cook for approximately 8 minutes or until it is cooked. Remove from the heat When at room temperature, liquidise while adding the blue cheese. There must be no lumps in the soup Place back into the pot and onto the heat. Then add the horseradish, lime juice, salt and pepper B",%4")(3442%"1)CD) AL",3&%J")6>"M)")(,"$%,) K+/1"$)B'3&"F snacks, starters & sides 12
Page 1 and 2: GUIDE TO VEGETARIAN VEGAN & JAIN DI
Page 3 and 4: CONTENTS Foreword from SAT ........
Page 5: Foreword from SACA On behalf of the
Page 8 and 9: 1. VEGAN A vegan diet, or a person
Page 10 and 11: NACHOS AND GUACAMOLE
Page 14 and 15: Wild Mushroom Vol au Vent with Aspa
Page 16 and 17: Braised Onions Serves: 4 B",%4"()(3
Page 18 and 19: Potato Carpaccio with Goat’s Chee
Page 20 and 21: Pap en Tamatiesous Serves: 4 as mai
Page 22 and 23: Mini Vegetarian Bunny Chow Serves:
Page 24 and 25: Place the tomatoes in a bowl and po
Page 26 and 27: BEETROOT, CUCUMBER AND POMEGRANATE
Page 28 and 29: Beetroot, Cucumber and Pomegranate
Page 30 and 31: Cream of Broccoli Soup Serves: 4 B"
Page 32 and 33: Barley and Mint Salad Serves: 4 B",
Page 34 and 35: Beetroot and Orange Salad with Toas
Page 36 and 37: KAROO BOBOTIE
Page 38 and 39: Mushroom Risotto Serves: 4 B",%4")(
Page 40 and 41: Spicy Lentil Curry Serves: 4 B",%4"
Page 42 and 43: Ravioli of Mushroom Duxelles Serves
Page 44 and 45: Mediterranean Tomato and Olive Oil
Page 46 and 47: Karoo Bobotie Serves: 6 B",%4")(344
Page 48 and 49: Chermoula Aubergine Bake Serves: 6
Page 50 and 51: Lentil and Chickpea Burger with Avo
Page 52 and 53: CRUSTLESS MILK TART
Page 54 and 55: Strawberry and Chocolate Parfait Se
Page 56 and 57: Vanilla Panna Cotta with Poached St
Page 58 and 59: Malva Pudding with Ice Cream and Br
Page 60 and 61: Hot and Cold Fruit Compote Serves:
Page 62 and 63:
POPPADOM CURRY
Page 64 and 65:
Jain cuisine Jain cuisine ranges fr
Page 66 and 67:
Dahi Poha/Rice Curd Serves: 3-4 7+%
Page 68 and 69:
Bajra Ki Roti/Millet Flatbread Serv
Page 70 and 71:
Puri/Puffed Flatbread Serves: 3-4 6
Page 72 and 73:
Chawli Bhaji/Curried Black Eyed Bea
Page 74 and 75:
Papad ki Sabzi/Poppadom Curry Serve
Page 76 and 77:
Dhal/Lentil Stew Serves: 3-4 !>+2)%
Page 78 and 79:
Paneer Serves: 2 I+$""/)%()+),>""("
Page 80 and 81:
WATERMELON
Page 82 and 83:
HELPFUL HINTS Here are a few ideas
Page 84 and 85:
Chohans Spice There are numerous br
Page 86 and 87:
HERBS AND SPICES
Page 88 and 89:
FOOD LIST Vegetables Alfalfa sprout
Page 90 and 91:
FOOD LIST Persimmon Pineapple Plum
Page 92 and 93:
FOOD LIST %&" 5+&N' I%&+)C/"+1 I'&+
Page 94 and 95:
93 food lists ;2+L(""1)'%2.)2%$(""1
Page 96 and 97:
KOEKSISTERS
Page 98 and 99:
SPECIAL THANKS We would like to ext
Page 102:
Inspiring new ways
show all

1jFcIgP

Create successful ePaper yourself

Delete template?

Save as template?