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Braised Onions Serves: 4 B",%4"()(3442%"1)CD) 7'1%W$$)I"+/&'$.)=>") ;''1)!"(%H$)H"$,DF INGREDIENTS: 8 red onions 500ml good quality red wine or port 300ml sugar 2 star anise 4 cloves 2 cinnamon sticks 5 sprigs of thyme 1 sprig of rosemary salt and pepper, to taste *'G")J"H+$()1'$X&) ,'$(3G")+2,'>'2.)(') +2:+D()"$Y3%/")C"M'/") ,''-%$H):%&>)+2,'>'2%,) %$H/"1%"$&(F METHOD: Cut onions into quarters Mix all the remaining ingredients together and pour into a saucepan Place onions into liquid and cover with a cartouche (lid made from baking paper that fits inside the saucepan) Place a lid onto the pan and simmer very gently for approximately 90 minutes or until tender Season well and serve Braised Cabbage Serves: 4 INGREDIENTS: 1 medium cabbage cut into small pieces 100ml olive oil 6 carrots, cubed 2 leeks, sliced salt and pepper handful of fresh parsley, chopped METHOD: Wash cabbage Heat the oil in a pot Add carrots and leeks, and sauté until soft Add cabbage and place lid on pot. Turn the heat right down and sweat slowly, stirring often until the cabbage is completely tender Season well and sprinkle parsley over the top Serve hot 15 snacks, starters & sides
Portuguese Bean Bruschetta Serves: 4 INGREDIENTS: 50g green beans, blanched 100g butter beans 3 garlic cloves, crushed 1 chilli, chopped 15g parsley, chopped 50ml olive oil 10ml spirit vinegar salt and pepper, to taste 5 thin slices ciabatta, toasted 10g mixed baby salad leaves chervil, to garnish B",%4")(3442%"1)CD) 7'1%W$$)I"+/&'$.)=>") ;''1)!"(%H$)6'G4+$DF METHOD: Mix the beans together and warm slightly Mix the garlic, chilli, parsley, olive oil, vinegar and seasoning together and toss marinade through the beans Allow the beans to marinate overnight Top the slices of ciabatta with mixed baby salad leaves and beans and garnish with chervil snacks, starters & sides 16
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 12 and 13: Nachos and Guacamole Serves: 4 B",%
Page 14 and 15: Wild Mushroom Vol au Vent with Aspa
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
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