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Beetroot and Orange Salad with Toasted Nutty Quinoa, Chickpea and Caramelised Popcorn Serves: 2 =>%()/",%4"):+() (3442%"1)CD)9"%&>) ;/%(2"D.)O"+1)6>"M)+&) ;+%/2+:$()E'3&%Y3") O'&"2F ;+%/2+:$()%()+)(&D2%(>) >'&"2)(%&3+&"1),2'(")&') &>")*+$1&'$)C3(%$"(() 1%(&/%,&F INGREDIENTS: Roast Baby Beetroot 160g baby beetroot 1 sprig of rosemary 120ml honey (optional) Maldon salt, to taste black peppercorns, to taste 10ml olive oil white balsamic vinegar, to taste METHOD: Preheat oven to 180°C. Marinate beetroot with all the ingredients except the vinegar. Marinate for about 30 minutes before roasting Roast the beetroot until soft, before setting aside to cool Reserve roasting juices. When cool, peel and slice into desired sizes and adjust the seasoning. Add the vinegar to the reserved roasting juices, and use as a dressing for the beetroot INGREDIENTS: Toasted Nutty Quinoa 160g quinoa 2g pumpkin seeds 2g pine nuts 2g cashew nuts 2ml olive oil 2ml white balsamic vinegar 2 sprigs of chives Maldon salt, to taste black pepper, to taste METHOD: Place the quinoa in a small bowl of lukewarm water for 5 minutes Toast nuts in a warm pan until golden brown. Set aside Drain quinoa then put it into a dry pan and toast lightly over low heat. When the quinoa starts to dry out add the nuts Flavour with a touch of olive oil, vinegar and freshly chopped chives, and season NB: Soaking the quinoa in lukewarm water allows the quinoa seeds to open and cook evenly. 33 salads & soups
INGREDIENTS: Chickpeas 120g chickpeas (dried or tinned) 60ml vegetable stock 1 sprig of lemon thyme lemon zest (half lemon) 1g ground cumin seeds 1g smoked paprika 2ml olive oil white balsamic vinegar, to taste Maldon salt, to taste METHOD: Cook the chickpeas in vegetable stock until soft. Drain In a mixing bowl marinate the chickpeas with the remaining ingredients, season to taste and reserve for plating NB: Soaking the chickpeas overnight allows them to open and cook evenly. INGREDIENTS: Caramelised Popcorn 120g popcorn kernels 100ml canola oil 5g brown sugar 2g Cajun spice Maldon salt, to taste METHOD: Pop the popcorn using canola oil Melt the sugar in a heavy-based pot, and very quickly add the popcorn Remove from the stove, pour onto greaseproof paper, and season with Cajun spice and salt TO SERVE: Arrange peeled and sliced orange segments on a plate, scatter with the quinoa and chickpeas, top with the baby beetroot and popcorn, and garnish with micro greens and caperberries. salads & soups 34
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 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 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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