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Karoo Bobotie Serves: 6 B",%4")(3442%"1)CD) 5+&&>":)E+22"$1"$.) ;/"(>)A+/&>);''1) *&'/"F E'C'&%")%()+)&/+1%&%'$+2) *'3&>)M/%,+$)1%(>F INGREDIENTS: 15ml coriander powder 15ml allspice 35ml curry powder 10ml turmeric 20ml sunflower oil 2 medium onions, finely chopped 250g soy mince (dry), soaked in boiling water for 10 minutes 250g brown lentils 800g Italian tomatoes, semi-blended 3 bay leaves 250ml roasted almonds, roughly chopped 250ml raisins 5ml mixed herbs 50ml lemon juice 30ml apricot jam 60ml chutney 1 cup vegetable stock, liquid 20ml sea salt Topping: 2 blocks Chinese tofu 1 tablespoon turmeric 2 tablespoons soy sauce salt, to taste 1 teaspoon English mustard METHOD: Preheat the oven to 180ºC Mix all the spices in a small bowl (coriander, allspice, curry powder and turmeric) and set aside Heat the oil in a heavy-based pot Sauté the onion until soft and glossy then add soy mince and lentils and sauté for about five minutes Add the spice mix and cook for about 2-3 minutes Add the semi-blended Italian tomatoes Add two bay leaves Add the chopped almonds and raisins Add the mixed herbs, lemon juice, jam and chutney Add the stock and simmer for 10 minutes Add sea salt to taste and cook to reduce sauce Ladle into a baking dish and remove the bay leaves 45 main courses
METHOD: Topping Blend two blocks of Chinese tofu in a food processor (Chinese tofu is soft and easy to spread) Add 1 tablespoon turmeric, 2 tablespoons soy sauce and salt to taste Add 1 teaspoon English mustard Spread over the top of the bobotie Place a bay leaf in the middle as a garnish and bake for 30 minutes or until cooked main courses 46
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 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 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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