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HELPFUL HINTS
Here are a few ideas and suggestions
that may add to your vegetarian cooking
experience.
Fresh produce
Using the freshest produce is absolutely key
to good vegetarian cuisine (any cuisine for
that matter). In South Africa, we have a wealth
of fresh produce at our disposal. [See our
fresh food markets in the following section.]
Every good chef knows that the golden rule
is to use what is in season to create magic
in your menu. Buying overpriced imported
goods makes no sense at all.
Leap, Laibach, Douglas Green, Kumala
Organic, Neil Joubert, Neil Ellis and Fairview
all include vegan/vegetarian wines in their
ranges.
Please note that Jain vegetarians do not
consume any alcohol whatsoever. Some vegans
and vegetarians do not consume alcohol. It is a
good idea to ask your guests before preparing a
dish that contains alcoholic ingredients.
Meat-free Mondays
Many local restaurants have taken on the
initiative of meat-free Mondays and are
adjusting their menus to ensure that a variety
of delicious meat-free meals are included.
Less is often more
Don’t overcomplicate your flavours or your
dishes. Generally, the guide of ‘less is more’
rules the day. Too many flavours or spices can
produce dishes that are too complex — go
for simple, tasty meals that enhance the fresh
produce you have selected.
Stock your kitchen
Keep your larder filled with choice dry goods
such as turmeric, cumin, coriander and
assorted herbs and spices. When it comes to
pots, pans and appliances, try to include a
pressure cooker in your range as it helps you
to save time.
Vegan and vegetarian wines
Vegan wine:
Made using no animal-derived ingredients.
Vegetarian wine:
Allows the use of animal-derived additives
(such as egg white).
If a wine is vegan then it’s suitable for
vegetarians to consume.
Local labels to look out for:
Stellar Organics produces South Africa’s most
popular vegan-friendly wines. Also look out
for MAN Vintners, Condé-Starke and Bon
Cap’s wines. Waverly Organics, Leopard’s
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need to know