Daily VEGAN

If you’re not ready to go the whole hog (so to speak), why not introduce just a few plant-based meals into your diet? Try these delicious recipes from

JUNE 2020 / FAIRLADY 83

Makes 4 small omelettes 40 minutes

FOR THE OMELETTE

• 1 cup chickpea flour

• 1½ tsp garlic powder

• 1 tsp onion powder

• ¼ tsp turmeric

• ½ cup nutritional yeast

• 5 grinds kala namak (black salt – optional) ¼ tsp bicarbonate of soda 1½ cups almond milk salt and pepper

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FOR THE FILLING

Fried mushrooms, spinach, Peppadews, green peppers, onion, tomatoes, meat-free strips or sausages, refried beans, fresh avocado, herbs

FOR THE SAUCE

• ½ cup cashews, soaked in hot water overnight (if you haven’t soaked them, place the cashews in water and microwave for 2 minutes)

1 cup almond milk

1 tsp garlic powder

1 tsp onion powder

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oil, for frying salt and pepper, to taste

Note: Use a non-stick pan with a lid.

1. Place all the omelette ingredients in a food processor or blender and mix until smooth. Scrape down the sides from time to time. Prepare your filling ingredients and set aside to keep warm.

2. To make the sauce Drain the cashews and place them in a blender (a high-speed blender or NutriBullet works fantastically well). Add the almond milk and spices, and blend until the

mixture is a smooth, creamy consistency. Set aside.

3. To make the omelette Heat ½ tablespoon of oil in a non-stick pan. Test the oil by adding a tiny drop of mixture to the pan. If the drop of batter bubbles profusely, the oil is ready. If using a 25cm pan, add ½ cup of the omelette mixture to the pan and swirl to ensure the liquid reaches the edges of the pan.

Cover the pan with the lid. Let it cook over low heat until small bubbles appear across the omelette’s surface. Carefully flip the omelette and cook it on the other side for 5 minutes. Slide the omelette onto a plate.

4. Add your fillings along with a serving of the cashew cream to half the surface of the omelette. Carefully flip the other half over the filling to close the omelette.

5. Serve with crispy toast for breakfast or a side salad for lunch.

Serves 3 to 4 40 minutes

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2 to 3 tsp coconut oil

1 medium-sized onion, chopped 2 large cloves garlic, peeled and minced

2 tbsp curry powder

½ tsp turmeric powder

½ tsp ground cumin

½ tsp ground coriander

5 bay leaves

1 tin (410g) Miami tomato, basil, garlic and origanum

4 large tomatoes, finely chopped 1 large aubergine, cut into bite-sized pieces (you can also use 1 punnet of button mushrooms, halved)

1 green pepper, seeded, pitted and cut into strips, lengthwise

1 green apple, cored and cut into bite-sized pieces salt, to taste

2 tbsp soy sauce

1 to 2 tsp brown sugar (optional, use only if the tomatoes are sour)

2 tbsp fresh coriander, to garnish

1. In a pot, melt the coconut oil and fry the onion until translucent. Add the garlic and fry further until brown.

2. Add the curry powder, turmeric, cumin, coriander and bay leaves, and coat the onions and garlic in the spices.

3. Add the tinned tomato mix and chopped tomatoes, and mix through. Allow the tomato to simmer over medium heat for about 5 minutes.

4. Add the aubergine, green pepper and apple. Season with salt. Let it simmer over medium to low heat for 10 to 15 minutes.

5. When the aubergines, apples and green peppers are soft, add the soy sauce and brown sugar (if using), and mix through.

6. Garnish with fresh coriander and serve with cooked rice, couscous or rotis. 86

FAIRLADY / JUNE 2020

JUNE 2020 / FAIRLADY 87

Serves 4 30 minutes

• 1 pack Quorn Vegan Hot & Spicy Burgers

• 4 hamburger rolls

• fresh lettuce or mixed dark leafy greens

FOR THE RED PEPPER HUMMUS

• 2 cloves garlic, sliced in half

• 2 red peppers, seeded and cut in quarters

• olive oil

• grind of sea salt and black pepper

• 1 tin (400g) chickpeas, drained

• 2 tbsp tahini

• 3 tbsp lemon juice

• 1 tsp paprika

• ¼ tsp cayenne pepper

FOR THE GUACAMOLE

• 2 ripe Hass avocados (these are the creamiest), pitted

• ½ cup red onion, chopped

• 1 tomato, chopped

• 2 tbsp fresh coriander, minced

• 1 tbsp lemon juice

• ½ tsp chilli flakes

• salt and pepper

1. To make the red pepper hummus Preheat the oven to 200°C (grill). Place the garlic halves and red pepper quarters in an ovenproof dish. Drizzle and rub with olive oil and a grind of salt. Roast for about 20 minutes, until the peppers are soft and start to blacken on the sides.

2. Remove the peppers and garlic halves, and turn the heat down to 180°C. In the same dish, bake the Quorn patties, turning them halfway through baking time.

3. Continue with the red pepper hummus by placing all the ingredients in a food processor, along with the roasted red pepper quarters and garlic halves, and blend until smooth. Set aside.

4. To make the guacamole Mash the avocados, leaving a few chunky pieces in the mash. Add the chopped red onion, tomato, coriander, lemon juice, chilli flakes, and a grind of salt and pepper. Mix through.

5. Cut the hamburger rolls in half and toast them in a toaster, sandwich press or in the oven. Be careful not to burn them.

6. Build your burger Remove the Quorn patties from the oven. Spread a thick layer of hummus on the sides of the toasted rolls. Place the lettuce on the bottom half of the rolls, stack the Quorn patty on the lettuce, add a dollop of chunky guacamole and close the burger. Serve with crispy sweet potato fries. ❖