Happy herbivore

Ready to go vegan but don’t know where to begin? We’ve got you covered. Food blogger Anina Meyer shares easy-to-make plant-based recipes that will delight your taste buds and satisfy your cravings.

Plant-based recipes to satisfy your cravings

Spicy sweet potato and couscous veggie bowl Serves 2

2 Large sweet potatoes,

peeled and wedged 3 Tbsp olive oil 2 Tsp Moroccan spice 2 Tbsp maple syrup 2 Tbsp olive oil 1 Onion, finely chopped 2 Tsp garlic, crushed 70g Baby spinach, washed 200g Cooked couscous 2 Tomatoes, finely chopped 1 Tsp chilli flakes 1 Avocado, halved 1 Lime Heat the oven to 200°C, place the sweet potato wedges in a baking tray.

Drizzle with olive oil, spices and syrup. Roast until tender for 40 minutes.

In a saucepan, heat the next bit of olive oil, and sauté the onion and garlic until they become translucent.

Add the spinach and cook until wilted. Add the cooked couscous and mix through in the pan. Remove and set aside to cool.

Mix the tomatoes with the chilli flakes and set aside.

Place each of the avocado halves facing down and slice lengthwise. Use your fingers to lengthen the avo into a long line, working from one end – through the middle – to the other end. Roll the avo from one end into a circle, making a shape of a rose.

Build your veggie bowl by adding the sweet potato wedges, couscous and spinach mix, tomato salsa and your avo rose.

Top with a squeeze of fresh lime juice and serve.

vegan tacos Serves 6

30ml Olive oil 1 Brown onion, finely chopped 2 Cloves garlic, minced 5cm Ginger, grated 3 Carrots, peeled and grated 75g Cooked lentils 90g Corn kernels 5ml Smoked paprika 5ml Dried oregano 5ml Ground cinnamon 5ml Ground cumin 1 Tbsp tomato purée 2 Tbsp apple cider vinegar 1 Tbsp maple syrup 2 Tbsp soy sauce 1 Lime, juiced ½ Cup water, as needed 6 Hard-shell tacos 1 Medium avocado, smashed 1 Small pineapple, cored

and sliced in small cubes Pinch of chilli flakes 1 Lime, wedged

toppings

100g Radishes, finely sliced 50g Green cabbage, sliced 25g Carrot, grated

Heat the olive oil in a large saucepan and sauté the onion, garlic and ginger for a few minutes.

Add the carrots, lentils, corn, paprika, oregano, cinnamon and cumin. Allow to cook through and heat up.

Add the tomato purée, vinegar, syrup, soy sauce and lime juice. Add a little water, and allow to cook and simmer for five minutes.

Prepare tacos according to the packet instructions.

Smash the avocado and set aside. Mix the chopped pineapple with the chilli flakes and set aside.

To serve, spread your fillings into small bowls and let everyone help themselves. Top with the carrot and lentil mix, radishes, cabbage, extra grated carrot, pineapple salsa and avo. Serve with lime wedges.

vegan chocolate ganache tarts with berry compote Serves 6 gluten-free crust

150g Cashews 100g Flaked coconut 3 Tbsp cocoa powder ½ Cup coconut oil 1 Tsp vanilla essence 1 Tbsp maple syrup

Vegan chocolate ganache Filling

¾ Cups coconut cream 200g Vegan dark chocolate

Berry compote

125g Raspberries 100g Frozen blackberries 70g Brown sugar ⅓ Cup water 60g Raspberries Blend the cashew, coconut, cocoa, coconut oil and syrup until finely chopped.

Press the crust neatly on the bottom and sides of small loose-bottom tart cases. Place in the fridge for 20 minutes.

Place the coconut cream in a saucepan and heat up, but don’t boil. Break the chocolate in pieces and transfer to the hot cream. Take off the heat and mix until all the chocolate has melted. Leave to cool.

Remove the tart crusts from the fridge. Scoop ganache into the tart cases and place in the fridge for another 20 minutes.

Heat up the berries, sugar and water. Allow to boil, then leave to cool. Blend compote to your desired thickness.

Remove the set tarts from the fridge, garnish with extra raspberries and serve with the berry compote.