Tuesday

July 2012 Magazines Vegan Recipes

Marie Claire SA July 2012

Marie Claire SA just released their July issue, and it has several Vegan and veganisable recipes in it! Page 122 - 126 features Sanza Sandile's E@T Arabi in Yeoville, Johannesburg. This owner/chef has a focus on providing healthy vegetarian food for affordable prices to his customers. With his quirky decor - reminiscent of the Melville artsy decor found in many 7th Street shops - his little restaurant stocks Soy Milk, which is a win for me from the get-go. Their twitter is @marieclaire_sa in case you want to let them know how cool it is that they're publishing Vegan recipes!

Dhal Makhani - Creamy Lentil curry with spicy bell-pepper sauce

Ingredients

2 bell peppers, seeded and chopped
oil, for frying
A handful of mixed, dried herbs
1 Tbsp coriander seeds
500g small green lentils (or whatever you have at home)
2 onions, chopped
1tsp turmeric
1 Tbsp masala (ground cumin, coriander and fennel)
1 tsp chilli powder
1 Tbsp dried fenugreek leaves
1 cup dried mango, chopped
400 g tinned tomatoes or 6 small peeled and diced fresh tomatoes
A sprinkle of sugar (always advisable when using tomatoes)
season to taste

Method: Bell-Pepper Sauce

Lightly fry bell-peppers, in a little oil
blend with dried herbs and coriander seeds

Method: Curry

Soak lentils/cook as indicated on packaging
fry onions, add turmeric, masala, chilli and fenugreek
add lentils, mango, tomato, sugar and seasoning
Add bell-pepper sauce and simmer

Smoothies

Green:

Blend Avo, frozen banana, lemonade and soy milk

Red:

Blend beetroot, frozen banana, berry juice and soy milk

Yellow:

Blend mango and/or pineapple with frozen banana and orange juice (soy milk optional)

There are two more recipes - a curry for which one can just replace the Chicken with Tofu and Palm Oil with any other oil for frying, and a spicy coleslaw recipe that looks fabulous!

The Sunday Times - 17 June 2012

The Sunday Times Food Weekly on the 17th of June 2012 also had a few cool articles. There was an article about the Good Luck Club Noodle Bar in Illovo that I have also written about, an article on how to make good stock as well as one on a new book by Mary McCartney, Stella's lesser known sibling who is a vegetarian photographer and cook. Her book is called called "FOOD: Vegetarian Home Cooking" and it looks lovely! Can't wait to get my hands on this one!

Mary McCartney's Leek, Courgette and Butter Bean Soup

Ingredients

2 tbsp vegetable oil
2 medium leeks, trimmed, washed and finely chopped
2 courgettes, chopped small
1 stick celery, trimmed and finely chopped
400g tin butter beans
800ml vegetable stock
1/2 tsp dried mixed herbs

Method

Gently fry leeks, add other vegetables and beans. Continue to fry. Pour in veg stock, cover and allow to simmer for 15 minutes. Whizz with a blender or serve chunky. Serve with Mary McCartney's Herby Croutons. My crouton recipe is super simple too:

Croutons Provençal (Quick Fix)

2 slices of cubed bread (normal sliced bread is perfect, or a stale loaf of any kind also suits)
Set oven on grill - you're going to have to watch these while they crisp so they don't burn
Herbs Provençal, Salt, Pepper, Chilli Flakes and Olive Oil liberally distributed over bread pieces in pan
Croutons stay crispier for longer when the bread has been dehydrated before the croutons are made, but I don't really think that far in advance with cooking most of the time.

I also love topping my croutons with some of my best vegan basil pesto once I've popped them in the soup. YUM!

Grazia South Africa 20 June 2012

Grazia is actually more impressive than I gave them credit for. There are one or two articles actually worth reading in this edition, and the fashion editorials aren't half bad. The best part of this week's edition, however, was their all Vegan recipe for Spicy Pumpkin and Bean Soup. On page 87 they recommend making lots of soup and freezing it in single serving portion sized containers so that they are easy to take to work and heat up later. They also photographed it with crostini and rocket pesto - great idea! Melba Toast and Pesto are both easy to keep in the fridge at work, although my pesto always got stolen from the fridge at a previous workplace. Too good to resist!


Spicy Pumpkin and Bean Soup

Ingredients

1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 Tbsp chopped fresh Thyme
1 tsp ground coriander
1/2 tsp smoked paprika
a pinch of cayenne pepper
650g pumpkin/butternut, peeled and diced
900ml veg stock
400g can red cannellini beans, drained
Season
Crostini and Rocket Pesto/Basil Pesto to serve

Method

Fry onion, herbs and spices. Stir in Pumpkin and continue to fry. Add stock and beans, cover and allow to simmer for 20 minutes, or until the pumpkin is tender. Puree with a blender (or leave chunky - I love chunky soup!).

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