In her new book Veggielicious, chef and food justice activist Mokgadi Itsweng reworks South African recipes with plant-forward passion.
, as a “plant-based offering from the garden of my dreams”. She hopes that her work will act as “a guide to transitioning from meat-based cooking to plant-forward cooking” and offers readers an elegant overview of the personal and political reasons why this culinary conversion is necessary.Chef Itsweng is not alone in advocating for a plant-forward food culture. It is now almost impossible to swing a fennel frond without hitting a cookbook catering to this rapidly growing sector of society.
There is not a bland bite in the book. Every recipe presents plant-based food in terms of tastes gained rather than ingredients lost. The evocative prose and easy-to-follow instructions are a joy to read. Recipes have been designed for modern home cooks. Most of them are convenient enough to make on a work night, but elegant enough to serve at a dinner party. Itsweng’s words are elevated by Roelene Prinsloo’s eye-catching photography and Charmaine Ramalope-Makhubela’s superb styling.
Smoke the cauliflower by placing a hot charcoal disk inside a small foil container, then adding a handful of dried impepho herb. When the impepho starts smoking, place it inside a kettle braai with the cauliflower. Close the kettle braai lid and allow to smoke for at least 10-15 minutes. Remove from the kettle braai and set aside.Use your oven as a smoker. Place the impepho on an oven tray, light it and when it starts to smoke place the tray on the bottom rack of the oven.
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