Tag Archives: vegetarian

Nobody cares about your protein intake until they find out you are vegan

As a chef, one has to keep up with food trends and how food evolves and most importantly, special diets, whether it be for health, religious or ethical reasons. Living in Cape Town, this was in my face all the time, no one wanted to offend the vegan by not having a vegan friendly option on the menu, the pescaterian had to have a vegetarian option as well as fish available because on that day, they just never knew what they feel like, or dare have a Tim Noaks superfan and not have Banting friendly water available that has not been infused with fresh fruit because, God forbid, there would be too much sugar coming too close to their lips.

I will never understand the whole sugar free, dairy free, gluten free, low protein, calorie free diet. What do you eat then? Let’s take a moment to appreciate the humorous side of this…

Just to be clear, I am not a vegan, I believe eating a balanced diet. right portions and exercise for a healthy lifestyle, but I can really get behind some well thought out vegan food. Artichoke at the Midlands Kitchen (KZN Midlands) is a local authentic vegan restaurant with a small menu, which suits the environment and caters for the diners whom normally end up having fruit salad as a meal because a chef couldn’t be bothered to put a balanced vegan friendly meal together.

Kolleru Bowl – R65
Couscous, sweet corn, mushrooms, spinach, cannilini beans, carrots, beetroot and hummus, balsamic vinegar, olive oil and sunflower seeds.

This is served hot, which I was lucky enough to get a few mouthfuls of, but having been out with my Misters, they kept me preoccupied which resulted in my food getting cold, it was just as delicious.

On a side note, this is not a review of the restaurant, I went exploring with my little dudes and we ended up here, which inspired this post.

Back to special diets. Having worked in a hospital environment for a while last year, realizing how extremely important it is to follow certain dietary requirements is life or death. Having said that, I also never realized how ‘hotel like’ a hospital is and that those menus that you tick when you are laying in bed with your bum airing, really is more of a guideline than an actual menu. Wait until I have to have a hospital stay!

There is research that says we should be eating a plan based diet, and then there is research that says meat is a must for humans to consume. So I get you are asking yourself, what exactly is this rant about?

The bottom line: for the love of all that is holy, stop being a dick about other peoples food choices. No one cares about your opinion.

Love and bubbles



Summer Loving and Healthy Lunches

Summer is just about here! And to celebrate the warmer weather, I like to take full advantage of the beautiful surrounds of St Francis Bay.  The Cape St Francis beach is one of my favourite places to spend time, the sand always forms magical patterns and creates a fairytale atmosphere.

sand patternsshadows

lighthouse from the beach

To celebrate the summer, I thought I would share one of my favourite easy and healthy lunch time dishes.

Spinach, Feta & Mushroom Quesadilla

1 whole wheat tortilla wrap
¼ cup mozzarella cheese
1 cup fresh spinach which has been blanched in boiling water
4 button mushrooms, sliced and cooked in a little olive oil and garlic.
30g Danish feta, crumbled
¼ tsp nutmeg
chopped dill

Mix the spinach, feta, mushrooms, nutmeg and dill together.  Season to your liking.

Heat a large non-stick pan over medium heat.
Place 1 tortilla onto the pan.
When warm, flip it over.
Sprinkle about half the Cheddar cheese evenly over the one side of the tortilla.
Top with the spinach mixture.
Add a little more cheese, fold over in half and press down lightly.
Cook until the bottom gets a little colour, flip over and let the other side also colour.
Slide onto a cutting board, using a pizza cutter or a very sharp knife, cut into 4.
Serve with a little side salad of your choice.

spinach feta and mushroom

Roasted Butternut, Caramelized Onion, Danish Feta & Mixed Herbs Quiche

Quiche and myself have a love hate relationship.  I love the idea of quiche, but I hate that eggy flavour of quiche.  So I am always sceptical at ordering quiche at restaurants, but am all for making quiche at home.

This was a meatless Monday dinner, so feel free to adapt the ingredients if you insist on using meat.  I would add a little crispy bacon bits to satisfy the carnivore in you, but otherwise just as it is pretty delicious.

Roasted Butternut, Caramelized Onion, Danish Feta & Mixed Herbs Quiche
serves 8 – 10

Enough shortcrust pastry to suit the size of the dish you are using to make your quiche in
1kg butternut roasted (I roasted it the same was I always do when making my butternut soup)
2 large onions, chopped pole to pole
200g Danish feta, roughly crumbled
chopped mixed fresh herbs of choice
200ml milk
100ml cream
3 eggs
1 tsp sugar
1 clove of garlic, diced
200g grated cheddar
olive oil

Preheat the oven to 180C

I made my quiche in a large spring form tin, you don’t need to grease the tin as the pastry won’t stick.

Roll out the pastry and cut to desired size. You want to ensure that you have a pie like crust for the quiche, so ensure your pastry comes up the sides of the tin.  Remember your pastry shrinks when baked so leave a little room for shrinking.
Blind bake for 25 – 30 minutes.

While the butternut is roasting, fry off the onions in a drizzled of olive oil, sprinkle the sugar over the onions and let caramelize, add the garlic and sauté gentle.  Do not burn the garlic as this will make your quiche bitter.
Mix the butternut, onions and feta, with the herbs in a bowl, season to taste.

Mix the milk and cream together and add the eggs.  Ensure that the mixture is well incorporated.

Place your butternut mixture evenly in the pastry base, pour the milk mixture over, tap the tin once or twice to get the mixture to seep through the butternut, sprinkle cheese over the top and bake for 45 minutes.

Turn your oven up to grill for 2 – 3 minutes just long enough for the cheese to form a nice crust over the top.

Remove and let cool for 5 minutes, release spring form clasp.  Let sit for another 5 minutes.

Cut and serve with a beautiful garden salad.