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It's a first: The SA Vegan Cookbook

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THE SOUTH AFRICAN VEGAN COOKBOOK

By Leozette Roode, published by Human & Rousseau,  Cape Town, 2018

The first of its kind in South Africa, this compilation of vegan recipes also offers readers who may be contemplating a vegan lifestyle much information, from basic equipments, answers to common questions, vegan alternatives for everyday products and menu ingredients using locally sourced products.

Last year veganism and its advocates became more frequent on South African culinary websites along with articles on the subject in the print media. This year sees more of the same, so that – while this country is, and is likely to remain, populated by avid meat-eating urban and rural South Africans, the number of vegetarians and vegans is sure to be increasing. Probably among the younger generation, who – if they stay the pace – will mean a larger number of older folk will bring up their families without eating meat in the near future. Time will tell.

Meanwhile this is the first local vegan cookbook to appear on our book store shelves, and author Leozette is well-equipped to write it: She is an international blogger, recipe developer and demonstrator of vegan recipes and ideas and has aimed, in this book, to offer readers 100 easy-to-follow, inexpensive and quick recipes.

Her journey from meat-eating to veganism is well- described in her introduction. Here she also offers facts on why going vegan is good for the environment, citing water resources needed to raise red meat and poultry, the quantity of greenhouse gases released into the atmosphere while raising animals and the huge areas of our land that are required either for grazing these animals or growing crops to feed them. She also offers a useful list of vegan-friendly alternatives to meat, dairy, confectionery and other products – including wines.

Recipes start with breakfast ideas, including some berried smoothies and chocolate granola, follow with snacks like tandoori cauliflower bites and move to lunch choices that range from simple soups like zucchini “noodle” soup and multigrain salads to chicken-style salad cups and chilli con carne using soya mince. Some of the pasta dishes will tempt non-vegan eaters as well.

In the bakes offered as teatime treats the alternative ingredients are more obvious – eggs replaced with flaxseed powder, milk by almond or soya milk, butter by coconut oil, etc. But the results – muffins, scones, cakes and sweet tarts – look very appetising in the full page colour photographs.

Recipes for supper and grander occasions complete the menu and the recipe index ends the text.

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