Skylark Posted January 8, 2019 Share IMG_20190105_140059_970.jpgIMG_20190105_140059_981.jpg My vegan burrito bowl and vegan oreo tart went down well [emoji4]In heaven Uni will be the chef Link to comment Share on other sites More sharing options...
Odinson Posted January 8, 2019 Share Gordon Ramsay, notorious 'disliker' of all things vegan, is joining Veganuary at one of his restaurants. View this post on Instagram Oh lord it's happened.....we're giving #veganuary a go this year ! @breadstkitchen #beetwellingtonA post shared by Gordon Ramsay (@gordongram) on Jan 7, 2019 at 6:50am PST Link to comment Share on other sites More sharing options...
Uni Posted January 8, 2019 Share In heaven Uni will be the chef but then that would be hell for me if I make it to heaven I better be waited on hand and foot or I want a refund Skylark 1 Link to comment Share on other sites More sharing options...
Gen Posted January 8, 2019 Share Gordon Ramsay, notorious 'disliker' of all things vegan, is joining Veganuary at one of his restaurants. View this post on Instagram Oh lord it's happened.....we're giving #veganuary a go this year ! @breadstkitchen #beetwellington A post shared by Gordon Ramsay (@gordongram) on Jan 7, 2019 at 6:50am PSTHas to cash in on the latest trend[emoji6] Edited January 8, 2019 by Gen Link to comment Share on other sites More sharing options...
Eldron Posted January 8, 2019 Share Has to cash in on the latest trend[emoji6]He also lost 50 pounds and did an Ironman! Gen 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 8, 2019 Share MExican is VERY easy to make Vegan. We eat mexican inspired dishes at least three times a week at home. Thai is another good option - just be wary of pastes made using shrimp paste. Most ethical food shops will have vegan pastes. Its worth the investment as a little goes a long way. Odinson and Eldron 2 Link to comment Share on other sites More sharing options...
Eldron Posted January 8, 2019 Share MExican is VERY easy to make Vegan. We eat mexican inspired dishes at least three times a week at home. Thai is another good option - just be wary of pastes made using shrimp paste. Most ethical food shops will have vegan pastes. Its worth the investment as a little goes a long way.We do a lot of wraps/tortillas. Saucy fillings are super easy to make out of legumes etc. Wayne Potgieter 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 8, 2019 Share We do a lot of wraps/tortillas. Saucy fillings are super easy to make out of legumes etc.Nita made a Quesadilla yesterday. Roasted and spiced veggies and instead of cheese she used a slow roasted eggplant that she mashed up. So darn good. Odinson and Skylark 2 Link to comment Share on other sites More sharing options...
Eldron Posted January 8, 2019 Share Nita made a Quesadilla yesterday. Roasted and spiced veggies and instead of cheese she used a slow roasted eggplant that she mashed up. So darn good.Nice! Try some molten vegan cheese on top. It has to be molten though - cold vegan cheese is shyte! Odinson 1 Link to comment Share on other sites More sharing options...
Skylark Posted January 8, 2019 Share Nita made a Quesadilla yesterday. Roasted and spiced veggies and instead of cheese she used a slow roasted eggplant that she mashed up. So darn good.The eggplant cheese trick is a clever idea, I'm going to remember that one. I've noticed there's always some very innovative and interesting food hacks with good vegan food, it's so good for you and so deliciously interesting to eat. Link to comment Share on other sites More sharing options...
Patchelicious Posted January 9, 2019 Share Tried some aubergine abomination last night and I cried myself to sleep. Suppose not all attempts can be winners. God I hate eggplant! Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2019 Share Tonight’s meal. Corn tortilla with roasted eggplant, kumara(a NZ sweet potato), capsicum, courgette and corn. All spiced with Mexican spices like cumin, paprika etc. Topped off with a fresh salsa (I personally grew this tomatoes and coriander) and a fresh guacamole. Sitting next to it is a special edition bottle of Trinidad scorpion and pineapple hot sauce made by my favourite hot sauce company “Culley’s” Totally vegan and totally yum. Eldron, Patchelicious, Chris_ and 3 others 6 Link to comment Share on other sites More sharing options...
Gen Posted January 9, 2019 Share Tried some aubergine abomination last night and I cried myself to sleep. Suppose not all attempts can be winners. God I hate eggplant!Lol... the detail is in the pre-preparation of eggplant....if you don't do it right it tastes awful. I would tell you how to do it just right..but I never really paid attention to how my dad did it (i know it was a moerse long process) would have to check with my eldest brother.. he is the only one that knows "daddy's way".. Edited January 9, 2019 by Gen Captain Fastbastard Mayhem and HDW 2 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted January 9, 2019 Share Lol... the detail is in the pre-preparation of eggplant....if you don't do it right it tastes awful. I would tell you how to do it just right..but I never really paid attention to how my dad did it (i know it was a moerse long process) would have to check with my eldest brother.. he is the only one that knows "daddy's way"..2 ways. Roasted or griddled. Roasted turns out soft and mushy, and is great for mash / cheese sub once you scoop out the flesh from the outer casing. Add any spices to it that you want. Griddled - cut lengthways, in about 5mm strips (no larger) and then lightly coated with olive oil, salt & pepper, then either on the braai or on a griddle pan until it's done. EDIT: Another way I just remembered. Cubed, tossed in olive oil and then lightly fried. Add to a bolognaise / stew to thicken it up, or at the end of a cook to add a crispy component. Edited January 9, 2019 by Captain Fatbastard Mayhem Odinson 1 Link to comment Share on other sites More sharing options...
Odinson Posted January 9, 2019 Share 2 ways. Roasted or griddled. Roasted turns out soft and mushy, and is great for mash / cheese sub once you scoop out the flesh from the outer casing. Add any spices to it that you want. Griddled - cut lengthways, in about 5mm strips (no larger) and then lightly coated with olive oil, salt & pepper, then either on the braai or on a griddle pan until it's done. EDIT: Another way I just remembered. Cubed, tossed in olive oil and then lightly fried. Add to a bolognaise / stew to thicken it up, or at the end of a cook to add a crispy component. The man knows how to cook an aubergine (I don't say eggplant, because I'm fancy like that). Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted January 9, 2019 Share The man knows how to cook an aubergine (I don't say eggplant, because I'm fancy like that). I know a thing or six. Kitchen was my happy place while married. Odinson 1 Link to comment Share on other sites More sharing options...
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