Plant based doesn’t mean boring. And it defs doesn’t mean boring if you’re making one of the gloriously delicious dishes from Neked Food Gourmet Edition Plant-Based by award winning vegan chef and restaurateur Vanessa Jarvis-Findlay.
Her vegan restaurant, Neked Food, is in Clarens in the Free State … and if she can get the folk there – who’re as meat loving as you can get – to enjoy her vegan dishes, you know they’re tasty. The book, which has loads of photos of Vanessa and friends as well as the dishes, kicks off with a recipe for vegan butter – butter, she says, that spreads like gossip in a small town, and follows with page after page of canapés and starters, mains (which she calls the Carnivore Redemption … lamb rack, ribs, Wellington – or a jolly good impression of them!).
There are recipes for the braai, not-quite-seafood, and desserts, sorbets, even palate cleansers. All without harming an animal. Because, she says, kindness has never tasted this good. @NEKEDFood on Instagram and Facebook.
