Vibrantly vegan

Here’s to vibrant health, delicious meals and a world where plant-based eating is celebrated!

Food is more than fuel. It’s a celebration of life, love and community. And businesswoman, award-winning entrepreneur, and passionate home cook Margaret Hirsch has just luanched her latest cookbook – Vibrant & Vegan – which celebrates the incredible flavours, textures and versatility of plants in their purest form.

Known for her heart-warming recipes and wholesome approach to living, Margaret brings a lifetime of culinary experience to kitchen and dinner tables. Whether you’re a beginner or a seasoned cook, the dishes she shares, in life and in her books, offer more than great taste – they tell a story. A story of family, empowerment and good food shared generously.

With Vibrant & Vegan, Margaret set out to do something different by showing chefs, home cooks and food lovers everywhere, just how easy, affordable and incredibly delicious plant-based food can be.

Packed full of delicious, nutritious meals, and dishes that appeal to most tastes, this cookbook invites the kitchen novices to food enthusiasts, to embrace healthy eating without compromising on comfort or tradition. And you don’t have to be vegan to enjoy them. The book is available in all Hirsch stores or online at www.hirschs.co.za for R299.99.

Margaret’s mornings … and two great recipes

“My mornings start at 4am, and the first thing I do is fuel my body with something nutritious,” says Margaret. ”Most days, that means my favourite Alkaliser Smoothie – it’s quick, easy, and packed with goodness to keep me energized or an immune boosting shot. On days when I have a little more time, nothing beats a simple but delicious avo on toast or a quinoa bagel.”

Immune Boosting Lemon & Ginger Shots

Give your immune system the ultimate natural boost with these zesty, powerful shots. Packed with antioxidants, vitamin C, and anti-inflammatory goodness, this vibrant elixir is your go-to for staying energized, fighting off colds, and keeping digestion happy. Just one shot a day will leave you feeling strong, refreshed, and ready to take on anything!

What you’ll need: 2 oranges, peeled; 1 lemon, peeled; 2 carrots (or 60ml fresh carrot juice); 3-inch piece ginger, peeled and chopped; 2-inch piece turmeric, peeled and chopped; 30ml manuka honey (or local honey, or agave for a vegan option)

How to make: Add all ingredients to a juicer and blend until smooth. Pour into small shot glasses and serve chilled. Shake well before serving! Take one shot first thing in the morning for an instant health boost!

Tip: Store any extra juice in an airtight container in the fridge for up to three days.

Quinoa Bagels

These Bagels are a game-changer – gluten-free, protein-packed and wonderfully chewy with a slightly nutty flavour. Made with just four simple ingredients, they’re a great alternative to traditional bagels, perfect for a wholesome breakfast or a satisfying snack. Whether topped with avocado, hummus, or your favourite spread, these bagels are a delicious way to start the day!

What you’ll need: 250ml quinoa (raw, uncooked – white or any colour); 250ml water; 12ml baking powder; 30ml psyllium husk powder

To work the dough: 30ml olive oil

How to make:  Line a large baking sheet with parchment paper and lightly grease it with cooking spray. Set aside.

In a bowl, add the raw quinoa and cover with cold water. Let it soak for at least 2 hours or overnight at room temperature.

Drain the quinoa using a sieve and rinse under tap water. Transfer the quinoa to a high-speed blender (like a Nutribullet – this won’t work in a low-speed blender or food processor). Add 250ml water and blend on high speed for about 1 minute until smooth. It’s okay if a few tiny quinoa bits remain.

Pour the blended quinoa mixture into a mixing bowl. Add psyllium husk powder and baking powder. Stir with a rubber spatula for about 1 minute – the mixture will start as a liquid but firm up as you mix. Cover the bowl with a towel and let the dough rest for 25 minutes at room temperature.

Preheat the oven to 200°C. Oil your hands and the dough bowl with 1 tablespoon of olive oil. Divide the dough into six equal portions. Roll each into a ball, then press your thumb through the centre to create a hole. Place the bagels on the prepared baking sheet. To prevent the holes from closing during baking, insert a metal piping nozzle in the centre of each bagel.

Brush the tops with water and sprinkle with extra quinoa or bagel seasoning. Bake on the centre rack for 25 to 30 minutes, until golden brown.

Turn off the oven but leave the bagels inside with the oven door open for 15 mins.

This prevents deflating. Transfer the bagels to a cooling rack and let them cool completely. Enjoy these wholesome, gluten-free bagels fresh or toasted with your favourite toppings!

WIN

We’re giving away six copies of Vibrant & Vegan. To stand a chance to win simply like and follow @getitdbn (Insta) and @GetItDurban (Facebook), tag 3 friends on our social posts, fill in the form below and you’ll be in the draw. Winners will be contacted directly.