{"id":12205,"date":"2020-11-12T09:15:53","date_gmt":"2020-11-12T07:15:53","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=12205"},"modified":"2024-05-31T10:11:36","modified_gmt":"2024-05-31T08:11:36","slug":"plant-powered-recipes-for-healthier-eating","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/11\/12\/plant-powered-recipes-for-healthier-eating\/","title":{"rendered":"Plant-powered recipes for healthier eating"},"content":{"rendered":"

Knorr – one of the key sponsors of The Festive Vegan & Plant Powered Show (FVPPS), is celebrating Vegan Month with a range of delicious, nutritious and easy-to-make plant-based recipes (see below). Its aim – to help South Africa move towards a better food future by providing stakeholders, government, NGOs, industry, retailers, media and consumers – with information about how and what the nation is eating and how it impacts our health.<\/p>\n

To help diversify our weekly meal plans, Knorr has shared some scrumptious recipes:<\/p>\n

 <\/p>\n

Tomato, Basil and Celery Popsicles<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

500ml tomato juice<\/p>\n

5ml lemon juice<\/p>\n

40ml Knorr Roasted Tomato & Basil Soup<\/p>\n

6 basil leaves<\/p>\n

2 celery sticks, roughly chopped<\/p>\n

5ml Worcestershire sauce<\/p>\n

7\u00bd ml Tabasco<\/p>\n

Pinch of sea salt<\/p>\n

Pinch of black pepper<\/p>\n

 <\/p>\n

Method<\/strong><\/p>\n

Put all the ingredients in a blender and blitz roughly so it is still chunky. Leave to sit in the fridge for at least 2 hours.<\/p>\n

Strain the mixture, discard the bits and season to taste.<\/p>\n

Pour into popsicle moulds with sticks.<\/p>\n

Place in the freezer and leave overnight until completely frozen.<\/p>\n

Serve as a summer snack.<\/p>\n

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 <\/p>\n

Mushroom and Pumpkin Leaf Ramen<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

2 litres water<\/p>\n

1 packet Knorr Brown Onion Soup<\/p>\n

1 small fresh ginger root finely grated<\/p>\n

30 g mixed exotic mushrooms<\/p>\n

olive oil for frying<\/p>\n

400 g plain instant noodles<\/p>\n

4 cups pumpkin leaves thinly sliced<\/p>\n

fresh coriander to garnish<\/p>\n

fresh chilli to garnish<\/p>\n

 <\/p>\n

Method<\/strong><\/p>\n

Saute the mushrooms in a little olive oil for 5 minutes or until golden.<\/p>\n

Mix \u00bc cup of water to the KNORR Brown Onion Soup to make a smooth paste, add the rest of the water.<\/p>\n

Add the onion soup mix to the sauteed mushrooms and bring to the boil.<\/p>\n

Add the noodles, pumpkin leaves (mekopu) and ginger to the broth and cook for 5 minutes or until the noodles are just tender.<\/p>\n

Serve the noodles in bowls, topped with the pumpkin leaves (mekopu) and broth.<\/p>\n

Garnish with coriander and chilli.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Tofu and Vegetable Stir Fry<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

30ml canola oil<\/p>\n

1kg firm tofu, cut into 2 x 1 x1 cm rectangles<\/p>\n

2 red onions, thinly sliced<\/p>\n

4 carrots, julienne<\/p>\n

2 red peppers, cut into strips<\/p>\n

200g mange tout, trimmed<\/p>\n

200g baby corn, halved<\/p>\n

2 cm piece ginger, peeled & grated<\/p>\n

1 garlic clove, peeled & grated<\/p>\n

125 ml soya sauce<\/p>\n

1 packet Knorr Curry Vegetable Soup<\/p>\n

45ml brown sugar<\/p>\n

45ml syrup \/ honey<\/p>\n

30ml sesame seeds, toasted<\/p>\n

20g peanuts, toasted<\/p>\n

15g coriander<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

Add the oil to a wok or large pan over a medium-high heat. Once hot, add the tofu and allow to colour on all sides.<\/p>\n

Add the onion, carrots, red pepper, mange tout and baby corn and toss through.<\/p>\n

Cook for about 5 minutes, stir occasionally, until vegetables start to soften slightly, you still want some crunch.<\/p>\n

In a bowl, whisk together the ginger, garlic, soy sauce, Knorr Curry Vegetable Soup, brown sugar and syrup\/honey.<\/p>\n

Add this mixture to the vegetable and toss to coat. Allow to cook for a further 5 minutes.<\/p>\n

Serve the stir fry by itself or with noodles or rice and top with sesame seeds, peanuts and fresh coriander.<\/p>\n

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The online Festive Vegan & Plant Powered Show, which takes place on Saturday, November 28, from 11am to 5pm will include a host of international and local chefs including the UK’s Avant-Garde Vegan Gaz Oakley, MasterChef Australia’s Simon Toohey, Zimbabwean Chef Cola, Jay Mac from the Kind Kitchen, Chris Erasmus of Foliage and more.<\/em> Also featured in the show will be cooking demos, expert talks and The Great Big Festive<\/em> Vegan Banquet.<\/p>\n

Tickets for the FVPPS are now on sale at https:\/\/www.quicket.co.za\/events\/115058-the-festive-vegan-plant-powered-show#\/<\/a><\/p>\n

SOCIAL MEDIA HANDLES<\/strong><\/p>\n