{"id":12300,"date":"2020-11-16T09:56:27","date_gmt":"2020-11-16T07:56:27","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=12300"},"modified":"2024-05-31T10:11:36","modified_gmt":"2024-05-31T08:11:36","slug":"capsicum-celebrates-world-vegan-month","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/11\/16\/capsicum-celebrates-world-vegan-month\/","title":{"rendered":"Capsicum celebrates World Vegan Month"},"content":{"rendered":"<p>Capsicum Culinary Studio \u2013 South Africa&#8217;s largest culinary school with six campuses across the country \u2013 is celebrating World Vegan Month, an annual designation observed in November, with some unique and tasty recipes from their chef lecturers.<\/p>\n<p><strong>Cape Town Campus Akhona Swazi&#8217;s Chilli Seitan on Lettuce Cups<\/strong><\/p>\n<p><u>Ingredients<\/u><br \/>\nOlive oil, for frying<br \/>\n500g seitan (vegan meat substitute \u2013 see recipe below)<br \/>\n2 garlic cloves, peeled and finely chopped<br \/>\n5g piece of fresh root ginger, peeled and finely chopped<br \/>\n1\u20132 red chillies, deseeded and chopped<br \/>\n1 tbsp light brown sugar<br \/>\nZest of 1 lime and juice<br \/>\n3 spring onions, trimmed and chopped<br \/>\nSea salt and freshly ground black pepper<\/p>\n<p><u>Dressing<\/u><br \/>\n1 tbsp soy sauce<br \/>\nJuice of \u00bd lime<br \/>\n1 tsp sesame oil<br \/>\n\u00bd red chilli, thinly sliced<br \/>\nSmall bunch of coriander leaves, chopped<br \/>\n1 tsp light brown sugar<br \/>\n1 tbsp olive oil<\/p>\n<p><u>Seitan<\/u><br \/>\n1 cup vital wheat gluten<br \/>\n1\/4 cup chickpea flour<br \/>\n1 cup water<\/p>\n<p><u>Cooking liquid<\/u><br \/>\n3 tbsp. granulated beef stock<br \/>\n3 cups water<br \/>\n2 tsp. garlic powder<br \/>\n1 tsp. dried thyme<\/p>\n<p>Mix together seitan ingredients together and knead for 3 minutes. Allow to rest.<br \/>\nPrepare cooking liquid by adding all ingredients in a pot and simmer.<br \/>\nPlace small pieces of dough (seitan) into simmering liquid and allow to cook for 30 minutes<br \/>\nOnce cooked, take out, allow to cool and pat dry.<br \/>\nSeitan can be chopped to a crumbly consistency to resemble mince.<\/p>\n<p><u>Method<\/u><br \/>\nHeat a large frying pan and add a little oil. Fry the seitan in the hot pan for 5\u20137 minutes until crisp and brown and broken down to a crumbly consistency. Drain in a sieve, removing excess fat. Set aside.<br \/>\nWipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained seitan and stir<br \/>\nStir in the lime zest and juice and add the spring onions, stirring for 30 seconds. Turn off the heat.<br \/>\nMix all the dressing ingredients together and adjust to taste.<br \/>\nTo serve, spoon some of the seitan mixture into the lettuce leaves, drizzle with a little dressing, garnish with coriander cress toasted peanuts and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12302\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-320x400.jpg\" alt=\"\" width=\"320\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-320x400.jpg 320w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-819x1024.jpg 819w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-768x960.jpg 768w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-696x870.jpg 696w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-1068x1335.jpg 1068w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps-336x420.jpg 336w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Seitan_lettuce_wraps.jpg 1200w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><br \/>\n<strong>Durban campus Chef Lecturer Caren Marimuth&#8217;s Hummingbird Cake<\/strong><\/p>\n<p><u>Ingredients<\/u><br \/>\n125g white sugar<br \/>\n125g brown sugar<br \/>\n250g cake flour<br \/>\n5g baking soda<br \/>\n5g baking powder<br \/>\n2g salt<br \/>\n5g ground cinnamon<br \/>\n5g ground nutmeg<br \/>\n2 bananas, mashed<br \/>\n15g flaxseed powder (to be mixed with 45ml water)<br \/>\n180ml\u00a0 vegetable oil<br \/>\n5ml vanilla essence<br \/>\n200g crushed pineapple<br \/>\n125g chopped walnuts<br \/>\n250g grated carrots, grated<br \/>\n60g desiccated coconut<\/p>\n<p><u>Frosting<\/u><br \/>\n50ml aquafaba (from canned chickpeas)<br \/>\n125g \u2013 250g white sugar<br \/>\n5ml vanilla essence<br \/>\n10g freeze dried pineapple<br \/>\npassion fruit (optional)<\/p>\n<p><u>Method<\/u><br \/>\nLine an 8cm cake tin with baking paper, alternatively use spray and cook on silicone moulds.<br \/>\nPreheat the oven to 160\u00b0C.<br \/>\nPrepare the flaxseed by whisking a tablespoon of flaxseed powder into 45ml of lukewarm water, allow to stand for at least 5 minutes or until it firms up and becomes gloopy.<br \/>\nSift cake flour, white sugar, baking powder, baking soda, salt and spices into a bowl. Add brown sugar and mix until well combined.<br \/>\nIn a separate bowl mix mashed bananas, oil, vanilla, pineapple and flaxseed \u2018egg\u2019.<br \/>\nMix wet ingredients into dry ingredients, then gently fold in chopped walnuts, carrots and coconut.<br \/>\nPour into the prepared baking tin or into silicone moulds and bake for 15 &#8211; 25 minutes (or until a skewer inserted into the centre comes out clean).<\/p>\n<p><u>For the Frosting<\/u><br \/>\nDrain the chickpeas and reserve the liquid (aquafaba)<br \/>\nWhip the aquafaba with a handheld mixer or in a stand mixer and when soft peaks are formed start adding sugar gradually, until desired sweetness.<br \/>\nWhip until medium peaks, then mix in vanilla.<br \/>\nDollop onto the cooled cake\/s, swirl and decorate with freeze dried pineapple pieces and passion fruit<\/p>\n<p><u>Notes<\/u><br \/>\n*Cinnamon and nutmeg can be substituted with ground ginger and allspice for a spicier kick<br \/>\n*For decorating, freeze dried pineapples can be substituted with toasted coconut or candied carrot<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12301\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-400x267.jpg\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-400x267.jpg 400w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-1024x683.jpg 1024w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-768x512.jpg 768w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-1536x1024.jpg 1536w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-696x464.jpg 696w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-1068x712.jpg 1068w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-630x420.jpg 630w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake-1920x1280.jpg 1920w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake.jpg 2048w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Capsicum Culinary Studio \u2013 South Africa&#8217;s largest culinary school with six campuses across the country \u2013 is celebrating World Vegan Month, an annual designation observed in November, with some unique and tasty recipes from their chef lecturers. Cape Town Campus Akhona Swazi&#8217;s Chilli Seitan on Lettuce Cups Ingredients Olive oil, for frying 500g seitan (vegan [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":12301,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[1564,3212],"class_list":{"0":"post-12300","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-capsicum-culinary-studio","9":"tag-world-vegan-month"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Capsicum celebrates World Vegan Month - Get it Highway &amp; Berea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/11\/16\/capsicum-celebrates-world-vegan-month\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Capsicum celebrates World Vegan Month - Get it Highway &amp; Berea\" \/>\n<meta property=\"og:description\" content=\"Capsicum Culinary Studio \u2013 South Africa&#8217;s largest culinary school with six campuses across the country \u2013 is celebrating World Vegan Month, an annual designation observed in November, with some unique and tasty recipes from their chef lecturers. Cape Town Campus Akhona Swazi&#8217;s Chilli Seitan on Lettuce Cups Ingredients Olive oil, for frying 500g seitan (vegan [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/11\/16\/capsicum-celebrates-world-vegan-month\/\" \/>\n<meta property=\"og:site_name\" content=\"Get it Highway &amp; Berea\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItDurban\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-16T07:56:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-05-31T08:11:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/11\/Hummingbird_Cake.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1365\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bronwyn Forbes-Hardinge | Journalist\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetItDurban\" \/>\n<meta name=\"twitter:site\" content=\"@GetItDurban\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bronwyn Forbes-Hardinge | Journalist\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/11\\\/16\\\/capsicum-celebrates-world-vegan-month\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/11\\\/16\\\/capsicum-celebrates-world-vegan-month\\\/\"},\"author\":{\"name\":\"Bronwyn Forbes-Hardinge | Journalist\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/#\\\/schema\\\/person\\\/5bf473ea93243871d6f91d475b233fda\"},\"headline\":\"Capsicum celebrates World Vegan Month\",\"datePublished\":\"2020-11-16T07:56:27+00:00\",\"dateModified\":\"2024-05-31T08:11:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/11\\\/16\\\/capsicum-celebrates-world-vegan-month\\\/\"},\"wordCount\":650,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/11\\\/16\\\/capsicum-celebrates-world-vegan-month\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/wp-content\\\/uploads\\\/sites\\\/23\\\/2020\\\/11\\\/Hummingbird_Cake.jpg\",\"keywords\":[\"Capsicum Culinary Studio\",\"World Vegan Month\"],\"articleSection\":[\"FOOD &amp; 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