{"id":6720,"date":"2020-11-17T08:00:58","date_gmt":"2020-11-17T06:00:58","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-south\/?p=6720"},"modified":"2024-05-28T15:59:29","modified_gmt":"2024-05-28T13:59:29","slug":"celebrate-world-vegan-month-with-these-delicious-recipes","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2020\/11\/17\/celebrate-world-vegan-month-with-these-delicious-recipes\/","title":{"rendered":"Celebrate World Vegan Month with these delicious recipes"},"content":{"rendered":"<p>Capsicum Culinary Studio is celebrating World Vegan Month with some unique and tasty recipes from their chef lecturers.<\/p>\n<h4><strong>Cape Town Campus Akhona Swazi&#8217;s Chilli Seitan on Lettuce Cups <\/strong><\/h4>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Olive oil, for frying<\/li>\n<li>500g seitan (vegan meat substitute \u2013 see recipe below)<\/li>\n<li>2 garlic cloves, peeled and finely chopped<\/li>\n<li>5g piece of fresh root ginger, peeled and finely chopped<\/li>\n<li>1\u20132 red chillies, deseeded and chopped<\/li>\n<li>1 tbsp light brown sugar<\/li>\n<li>Zest of 1 lime and juice<\/li>\n<li>3 spring onions, trimmed and chopped<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>Dressing:<\/strong><\/p>\n<ul>\n<li>1 tbsp soy sauce<\/li>\n<li>Juice of \u00bd lime<\/li>\n<li>1 tsp sesame oil<\/li>\n<li>\u00bd red chilli, thinly sliced<\/li>\n<li>Small bunch of coriander leaves, chopped<\/li>\n<li>1 tsp light brown sugar<\/li>\n<li>1 tbsp olive oil<\/li>\n<\/ul>\n<p><strong>Seitan<\/strong><\/p>\n<ul>\n<li>1 cup vital wheat gluten<\/li>\n<li>1\/4 cup chickpea flour<\/li>\n<li>1 cup water<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><strong>Cooking liquid<\/strong><\/p>\n<ul>\n<li>3 tbsp. granulated beef stock<\/li>\n<li>3 cups water<\/li>\n<li>2 tsp. garlic powder<\/li>\n<li>1 tsp. dried thyme<\/li>\n<\/ul>\n<p>Mix together seitan ingredients together and knead for 3 minutes. Allow to rest.<\/p>\n<p>Prepare cooking liquid by adding all ingredients in a pot and simmer.<\/p>\n<p>Place small pieces of dough (seitan) into simmering liquid and allow to cook for 30 minutes<\/p>\n<p>Once cooked, take out, allow to cool and pat dry.<\/p>\n<p>Seitan can be chopped to a crumbly consistency to resemble mince.<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>Heat 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.<\/p>\n<p>Wipe 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<\/p>\n<p>Stir in the lime zest and juice and add the spring onions, stirring for 30 seconds. Turn off the heat.<\/p>\n<p>Mix all the dressing ingredients together and adjust to taste.<\/p>\n<p>To 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-6724\" src=\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-320x400.jpg\" alt=\"\" width=\"320\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-320x400.jpg 320w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-819x1024.jpg 819w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-768x960.jpg 768w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-696x870.jpg 696w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-1068x1335.jpg 1068w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps-336x420.jpg 336w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Seitan_lettuce_wraps.jpg 1200w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/p>\n<h4><strong>Durban campus Chef Lecturer Caren Marimuth&#8217;s Hummingbird Cake<\/strong><\/h4>\n<p>&#8220;I was introduced to hummingbird cake a few years ago during one of my travels, and as a carrot cake lover, I easily took a liking to this Caribbean version of banana, coconut and pineapple. So, this fusion of traditional carrot cake and hummingbird cake is a perfect solution to a vegan cake equation.&#8221;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>25g white sugar<\/li>\n<li>125g brown sugar<\/li>\n<li>250g cake flour<\/li>\n<li>5g baking soda<\/li>\n<li>5g baking powder<\/li>\n<li>2g salt<\/li>\n<li>5g ground cinnamon<\/li>\n<li>5g ground nutmeg<\/li>\n<li>2 bananas, mashed<\/li>\n<li>15g flaxseed powder (to be mixed with 45ml water)<\/li>\n<li>180ml\u00a0 vegetable oil<\/li>\n<li>5ml vanilla essence<\/li>\n<li>200g crushed pineapple<\/li>\n<li>125g chopped walnuts<\/li>\n<li>250g grated carrots, grated<\/li>\n<li>60g desiccated coconut<\/li>\n<\/ul>\n<p><u>Frosting<\/u><\/p>\n<ul>\n<li>50ml aquafaba (from canned chickpeas)<\/li>\n<li>125g \u2013 250g white sugar<\/li>\n<li>5ml vanilla essence<\/li>\n<li>10g freeze dried pineapple<\/li>\n<li>passion fruit (optional)<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<p>Line an 8cm cake tin with baking paper, alternatively use spray and cook on silicone moulds.<\/p>\n<p>Preheat the oven to 160\u00b0C.<\/p>\n<p>Prepare 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.<\/p>\n<p>Sift cake flour, white sugar, baking powder, baking soda, salt and spices into a bowl. Add brown sugar and mix until well combined.<\/p>\n<p>In a separate bowl mix mashed bananas, oil, vanilla, pineapple and flaxseed \u2018egg\u2019.<\/p>\n<p>Mix wet ingredients into dry ingredients, then gently fold in chopped walnuts, carrots and coconut.<\/p>\n<p>Pour 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><\/p>\n<p>Drain the chickpeas and reserve the liquid (aquafaba)<\/p>\n<p>Whip the aquafaba with a handheld mixer or in a stand mixer and when soft peaks are formed start adding sugar gradually, until desired sweetness.<\/p>\n<p>Whip until medium peaks, then mix in vanilla.<\/p>\n<p>Dollop onto the cooled cake\/s, swirl and decorate with freeze dried pineapple pieces and passion fruit.<\/p>\n<p><strong>Notes<\/strong><\/p>\n<p>*Cinnamon and nutmeg can be substituted with ground ginger and allspice for a spicier kick<\/p>\n<p>*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-6725\" src=\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-400x267.jpg\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-400x267.jpg 400w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-1024x683.jpg 1024w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-768x512.jpg 768w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-1536x1024.jpg 1536w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-696x464.jpg 696w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-1068x712.jpg 1068w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-630x420.jpg 630w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake-1920x1280.jpg 1920w, https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/11\/Hummingbird_Cake.jpg 2048w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Capsicum Culinary Studio is celebrating World Vegan Month 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 meat substitute \u2013 see recipe below) 2 garlic cloves, peeled and finely chopped 5g piece of fresh root ginger, [&hellip;]<\/p>\n","protected":false},"author":91,"featured_media":6725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573],"tags":[361,316,173,847,904,903],"class_list":{"0":"post-6720","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-capsicum-culinary-studio","9":"tag-get-it-magazine","10":"tag-recipes","11":"tag-vegan","12":"tag-vegan-recipes","13":"tag-world-vegan-month"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Celebrate World Vegan Month with these delicious recipes - Get It Joburg South \/ East<\/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\/joburg-south\/blog\/2020\/11\/17\/celebrate-world-vegan-month-with-these-delicious-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrate World Vegan Month with these delicious recipes - Get It Joburg South \/ East\" \/>\n<meta property=\"og:description\" content=\"Capsicum Culinary Studio is celebrating World Vegan Month with some unique and tasty recipes from their chef lecturers. 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