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Watermelon Slushy

Watermelon Slushy

Serves: 1


  • 2 cups of frozen cubes watermelon with seeds removed
  • 1 cup of water
  • 1 tablespoon of syrup
  • A few mint or basil leaves (optional)



  1. Combine all ingredients in a blender  and blend until smooth.
  2. Pour into a big bold glass and garnish if you like, however you like.
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Mango Smoothie

Mango Smoothie

Mango Smoothie

Serves: 1


  • 1 frozen mango peeled
  • 2 tablespoons of ground up cashews (use the coffee grinder)
  • 1 cup non GMO soy milk
  • Mint (optional)



  1. Combine all ingredients in a blender  and blend until smooth.
  2. Pour into a big bold glass and garnish if you like however you like.


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Creamy Veggnog


Creamy Veggnog
Author: Samantha Shorky

Serves: 4 to 6


  • 1 cup soaked cashews
  • 1 cup soaked dates in 1 cup water
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon nutmeg + more to garnish
  • 1 teaspoon vanilla bean paste (or extract)
  • Pinch of sea salt
  1. Combine all ingredients in a blender (including the water you soaked the dates in) and blend until smooth and frothy. This can take a few minutes in an older blender.
  2. Transfer to a container and chill in the refrigerator until needed.
  3. When ready to serve, place back into blender to allow more frothing because mixture can separate. Pour into mugs and garnish with fresh grated nutmeg.
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Braai Sosaties and Sweet Potato Dessert

Braai Sosaties
Serves 2

1 pannet of button mushrooms
1 block of firm tofu
1 teaspoon of soy sauce
1/4 teaspoon of hickory liquid smoke
1 pannet of baby marrows
2 tablespoons of syrup
2 tablespoons of vegan butter from All Life Vegan Products available from Unicorn Cafe
Braai salt

1. Slice the baby marrows into pieces about 2cm thick.
2. Brush the mushrooms clean and cut the large mushrooms in half.
3. Cube the tofu into pieces of 2cm x 2cm
4. In a separate dish, mix 2 tablespoons of syrup, 1 teaspoon of soy sauce and 1/4 teaspoon of hickory liquid smoke and place cubed tofu in the dish to marinate.
5. Melt 2 tablespoons of All Life Vegan Butter and mix the cut vegetables in the butter with a sprinkling of braai salt.
6. Add the baby marrows, mushrooms and tofu onto the skewers by alternating the different pieces
7. Braai until vegetables are cooked through or as desired.

Sweet Potato Dessert
Serves 2

2 tablespoons of vegan butter from All Life Vegan Products available from Unicorn Cafe
2 Medium sweet potatos
Vegan marshmallows
Maple syrup
Heavy duty Foil
Vanilla essence
Coconut cream

1. Slice the sweet potato into 1cm slices but don’t slice all the way through. Stop slicing just before the bottom as if you were making a garlic bread.
2. Place a piece of thinly sliced All Life Vegan Butter between each slice
3. Place a marshmallow between each slice
4. Melt 3 tablespoons of coconut cream and mix in 4 drops of vanilla essence and pour over the potato slits.
5 Wrap potatoes in foil and braai in the coals until soft.
6. Open and enjoy for dessert.

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Balsamic-Glazed Portobello Mushrooms

Portobello Mushrooms

Balsamic-Glazed Portobello Mushrooms
Serves 4
A splash of vinegar enhances these mushrooms to heavenly heights. Garlic adds a punch. The beauty is in the simplicity. Be careful not to overcook.

3 medium-size portobello caps, sliced 5mm/ 1/4 in thick
1 tablespoon olive oil
3 tablespoons balsamic vinegar
Pinch salt
2 cloves garlic

1. Preheat a large frying pan over medium-high heat for about 2 minutes.
2. Toss the mushrooms with the olive oil until coated. Place in a pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
3. Add the vinegar and salt; saute for 30 seconds. Add the garlic and saute for 3 more minutes. Tastes great warm, at room temperature, or chilled and used in a salad.

* To get the garlic as thin as possible use a straight razor blade to slice it.

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Buddha Bowl

Vegan Buddha Bowl

Vegan Buddha Bowl

A Buddha bowl is a wonderful way to combine nutritious ingredients with the tastiest of dressings. The idea is that you ad lib – experiment with the veggies, nuts, pulses that you have at your fingertips (but try and keep it vegetarian) – and when you sit down to cradle your delicious bowl in your hands, be mindful of the eating experience.

Taste it, enjoy it and celebrate it.

With love from a bustling Palace,
HRH Kathleen 

You will need

2 cups cooked wild or brown rice
440 g can of chickpeas, drained and rinsed
3 Tbsp Pesto Princess Coriander & Chilli Pesto
2 small red or green cabbages, rinsed and quartered
180 g hummus
1/3 jar Pesto Princess Basil & Lemon Pesto
2 Tbsp fresh lemon juice
Baby gem lettuce
Quick pickled carrots (see recipe below or you can use store-bought kimchi or any pickle of your choice.)
1 ripe avocado, peeled and sliced
Seed sprinkles – a combination of your favourite seeds such as sunflower, pumpkin and flax

For the pickled carrots
1/2 cup white wine vinegar
1/3 cup white sugar
1 tsp salt
1/4 tsp each of ground cumin, ground coriander and dried chilli flakes
3-4 medium carrots, peeled
How to

1. To pickle the carrots, heat the white wine vinegar, sugar, salt, ground cumin, ground coriander and dried chilli flakes.

2. Grate the peeled carrots and pour over your hot liquid. Set aside to cool. They can be stored in an airtight container in the fridge for up to two weeks.

3. Cook your rice according to the packet instructions.

4. Heat the oven to 200°C and line a baking tray with a silicone mat or foil. Toss the drained chickpeas with Pesto Princess Coriander & Chilli Pesto and place onto the baking tray alongside quartered cabbages, drizzled with olive oil and sprinkled with salt. Bake for ±15 minutes until the chickpeas are golden and slightly crispy.

5. Make a dressing by combining the hummus, Pesto Princess Basil & Lemon Pesto and lemon juice in a blender. Add more liquid (either water or lemon juice) to adjust taste and consistency.

6. Arrange the cooked rice, roasted chickpeas, cabbage, baby gem and avocado in serving bowls, top with pickled carrots and green dressing. Sprinkle over your seeds and serve.

Serves 2

Recipe and food styling by Michelle Parkin.

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Cinnfull Pancakes



  • 150g cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil of your choice and oil for frying
  • 5 tablespoons water
  • 300ml soy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup


Sift together the flour, baking powder, salt and cinnamon
In a separate bowl, combine all the other ingredients
Add the wet mixture to the dry mixture and mix until just combined. A few lumps is ok. Overmixing will make the pancakes rubbery
Let the mixture stand for 10 minutes or covered overnight in the refrigerator. If the mixture looks too thick, you can add a little water to reconstitute it
Oil a large, heavy non stick or cast iron pan and preheat over medium-high heat for about 2 minutes. A very thin coating of oil is sufficient.
Using the same amount of batter in your ladle/baster/cup at a time, pour the batter out with a slightly circular motion so that it spreads evenly in the pan
Cook the pancakes until brown on the bottom and bubbles form on top.Turn the pancakes over and cook until the bottoms are browned and the pancake is firm to the touch.
Repeat with the remaining batter , adding more oil to the pan as needed
Serve with a topping of your choice. I like mine with syrup and coconut cream.
This makes about 10 x 10cm pancakes

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Easy Peasy Pea Soup


  • 15ml canola oil
  • 3 or 4 onions depending on the size
  • salt
  • pepper
  • 3 or 4 Bay leaves
  • 5ml – 10ml crushed garlic – optional
  • 1 litre boiling water
  • 500g packet of split peas
  • 4 medium potatoes pealed and quatered
  • 10ml of soy sauce


Fry the onions in the oil over medium heat until they are translucent, not brown
Add salt, pepper and bay leaves, optional garlic and stir
Add 1 litre of boiling water, split peas and cut potatoes, stir and let it simmer for 20 minutes or until peas and potatoes are soft
Remove the bay leaves and add the soy sauce
Mash the contents of the pot using either a potato masher or a food processor for a more smooth consistency
Your soup is ready to serve!

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Nutty Buttermilk Rusks (Vegan)


Dry Ingredients

  • 4 cups self raising flour
  • 2½ cups of all bran cereal crushed
  • 60ml mixed roasted nuts
  • 10ml of sesame seeds
  • 15ml of sunflower seeds
  • ½ cup of pumpkin seeds
  • ⅓ cup caster sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup of raisins

Wet Ingredients

  • 3 tablespoons of water
  • 1 tablespoon flax seeds (ground)
  • ½ cup coconut oil melted
  • 1 cup & 3 tablespoons of almond milk
  • 1 tablespoon lemon juice


Preheat the oven to 180°C
Line a small bread loaf tin with wax paper
Sieve the flour into a large mixing bowl
Finely crush the bran flakes using your hands
Crush the mixed nuts in a bag using a rolling pin or something heavy
Mix in the bran flakes, nuts, seeds and the rest of the dry ingredients into the flour
Put the tablespoon of ground flax seeds into a small bowl and mix in the water. Stir well and leave for 5 minutes until it has thickened a bit
Measure out the almond milk and stir in the lemon juice. Set aside for a couple of minutes
Whisk together the flax mixture and the almond milk mixture with the melted coconut oil
Add the wet ingredients to the dry, and mix well until fully combined
Put the mixture into the baking tin. It will be quite dry and you can push it down and even it out with your hands
Cover with aluminium foil and bake for 40 minutesUsing a large, sharp knife, carefully slice the dough into rectangles
Spread the rusks out on a larger baking tray, or two smaller trays, and return to the oven. Bake for 30 mins (checking regularly) until golden brown. If they’re browning too quickly, cover them with foil again. If they don’t look fully cooked, give them 10 more minutes. Then turn the oven right down to 50°C.

Leave the rusks to dry out for a minumum of 3 hours. You could also leave them in the oven overnight with the pilot light on.

Once finished drying out, remove the rusks from the oven
When the rusks are completely cool, store them in an airtight tin.

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Country Garden Ham


RECIPE BELOW BY THE GENTLE CHEF – (With kind permission)

Generously flavored with hickory smoke, brown sugar and warm spice, country garden ham is reminiscent of a natural uncured ham and can be served hot or cold. The ham can be finished with a savory tamari-black pepper glaze or a sweet and spicy brown sugar-mustard glaze included with the recipe, however any sweet, spicy or savory glaze can be used as desired. Spicy brown or Dijon mustard is the ideal condiment for enhancing the flavor of the sliced ham. This recipe yields about 1.1kgs


Aromatic Brine Ingredients

  •  2 and ¼ cup (540 ml) water
  • 3 T light brown sugar
  • 2 T mild vegetable oil
  • 2 T nutritional yeast flakes
  • 2 T red miso paste*
  • 2 T liquid hickory smoke
  • 2 and ¼ tsp fine sea salt or kosher salt
  • 1 T whole cloves
  • ½ tsp ground ginger
  • ½ tsp ground white pepper

Dry Ingredients

  • 2 cups (300 g) vital wheat gluten
  • ¼ cup all-purpose flour
  • 2 T onion powder
  • 1 T garlic powder

Pan-Browning Ingredient

  • 2 T non-dairy butter or margarine

Additional Item Needed

  • 18-inch wide heavy-duty aluminum foil

*If you cannot obtain red miso paste, substitute with 1 tablespoon tamari, soy sauce or Bragg Liquid Aminos™ and 1 tablespoon tomato paste, although this will alter the finished flavor to a degree.

Optional Tamari-Black Pepper Glaze Ingredients

  • 2 T tamari, soy sauce or Bragg Liquid Aminos™
  • coarse ground smoked black pepper or coarse ground black pepper, to taste

Optional Brown Sugar-Mustard Glaze Ingredients

  • 2 T dark brown sugar
  • 1 T prepared Dijon or spicy mustard
  • 1 tsp tamari, soy sauce or Bragg Liquid Aminos™
  • 1 tsp liquid hickory smoke

Preparing the Aromatic Brine

In a saucepan, bring the water to a brief boil and then remove from the heat. Add the remaining aromatic brine ingredients and stir until the sugar, yeast, miso and salt dissolves. Let the mixture cool to near room temperature (the mixture must cool before proceeding; do not add hot brine to the dry ingredients!)
Meanwhile, thoroughly mix together the dry ingredients in large mixing bowl; set aside.
Preparing the Dough Warning! It is very important to use only heavy-duty aluminum foil for this recipe. Regular foil is not sturdy enough and can easily rupture from steam pressure which builds up inside the sealed package.
Preheat the oven to 350°F/180°C.
Strain the aromatic brine through a fine sieve into the dry ingredients in the mixing bowl and discard the strained solids (straining will remove any whole and undissolved seasoning sediment).
Combine thoroughly with a silicone spatula to develop the gluten. Let the dough rest 10 minutes to allow the dry ingredients to absorb as much liquid as possible.
Tear off a sheet of foil (about 18-inches) and place it on your work surface. Place the dough directly on top.
Form the dough into a round mass. The dough will be soft and have a tendency to spread out but try to keep it as compact as you can. Now, lift the edge of the foil over the dough and begin rolling into a cylinder, pinching the ends closed simultaneously while rolling. The goal is to create a thick, compact, cylindrical package. This may take practice, so be patient. Twist the ends tightly to seal, being careful not to tear the foil. Bend the twisted ends in half to lock them tight.
Wrap with an additional large sheet of foil and twist the ends tightly to completely seal the package. If the foil tears at any point while twisting the ends, rewrap in a third sheet of foil. Place directly on the middle rack of the oven and bake for 2 hours.
Remove from the oven and let cool to room temperature. Never attempt to open the package while it is hot or steam burns can result. Refrigerate the ham in the foil wrapper for a minimum of 8 hours before finishing, or for a maximum of 1 week. This will firm and enhance the texture. The ham can also be frozen for up to 3 months.

Finishing the Ham

Tamari-Pepper Glaze Option

Let the wrapped ham come to room temperature for about 1 hour before finishing. Preheat the oven to 350°F/180°C.
In a skillet, lightly brown the ham on all sides in 2 tablespoons of non-dairy butter or margarine over medium heat. Add the tamari and continue to glaze the ham until nicely browned and then season with black pepper to taste. Transfer the ham to a baking dish, cover with foil and bake for 30 minutes. Transfer to a cutting board or serving platter for slicing.

Brown Sugar-Mustard Glaze Option

Let the wrapped ham come to room temperature for about 1 hour before finishing. Preheat the oven to 350°F/180°C.
Mix together the glaze ingredients in a small dish until the sugar dissolves; set aside.
In a skillet, brown the ham on all sides in 2 tablespoons of non-dairy butter or margarine over medium heat. Transfer the ham to baking dish and brush to coat evenly with the glaze. Cover with foil and bake for 30 minutes. Transfer to a cutting board or serving platter for slicing. Holiday seitan ham is delicious served hot, cold or room temperature. Thick ham slices are ideal for pan-grilling too.

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