Bushby - Fresh from the Vegetarian Kitchen

Published in 2014 by Struik Lifestyle
(an imprint of Random House Struik (Pty) Ltd)
Company Reg. No. 1966/003153/07
Estuaries No. 4, Oxbow Crescent, Century Avenue, Century City, Cape Town
PO Box 1144, Cape Town 8000, South Africa

Copyright in published edition: Random House Struik (Pty) Ltd 2014
Copyright in text: Mellissa Bushby 2014
Copyright in photographs: Random House Struik (Pty) Ltd 2014

ISBN 978 143230 303 7 (print)
ISBN 978 1 43230 532 1 (epub)
ISBN 978 1 43230 533 8 (PDF)

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, digital, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright owner(s).

Publisher: Linda de Villiers
Managing editor: Cecilia Barfield
Design manager: Beverley Dodd
Editor and indexer: Gill Gordon
Designer: Helen Henn
Photographer: Sean Calitz
Stylist: Brita du Plessis
Stylist assistant: Yvette Pascoe
Proofreader: Glynne Newlands

www.randomstruik.co.za

Reclining on the sunlit veranda late one afternoon, I got to thinking about how long it had been since I was at the seaside, revelling in the gentle swish and hum of the water, feeling the sensation of sand, salt and sun on my skin, and the easy, endless feeling that comes with being anywhere on the coast. And then, I started thinking about holiday food.

Summer holidays mean sultry dinners by candlelight, reminiscing about forgotten memories and lost dreams, accompanied by large glasses of chocolatey merlot and soft music; and lazy lunches, sharing tall jugs of ice-cold sangria or wickedly bitter gin and tonic with lemon wedges and shards of ice; the sort of days that start with a lunchtime braai and end with pre-dinner snacks: perhaps olive and garlic focaccia with syrupy balsamic and peppery olive oil, or silky hummus to spread thickly over crusty bread. When you are on holiday, breakfast could be lunch, and lunch the contents of a picnic basket (chic or simple, as the mood grabs you), with slivers of freshly sliced apple and roughly crushed pecan nuts tossed with peppery rocket, garnished with fiery morsels of red chillies, drizzled with lemon and thyme vinaigrette; chunks of chilled watermelon and sticky lichees; and dainty cucumber, tomato and spring onion pitas to fill in the gaps; all washed down with chilled white wine or sparkling water. Of course, being on holiday is not all about food, but food is a big part of it, eating less of what you should and more of what you want, a little more often. A holiday is not a holiday without some delightful meals spent with loved ones, in an enchanting setting, with no hard and fast rules.

But eating well doesnt have to be confined to holidays. By putting a little thought into the preparation, we can make all our meals memorable. We tend to rush through life, grabbing food on the go, but every now and then it is important to set the table beautifully, bring out the linen napkins, good crockery and your best glasses, light a few candles and create a sense of occasion. You dont have to prepare a lavish feast, or even be entertaining guests, to indulge. Even the simplest family meal will feel different, taste different, when you change the focus and, of course, a change is as good as a holiday.

South Africans love to come together over a meal, and we need few excuses to light the fire and phone some friends. Braaiing is not something we reserve for holidays; its often a weekly occurrence throughout the year. Ever since I published my first book, Vegetarian Kitchen, I have had countless requests for braai recipes, so this time Ive included a chapter of recipes for this national pastime. And, despite popular opinion, braaiing does not have to be a meat-only affair. The expressions on peoples faces range from smug to sympathetic when I say that we braai often, and with a variety and scrumptiousness that rivals any carnivorous offering. Our friends are always amazed by the variety of delicious meat-free dishes that can be prepared over hot coals: curries, chilli, ratatouille, roasted vegetables, honey-basted fruits, breads, even soup, can all be cooked over a fire. And, of course, many of the sides that are a cornerstone of a traditional braai, such as mielies (corn on the cob), pap with tomato-based sous, caramelised onions and grilled black mushrooms, will keep even the hungriest vegetarian satisfied.

Food is often the fabric that draws families and friends together. Whether you are having lunch with a friend, a fun picnic with the children, a candlelit dinner for two, sharing a coffee and croissant with a colleague, or attending an elegant Sunday brunch, these occasions play a fundamental part in our lives, yet we often take them for granted. The truth is that, while food sustains the body, it also nourishes the soul. Consider the quickening of footsteps at the thought of a steaming bowl of soup on a cold evening, the lifting of spirits at the idea of a crisp salad on a hot summers night, or the comfort of a heavenly pasta when somehow the day got away from you Right now, would you prefer a slice of decadent chocolate cake, or a crisp apple pie and ice cream? Listen to your body, and allow yourself to indulge in an occasional treat. Eating the right food at the right time is the perfect pick-me-up. Not only will the anticipation put a smile on your face, the enjoyment of eating will also leave a delicious tingle down your spine. Go on. Try it!

As always, this is for my family. For my beloved boys, Rayne and Gelyn, without whom the sun simply wouldnt shine.

For my husband, Lorne, for his input, advice and more than a little help with testing and tasting the recipes.

And for the animals, all of them.

When you are new to vegetarian and vegan cooking, it takes time to get to know which brands and products you can rely on. Sometimes, you really have to study the packaging, read the fine print, and even turn to the internet to obtain the information you need. If you exclude certain types of foods, or entire food groups, whether through preference or because of an allergy or food intolerance, you will have to take on the task of finding out what is safe to eat. Only you can decide what is right for you, and where you draw the line.

Although Ive tried not to be prescriptive, I have mentioned, below, some of the brands and products that I use regularly, but by all means, stick with what you prefer. I dont believe it will make a difference to the end product, so feel free to experiment.

I deliberated long and hard about whether or not to include meat substitutes (such as soya mince) in this book. These items do have their place on our table, but lentils do just as well for a quick spag bol or a Tex-Mex pizza, for example. It is up to you whether you use soya mince or lentils; they are fairly interchangeable, and both work well in slow-cooked dishes like cottage pie, bolognaise and lasagne. You might have to try a few soya mince brands to find the one you like best. I like Natures Choice, but check out your local health shop or supermarket. For other meat substitutes, Frys is a well-established local brand that specialises in meat-free burger patties, sausages, hot dogs, mince and strips. Frys pioneered the growing Meat-free Monday movement in South Africa and their range of products is expanding all the time.