Recipes for starters & light meals

Christmas recipes

Chicken liver pâté with sherry jelly

10 minutes

Aliums

Potato cakes with tomatoes and mushrooms

15 minutes

Diwali recipes

Herby vegan cheese

20 minutes

Herby vegan cheese

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 1/2 cups almonds, pre-soaked
1/2 cups lemon juice
1/4 cups olive oil
1/4 cups water
1 T Seasoning herb salt

Method

1. Preheat the oven to 190 °C.
2. Drain and rinse the almonds, then blend with the lemon juice, oil and water. Blend until smooth, thick and creamy.
3. Stir in the salt. (Find Mokgadi's recipe for herb salt here.)
4. Scoop the mixture out and shape into one large round, or mould into the desired shape using a silicone mould.
5. Transfer to a baking tray lined with baking paper and drizzle with a little olive oil.
6. Bake for 20 minutes until golden.
7. Allow to cool completely before serving with crackers or on toast.

Find more vegan recipes here.

The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.

Veggielicious

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Farm-style smoked trout pâté

Grape salad

Raw baby marrow salad with basil sauce

Trout crudo

Chicken liver pâté with sherry jelly

Three-onion tart

Mushroom carpaccio

Potato cakes with tomatoes and mushrooms

Cheese-and-sweetcorn samoosas

Broccoli frittata

Morogo dumplings

Herby vegan cheese

Herby vegan cheese

Ingredients

Method