Meat-free Archives

Beans recipes

Butter bean cacio e pepe

30 minutes

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Cabbage recipes

Three-cheese cabbage bake

50 minutes

Pasta recipes

Aglio e olio with spinach

15 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Beverage recipes

Pear-and-celery mimosas

Sauce recipes

Sour peach hot sauce

30 minutes

Mixed fruit kimchi

Serves Makes 800 g–1 kg

Difficulty Easy

Prep Time 30 minutes

Ingredients

4 garlic cloves, thinly sliced
1 ginger thumb-sized piece, peeled and cut into matchsticks
1 T brown sugar
2 T fish sauce
4 T sea salt
¼ cup water
3 T Korean red pepper flakes or gochugaru (available at most Asian grocery stores)
2 large pineapples, peeled and cut into 1 cm cubes
100 g gooseberries, halved
3 spring onions, diagonally sliced

Method

1. Place the garlic, ginger, brown sugar, fish sauce, salt and water in a bowl and stir into a smooth paste. Stir in the gochugaru.

2. Add the pineapple, gooseberries and spring onion and toss until the fruit is completely covered with the spice mix. Massage the fruit to allow the flavours to penetrate.

3. Pack the kimchi into four sterilised 400 g jars and press down so that the brine covers the top layer.

4. Seal the jars and leave to ferment on a shelf out of direct sunlight for 3–5 days. Check the kimchi daily, opening the lids once a day. Once fermented, refrigerate and enjoy within a month.

Find more preserve recipes here

Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie

Fragrant curried mince cottage pie

Air fryer pork belly

Beer-box (braai) platter

Umfino (maize meal cooked with cabbage and leafy greens)

Butter bean cacio e pepe

Crispy Szechuan pepper tofu

Three-cheese cabbage bake

Aglio e olio with spinach

Quinoa beetroot bowl

Pear-and-celery mimosas

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Peachy Greek salad

Mixed fruit kimchi

Mixed fruit kimchi

Ingredients

Method