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26/03/2022
Sadly we closed our vegan pop-up dinners in Cape Town, South Africa due to Covid.
While the long term plan is to revive them one day - for now - both of us are working in non food related industries in the UK.
We love making food and so we started to share pics of what we get up to in the kitchen.
We don’t want to see yet another vegan burger.
Our focus is on new things and on eating plants, plants and more plants.
On the plate is Sautéed Cabbage, Onion & Garlic with Baked Moroccan Spiced Falafels.
08/05/2021
Smoked Tofu Stuffed Courgette | Steamed Brussel Sprouts | Lemon Miso Drizzle
Main course at our last event.
We tend to always use some form of protein in our main course much like in classical cooking hence the smoked tofu in this dish.
Lots of caramelised onion, tomato paste, garlic and miso went into the filling to give a rich umami flavour.
18/03/2021
Vegan Cheese
Vegan cheeses have come a long, long way since we dropped animal foods from our diet.
In the early days we had to make our own cheese and our go to book was the .
Today we can order cheese from a variety of suppliers and serve them to guests.
From Camemberts to Gorgonzolas to rich Cheddars - it’s available.
17/03/2021
View previous post for photo
ROASTED TOMATO SOUP
Red Onions
Tomatoes
Olive Oil
White Wine/Cider Vinegar
Vegan Stock Powder/Cube
Seasonings
I’ve purposely left out quantities as this recipe is so flexible. It really doesn’t matter if you have more or less of the ingredients.
The key - in our opinion - to a good soup is caramelised onions. We like to use a lot of onion.
The onions will intimately be blended so you can cut them as you wish.
Begin by caramelising the onions in olive oil and salt to taste. Long slow cooking is best. Next add a splash of white wine or vinegar to deglaze the pan. This also adds a touch of acid to the flavours. Set aside to cool.
Cut a X on the top of your tomatoes and roast at 180’C for about 30 minutes - or until soft. Set aside to cool.
Add the vegan stock powder/cube to a jug and add boiling water. Allow to dissolve in the water. Set aside to cool. We like the vegan beef flavoured stock cubes. You can add seasonings such as basil at this stage.
In a large bowl mix together tomatoes, onion and stock. Place in a blender - or use a stick blender - and blend until smooth. We like to leave the soup overnight for the flavours to draw.
You can gently reheat when ready to serve or serve it chilled on a hot day.
We garnished this with soy cream and crunch kale crisps.
See previous post for a photo of this Roasted Tomato Soup.
17/03/2021
Roast Tomato Soup
This was one of our starters (pre Covid) when we were still able to do vegan pop up dinners.
We’re ever hopeful we can resume them.
Will share the recipe for the soup in our next post.
We topped it with a swirl of oat cream and some crunchy kale crisps.
17/03/2021
I shared the photo of this heavenly bread in my last post.
Will now share that the recipe comes from and is called
And life changing it certainly is.
A small slice is filling and nutritious.
It’s stupid easy to make.
In fact it is flop proof.
This bread lasts and last wrapped up in the refrigerator but we also pre-slice and then freeze it.
The Life Changing Loaf of bread toasts beautifully.
It’s a low carb high nutrition staple.
17/03/2021
Low Carb Bread
This is a well known recipe on the Internet which I will share with my next post.
It’s easy to make.
Flop proof.
Very low carb.
High fibre.
And delicious.
17/03/2021
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VEGAN CHOCOLATE MOUSSE
100ml Plant Milk
200g Dark Chocolate
50 - 100g Sugar
1tsp Cream of Tartar
Pinch Salt
1 Teaspoon Vanilla
200g Aquafaba
Firstly - we never use aquafaba straight from the can. It’s not thick enough. We add leftover bean brine to a container which we keep in the freezer.
Once we have around a litre - we reduce it by a third to half. You’re looking for the texture of egg white when it’s cool.
Freeze it in an ice tray. And defrost blocks to use as needed.
Begin whisking aquafaba in a clean - no grease - cold bowl. You need a stand mixer or a hand be**er. We find the other gadgets don’t work as well.
Add Cream of Tartar.
Whisk more.
Add sugar slowly and keep whisking.
You can’t over whisk aquafaba like you can egg white.
Once it’s nice and firm - keep in a cool spot.
Bring milk to just below the boil.
Place in a soup bowl or large glass bowl above a pot of gently simmering water.
Break dark chocolate into small pieces and add to warm milk.
Do not let this mixture get too hot or the chocolate will split.
Once chocolate starts to melt remove from heat and add vanilla and mix chocolate and milk together.
Now using a spatula add a small amount of aquafaba to the chocolate mix using light cutting motion so you don’t squash the air out of the aquafaba.
The cooler your chocolate is - the better.
Keep going but reverse it - adding chocolate to the aquafaba until it’s all incorporated.
Layer chocolate mousse in a glass.
Top with Chocolate Soil - recipe from
Voila!
17/03/2021
VEGAN CHOCOLATE MOUSSE
Part of our trio of desserts we used to serve at our pop up dinners.
It’s topped with Chocolate Soil and Mint so it looks a bit like a plant.
Recipe to follow in next post.
17/03/2021
View previous post for photo
CHIA CHOCOLATE PLUM PUDDING
750 ml Plant Milk
3 Heaped Teaspoons Cacoa
1 Teaspoon Vanilla
Blend with
6 Tablespoons Chia Seeds
12 Plums
Splash of water
Bring to boil and then reduce to simmer until fruit is soft and a jam like texture.
Layer chocolate mixture with fruit mixture in a glass.
Top with Coconut Flakes.
Voila!
17/03/2021
CHIA CHOCOLATE PLUM PUDDING
This almost fat free dessert can also be a healthy breakfast.
Recipe in the next post.
Address
Clydebank Road, Green Point
Cape Town
8005
For public transport, take the bus or train to Clydebank Road station and walk towards the direction of the restaurant. Alternatively, you can take a taxi to get there.
For driving, take the main road towards Clydebank Road. As you drive towards that direction, look out for parking spots nearby. The restaurant should be on your right-hand side.
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What people say
Vegetarian and vegan restaurants have become increasingly popular in recent years, as more people are embracing plant-based diets for health and environmental reasons. Green & Vegan, located on Clydebank Road in Cape Town, is a shining example of a restaurant that caters to this growing trend.
Although their pop-up dining experience has temporarily closed due to Covid, Green & Vegan continues to share their love of plant-based food through social media. Their focus is on creating new and exciting dishes that showcase the versatility of vegetables and other plant-based ingredients.
One standout dish from their menu is the Sautéed Cabbage, Onion & Garlic with Baked Moroccan Spiced Falafels. This flavorful combination of spices and textures is sure to satisfy even the most discerning palate.
Another delicious option is the Smoked Tofu Stuffed Courgette with Steamed Brussel Sprouts and Lemon Miso Drizzle. The use of smoked tofu as a protein source adds depth and complexity to the dish, while the miso drizzle provides a tangy contrast.
Green & Vegan also offers vegan cheese options that are sure to impress even non-vegans. Their commitment to using high-quality ingredients and innovative techniques sets them apart from other vegetarian/vegan restaurants in Cape Town.
Overall, Green & Vegan is a must-visit destination for anyone looking for delicious, healthy food that celebrates the power of plants.
