I had such fun zooming in with Izelle Hoffman for the Hirsch's Kitchen Capers in our beautiful Bosch show kitchen at Hirsch's Centurion.
Here are my recipes, give them a try and let me know what you think
Vegan Bean Stew
Variation add a double espresso shot to the sauce pan along with the tomato puree to create a richer gravy. This is also a great hack when making savoury pies. If you add espresso to the filling it creates a rich dark gravy.
Ingredients 45ml oil - 2 sweet potatoes, pealed and cut into medium chunks 10ml Smoked paprika - 10ml Ground cumin - 1 Onion, chopped 2 Carrots, chopped - 2 Celery sticks, chopped - 2 garlic cloves, crushed 7.5ml Chilli powder (depending on how hot you like it) 5ml Dried oregano - 15ml Tomato puree - 1 Red pepper, cut into chunks 2 x 400ml Cans chopped tomatoes - 400ml Can black beans, drained 400ml Can kidney beans, drained - Lime wedges, guacamole rice and coriander to serve
Instructions Heat the oven to 1800C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 7.5ml smoked paprika and 7.5ml ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, the roast for 25 mins until cooked. Meanwhile heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more.Add red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep in and airtight container in the freezer for up to three months. To make in a slow cooker. Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins stirring occasionally until soft then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato puree, cook for 1min then tip into a slow cooker Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.
Vegan Ice Cream
Variation: Leave out the cookies and turn it into a coffee ice cream by adding a 60ml double espresso shot while simmering the ingredients, then stir in 30ml of instant coffee before freezing the mixture.
Ingredients
1 Can coconut milk - 1 Can coconut cream
125ml White sugar - 600ml Golden syrup or maple syrup 2.5ml Vanilla powder - 10ml Vanilla extract
Instructions The day before, place the freezer bowl of your ice cream maker into the freezer to freeze properly. Next, place all the ingredients (except for the vanilla) into a pot and bring to a simmer- stirring all the while.As soon as it reaches a simmer, remove from the heat, add the vanilla extract and vanilla powder and using an immersion (handheld) blender, blend for 30 seconds. You can also transfer to a blender jug and blend it in that- just ensure the lid is on very firmly. Pour the mixture into a container, cover and chill in the refrigerator overnight. The next day, pour the chilled mixture into your ice cream maker and churn as per the ice cream makers instructions. Can be 20-40 mins. When it reaches soft serve consistency, move to a loaf pan or another freezer safe container, smooth down with a spoon, cover and place into the freezer for a few hours to set. When you’re ready to serve, place Oreo cookies into the food processor (around 2 cookies per person) and process into a fine crumble. Sprinkle this over the ice cream and top with half a cookie. Will keep in the freezer but best when fresh. Scoop with a hot scoop (dipped in hot water) to allow for easier serving.
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Much Love,
Margaret Hirsch
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