Culinary Hotline - Plant-Based Food
Discovering delicious and innovative plant-based recipes with Jane Nshuti ahead of The Good Life Show in Cape Town and Joburg.
All recipes by Jane Nshuti
Ingredients:
- 2 tbsp soy sauce
- 1 small garlic clove, grated finely
- 1 medium onion
- 2 tsp grated ginger, adjust to taste
- Packet of firm tofu
- 4-6 tsp neutral-tasting oil
- 200 g kale chopped into equal size pieces
- 100 g green beans, sliced into small equal-size
- 1 carrot, sliced thinly
- 1 cup frozen corn
- 2 spring onions, sliced thinly
- 3-4 cups cooked and cooled white grain sorghum.
- Garlic and herbs seasoning
- Salt to taste
How To Make Sorghum Stir Fry
- Cut the tofu into cubes and place them in a medium-sized bowl.
- Drizzle 1 tbsp of soy sauce over the tofu, mix thoroughly, and let it marinate for a few minutes, occasionally spooning the soy sauce over the exposed pieces.
- In a small frying pan, heat 2 tsp of oil until hot. Pan-fry the tofu until it’s lightly charred on all sides, then set it aside.
- Next, heat a large wok until it’s nearly smoking, then add around 2 tsp (10 ml) of oil.
- Once the oil is hot, stir-fry the diced onion for 2 minutes, followed by the green beans,
carrots, corn, minced garlic, and ginger for an additional 2 minutes. - Add the cold sorghum and stir-fry until it’s reheated.
- Then, stir in the soy sauce and the fried tofu cubes.
- Toss in the green parts of the spring onions, season with garlic and herbs, and salt to taste. Enjoy!
Ingredients:
- 1 cup 175g red lentils
- 1/2 cup 80 g brown teff
- 1/2 cup 80g vegan chocolate chip
- 1/2 cup 100g sugar
- 2 Tsp baking powder
- 1 tbsp apple cider vinegar
- 1 tsp vanilla essence
- 1/2 tsp salt
- 3 1/4 cups 400 ml water
- 1/4 cup 40 g coconut oil (or any oil), for frying
How To Make Teff and Red Lentil Chocolate Pudding
- Rinse the lentil until the water runs clear, then soak them for at least 30 minutes or
longer. - After soaking, drain and transfer the lentils to a blender with 2 cups of water,
blending until you achieve a smooth batter. - In a small saucepan, combine the remaining water and teff, then cook over medium heat
until most of the water has evaporated. - Turn off the stove, then add 1/4 of the chocolate chips, vanilla, sugar, coconut oil, apple cider vinegar and baking powder, mixing well.
- Once combined, blend in the red lentil batter and the remaining chocolate chips, then set
the mixture aside. Preheat the oven to 180 degrees. - Lightly grease individual pudding tins with extra coconut oil and portion the mixture into
the tins. Bake for 25 minutes or until fully cooked. To ensure they are fully baked, use a
table knife. - These treats are best enjoyed warm with Vegan ice cream. If you wish to store them, you can freeze them and reheat them in the microwave whenever desired.