Vegan in Kaapstad met triatleet en kookboekauteur Leozette Roode
Van begin november 2023 tot halverwege januari 2024 verbleef ik in Kaapstad, waar ik Leozette Roode ontmoette. Ze eet al jaren veganistisch en heeft als triatleet aan vele wedstrijden deelgenomen, waaronder meerdere malen de halve Iron Man. Daarnaast heeft ze twee vegan kookboeken gepubliceerd waar er in Zuid Afrika duizenden van zijn verkocht. Hiervoor heeft ze klassiek Zuid Afrikaanse gerechten stuk voor stuk heeft omgetoverd tot een heerlijke plantaardige variant. On top of that zet ze zichzelf in haar werkzame leven ook nog in voor de dieren als media specialist en campaign manager voor de dierenrechtenorganisatie Humane Society International/Africa.
Shownotes
- Volg Leozette Roode op Instagram
- Kookboeken: South African Vegan Cookbook & South African Vegan Cookbook 2 (helaas niet in Nederland te koop, er staat er wel één tweedehands op Amazon)
- Genoemd in de podcast: atleet Lisa Gawthorne
- Ebook The Green Dietitian
- Check hier de ethische safariparken in Zuid Afrika
- Check Cape Town Vegan
- Check Vegan Tours Cape Town
South African Vegan Cookbook 2: Bobotie
This veganised version of the classic South African bobotie tastes just like I remember. The sweetly curried filling is perfectly complimented with a decadent, creamy custard topping. It makes for a hearty, festive meal to serve to your loved ones.
Ingredients:
● 1 slice bread
● 1 cup plant based milk of your choice
● oil
● 1 onion
● 2 garlic
● 1 large carrot, grated
● 800 gr vegan mince
● 1 tbsp curry powder
● 1 teaspoon turmeric
● 1 teaspoon cumin
● 1 teaspoon garam masala
● 4 bay leaves
● 1 tablespoon fresh thyme, chopped
● 3 tablespoons chutney
● 1 tablespoon lemon juice
● 1/2 cup yellow raisins
For the custard layer:
● 1/2 cup chickpea flour
● 1/2 teaspoon baking powder
● 1/4 teaspoon turmeric
● 1/4 teaspoon kala namak
● 1/2 cup plant based milk of your choice
For garnish:
● extra bay leaves
Instructions:
1. Heat the oven to 180 degrees Celsius.
2. Prepare a baking dish with Cook & Spray or oil.
3. Pour the milk into a flat container and place the bread into the milk. Let it soak.
4. In a pan, heat the oil over high heat. Add the onions and fry until translucent.
5. Add the garlic and fry till browned and fragrant.
6. Add the carrot and the mince and coat in the onion mixture.
7. Add all of the spices and fresh herbs and mix through.
8. Using your hands, take the bread out of the milk, squeeze the excess milk out back into the
container and add the bread to the pan. It will break apart, mix through.
9. Fry to brown the mince. Add more oil or a dash of water if needed.
10. Add the chutney and lemon juice to the milk container and stir to dissolve into the milk.
11. Add the milk mixture to the mince pan and mix through. Cook for a few minutes to let some of
the liquid absorb into the mince mixture.
12. Finally add the raisins to the pan and mix through.
13. Scoop the mixture into the prepared baking dish.
14. Make the custard layer. In a blender, mix all of the ingredients until well-combined.
15. Pour it over the mince mixture, make incisions into the mince mixture so some of the custard
layer can get inside.
16. Place 3-4 bay leaves on top of the custard layer and push it down slightly (this is mostly for
ascetics).
17. Bake in the oven for 30 minutes.
18. Serve with yellow rice.
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