INGREDIENTS
A mixing bowl
2 glass jars with lids
½ cup oatmeal
2 table spoons chia seeds
1 table spoon linseed
1 table spoon cocao powder
1 teaspoon vanilla essence
¼ teaspoon ground cinnamon
1 large, ripe banana
1 cup almond milk
OPTIONAL EXTRAS FOR SERVING
peanut butter
mixed nuts
fresh banana
dried fruit or berries
METHOD
Using a fork, squash the banana in the mixing bowl. Mix all dry ingredients with the banana. Add the almond milk and mix thoroughly.
Dish the mixture into the glass jars, close the jars and leave overnight.
The next morning, you can add any of the suggested extras to the oatmeal or enjoy it as is.
This recipe serves two. (Original recipe by Leozette Roode in The South African Vegan Cookbook)
INGREDIENTS
4 vegetarian patties (I normally use Beyond Burgers available from Woolworths)
1 packet dairy-free feta cheese (Also available from Woolworths, or try the Violife range from Checkers and Pick n Pay)
1 pomegranate
1 fresh lettuce
fresh spring onion
fresh coriander
1 cucumber
1 lime
METHOD
Braai the vegetarian patties as directed.
(Beyond Burgers can be braaied for 3 minutes each side)
Prepare a bed of lettuce on each plate.
Place a cooked patty on each bed of lettuce.
Slice the dairy-free feta in long strips and lay it across the hot patties.
Sprinkle pomegranate seeds over the feta.
Chop the spring onion and coriander and sprinkle over feta and pomegranate.
Slice the cucumber, squeeze the lime juice over it and serve as a salad with your bread-free burger.
The recipe serves four.