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  • Writer's pictureMargaret Hirsch


It is no secret that I love any chance to celebrate an occasion with a table full of food and family! I started my Halloween celebrations early this year with a real vegan feast and traded in scary for sophisticated with my Staub Pumpkin Cast Iron Casserole, which makes the perfect functional centre piece for your table!


  • 60ml vegetable oil

  • 2 medium onions, finely chopped

  • 2 Carrots chopped

  • 1 tin of chopped tomato

  • 1 can lentils or 250g raw lentils

  • 125ml raisins

  • 60ml apricot jam

  • 100 ml chopped dried apricots soaked in hot water

  • 100ml raisins

  • 100ml hot chutney

  • 10ml curry powder

  • 5ml salt

  • 2ml ground black pepper

  • 2 slices thick bread soaked in almond milk


  • 250g Vegan margarine or butter

  • 6-8 table spoons of flour

  • 750ml almond milk or coconut cream for a thicker texture.

  • Turmeric for colour

1. Make a white sauce with Almond milk, vegan butter and flour – add salt and pepper to taste& turmeric for colour and place bay leafs for decoration. 2. Fry onions and Carrots in oil and add curry powder until onions translucent, 3. Add all other ingredients, mix and cook through Alternatively add Onion, Carrots, and spices to the instant pot and sauté. Add all other ingredients with a dash of water and cook on high pressure for 18minutes. 4. Pour into ovenproof dish, pour white sauce over top, sprinkle with paprika and cook at 180 degrees for 30 mins 5. Serve with yellow rice

Sweet potato cake Ingredients.

  1. 550ml all purpose flour

  2. 15ml baking powder

  3. 5ml cinnamon

  4. 5ml nutmeg

  5. 1ml salt

  6. 500ml sugar

  7. 375ml oil

  8. 60ml boiling water

  9. 4 eggs – or Chia seed egg alternative ( 1 teaspoon crushed chia seeds with 1 table spoon of water per egg)

  10. 37ml raw grated sweet potato

  11. 100g chopped Walnuts

  12. 5ml Vanilla essence


  1. 500ml icing sugar

  2. 60ml vegan margarine

  3. 50 walnuts chopped

  4. Cinnamon

  5. Pre heat oven to 180*C

  6. Grease cake tin

  7. Sift together dry ingredients

  8. Mix together the oil and sugar until well combined

  9. Add boiling water to sugar mix

  10. Add chia seed egg and mix

  11. Add flour and sweet potato and remainder of ingredients

  12. Bake at 180*c for +- 40mins

  13. Cream margarine and sugar well

  14. Once fluffy add cinnamon

  15. Decorate the cake

Vegan chocolate ice cream Ingredients:

  • 2 x 400g tins off coconut cream( Kept in the fridge overnight)

  • 60ml of coco powder

  • 400g chopped and soaked dates

  • 120ml almond milk

  • 5ml vanilla essence


  1. Place a large mixing bowl in the freezer to chill for 10 minutes.

  2. In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.

  3. Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.

  4. Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.

  5. Taste and adjust flavours as needed.

  6. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap.

  7. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.

  8. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.

  9. Will keep in the freezer for up to one week, but best when fresh.

Remember to grab your kitchen essentials here. Stay tuned for exciting recipes, networking sessions, product knowledge, and much more.

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