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Recent Posts

Beet Bowl

This hearty dish uses beet four ways,  including powdered. One XL bowl makes a festive and colourful starter for four. Ingredients Beet hummus 1 medium beet 15 oz can of chickpea,…

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Meatless Loaf

An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic. Ingredients Meatless Loaf 1 lb Japanese eggplant 1/2 cup walnuts 1…

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Tamarind Tofu

Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit popular in Africa and Asia. Ingredients Tamarind Sauce 6 full pieces tamarind fruit 4…

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Wild Rice Polenta & Portobello Ragoût

Chef Barry Saunders Green Gates Ragoût traditionally refers to a rich French stew of meat or vegetables. This one uses large crimini mushrooms which have a dense, meaty flavour. Ingredients…

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Power Bowl

Lisa Reiss Desserts Plus Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing. Ingredients Veggie Bowl 1/2 cup quinoa 1/2 cup chickpeas 2 roasted…

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Pumpkin Apple Spice

Wouter Gorter Sana Souphouse This sweet and savoury soup is rich and smooth blended with coconut cream. Ingredients 1 medium cinderella pumpkin 2 Tbsp olive oil 2 large yellow onions,…

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Buddha Burger

Chef / Owner Anneen DuPlessis Boon Burger Ingredients Buddha Patties 1 Tbsp Olive Oil 1 large onion, sliced 2 Tbsp fresh ginger, minced 1 Tbsp fresh garlic, minced 1/4 cube…

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Napolitana Pizza

Chef/Owner Alfonso Maury Corrienetes Ingredients Pizza dough 1 ball of dough (approx. 250 g) tomato sauce 6 ham slices 1 cup mozzarella 3-5 tomatoes, sliced 1 Tbsp crushed garlic oregano…

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