World Vegetarian Day: |01 October 2020
Local veggie shares recipes using our favourite home-grown produce
World Vegetarian Day is celebrated every year on October 1 with the aim of promoting the vegetarian way of life, as well as the health and social benefits of eliminating meat and animal products from our diets.
In celebration, a local and dedicated vegetarian has shared a few of her recipes with the Seychelles NATION, to demonstrate how local produce can be used to make unique and flavoursome vegetarian dishes.
If you’re a vegetarian looking for some new and inspirational ideas for your meals, or you simply want to incorporate a once-a-week vegetarian mealtime, Antigone offers you an option for a starter, main course and dessert below.
Starter: Breadfruit Wedges
Ingredients
- 1/4 Breadfruit
- Oil
- Salt and pepper
- 3 table spoons paprika powder
- 3 cloves garlic, crushed
Instructions
- Set oven to 200c.
- Cut breadfruit into thick-cut chips.
- Pour over 1 teaspoon of oil, salt and pepper, paprika and crushed garlic.
- Mix together making sure all the breadfruit is coated in seasoning.
- Grease an oven tray and spread wedges evenly across the tray.
- Place in oven and allow to cook until slightly brown.
Wedges should be crunchy on the outside and soft on the inside. If you use a slightly ripe breadfruit, your wedges will be a little sweet. Serve with vegan mayo and chili sauce!
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Main course: Cassava Curry
Ingredients
- 500g cassava
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 4 teaspoons curry powder
- 1 teaspoon cumin seeds
- 1 can coconut cream
- 1 sprig curry leaves (Kari pile)
- Water
- One onion
- 5 cloves of garlic, crushed
- Salt to taste
Instructions
- Cut cassava into 1 inch cubes.
- Add oil to a pan and fry onion until translucent.
- Add garlic and all spices, and temper over a low fire, stirring constantly to avoid burning.
- Add 1 ½ cups of boiling water and then cassava to the pan. Make sure the cassava is submerged.
- Allow cassava to cook with the lid off.
- Once cassava is tender and some water has evaporated, pour in the coconut cream and allow to cook for 5-10 more minutes.
- Add salt and curry leaves.
- Serve with steamed rice.
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Dessert: Sweet Potato Brownies
Ingredients
- 1 cup sweet potato puree (sweet potatoes which are orange inside are best)
- ⅔ cup brown sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 1 ½ teaspoons refined coconut oil (or sunflower oil)
- ½cup cacao powder
- A pinch of sea salt
- 1 teaspoon baking powder
- ⅔ cup oat flour (to make oat flour, put oats in a food processor until they make a flour-like texture)
- ¼ cup dairy free chocolate chips (most cooking chocolate is vegan so you can crush some into the mix)
Instructions
- Make sweet potato puree by steaming sweet potatoes until soft. Peel away the skin and then mash to make a puree.
- Set your oven to 200c and line a shallow baking tray with baking paper.
- Combine the puree, sugar, peanut butter, vanilla extract and oil.
- Add the cacao powder and salt. Stir to combine.
- Add the oat flour and stir again.
- Pour your mixture into the baking tray and smooth over evenly.
- Bake for 30 minutes.
Serve as is or with some vegan ice cream.
Compiled by F.P.
Photo sources: Specialty Produce; Britannica; Sainsbury’s