Vegan on Jozi’s eat out menu

Vegan, vegetarian, flexitarian or just trying to fit in a meat-free Monday here and there? Plant-based blogger and chef Lexi Monzeglio shares her ultimate guide to getting your veggie fix in and around Johannesburg.

Source: http://www.eatout.co.za/article/find-vegan-food-jozi/

Col’Cacchio (Hyde Park)

This popular pizza brand also offers a great selection of vegan eats for those eating a plant-based diet. Look out for the leafy ‘V’ and order options like the pomodoro pasta with tomato and basil (try it with wheat-free pasta or zucchetti). There’s also the vegan margherita pizza with dairy-free cheese, the Lazio with vegan cheese, avo, roasted cherry tomato and pumpkin pesto, or the zucca with vegan cheese, butternur, beetroot, seeds and avo. For dessert, go for the Amistoso which is comprised of cashew cream, caramel pineapple, orange flavoured crumble and coconut shavings.

Leafy Greens Café (Muldersdrift)

Famous for its lunch buffet, Leafy Greens is probably the most well-known vegan restaurant around. If you take a little wander about, you’ll see Antonia’s veggie gardens where she sources most of the ingredients for the menu. The buffet has the most delicious little crackers with a bunch of fresh toppings on Antonia’s onion crackers (which you can buy for your own cupboard), a spread of salads, hot bakes, home-made hummus and other dips all served with fresh breads. Besides the buffet, you should definitely try the baked pizza, which rivals any so-called normal pizza in town.

En route to Leafy Greens. Photo by Lexi Monzeglio.

The Greenside Café (Greenside)

This is another tried-and-tested truly vegan favourite. Opening at 9.30am every day and closing at 5pm, this café is perfect for brunch and lunch. It’s a quaint, unpretentious little spot that makes you feel at home. The full English breakfast is the perfect plate of colour and will leave you feeling full and nourished. Also try the bean-and-rice burrito wrap.

A dish prepared and served at Greenside Café. Photo by Lexi Monzeglio.

Free Food Deli & Takeaway (Birnam)

If you’re on the hunt for a dairy-free milkshake then look no further. FreeFood has the best vegan chocolate shake in Johannesburg, if not the world. Everything on Ariel’s menu is gluten-, sugar- and preservative-free. Try one of their Big Bamboo Bowls – like the Kale and Red Jasmine Rice – for lunch, or grab one of the frozen meals from the deli to take home for dinner. FreeFood has one large communal table – bringing the European style of solo-dining to South Africa. You can head on over by yourself or with friends and sit around a shared table to eat FreeFood’s sustainable food. While you’re there, help yourself to a glass of water from the jugs on the table, which are infused with star anise for an unusual and refreshing flavour.

Dishes from Free Food. Photo by Lexi Monzeglio.

Lexi’s Healthy Eatery (Sandton)

The menu here feature very little to no animal products, as well as no refined sugars or products containing gluten. The breakfast rush kicks off with options like the Sunshine Glow bowl with seasonal citrus, coconut cream and a biscuit crumb, or a hearty-sounding polenta breakfast stack with mushrooms, grilled cherry tomatoes and polenta cakes. Come lunch and dinner, the dishes take on a more gourmet slant. Starter nibbles like beetroot falafel, carrot hummus and crudités are followed by main events like slow-roasted cauli-steaks, sweet potato and chickpea activated-charcoal burgers, and black rice porcini risotto with sautéed leeks and butternut puree. Desserts come refined sugar-free and include the likes of frozen chocolate ganache with shortbread crumb and sticky caramel.

A dish at Lexi’s Healthy Eatery. Photo supplied.

Licorish Bistro (Nicolway Shopping Centre)

Licorish Bistro is famous for its Cape Malay flavours and truly South African menu. Chef Karel Jacobs was also one of the first in Joburg to include vegan options on his menu. It is also, surprisingly, one of the more affordable options out there. Chef Karel developed some dishes for his menu to cater for the vegan and vegetarian market, while still staying true to the overall menu. He has a Moroccan vegan burger that is said to be one of the best veggie patties in town, a salad bowl and a stir-fry bowl. All are packed with flavour and quite substantial for reasonable prices. Due to its central location, Licorish is great for a mid-week lunch or office meetings. In the evening, though, the lights dim, the atmosphere settles in and it becomes a lovely spot for a romantic evening or a delightful night out with friends.

A plant-based dish at Licorish. Photo by Lexi Monzeglio.

Urbanologi (Ferreiras Dorp)

When Chef Jack arrived, so did a menu revamp – one that will have all vegans singing his praises for providing dinner and dessert in an evening setting. Obviously this is not a vegan restaurant, but there are a fair number of vegetarian and vegan options on the menu, which are marked. Chef Jack and his team are also accommodating enough to swap out sauces or other elements that might not be strictly vegan, to accommodate those who would like to experience more than the usual side salad. Speaking of salad, the Urbanologi Summer Salad is no ordinary salad – the misoyaki-tofu dressing takes it to a divine level. There are a few other veggie options among the tapas, but most importantly there is a completely vegan dessert – the candyfloss, peach salsa, lemongrass and pineapple sorbet (R60).

Potato wedges at Urbanologi. Photo supplied.

Pop-ups and food stalls

There are a couple less permanent veggie options out there in Joburg – so, for those of you looking for weekend markets or once-off experiences, here are options for you.

Vegeata

This vegan food stall has been around for a good few years, and they are especially famous for their faux pulled ‘pork’, which is actually plant-based. Try their pulled pork nachos or their delicious pulled pork tacos. Word on the street is that vegan prawns are involved in some of their dishes and their baked goods are heaven-sent. You can find Vegeata on Facebook, where you can like their page for more information and updates

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How to Substitute Eggs: 10 Easy Vegan Swaps for Every Recipe

Image result for egg free

Understanding Eggs

If you confuse eggs with dairy, you’re not alone! See this post for a full explanation: Are Eggs Dairy?

Why Eggs Are Used

Eggs are a bit of a wonder food when it comes baking and cooking. They provide all of the following to recipes:

  • Binding: Those gelatinous egg whites are full of protein that helps bind ingredients together and prevent crumbling  once cooked.
  • Leavening: The protein in egg whites also provides structure, helping baked goods to rise and hold their shape. The whites can also be whipped to give meringues and angel food cake volume with a light texture.
  • Emulsification: Egg whites do a lot of the heavy lifting, but egg yolks aid in tenderness and help to emulsify fat into the recipe. The benefits of egg yolks are even more noticeable at higher altitudes, where fat can have a tendency to separate in baking.
  • Moisture: Eggs combine with other ingredients in a recipe to add and “suspend” moisture, which prevents the finished product from becoming too dense or “wet.”
  • Browning: You might notice that some vegan baked goods appear paler than ones baked with eggs. Eggs aid in the browning process when exposed to heat, and provide that nice golden finish. Many believe this browning ability also enhances the taste.
  • Sealing and Coating: Eggs can be whisked with a little liquid and brushed on before baking to help seal in moisture. The egg yolk also help enhance the color once baked, and the egg white adds shine.

The Standard Size of an Egg

Most recipes that call for eggs are referring to large eggs. One large egg contains a little over 3 tablespoons of liquid: about 2 tablespoons of egg white and about 1 tablespoon of egg yolk.

One medium egg has just under 3 tablespoons of liquid, and one extra-large egg has roughly 4 tablespoons (1/4 cup) of liquid.

10 Easy Ways to Substitute Eggs

1) Store-Bought Egg Replacer Powder

There’s no shame in buying a powdered egg replacer from the store. They’re shelf-stable, and at the ready whenever needed. Plus, they’ve been specifically formulated to work as an egg substitute in many recipes.

  • How to Make: Follow the directions on the package. It usually just involves whisking in some water.
  • Best For: Cake, Muffins, Quick Bread, Cookies, Bars, Pancakes, and Waffles that do not use a high ratio of eggs (usually 1 or 2 eggs per standard-sized recipe). Many brands also bind well in Meatballs, Veggie Burgers, and Fritters. These won’t whip like egg whites. However, a couple brands (noted below) can reportedly be scrambled.

Brands for Baking and Binding Only: These are not personal recommendations, but a round-up of the options. To the best of my knowledge, all of these products are dairy-free and vegan.

2) Aquafaba

The name might sound fancy, but aquafaba is plain old “bean water.” More specifically, it’s the thick, viscous liquid that you typically drain from a can of beans. It also forms when you cook beans from dried at home. Nonetheless, it is such a cool way to substitute eggs that I’ve created a dedicated aquafaba post.

  • How to Make: It can be used straight in several applications, or whipped like egg whites. See my Complete Guide to Aquafaba for step by step photos and FAQs. In general, use 3 tablespoons aquafaba per 1 large egg, and 2 tablespoons aquafaba per 1 large egg white.
  • Best For: Cake, Muffins, Quick Bread, Cookies, Brownies, Bars, Pancakes, Waffles, Pies, Meringues, Marshmallows, Egg Wash, Meatballs, Veggie Burgers, and Fritters.

3) Tofu

Tofu is a fairly versatile egg substitute that offers an “eggy” taste and texture, right from the package. Silken tofu blends into a smooth puree that works in dense sweet and savory baked goods. Regular tofu can be mashed for a chopped egg consistency.

  • How to Make: Puree firm silken tofu until smooth. Use 3 tablespoons of the puree per 1 egg in baking. You can optionally add 1/8 teaspoon baking powder per egg replaced to add a little lift. For scrambles and egg salad, mash firm or extra-firm tofu and use a scant 1/4 cup per 1 egg in your recipe.
  • Best For: Dense Cakes, Brownies, Custard, Pies, Quiche, Egg Salad, and Scrambles.

4) Fruit or Vegetable Puree

Applesauce, mashed banana, and pumpkin puree work well when you want to substitute eggs in sweet baked goods and breakfast treats. While mashed potatoes, sweet potatoes, or avocado are made for savory burgers or fritters. But always keep the flavor profile in mind when picking your fruit or vegetable. Also, these usually add nice moisture, but can produce dense results. For that reason, I often add a little extra baking powder to quick breads and muffins.

  • How to Make: Use 3 to 4 tablespoons (1/4 cup) of mash or puree per 1 large egg. I usually start with 3 tablespoons and add a little more if the batter looks too dry or stiff. You can optionally add 1/8 teaspoon baking powder per egg replaced in quick breads or muffins to add a little lift.
  • Best For: Quick Bread, Muffins, Cookies, Pancakes, Waffles, Brownies, Bars, Burgers, or Fritters where the fruit flavor suits.

5) Flaxseed

Flaxseed has a wholesome taste that suits heartier baked goods, such as pancakes, oatmeal cookies, and bran muffins. You can purchase whole flax seeds and grind them fresh in a spice grinder. Or you can buy pre-ground flaxseed (flax meal) and store it in the refrigerator or freezer for optimal freshness.

  • How to Make: Whisk together or blend 3 tablespoons water with 1 tablespoon ground flaxseed. Let it sit and gel for 5 minutes, and then use it to replace 1 egg in hearty baked goods. You can optionally add 1/8 teaspoon baking powder per egg replaced in quick breads or muffins to add a little lift.
  • Best For: Hearty Quick Bread, Muffins, Cookies, Pancakes, Waffles, or Bars.

6) Chia Seeds

Chia seeds are convenient and easy. They are similar to flax seeds in performance, but they have a slightly better “gel” and don’t taste quite as hearty. Chia seeds don’t need to be ground, they soften in water and as they bake. However, you will see those little seeds in your finished product. Two things can help with this: use white chia seeds (which are actually tan in color) and/or blend the chia seeds.

  • How to Make: Whisk together or blend 3 tablespoons water with 1 tablespoon chia seeds (white or black). Let it sit and gel for 5 minutes, and then use it to replace 1 egg in hearty baked goods. You can optionally add 1/8 teaspoon baking powder per egg replaced in quick breads or muffins to add a little lift.
  • Best For: Quick Bread, Muffins, Cookies, Pancakes, Waffles, Brownies, or Bars.

7) Vinegar + Baking Soda

This combination provides lift, but not structure, so it is best for fluffy baked goods that aren’t relying heavily on eggs to hold together. I don’t recommend using this to substitute eggs at higher altitude baking (above 3000 feet). Also use caution if your recipe already calls for quite a bit of leavener. Too much lift can cause your baked goods to rapidly rise and then deflate!

  • How to Make: Add 1 tablespoon white vinegar to the wet ingredients in your recipe and 1 teaspoon baking soda to the dry ingredients in your recipe. This amount can be swapped in for 1 or 2 eggs, but you might need to whisk in a little bit of water if your batter is too thick. In general, vegan batter should be just a little thicker than batter with eggs. Other types of vinegar will work, but make sure they fit the flavor profile of your recipe.
  • Best For: Cakes, Cupcakes, Muffins, Quick Breads, or Pancakes.

8) Starch

Starch is a lighter option for adding a touch of binding power to more delicate baked goods. Cornstarch and tapioca starch tend to work best in baked goods, but arrowroot or potato starch could also be used.

  • How to Make: Whisk 1 tablespoon starch with 3 tablespoons cold water until smooth, and then use it to replace 1 large egg. You can optionally add 1/8 teaspoon baking powder per egg replaced to add a little lift.
  • Best For: Cakes, Cupcakes, Muffins, Quick Breads, Pies, or Pancakes.

9) Dairy-Free Yogurt

This is one of my favorite egg substitutes for quick breads and cookies. Plain dairy-free yogurt tends to have a nice smooth consistency, and it will react with recipes containing baking soda to provide a little extra lift. It also has a more delicate flavor than seeds.

  • How to Make: Use 3 tablespoons of plain, unsweetened, dairy-free yogurt per 1 large egg in baking. If your recipe doesn’t use any baking soda, you can optionally add a pinch of baking soda or 1/8 teaspoon baking powder with the dry ingredients per egg replaced.
  • Best For: Cake, Cupcakes, Quick Bread, Muffins, Cookies, Pancakes, Waffles, Brownies, Bars, or Fritters.

10) Agar Powder

Gelatin is sometimes used to substitute eggs, but agar is gelatin’s vegan cousin. It’s extracted from seaweed, and provides equally good binding power.

  • How to Make: For 1 egg white, dissolve 1 tablespoon agar powder in 1 tablespoon hot water. Whip it, refrigerate until cold, and whip it again before using. For 1 egg, whisk in 2 more tablespoons of warm water.
  • Best For: Bars, Brownies, Pancakes, Waffles, Pies, Meatballs, Veggie Burgers, and Fritters.

Bonus: Egg Wash Substitute

You can skip the egg wash, but brushing on a liquid sweetener or oil will aid in browning and help give your baked good a bit of shine. And, as mentioned above, aquafaba works well as an egg white wash.

Sources: godairyfree

Sinus and Food

Good Foods for the Sinuses:

So here is a list of good foods for the sinuses -assuming there are no allergy symptom–sinus pressure, congestion, drainage, etc. – in connection with them:

  1. Fruits
    • pineapples
    • lemons and limes
    • grapefruits
    • avocados
      • has high quantity of potassium
        • to keep bodily tissues supple and healthy
        • promotes good general health
      • it also helps regularity
    • apples
    • pears
    • apricots
    • peaches
    • canned fruits are also good, but fresh one are better
    • Fresh vegetables
      • carrots
      • lettuces
      • turnips
      • salad, leafy
      • water cress, etc.
    • Coconut water
      • it has much potassium
      • it is credited with bodily cleansing properties

Foods to Clear the Sinuses:

  • Fresh fruits
  • Pineapple
  • Vegetables
    • cruciferous are known for their cleansing and medicinal properties
    • using several vegetables is preferable
  • Garlic
    • shown to have “antibiotic-like” properties
    • Also shown to have anti-viral and anti-bacterial properties
    • hundred of scientific studies attest to its remedial validity
  • Onions
  • Chiles
  • Ginger
  • Cayenne pepper

Worst Foods for the Sinuses:

  • eggnog
  • milkshake
  • ice cream
  • cow’s milk

Mucus Producing Foods:

  1. Eggs
    • especially fried eggs
    • an occasional use seems to be fine
    • foods combining sugar and egg should be avoided
  2. Food containing additives
  3. Omega-6 fatty acids containing foods
  4. Foods with additives
  5. Refined vegetable oils
    • safflower
    • sunflower
    • corn oil
    • sesame
  6. Saturated fats and trans fats
    • high fat meats
    • dairy products
    • deep-fried foods
  7. Large amounts of salt
  8. Fermented foods
    • cheese
    • sour kraut
    • wine
    • beer, etc.
  9. Foods containing large amounts of sugar
    • soft drinks
    • desserts
    • ice cream
    • cold breakfast cereals with sugar
  10. Cow’s milk–possibly one of the worst
  11. Refined carbohydrates
    • white bread
    • white rice
    • pastas
  12. Possibly mucus producing
    • soy in its various forms
    • potatoes
    • cabbage
    • bananas
    • meats

Foods Which Do Not Produce Mucus

These are the foods not only friendly to people with mucus issues, but better foods all around

  • Fruits
    • pineapples
    • lemons and limes
    • grapefruits
      • has cleansing properties
      • promotes general health a
    • avocados
    • apples
    • pears
    • apricots
    • peaches
  • Fresh vegetables
    • carrots
    • lettuces
    • turnips
    • water cress, etc.
  • Coconut water
    • it has much potassium
    • it is credited with bodily cleansing properties

Foods Which Can Help Clear the Sinuses

  • Fresh fruits
  • Pineapple
    • it has cleansing properties
    • bromelain is its active medicinal ingredient
  • Vegetables
    • cruciferous are known for their cleansing and medicinal properties
    • many different vegetables are needed daily for a balanced diet
  • Garlic
    • deemed to be a “miracle herb”
    • called nature’s “antibiotic”
    • deemed to have anti-viral, anti-bacterial and anti-fungal properties
    • the list of remedial benefits is long
    • thousands of scientific research attest the validity of many claims
  • Onions
  • Chiles
    • together with other hot spices it clears the and sinuses breathing passages
    • it’s inexpensive and readily available
  • Ginger
  • Cayenne pepper

For the original article, read more…click here

Top Vitamin E Rich Foods

Vitamin E Rich Foods List

Almonds
1 oz: 7.3 mg (27% DV)

Spinach
1 bunch: 6.9 mg (26% DV)

Sweet Potato
1 Tbsp: 4.2 mg (15% DV)

Avocado
1 whole: 2.7 mg (10% DV)

Wheat germ
1 ounce: 4.5 mg (17% DV)

Sunflower seeds
2 Tbsp: 4.2 mg (15% DV)

Butternut squash
1 cup, cubed: 2 mg (7% DV)

Olive oil
1 Tbsp: 2 mg (7% DV)

BENEFITS:

Healthy hair and skin
Vitamin E is a powerful antioxidant that helps decrease environmental damage to the hair and skin. It also promotes circulation to the scalp and helps strengthen capillary walls in the skin. It improves skin moisture and elasticity.

PMS
Taking a vitamin E supplement 2-3 days before and 2-3 days after a menstrual period reduces cramping, anxiety, and cravings all related to PMS.

Eye Health
Vitamin E may help decrease the risk of age-related macular degeneration, a common cause of blindness. In order for vitamin E to be effective for vision, it must also be consumed with adequate intakes of vitamin C, beta carotene, and zinc.

  • Balance cholesterol
  • Repair damaged skin
  • Thicken hair
  • Balance hormones
  • Improve vision

The RDA for vitamin E is 15 mg/day. The Daily Value is 27 mg/day.

Almond Milk Barista Blend

The milk that goes best with your coffee or tea

  • Complements the world’s finest coffees
  • Rich and frothy
  • Great almond taste

Product Features

  • Dairy Free
  • Casein Free
  • Cane Sugar Free
  • Soy Free
  • Gluten Free

Product Information

Almond Barista Blend is a great tasting, creamy alternative to dairy and soy milk – made from almonds, a natural super food. Almond milk has many beneficial health properties and is the perfect alternative for those that are lactose intolerant. Enjoy the sweet almond flavour with your cup of coffee.

Ingredients

Water, Almonds (2.5%), Vegetable Oil (Sunflower Seed), Corn Maltodextrin, Acidity Regulator (Dipotassium Phosphate, Potassium Citrate), Sea Salt, Emulsifier (Sunflower Lecithin), Stabiliser (Carrageenan, Guar Gum), Flavouring.

Warnings

Refrigerate after opening and use within 5 days. Do not freeze.

Directions

Shake well before each use.

Buy in SA from the Wellness Warehouse

Black Rice

GOODLIFE ORGANIC RICE is free from harmful chemical pesticides and cooks into a delicious and nutritious dish. Choose from the red, white or black variety.

Product Features

  • No Sodium

Product Information

Rice is low in fat and calories while providing instant and fast energy. It stabilizes blood sugar levels, and provides an essential source of Vitamin B1. It does not contain harmful fats, cholesterol or sodium.

Buy in SA from Wellness Warehouse