Adventures of Chef Rev

2016-10-05 06:00
Photo: supplied Mushrooms lightly fried in garlic butter and lightly fried, crumbed haloumi.

Photo: supplied Mushrooms lightly fried in garlic butter and lightly fried, crumbed haloumi.

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ONE vegetarian meal per week anyone? You may not believe me but this Heritage Day I had a vegetarian braai.


To any red blooded South Africa this is a major violation and total misuse of an ancient tradition practised all over our land for ages transcending all ages and races.

“Yes, indeed, home-made lentil burger patties, soya sausages with a great Asia- inspired sauce and corn on the cob, all cooked to perfection on my charcoal braai on 24 September.
Now before you write me off completely and stop reading the adventures of Chef Rev lets rewind …

During the past few weeks I secured a TV gig to become a judge on a vegan cooking show airing next year. That same week I then said adios to my bestie, who had succumbed to the City of Gold and moved in with his vegan, animal-loving, almost hippie girlfriend.

All this vegetarian talk had me researching meat alternatives more intently than I’d ever care to admit. So began my vegetarian journey.

I am not vegetarian or vegan (vegans don’t include eggs or dairy), I am just interested in doing a meat-free day.

I started with launching a special vegetarian, no egg, but dairy platter at my restaurant in Glenwood - Pop-up Society. This proved to be a huge hit with almost all portions selling out every day.

As I tallied the sales on the first night I wondered if I had missed the memo about vegan cooking – everyone else seemed to had cottoned on to it. So this week, after all that meat eating I encourage readers to dedicate a meal or day to vegetarian cooking. This is a simple platter we are serving at our restaurant that you can make yourself at a fraction of the cost of meat.

The platter consists of mashed butternut with a handful of coriander, cream spinach with a hint of ginger, store- bought soya chicken schnitzel and soya mince made into a stir-fry with vegetables. I also tossed mushrooms in garlic butter, lightly fried and I did the same with the haloumi.

There are so many options to make meal time exciting. If you need help with any recipe, email me on and until then, happy cooking.

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