- Boil beetroot for at least 20 min.
- Preheat the oven to 180°C.
- Soak the dates in boiling water for 10 min
- Blend the beetroot in a powerful blender until smooth. Add some of the soy milk in to help blend.
- Blend the dates in the blender until they turn into a paste. Add some of the soy milk in to help blend.
- Add the date paste, peanut butter, and soy milk into the large blender with the beetroots.
- Blend the cashews in the blender until smooth, then add into the large blender.
- Transfer the blended ingredients into a large bowl. Mix everything together until a consistent batter is formed. Add cocoa, salt, and baking powder. Mix well.
- Fold in the ¾ of the chocolate chunks.
- Line a baking tray with parchment paper and empty the brownie batter.
- Bake for 15 min.
- Once done baking, sprinkle dark chocolate pieces all over the top of the brownies and allow them to melt.
Recipes we’re loving:
Try this quick and healthy recipe by food stylist and editor of TFG’s MyKitchen magazine, Chad January
Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox
Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.