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My Kitchen - The Plant Powered Show Media Partner

Featured Recipes

Avocado, basil and lemon pasta

Avocado, basil and lemon pasta

Here’s something fresh, quick, and delicious! Avocado, basil, and lemon pasta. Recipe with thanks to @aliyasvibrantlife from the 2023 Plant Powered Show.

Vegan Malva Pudding with Almond Ice-cream

Vegan Malva Pudding with Almond Ice-cream

If you are looking for something sweet and decadent, try this delicious ‘Vegan Malva Pudding & Almond Ice Cream’ recipe by The Plant Powered Show / SA Chefs competition Finalist 2022: Palesa Mokhafola

Lentil Cottage Pie

Lentil Cottage Pie

This dish from Rea-The Cooking Dietician is rich, saucy, and packed with flavour, as well as protein and fibre, making it a great substitute for traditional meat dishes. Not to mention the creamy and fluffy mashed potato topping, pure heaven! Give this dish a try for any occasion and you’re sure to feel satisfied and energised.

Raw Avocado Chocolate Tart with Vegan Meringue

Raw Avocado Chocolate Tart with Vegan Meringue

This vegan, gluten-free and no-bake Chocolate Avocado Tart with thanks to The Cinnamon Club, Cape Town is an absolute treat! The creamy texture is so rich and luscious, you’d never believe it’s dairy-free. You might be wondering: what does avocado have to do with dessert? Trust us, this Avocado Chocolate Tart is worth a try. It’s not only delicious but also incredibly easy to make and it’s good for you.

Plant-Based Affogato

Plant-Based Affogato

This rich and creamy dairy-free affogato recipe is the perfect night cap for a holiday meal and it’s sure to be one of the coolest desserts this Summer!

Beetroot Brownies

Beetroot Brownies

Try these deliciously rich Beet & Choc Brownies! Recipe by co-founder of Plushi, Carin Brink

Green Goddess Fizz

Green Goddess Fizz

Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Vegan Poke

Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Superfood Protein Smoothie Bowl

Superfood Protein Smoothie Bowl

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.

Recipes from our chefs

Avocado, basil and lemon pasta

Avocado, basil and lemon pasta

Here’s something fresh, quick, and delicious! Avocado, basil, and lemon pasta. Recipe with thanks to @aliyasvibrantlife from the 2023 Plant Powered Show.

Vegan Malva Pudding with Almond Ice-cream

Vegan Malva Pudding with Almond Ice-cream

If you are looking for something sweet and decadent, try this delicious ‘Vegan Malva Pudding & Almond Ice Cream’ recipe by The Plant Powered Show / SA Chefs competition Finalist 2022: Palesa Mokhafola

Lentil Cottage Pie

Lentil Cottage Pie

This dish from Rea-The Cooking Dietician is rich, saucy, and packed with flavour, as well as protein and fibre, making it a great substitute for traditional meat dishes. Not to mention the creamy and fluffy mashed potato topping, pure heaven! Give this dish a try for any occasion and you’re sure to feel satisfied and energised.

Beetroot Brownies

Beetroot Brownies

Try these deliciously rich Beet & Choc Brownies! Recipe by co-founder of Plushi, Carin Brink

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

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.

Discovering 4 Cape indigenous ingredients

Discovering 4 Cape indigenous ingredients

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. 

Kelp Ravioli

Kelp Ravioli

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”.

Cape Spice Soga Grapefruit & Rasberry Fiz

Cape Spice Soga Grapefruit & Rasberry Fiz

Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.

Food that fuels your purpose

Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.

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