Cape Town
31 May – 2 June 2024
Cape Town International Convention Centre (CTICC 2)

Johannesburg
26 July – 28 July 2024
Kyalami International Convention Centre

My Kitchen - The Plant Powered Show Media Partner

Featured Recipes

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.

Thai Satay Sweet Potato Salad

Thai Satay Sweet Potato Salad

Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.

Coconut Bounties

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!

Festive Barley Salad

Festive Barley Salad

This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.

Celeriac V_ish Fillets

Celeriac V_ish Fillets

Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.

Roselle & Coconut Ice Cream

Roselle & Coconut Ice Cream

This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.

Barley, quinoa and spelt with vegetables and basil oil

Barley, quinoa and spelt with vegetables and basil oil

A light, refreshing recipe to awaken the senses plus it’s a nutritional powerhouse of a meal! Five different grains and pulses go into this delicious vegan dish, including two ancient grains, quinoa and spelt. You can add other veggies of your choice to this dish – how about these delicious South African Summer veggies – baby spinach, watercress or asparagus? Serve hot with a drizzle of vibrant basil oil, or cold as a salad.

Recipes from our chefs

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.

Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich

Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich

A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.

Harissa-hummus ch*cken pasta

Harissa-hummus ch*cken pasta

This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.

Chef Jay Miller’s Oat Milk Recipe

Chef Jay Miller’s Oat Milk Recipe

Now wouldn’t you like to make your own oat milk at home? It is the best alternative you can use to still enjoy your cereals and hot beverages.

Chef Jay Miller’s Vegan Mayonnaise

Chef Jay Miller’s Vegan Mayonnaise

The silken tofu will create a vegan mayo that is slightly thinner which is perfect for the base of a sauce or dressing. Now wouldn’t you like to make your own vegan mayo at home? Using the Thermomix TM6, you most certainly can!

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