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Vegetarian South African Bobotie

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Vegetarian South African Bobotie
My grandmother shared this authentic South African curry recipe with me after seeing that I gained about 20lbs eating Kraft Dinner after my first year of university. If you're going to be fat, at least eat well!
vegetarian south african bobotie
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Vegetarian Bobotie
Yellow Rice
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Vegetarian Bobotie
Yellow Rice
vegetarian south african bobotie
Instructions
Vegetarian Bobotie
  1. Heat oven to 175 C. Soak the bread in milk, squeeze dry and crumble. Set aside.
  2. Heat oil in a pan over medium heat. Add onions and garlic and cook until softened. Toss in the ginger, sugar, curry powder and tumeric and cook until fragrant.
  3. Add seitan, crumbled bread, chutney, raisins and nuts. Season with salt and pepper. Cook for a further 5-7 minutes on low-medium heat until the flavours come together. Be careful not to overcook or it will become dry.
  4. Transfer your mixture to a greased casserole dish. Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.
  5. Bake in the oven for 45 minutes or until top has set. Serve with yellow rice.
Yellow Rice
  1. Combine water, rice, turmeric and cinnamon sticks and bring to boil over high heat. Turn to low, stir in raisins, cover and simmer for 12-15 minutes or until rice is tender. Season with salt.
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Pan-roasted potatoes

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Pan-roasted potatoes
Who needs an oven to achieve delicious roast potatoes? These spuds can be made anywhere, even in a hostel with sparse cooking supplies. Throw in some yams to take this dish to the next level!
xmas Pan roasted potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
xmas Pan roasted potatoes
Instructions
  1. Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
  2. Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
  3. Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
  4. Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
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Berenjenas fritas (fried eggplant)

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Berenjenas fritas (fried eggplant)
"Berenjenas con miel" or fried eggplant with honey, is by far one of my favourite vegetarian tapas in Spain. Here you have a vegan version to make at home!
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 1-2 hours
Servings
people (as a side dish or tapa)
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 1-2 hours
Servings
people (as a side dish or tapa)
Ingredients
Instructions
  1. Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
  2. Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
  3. Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
  4. Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
  5. Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
  6. Drizzle with maple syrup or molasses and serve immediately.
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Sweet Mint Tahini Dressing – Vegan and Gluten Free!

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Sweet Mint Tahini Dressing - Vegan!
A delicious vegan dressing that can be used in pita wraps. Try dipping apples in it for a healthy, satiating snack!
Prep Time 5 minutes
Servings
people (as dressing for falafels)
Ingredients
Prep Time 5 minutes
Servings
people (as dressing for falafels)
Ingredients
Instructions
  1. Combine all wet ingredients, adding more water for thinner dressing. Roll the mint leaves together and slice into ribbons. Mix them into your dressing. Add a pinch of salt to taste, and enjoy!
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