Chefs share greener menu at Hirsch’s Hillcrest
The vegan dishes that were made on the day were a delight for all participants in the first Kitchen Capers: How To series.
HIRSCH’S Hillcrest recently held its first Kitchen Capers: How To series with vivacious vegans Lundy Kruger and Biancca Wilson from Nutreeco.
The audience learnt tips and tricks on how to make vegan essentials and had a chance to sample each of the tasty treats. The dishes consisted of how to make your own almond milk, almond chocolate milk, overnight oats, red lentil and lemon soup, honey and mustard dressing, hummus and a delicious nut cream for desserts.
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Lundy has been a vegetarian and vegan her whole life and hosts The Vegan Country Market at her home just outside of Hillcrest every two months.
“The first thing people ask me when they find out I am a vegan is, ‘What do you eat?’ There is a common misconception that veganism means sacrificing taste and delicious dishes for bland tasteless food. I am here to show them that you can have scrumptious food that packs a punch of flavour, while being great for your health and the environment,” said Lundy.
For more information on these events, or to attend the next one, contact Jonathan via email at jonathanm@hirschs.co.za.
