Posts Tagged ‘lunch’

The Notorious Gatsby – Veganised…

| Mains

gatsby_sandwichThis is a gatsby and this is what wikipedia has to say about it:

“A Gatsby is a South African sandwich very similar in content and method of preparation as a hoagie in the United States. It is mostly popular in the Western Cape province. (That’s where I live.)

Gatsbies usually consist of long bread rolls cut lengthwise and opened up to form a sort of cradle which is filled with various fillings. While the choice of filling in a Gatsby varies widely depending on customer preference and vendor, one standard item is usually hot chips i.e. French fries.

Different varieties of Gatsbys include masala steak, chicken, polony, Vienna sausage, calamari, fish, and chargrilled steak.

Gatsbies originated in the Cape Flats area of Cape Town, where people would often buy large rolls and fill them with whatever leftovers they had, and split them four ways. This practice has carried on in modern times, with gatsbies being bought in full, half or quarter sizes.”

All true Cape Townians have experienced the deliciousness that the gatsby world has to offer…Saucy, spicy chips topped with everything under the sun – the ultimate movie junkfood supper.  The problem is that being a vegan – never mind a gluten-free vegan – I am yet to find a vendor that makes a gatsby that is not filled with some sort of meat, cheese and egg.  In addition, the chips are always deep-fried in old oil and usually smothered in cheap, processed sauces that are filled with chemicals you don’t even know how to pronounce.  Suddenly not so appetizing….

Enter the healthified (not sure if that is a word – but it really should be) vegan, gluten-free gatsby:

IMG_8697I used a sweet potato bread from wellness warehouse as it is the closest gluten-free bread that I can find to a soft glutinous long roll.  It is soft and fluffly with a slightly sweet taste – a brilliant substitute for the roll you see in the picture at the top.  Your gatsby needs to be filled with fries, but apart from that, the rest is up to you.  Most gatsbies are topped with caramelised onions, cheese, tomato, lettuce and and a meat of choice.  The chips are spiced with a spicy salt and usually a sauce of your choice.  Below is the recipe for my gatsby, but feel free to put whatever you like onto yours.


  • gluten-free bread/roll of choice (I do recommend a white, soft kind of bread here)
  • caramelised onions (recipe under instructions)
  • gherkin slices
  • shredded iceberg lettuce
  • sliced tomato with black pepper and salt
  • my homemade cheese sauce
  • oven baked fries (frozen french fries from woolworths)
  • Soya mince of choice, flavoured to taste (I used fries soya mince for which I paid dearly since it is not gluten-free.  Next time I will rather use a barbeque lentil mixture such as this one.)
  • Spicy salt (I love Steers Salt)
  • Other sauces like tomato sauce or barbeque sauce


To caramelise the onion:  On the slicer side of your grater, slice the onion into rings.  Separate the rings with your fingers and set aside.  Heat a dollop of olive oil in a pan over medium-high heat and add the onions along with a dash of balsamic vinegar and a half a teaspoon of brown sugar. (The sugar is not essential but does help it caramelize nicely.)  Keep stirring from time to time to prevent onions from catching.  After a few minutes, reduce heat to low and allow to soften and caramelize further while you get the other ingredients ready.

I stir fried the soya mince in some olive oil and then added a little beef-flavoured stock (Inna Paarmens vegan beef-flavoured stock powder dissolved in a little boiling water), some chutney and tomato sauce and simmered it for a few minutes.  Flavour your mince as you please and feel free to use faux polony, faux chicken/beef strips or whatever else makes you smile – even some beans/lentils:)

Make the cheese sauce according to the recipe on my pizza post.

Bake your oven chips.  This is a lot less fatty than fried chips.  In South Africa, I really recommend woolworths oven fries.  They taste like proper chips.  I find that many of the other oven chip brands have a dry, strange texture which doesn’t quite do it for me.

To assemble:

Butter your bread with a vegan margarine if desired.  Place tomato slices, lettuce and gherkin onto the bottom slice of bread/roll.  Put a thick layer of chips on top.  Sprinkle generously with your favourite spicy salt.  Pour warm cheese sauce over the chips.  Pour some tangy mince over the cheese sauce.  Pile some caramelised onions right on top.  If you like, add tomato sauce too – your call.

Open your mouth REALLY wide and…hmmm…
Dr T


Raw Sundried Tomato and Basil Pesto Pasta

| Mains, Uncategorized

IMG_4563IMG_4566IMG_4561I saw this recipe from Emily and just had to try it…It looked so delicious.  And it was…

This recipe is ridiculously simple.  You look at it and can’t quite fathom how so few ingredients can taste so good.  Please please try it – you will get hooked instantly!

The key to this recipe is using an amazing sundried tomato that has been soaked in olive oil and spices.  The tomato pieces must taste amazing on their own.  In South Africa, Ina Paarman has incredible sundried tomato quarters that have been soaked in a vinagrette.  The tomato pieces are so soft and flavourful that you can’t stop eating them straight from the packet!  You really taste the tomatoes here so be sure to use spectacular ones.


  • 3 large baby marrows/courgettes/zucchini
  • 1 packet of sundried tomato in vinagrette (about 1 cup, drained)
  • Equal amount of water and extra virgin olive oil
  • fresh basil
  • capers, black olives, artichokes (optional)
  • black pepper
  • nutritional yeast
  • maldon salt flakes
  • crushed garlic in olive oil


Using a spiraliser, make zucchini pasta.  I made flat noodles for this dish.  Alternatively, use a veggie peeler to peel strips of zucchini (like tagliatelle).  I like to peel the zucchini before making it into noodles as I don’t like the taste of the peel when raw.  Set aside.

Place tomatoes in to a blender with 2 tablespoons each of water and extra virgin olive oil.  try to blend.  If more liquid is needed, add in an extra tablespoon of both water and olive oil again.  You don’t want to add more liquid than needed though as you don’t want to dilute the amazing flavour of the tomatoes.  I ended up adding about 1/4 cup of water and olive oil each.  The tomatoes do not need to be blended into a completely smooth paste – just smoothish – a bit of lumps creates texture which is nice.  Tear up some basil leaves and mix them into the sauce.

Now put as much of the sauce as you wish onto the pasta and mix through thoroughly.  Sprinkle it heavily with nutritional yeast and black pepper.  I also add capers, black olives (chopped) and artichokes heart/bottoms (chopped) – these are not essential at all, but make it even more delicious:)

Yet another amazing recipe from Emily!
Dr T

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Creamy Cauliflower Millet

| Mains, Side dishes and Salads

IMG_4147This is such an interesting dish…It looks like mashed potatoes, but tastes creamy, savoury and almost cheesy (despite no cheesy ingredients in the recipe!).  It also has an amazing texture – creamy and soft yet with some texture to it – it’s not just mush like mashed potatoes.  I love this dish soo much that I have it for lunch sometimes, for supper sometimes and often serve it as a side dish for guests.  The credit for this recipe goes to my mom who came up with this delicious concoction:)


  • 1 medium sized cauliflower, washed, stems chopped off and florets broken into chunks
  • 2 medium onions, finely chopped
  • 2 large garlic cloves, crushed
  • 1 1/3 cup millet
  • 5 cups vegetable stock (I use Ina Paarmans  vegetable stock powder)
  • olive oil
  • salt to taste


Saute onions and garlic in olive oil until nicely browned.  Add millet and stir through.  Add cauliflower and stir through again.  Add vegetable stock, stir to mix and then bring to boil before simmering for 30-40 minutes.  Simmer however long is needed until cauliflower and millet are soft and cooked.  While it is simmering though, keep an eye on it so that it doesn’t catch at the bottom.  If getting too dry, add some more water – millet does tend to soak up a lot of water while cooking.  Once cooked through, stir vigorously to break up some of the cauliflower.  You want most of the cauliflower to break up and spread throughout, but you want a small piece of cauliflower for texture here and there.

Pile onto your plate and dig in!
Dr T

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Besan Dosa

| Mains, Side dishes and Salads, Uncategorized

drtgoesvegan46rolldrtgoesvegan47These are so quick to whip up and taste absolutely delicious.  I use them for burgers instead of rolls sometimes – they are so much more flavourful and interesting than plain bread.  I use them as wraps and roll it up in foil for when I go out and I sometimes use them instead of roti for curry too:)  I don’t use any grains in them as I use only gram/chickpea/besan flour and no rice flour at all.  They are packed with chickpea protein to keep you fuller for longer:)

Give it a try!
Dr T