ISSUE 13 WINTER 2021
AT HOME :: VEGAN FOOD
Vegan
JUST LOVING
MARGARET’S LATEST COOK BOOK CELEBRATING HER LOVE FOR VEGAN FOOD HAS JUST HIT THE SHELVES IN HIRSCH’S
been a vegetarian for most of her life, and more recently became vegan. She is about to launch her well researched Vegan Cook Book. “I’m delighted that I took the plunge. Consuming a plant-based diet has made a huge difference to my health. I feel so much fitter and seem to have more energy than some people half my age. However, it’s not an easy route. It takes a lot of discipline, courage and preparation. My book shows that you don’t have to eat boring food if you’re vegan. There are a lot of fantastic options you can eat that are really good for you. Meals are quick and easy to prepare, your grocery bill will be much lighter, and you will feel so much better
NEW COOK BOOK
W
too,” says Margaret. Here are some of our favourite recipes from the book.
KALE AND BUCKWHEAT SALAD INGREDIENTS: 1 cup
ith the
(250ml) buckwheat (or
pandemic,
sub wheat berries, bulgar
consumers
wheat, quinoa, or other
have become a
grain); 1 bunch kale (4-5
lot more health conscious and
cups), finely chopped; 4
have been researching ways to
Tbsp (60ml) olive oil; 1 garlic
live healthier lives. According
clove, finely minced; 1 Tbsp
to Google trends, in 2020
(15ml) lemon zest; 1/2 tsp
interest in veganism reached
(2,5ml) salt; 1 bunch (1-2
an all-time high and is now
cups) flat leaf parsley, very
twice as popular as it was five
finely chopped (tender
years ago – and is not showing
stems, OK); 1/4 cup (60ml)
any signs of slowing down.
red onion, finely chopped;
Buying wholeheartedly
1 cup (250ml)
into the vegan concept is Margaret Hirsch who has 18 • AT HOME WITH HIRSCH’S
pomegranate seeds; 1/2 Margaret and her Sous Chef, Lindsay Kleynhans.
cup (125ml) toasted almonds,
