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Plant-based eating is going nowhere, folks. These are our new favourite ways to eat fruit and veg
Smashing pumpkins As if we needed another reason to break out the chips, along comes Woolies’ frankly genius new fresh, plant-based smashes. Available in sundried tomato, cauliflower and spinach varieties, they’re guaranteed to sort all your summer snacking needs. summe
PB&J sarmies not cutting it anymore? Enter foodfluenceer Nasim plant-based Lahbichi’s peanut-miso-chickpea salad sand dwich. The p double dose filling offers a trifecta of umami, spice and acid, plus a d me choice. of plant proteins, making it a truly sustainaable lunchtim Check @lahbco for the full recipe.
ll ries @homechefseattle recently revivved the finicky to make but beautiful to behold windowpane potato chip ttrend with a tutorial on Instagram, and people lost their minds. To reccreate, you’ll dolin slice need a mand haands fresh herbs, steady s J and the patieence of Job. 30
TASTE JANUARY/FEBRUARY 2022
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The new WFH sando
From giant Fruit Loops and XXL ramen cups, there seems to be a supersized food trend th teside. While we can’t see ourselves afoot Stateside d a communal 1 kg setting a table around com hind recipe doughnut, we can definitely get behind developer Amisha Gurbani’s recent reimagining of the samoosa as a party-sized, shareable tart.
BIANCA BIA STRYDOM FOOD ASSISTANT NADIA MEYER
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