Category Archives: Recipes

Part 1: Cooking with SoyaRama:Plant based “Fish Tacos” with cumin infused coleslaw and coriander pepper salsa

 Cooking with SoyaRama Fish-Liks

Plant based fish tacos
Plant based fish tacos

Soya Rama is a thriving family business established in 1985. I was lucky to have these products hand delivered to me to taste test. The name may imply that it is a soya based product but it is a wheat protein based product.

There are 3 products available in the market. I have all 3 products and today’s taste test will feature the Fish-Liks.

Soya Rama Fish-Liks

The products are free from preservatives, artificial colour, dairy, egg and meat.

Ingredients and a little about the product

For more information on the product, you can visit their website http://www.soyarama.co.za

The Fish-Liks are well seasoned to give a flavourful taste once prepared. The texture is similar to hake. My family enjoyed it and the product can be prepared in a variety of ways from simply fried, to a curry to a breyani.

Recipe

Ingredients

Soya Rama Fish-Liks

2 crisp lettuce leaves

coconut oil

Cumin coleslaw

1 cup coleslaw mix (shredded cabbage and carrot mixture)

1/4 cup vegan mayo (I used BeWell)

1/4 teaspoon ground and roasted cumin powder

Pink salt to taste

Coriander pepper salsa

1 small orange/green/red pepper

1/4 cup chopped coriander

1 Tablespoon lemon infused olive oil

Pink salt to taste

Method

Defrost Fish-Liks and fry for 10-12 minutes in some coconut oil.

While the Fish-Liks are frying prepare the coleslaw and pepper salsa. Both these can be prepared in 12 minutes.

Mix all the ingredients for the coleslaw and season with pink salt to taste.

Chop the pepper and coriander, add the olive oil and season with salt to taste.

To assemble the taco.

Place lettuce leave on a plate. Spread the coleslaw at the bottom. Add chopped Fish-Liks and top with coriander pepper salsa.

Happy Cooking!

Stockists of Soya Rama
Johannesburg stores:
Edenvale
Nadeem’s Butchery (Edenvale)

Lenasia
Lotus Pooja Shop (Lenasia)
Rama Spice & Pooja Emporium (Lenasia)

Mayfair
​​​​​​​Sanskriti (Mayfair)

Midrand
Rama Spice & Pooja Emporium (Midrand)
Lotus Pooja Shop (Midrand)
​​​​​​​
Pretoria
Pink Piggy Lifestyle – Online Store (Johannesburg & Pretoria)

Randburg
Rama Spice & Pooja Emporium (Randburg)
Lotus Pooja Shop (Randburg)

Sandton and Surrounding
Nutri-Balance Centre (Sandton City)
​​​​​​​Saravan’s Spice & Prayer Goods (Sunninghill)
​​​​​​​Curry & Spice (Morning Glen Mall, Gallo Manor)
​​​​​​​Fruits & Roots (Bryanston)

​​​​​​​
Durban stores:

Central
Gaurangas (Durban Central)
Spice Emporium (Pine street)

Chatsworth
Manilal Ratanjees (Chatsworth)
Hare Krishna Govindas (Chatsworth)
Tommy’s Vegetarian foods (Chatsworth)

Resorvoir Hills
Spice Emporium (Reservoir Hills)

Umhlanga
Spice Emporium (Gateway)
Pietermaritzburg stores:

Allandale
Salford Wholesalers

Msundusi
Maharajas prayer shop

Northdale
Debi Meats
Murchisons (Victoria Road)
Murchisons (Oldham Road)

Rosedale
Super spice

 

 

 

 

 

 

Cardamon and pecan nicecream (Vegan/Dairy free/Gluten free/Refined sugar free)

 

Photo by Neha Deshmukh
Vegan/dairy free/Refined suagr free icecream (Photo by Neha Deshmukh )
  • 5 frozen bananas
  • 1 teaspoon cardamom powder
  • Unsweetened almond milk
  • ¼ cup chopped pecans
  • Maple syrup ( optional)

Place frozen bananas into food processors and blend on high until bananas have broken up. Slowly add almond milk and blend until ice-cream texture starts to form. Add cardamom powder and blend for 5 seconds. Empty into bowl of choice and top with pecan nuts and/or maple syrup.

Summer loving!!!

Plant based 30 minute lunch meal prep

Plantbased meal

Purtassi is an auspicious time of the year for Hindus.We observe a vegetarian lifestyle for a month.This month I decided to follow a plant based lifestyle for a month and observe What happens to my body and spirituality.I am keeping a journal to diarise my journey and will share once it’s complete.

Being a working mum and wife, I knew that if I going to give myself a chance at success, then I need to plan and meal prep to ensure  I see this through the month. I don’t want to overload this post with too many recipes so I decided to phase it. My biggest challenge are work lunches for my husband, Jason, and myself. This is the driving reason I decide to meal prep a plant based lunch that you can eat cold or warm. This amount makes 4 servings and can be eaten by us for 2 lunches.

The quinoa goes on the stove first, while its cooking, I make the stir fry.

Turmeric vegetables and quinoa lunch
Turmeric vegetables and quinoa

Turmeric stir fry and quinoa

 

Quinoa

Cook according to package instructions.

Turmeric stir fry

1 tablespoon Coconut oil

1 teaspoon turmeric

1 packet Quorn savoury  pieces

1 cup Sliced peppers

1 cup Sugar snap peas

2 cups Chopped mushrooms

Pink Himalayan salt to taste

Pinch white pepper

Drizzle of lemon infused olive oil

Chopped chives to serve

2 Tablespoon Woolworths pepperdew and ginger relish to serve

Turmeric stir fry
Turmeric stir fry with Quorn savoury pieces

On medium heat, place coconut oil in non stick frying pan.Add Quorn savoury pieces and turmeric , fry until slightly brown.Turn heat to high, add all vegetables, salt and white pepper and stir fry until vegetables are cooked.I like mine crunchy so it cooks for about 5 minutes.Remove from heat and drizzle lemon infused olive oil.

When ready to eat, add Woolworths relish and sprinkle with chives.

Happy Eating!!!