An Interview with Leozette Roode

Sample Recipes:

Bobotie

• 250 ml (1 cup) milk
• 1 slice bread
• 30 ml (2 tbsp) olive oil
• 1 onion, sliced
• 2 cloves garlic, grated
• 1 large carrot, grated
• 800 g vegan mince
• 15 ml (1 tbsp) curry powder
• 10 ml (2 tsp) turmeric
• 10 ml (2 tsp) cumin
• 5 ml (1 tsp) garam masala
• 3 bay leaves, plus extra to garnish
• 15 ml (1 tbsp) chopped thyme
• 60 ml (4 tbsp) chutney
• 30 ml (2 tbsp) lemon juice
• 125 ml (1⁄2 cup) seedless raisins

• 250 ml (1 cup) chickpea flour
• 5 ml (1 tsp) baking powder
• 2,5 ml (1⁄2 tsp) turmeric
• 2,5 ml (1⁄2 tsp) kala namak (Himalayan black salt)
• 250 ml (1 cup) milk

1. Preheat the oven to 180 °C. Spray a 32 x 20-cm baking dish with non-stick cooking spray or grease with a little oil.
2. Make the bobotie: Pour the milk into a flat container and place the bread in the milk to soak.
3. In a pan, heat the oil over high heat. Add the onion and fry until translucent. Add the garlic and fry until browned and fragrant. Stir the carrot and mince into the onion mixture. Add all the spices and herbs and mix through.
4. Using your hands, take the bread out of the milk, squeeze the excess milk back into the container and add the bread to the pan (it will break apart). Mix through.
5. Fry the mixture until the mince is browned. Add more oil or a dash of water if needed.
6. Add the chutney and lemon juice to the reserved milk and stir well. Add the milk mixture to the mince pan and mix through. Cook for a few minutes until the liquid has reduced somewhat.
7. Finally add the sultanas to the pan and mix through. Scoop the mixture into the prepared baking dish.
8. Make the custard layer: In a blender, mix all of the ingredients until well combined. Pour over the mince mixture. Make a few incisions into the mince so some of the custard seeps into it. Place 3-4 bay leaves on top of the custard layer, to garnish, and press them down slightly.
9. Bake in the preheated oven for 30 minutes. Serve with yellow rice.

Mushroom and broccoli quiche

• 1 sweet potato (to make 250 ml OR 1 cup mash)
• 250 ml (1 cup) oats, ground into fine flour
• 5 ml (1 tsp) dried mixed herbs
• Salt, to taste
• 15 ml (1 tbsp) coconut oil, melted, plus extra for frying

• 2 onions, finely chopped
• 15 ml (1 tbsp) minced garlic
• 500 ml (2 cups) mushrooms, sliced
• Pinch of salt
• 250 ml (1 cup) cherry tomatoes, cut into 3 slices,
• plus extra to garnish
• 250 ml (1 cup) broccoli, chopped
• 15 ml (1 tbsp) chickpea flour
• 125 ml (1⁄2 cup) unsweetened plant milk
• 30 ml (2 tbsp) nutritional yeast flakes
• 400 g firm tofu (do not use silken tofu)
• 15 ml (1 tbsp) lemon juice
• 2,5 ml (1⁄2 tsp) kala namak (black salt)
• 2,5 ml (1⁄2 tsp) garlic powder
• 2,5 ml (1⁄2 tsp) onion powder
• 1,25 ml (1⁄4 tsp) turmeric
• 4-5 chives, to garnish

1. Make the crust: Preheat the oven to 180 °C. Prepare a 27-cm tart pan for the quiche with non-stick cooking spray or line with baking paper.
2. Steam the sweet potato until it is very soft. Let it cool slightly and remove the skin. Place in a food processor or blender and process until smooth, or mash with a fork or potato masher.
3. Place the oat flour in a mixing bowl. Add the sweet potato mash along with the mixed herbs, salt and coconut oil. Use your hands to work the flour into the sweet potato. Continue to knead until all the flour is incorporated and you have a smooth dough.
4. Roll out the dough thinly to fit the tart pan. Place it in the tart pan, press down gently and groove the edges with a fork. Bake for 15 minutes. Remove from the oven and set aside.
5. Make the filling: Heat a bit of coconut oil in a pan over medium heat. Add the onions and fry till translucent. Add the garlic, mushrooms and salt and mix through. Add the cherry tomatoes to the pan and fry for 5-7 minutes.
6. Add the broccoli to the pan and fry for another 3 minutes until the broccoli softens slightly and becomes bright green. Remove the pan from the heat.
7. Mix the chickpea flour with the plant milk and pour into the jug of a blender or food processor, along with the nutritional yeast and other remaining ingredients. Blend to a very smooth batter, scraping down the sides of the jug from time to time.
8. Pour the batter into the pan of fried vegetables and stir through. Pour the filling into the pre-baked crust in the quiche dish. Place a few cherry tomato slices on top.
9. Bake at 180 °C for 45-50 minutes until the top is beautifully browned and the filling doesn’t jiggle when you shake the dish. Garnish with chives, cut into slices and serve with salad.