FIRE IN HER BELLY
“LOOK, I do love a chop, but I have also been devoted to plants for a long time, which has afforded me great opportunities to study the many glorious ways in which vegetables can show up to a party – raw, crumbed, fried, pickled, fermented, or yes, thrown on the fire.
We are all clear on the supporting role that veggies play at a braai. But at a time when we’re learning new ways of being, discovering how to make plants pop with smoky, charred, spicy deliciousness, turning them into the centre of your feast will not only add amazing nutritional value to your braai, it will also save you a lot of money. And the planet will love you for it. Instead of five meats and two veg sides, how about five mind-blowing veggie mains and two meats? Everyone wins!
Mastering how to host the perfect meat-free braai has been a combination of throwing out a lot of what I was taught about the potential of vegetables, as well as tapping into my knowledge about how meat tastes, so that I can recreate the “complete” feeling that vegetarians pine for at a poorly catered braai. I’ve taken veggies
