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It is clear to see that the Vegan trend is growing by leaps and bounds. \u00a0In Camps Bay, for example, three restaurants out of twenty in the suburb are almost completely Vegan in the fare they offer, particularly okja and Plant Food, while Firefly Caf\u00e9 has a large percentage of Vegan dishes. Even regular restaurants have a number of Vegan dishes on their menus.<\/p>\n
In honour of Vegan Month I was challenged by B-Well, together with a number of other \u2018Influencers\u2019, to bake a Vegan Chocolate Mayonnaise Cake in a Mug, the mayonnaise ingredient intriguing me in particular, and therefore I agreed \u00a0to participate.<\/p>\n
Veganism is a vegetarian diet which excludes meat, eggs, dairy products, and all other animal-derived products. Very strict Vegans may not eat refined sugar or drink certain wines. \u00a0It extends to not using any products which have been tested on animals, or wearing animal-based clothing or accessories made from leather, fur, and wool. \u00a0Vegans eat mainly grain-based products, beans, legumes, vegetables, fruit, and increasingly products which substitute dairy products, such as plant-based m*lk, which is becoming\u00a0all the rage. \u00a0Fermented products such as miso, kimchi, and Sauerkraut are eaten by Vegans.<\/p>\n
Veganism has become such a powerful movement that November has been dedicated to Vegan Month. In Cape Town the first online The Festive Vegan & Plant Powered Show takes place on Saturday 28 November, teaching one \u2018how to serve up a Plant-based feast this festive season\u2019.<\/i>\u00a0Chef Luke Dale-Roberts of The Test Kitchen is one of the presenters at the Show, presenting \u2018an all-green dish, based on Spring vegetables\u2019. <\/i>\u00a0He explained to CapeTownetc<\/b> why he is participating in the show:<\/p>\n
\u2019I always try to find different things to get involved in. Plant-based and vegan food is not something I am an expert in but I decided to participate in the show because it gives me an opportunity to unlock something new within me which I will use on the restaurant menus.<\/i><\/p>\n
\u201cDuring lockdown I came up with this idea that I would do a menu called Colours for the Pot Luck Club and started coming up with food courses based on one colour; green, yellow, purple etc. I soon realised that it was slightly prohibitive. I tried them all out and the one that came out great was the green one which is based on spring vegetables.<\/i><\/p>\n
\u201cI started with kohlrabi marinated in kimchi. Jason then suggested adding smoked jalapeno avocado puree and we began collaborating on the dish which includes a vibrant apple, celery, dill and spring onion sauce. It is now on the Pot Luck Club menu and has been brilliantly received.\u2019<\/i><\/p>\n
There is an increasing demand for Vegan and Vegetarian dishes at his restaurants.<\/p>\n
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I was contacted by B-Well Public Relations Officer Nadia Norodien, and she organised the delivery of ![\"\"](\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/11\/0617A048-21BD-4D27-AAFE-A3439A2D43B9.jpeg?resize=300%2C300&ssl=1\")
two parcels of ingredients of many of B-well\u2019s \u00a0Vegan-friendly products, as well as the ingredients that I would need to take up the baking challenge. B-well sent a number of its cooking oils, including Cooking olive oil, Grapeseed oil, Canola and Olive Oil, Canola oil, Olive oil cooking spray, Canola cooking spray, as well as Canola mayonnaise (Thick & Creamy, and Reduced Oil), and Sandwich spread. For the cake baking I received Snowflake self-raising wheat flour and baking powder, Nestle cocoa, Selati sugar, Robertson\u2019s vanilla essence, Alpro almond milk, and The Chocolate Yogi chocolate.<\/p>\n
The recipe which I received for the Vegan Mayonnaise Chocolate Cake in a Cup (main photograph above) \u00a0is as follows:<\/p>\n
\u2018Vegan Cake with Mayo, in a mug<\/i><\/b><\/span><\/p>\n Life is unpredictable, we just don\u2019t always know when a craving for something delicious, comforting and super convenient creeps up. We have a solution, like the ultimate hug, one that\u2019s 5 mins away and can possibly be made from the goods in your pantry and fridge, made in a mug, vegan and oil-free, filled with love. <\/i><\/span><\/p>\n Serves: just you, the one who made it.<\/i><\/span><\/p>\n Time: 10 mins, max<\/i><\/span><\/p>\n Level: Easy-peasy<\/i><\/span><\/p>\n What you\u2019ll need:<\/i><\/span><\/p>\n How to make:<\/i><\/span><\/p>\n\u2022 <\/span>3 Tbsp B-well Thick n Creamy Mayonnaise<\/span><\/i><\/div>\n\u2022 <\/span>3 Tbsp All Purpose Flour<\/span><\/i><\/div>\n\u2022 <\/span>3 Tbsp granulated sugar<\/span><\/i><\/div>\n\u2022 <\/span>3 Tbsp Cacao powder<\/span><\/i><\/div>\n\u2022 <\/span>3 Tbsp Plant Milk<\/span><\/i><\/div>\n\u2022 <\/span>\u00bc tsp baking powder<\/span><\/i><\/div>\n\u2022 <\/span>\u00bd tsp Vanilla Essence <\/span><\/i><\/div>\n\u2022 <\/span>2 tbsp vegan choc <\/span>cut in chunks<\/span><\/i><\/div>\n\u2022 <\/span>Pinch of crushed Walnuts, optional<\/span><\/i><\/div>\n1. <\/span>Combine flour, sugar, cocoa<\/span> and <\/span>baking powder<\/span> in a<\/span> microwave-safe mug. <\/span>Then s<\/span>tir in <\/span>the B-well Mayonnaise, Vanilla Essence and Milk<\/span> until blended and smooth.<\/span><\/i><\/div>\n