{"id":3092,"date":"2020-10-29T06:26:10","date_gmt":"2020-10-29T06:26:10","guid":{"rendered":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/?p=3092"},"modified":"2020-10-29T06:26:10","modified_gmt":"2020-10-29T06:26:10","slug":"granny-mouse-making-vegetarian-dishes-interesting","status":"publish","type":"post","link":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/granny-mouse-making-vegetarian-dishes-interesting\/","title":{"rendered":"Granny Mouse making vegetarian dishes interesting"},"content":{"rendered":"

Vegetables\u2014we all know that we have to eat them. But for those who really don\u2019t like them, it can be really difficult to incorporate them into your daily servings. We\u2019ve all heard it before, \u201ceat your greens because they\u2019re good for you\u201d (thanks, mom!).<\/p>\n

But how exactly are they good for us? Vegetables are excellent sources of various vitamins and\u00a0nutrients<\/a>\u00a0that the body needs. Many have actually been labelled as super foods. Examples are carotenoids and folates. But, that\u2019s not all that they\u2019re important for. Vegetables are a\u00a0rich source of fibr<\/a>e which is extremely\u00a0important for gut health<\/a>\u00a0and the gastrointestinal tract as well as promoting the growth of good gut bacteria in our bodies.<\/p>\n

Making vegetables appetizing to those who are not naturally convinced of their goodness can be tricky. Rather than relying on butter, cheese, and sugar — which can make anything taste good but are not necessarily very good for one\u2019s health — it’s best to embrace the techniques that\u00a0maintain the nutritional integrity of vegetables<\/a>. Some of the best tricks include using veggies in meat-centric dishes to replace the meat, so that the overall dish is familiar and appetizing, as well as seasoning and preparing vegetables the same way you would meat.<\/p>\n

To help make sure that you hit your veggie intake, culinary artist Theo Mannie of Granny Mouse Country House and Spa shares some of his best vegetarian recipes. Even if you profess to be a carnivore who hates \u201crabbit food\u201d, we are certain that you will be converted and, most certainly, come back for more.<\/p>\n

Roasted Butternut Salad<\/span><\/strong><\/p>\n

300g butternut, peeled and chopped into bite sizes
\n20g pumpkin seeds, lightly toasted
\n2 large sticks of cinnamon
\n10g pistachio nuts
\n100g cream cheese
\n20g mixed micro herbs
\n20ml Italian salad dressing<\/p>\n

Method<\/em>:<\/p>\n

Place the pistachio nuts in a food processor until the end result resembles dust. Pour in the cream cheese and blend for another 30 seconds. Place in a piping bag then chill.<\/p>\n

Place the butternut into a roasting tray together with the cinnamon, cover with foil and bake at 100\u00baC for 21 min.<\/p>\n

In the meantime, lay the micro herbs in the centre of the plate. Sprinkle on the toasted pumpkin seeds. Pipe scatted dots of the cream cheese. Do the same with the salad dressing. Randomly place the butternut over the micro herbs.<\/p>\n

Spicy Tomato, Mushroom and Olive Penne<\/span><\/strong><\/p>\n

1 red chilli, chopped
\n300g button mushrooms, sliced
\n100g pitted black olives
\n1 can chopped tomatoes
\n200g penne
\n15g garlic, crushed
\n20g butter
\n1tsp sugar
\n1tsp vinegar
\n150g feta
\n20g fresh rocket
\nSalt and pepper<\/p>\n

Method<\/em>:<\/p>\n

Boil the pasta, strain and cool before setting aside.<\/p>\n

In a large saucepan, melt the butter on high heat. Add the mushrooms and olives. Saut\u00e9 for about 4 minutes or until the mushrooms become golden brown.<\/p>\n

Pour in the tomato and garlic and continue to saut\u00e9 for a minute before reducing the heat. Pour in the vinegar and add the sugar. Once the tomato has cooked out, add the pasta into the sauce. Cook for a further 3 minutes and season to taste.<\/p>\n

Once plated, scatter both the rocket and feta over the pasta<\/p>\n

Serves 2<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegetables\u2014we all know that we have to eat them. But for those who really don\u2019t like them, it can be really difficult to incorporate them into your daily servings. We\u2019ve all heard it before, \u201ceat your greens because they\u2019re good for you\u201d (thanks, mom!). But how exactly are they good for us? Vegetables are excellent […]<\/p>\n","protected":false},"author":4,"featured_media":3093,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/3092"}],"collection":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=3092"}],"version-history":[{"count":1,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/3092\/revisions"}],"predecessor-version":[{"id":3094,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/3092\/revisions\/3094"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/3093"}],"wp:attachment":[{"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=3092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=3092"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=3092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}