The original title of this article was going to be “10 recipes for people who take Meat-Free Mondays too far and end up doing days of Meat-Free depression and a lack of bacon. Insanity level: Maxed out”.
However, that would be, to some, considered rude and judgemental. And I am of course, none of those things.
So, here’s to veg and wine pairings that I think are scrumptious and that I myself would make and gobble up:
1) Poached eggs over polenta with basil pesto
I adore pesto. I feel like we have a deeply spiritual connection. I like to either make my own, because I'm awesome, or I buy it from Pesto Princess.
Pair it with: Eggs are always tricky to work with because they like to coat your palate but a Chardonnay with good minerality, or a fresh Sauvignon Blanc, will work with both the eggs and the basil in the pesto.
See the recipe here
2) Sweet potato soup with ginger and lime
So the weather is getting better but when Cape Town throws a wobbly, nothing beats soup. Adding the lime kind of makes me think of a cocktail...that can only be a good thing.
Pair it with: Definitely an unwooded Chardonnay with some fruity notes. Try Perdeberg Un-wooded Chardonnay 2014
See the recipe here
3) Eggplant gratin with herbs and crème fraiche
I feel like there should be a song about eggplant and it must include the words 'versatile' and 'glamorous'. Have you ever known a vegetable to look so royal?
Pair it with: A light red wine which packs some yummy red fruits. Try Fairview's The Goatfather 2009 Sangiovese blend.
See the recipe here
4) Coconut vegetable curry
A healthy alternative to most curries; for when you want to heat up your insides whilst not expanding on the outside.
Pair it with: In case you like to totally heat/burn yourself on your curries, choose a wine with some sugar in it and a kick of acid such as a Riesling or a Bukettraube to complement the dish.
See the recipe here
5) Apples poached in 1987 Delheim Edelspatz
And now for something sweet and full of wine. It's a recipe from one of Cape Town's best food bloggers and is so simple, a child could do it...but they shouldn't because it involves alcohol and that would be reckless.
You can use any sweet wine with this dish - the choices are endless. My pick would be the Waterford Family Reserve - Heatherleigh Natural Sweet NV
See the recipe here
And if you're not convinced by a Vegetarian lifestyle, here's a recipe for, and I quote,"Fall-off-the-bone"Lambshanks from Woolies - click here.
Frankly, I'm salivating at the thought of it.