Johannesburg - Change the world one meal at a time – that is the motto that Antonia de Luca, owner of the Leafy Greens Café in Muldersdrift, lives by.
The vegan chef believes it is important to look after your body. She also holds dear the value of hard work, which she learnt from her famous grandfather, Gary Player, and her parents.
De Luca’s parents, who own the well-known Italian restaurant Casalinga on the Rocky Ridge farm in Muldersdrift where she was raised, are also vegans. Following this lifestyle naturally came easy for her.
After completing her studies at Stellenbosch University and Bond University in Australia, where she completed degrees in marketing, entrepreneurship and an MBA in finance, De Luca spent time travelling in the US, where she was inspired by what she learned at the Hippocrates Health Institute in Florida and training she received as a raw food chef in Oklahoma.
When she returned home, her father, Peter, helped her realise her dream of opening a vegan restaurant on their farm.
“I wanted to show that being a vegan doesn’t mean you can’t eat delicious gourmet food,” she said.
Inspired by her travels and visits to restaurants around the world, and the wonderful supply of organic produce on the family farm, Antonia serves up delicious vegan and raw food in her cafe.
Judging by how difficult it is to get a booking over weekends, people are lapping up her dishes and are inspired to live healthier lives.
Part of the restaurant includes a shop where customers can buy many of the ingredients used to produce her delicious recipes.
She also holds monthly workshops where students can learn hands-on how to prepare raw and vegan dishes.
De Luca has just released her first cookbook of recipes that are served in the cafe. Recipes from Our Organic Garden is available at the Leafy Greens Cafe and health food stores, and costs R295.
* See www.leafygreens.co.za or call 082 882 7300.
BROWN RICE MOUSSAKA
Serves 5
pinch of salt
2 cups of brown rice
3 tablespoons of olive oil
a quarter cup of green peas, fresh or frozen
a quarter cup of carrots, peeled and finely cubed
a quarter red or yellow pepper, finely chopped
half small onion, peeled and diced
2 garlic cloves, finely chopped
1 tablespoon of parsley, finely chopped
salt to taste
white pepper to taste
Topping
1 cup of coconut cream
1 tablespoon of potato or buckwheat flour
1 tablespoon of dried mixed herbs
salt to taste
ground paprika
Bring 4 cups of water to the boil and add a pinch of salt and the rice. Cook covered until the rice is soft – about 40 minutes.
Heat the olive oil in a pan and fry the remaining ingredients until soft.
Add to the cooked rice and mix well. Press the mixture into a deep ovenproof dish.
Spread with the topping and bake at 180°C for 10-15 minutes.
Sprinkle with paprika and drizzle with a little olive oil.
TOPPING: Blend the coconut cream, flour, herbs and seasoning well together.
SPINACH SALAD WITH CRANBERRIES
Serves 4
1 bunch of spinach, stems removed and thinly sliced
half a cup dried cranberries
2 tablespoons of red onion, minced
half a cup of flaked almonds, blanched
3 tablespoons of sesame seeds
2 tablespoons of poppy seeds
3 tablespoons of apple cider vinegar
2 tablespoons of xylitol
half a cup of olive oil
paprika to taste
salt and black pepper
Mix the spinach, cranberries, onion, almonds and seeds in a bowl.
Whisk the vinegar, xylitol, olive oil, paprika and seasoning together. Pour over the spinach and toss together. Serve immediately.
* This does not keep well.
VEGAN BURGER PATTY
Makes 6-8
1 cup of quinoa
2 cups of water
pinch of salt
2 tablespoons of coconut oil or olive oil
quarter cup of onions, finely chopped
quarter cup of carrots, finely chopped
quarter cup of red pepper, finely chopped
quarter cup of mushrooms, finely chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chilli powder
salt to taste
three-quarters of a cup of cooked beans (brown, black or chickpeas)
a quarter cup of breadcrumbs
Cook the quinoa in the water with salt until fluffy. Set aside to cool.
Heat the coconut oil in a pan and sauté the onions, carrots, peppers, mushrooms and garlic until soft.
Add the cumin and chilli. Remove from the heat and cool.
Process the quinoa, sautéed vegetables, beans and breadcrumbs to form a rough mixture. Season to taste.
Shape into patties and refrigerate until required.
Pan-fry the patties. Serve them on a roll with onion, tomato, avocado, lettuce and vegan cheese.
CHOCOLATE TART
Serves 16
Base
1 cup of almonds, soaked for 1 hour
1 cup of cashew nuts, soaked for 30 minutes
half a cup of cocoa powder
a quarter cup of flax seeds, ground
a quarter cup of agave
a quarter cup of maple syrup
Filling
2 cups of cashew nuts soaked for 30 minutes
half a cup of agave
half a cup of cocoa powder
half a cup of water
half a cup of coconut oil, melted
salt to taste
BASE: Put all the ingredients into a food processor and blend until well combined.
Press the mixture into the base of a tart tin. Set in the freezer.
FILLING: Combine all the ingredients in a food processor and blend until very smooth.
Pour the mixture on the base. Freeze to set.
The tart can be stored in the freezer for up to two weeks.
PINA COLADA
Serves 3
1 cup of coconut milk
1 and a half cups of pineapple juice
1 tablespoon of agave
half a cup of ice
a quarter cup of water or sake for an alcoholic version
1 cup of pineapple chunks, finely chopped
Blend all the ingredients except the pineapple chunks until smooth.
Pour into glasses and divide the pineapple chunks between them.
Serve chilled.
The Star