“So Kayli, are you vegan or vegetarian?” asked someone, with their head resting on a toned arm, as they looked deeply into my eyes. I panicked and went blank. I looked around, worried that a raw-food loving, healthy goddess would jump up and shame me with her -12% body fat and long flowing, shiny hair. “Oh, well you see… Uhh, I once, well… Ya… uhhh… neither, really, ya, well…”, I blabbed, trying to find a good enough reason to justify why I eat meat. “Oh, ok cool” was the response, and it was one I never expected.
Hi, I am Kayli, and I am not vegetarian.
Last week I attended my first Veggie Buntch Supper Club – an all-vegan gourmet dinner.
Every month the founder, Laura Cooke, organises a unique dining experience at a different restaurant. Each event hosts up to 20 people, who enjoy a menu created by the chef, especially for the evening. Previous dinners have been held at The Mount Nelson, Catharina’s at Steenberg and Tobago’s at the Radisson, and the one I attended was at the Bombay Brasserie at the Taj Hotel.
The Taj is well known for its vegetarian offering, so this dinner was easy for them. Alongside each course, was wine from the Waterkloof Wine Estate, which is 100% vegan – I didn’t even realise that some wines have egg white in them, to help extract the excess tannins, which make it bitter.
To start we had a Veg and Roast Pine Nut Kebab, with Tandoori Pickled Broccoli. In parts of India and Pakistan, a kebab, called Shami Kebabs, are made from a ground up mixture of veg, meat, herbs and nuts, formed in to a patty and fried. This vegan version was delicious. The very delicate flavours of the veg and nuts went deliciously with the sharp, acidic and spicy flavour of the crunchy pickled broccoli.
Next up we were served a variety of mains, which we could go back for as much as we wanted (score). The Seasonal Veg Curry had a very gentle flavour and I personally would have liked a bit more of a kick, but the veg was beautifully cooked. It was served with Sauteed Spinach with Corn, which added a sweetness to the dish, a nice way to combine different flavours. The spinach had been pureed after sautéing, so this (along with the broccoli) was the second, very interesting treatment of ingredients. We also had AMAZING spicy, Cumin Baby Potatos with Olives, which had delicious hints of saltiness to level out the richness of the spice and the smooth, waxy potatoes. Finally, Yellow Lentil Dal, which was the most delicious version that I have ever come across, and I make a habit of trying the Dal at every Indian restaurant I attend. Spicy, smooth but not too smooth, rich and comforting, I went back for seconds (and thirds, and fourths).
For dessert we had Mango Sorbet in a Sugar Basket, with a selection of Fruit. A light, simple dessert was exactly what we needed after a very spicy, heavy dinner.
I was really impressed with the Veggie Buntch dinner. The food, the atmosphere and the company were great, and I left feeling completely satisfied, even though I hadn’t eaten any meat. It’s an amazing opportunity for vegetarians who often find themselves having to eat the same thing every time they go out, and in the case of vegans, often find nothing to eat at all. Plus, if you aren’t vegetarian, it is a great way to try something completely new.
The next dinner will be held at the Westin Executive Club on 28 November. And the menu looks RIDICULOUSLY GOOD.
