Cooking a Curry – The Vegan Edition

Save the dates 26 and 27 September for an Indian cookery classes in Cape Town, specifically designed for a plant based diet.

Join us for a journey into the exotic world of Indian cookery. Learn the art of blending spices (masala) through a multi-sensory introduction to their history, rituals and culinary uses. 
Learn to create your own curry mix to suit the season, your chilli tolerance, and your favourite ingredients.

The class will allow you to develop a spontaneous and creative approach to Indian cuisine while teaching you the foundations of this exciting cooking style. You will take home with you a little recipe booklet and your spice blends.

Cooking a Curry: Part one offers the following:

Introduction to spices and spice blending
Curry preparation techniques

We will be making:

  • Sweet masala (sweet spice blend) followed by
  • Masala chai – traditional Indian spicy tea
  • Your own personalised spice blend
  • Rotis – Indian bread
  • Your own curry creation

Cooking a curry Part 1: Saturday 26 September 9am-12:00 Cost: R420.

Due to the growing popularity of our cooking class – “Cooking a Curry” – we are happy to announce that a follow up class is now offered to participants who have completed the first class.

Cooking a Curry: Part Two offers the following:

Understanding the diversity of Indian cuisine
An introduction to new ingredients and spices

We will be making:

  • Kahwa tea (Kashmiri spiced green tea)
  • Cashew Paneer (Indian style cheese)
  • Puri bread followed by sev puri (a popular street snack)
  • Your curry creation using paneer or regional dish from a selection recipes that will be provided

Cooking a curry Part 2: Sunday 27 September 10:00 -13:00 Cost R420.

Book both parts 1 and 2 and pay only R770.

For bookings please email

Breakfast at Plant

If you are looking for the best vegan and vegetarian breakfast options in Cape Town, Plant is the right place for you. Step inside and enjoy Breakfast of Champions from our wide selection. We have something for everyone and enough options to change it up for every day of the week.

We make our own tofu scramble; tempeh bacon and dairy-free cheese. Every this is vegan, 100% plant based and prepared with love… We serve breakfast all day.

Look at what’s on offer:

  • Muffin of the day
  • Muffin & Americano
  • Croissant & Americano
  • Breakfast Scramble
  • Breakfast Wrap
  • Breakfast Croissants
  • French Toast
  • Omelette
  • Traditional Vegan Breakfast

And of course breakfast is well paired with our top quality range of smoothies, juices, teas and coffee:

  • Smoothies
  • Cold-pressed juices
  • Lady Bonin’s Fine Loose Leaf Teas
  • Tribe Coffee

We open our doors at 8:30 every morning, except Sundays and our kitchen is open from 10am – 10pm

#PoweredbyPlants #Herbivour #BreakfastofChampions #VeganBreakfast

#120Snips Challenge


Listen Up Cape Town! We are proud to say we know some amazing people who do fantastic work for our furry friends, especially in the informal settlements like, Blikkiesdorp (Tin Can Town), and Hawston (Rescued Animal Drive). They are making a difference by educating, saving, sterilising, healing and feeding the animals in desperate situations.

We have come up with a plan to reduce their workload and the suffering and we need your support. Help us to reduce the number of unwanted, neglected animals in the streets. As Plant, we pledge to sponsor one sterilisation per month. We are going to challenge other small businesses in Cape Town, to do the same.

Our target is to get to #120Snips in a year! You do the math – 10 businesses participating, each paying R300 per month, amounts to 10 dogs/cats sterilised per month and 120 dogs/cats per year. Yes, hundreds of abandoned lives and homeless puppies and kitties avoided, every year.

A few kind vets that regularly offer reduced sterilisation prices (R300 per sterilisation) to TCT and RAD have agreed to support #120Snips even further, by doing it for only R250 each, if we ensure 10 per month. These vets are including deworming and immunization in this fee! Remarkable.

Please support this cause by sharing the #120Snips Challenge with friends and please get your company involved. For only R300 pm, they can support #120Snips and contribute to 12 sterilisations over the next year.

Up for the #120Snips Challenge? All you need to do is email for more details on how to get started.


For more information on:


RAD – Rescued Animal Drive (NPO 117 – 568)


TCT – Tin Can Town Inc

Remember you too can help: #AdoptDon’tShop

Mexican Madness at Plant Restaurant!

Mexican Madness Plant Restaurant

Mexican night is back Tuesday 14 July from 17:00!! Join us for an evening of our favourite Mexican flavours. Booking essential.

  • Menu: Nachos / Quesadilla / Black Bean Burger / Burrito / Mexican Salad / Chilli con Veggie
  • Sides: Grilled corn – Chipotle style / Mexican red rice / Chilli poppers – NOM! / Spicy ranch sauce

Fully stocked bar but Margarita’s will be the order of the day 😉

Click Here to Contact us and book a table

Come hungry! Come thirsty!

OrderIn Will Deliver!


OrderIn will deliver!

Get your Plant food order, delivered to you.

Too busy, not enough time, rushing from meeting to meeting, we get it. Just go online, place your order and wait for your food to be delivered.

We are very please to announce Plant has teamed up with OrderIn and they will deliver your food order to you. Do it online: Click Here

It so easy…

  • Enter your address
  • Pick a restaurant
  • Order food
  • Checkout

And bang, your food will be delivered to you.
You can also order food online and collect. Both delivery and pick-up options are available via OrderIn

You can select your options by area or cuisine: Click Here

Hungry? Simply order food online for delivery or pick-up.

Plant is a Fur-free Zone

Plant is a fur-free zone and we do not condone the wearing for faux-fur either. Why you may ask? Our answer is simple: animal cruelty.

Investigations conclude approximately 50 million animals raised on fur farms around the world, are killed for their pelts annually. This statistic does not include rabbits (approx. 70 million) or the millions of dogs and cats used for the faux-fur industry.

More often than not, dogs and cats are used in the making of garments ‘trimmed with fur’ yet labeled as ‘faux fur’. The labeling laws are not stringent enough. Fashion buyers and shop assistants are not knowledgeable enough. As a result, we mostly don’t know what we are wearing and the risk is too high.

“Raccoon dogs are raised by the millions in China and in smaller numbers in Finland,” says Humane Society’s Pierre Grzybowski. “A good number of them are skinned alive (in China) because of the lack of animal welfare laws or oversight. Raccoon dogs’ fur is by far the most commonly mislabeled and misrepresented, but you also find rabbit, raccoon and coyote fur not labeled.”

Adien Aggenbach, the founder of Plant explains further “even if your faux fur is not real fur, by wearing it, you make fur look attractive and glamorous. I believe the only one that should wear fur is the animal themselves.” Fur belongs to the respective animal not to humans.

It is cruel and unnecessary.

Please consider this information and the facts and stop supporting the fur and faux-fur industries. There are so many textile alternatives, please don’t buy faux-fur.

Please read more:
Fur trade facts
Ten reasons not to wear fur
Seven reasons not to wear real fur
Is your faux-fur made of dog or cat
Is your faux-fur really dog
Is your fake fur really cat fur
Apparel labeling requirements

Ten Inventasoarus Sandwiches


Dave and I have 3 dinosaurs living in our kitchen. The first is Experimentaurus, the one who spins out wild new recipes which are only sometimes edible. The next is Tastosaurus, perhaps the bravest dinosaur; the taster of new foods. Bravely he/she holds the spoon to his/her snout with his/her tiny arms. The highest level of the three is Inventosaurus. Inventosaurus is like a magical beast wielding rainbows and fire swords: using them to manipulate his stores into edible delights. He/She is the creator of majestic new dishes!

Inventosaurus has decreed that all must share in the delights of his/her sandwiches:

The Plane of Jane

The roasted vegetable sandwich is a pretty common affair. This one is very simple. Roast any assortment of vegetables plus whole cloves of garlic still in their shells. Once the veggies are crispy and good take the softened garlic cloves out of their skins and place them into a bowl with a little olive oil. Mush/mix these up and you have some fine garlic butter. Use this to spread on toasted slices of rye bread before piling on the veggies and fresh sprigs of rocket.

The Food of Nights Past

Last night’s food can make a pretty good sandwich the next day. A few weeks ago I made an awesome lentil bolognaise. By some miracle (Tastosaurus was going a little mad) there was some left over for the next day. It was then that I fantasized up a new brilliant sandwich.

Separate the lentils from their lovely sauce. Place them in a blender and zzzhhoosh them up. Use the goop to make little lentil balls. Place them carefully inside a fresh baguette, on top of salad greens and chopped olives. Now sauce it up with that fine bolognaisy-tomato-liquid. Mmmmmmeatball sub!

An Expat in Mexico

This is by far my favourite sandwich because it contains my favourite new invention: Chipotle Cashew Hummus. Just take a moment to let that sink in. Smokey-spicy chipotle marinating in adobo sauce, blended with a cup of creamy cashew nuts and all the other delightful ingredients that make up hummus – minus the chickpeas.

Slather the goodness on a slice of toasted sourdough, topped with char grilled eggplant and fresh zesty salsa.

Stolen from the Andean

This burger patty comes from here.
(I adjusted it by taking out the eggs, and adding two tablespoons of raw chia seeds and one teaspoon of baking powder. Also- forget the cheese, so unnecessary)

Now that the patties are done, we can build that burger. First we need a good quality bread roll, (Italian ciabatta or a Portuguese roll). Cut that open and toast the inside in a dry frying pan. A good burger needs some whole grain mustard. Next three leaves of lettuce and three of rocket. Oregano-sprinkled-fried-tomato slices go on top of the greens. Next the patty followed by char grilled eggplant slices and caramelized onions. Lastly, we need a little mayonnaise and the top bun of the burger. Serve it with oven roasted potato wedges.

Actually this “burger” doesn’t need any bread at all. Take it away and you have a pretty awesome salad.

Templed Out

This one is for when you feel as tired as a tourist who spent all day taking selfies at Angkor Wat. A sandwich filling which takes five steps: Chop, fry, pop, drizzle, serve.

  • Chop- an onion (and slice your bread)
  • Fry – the onion and when it turns glassy add a big spoon of curry powder (any bloody curry power you have)
  • Pop- open a can of chickpeas, drain them, add them to the onion.
  • Drizzle- 2 tablespoons of coconut cream on and let it simmer for a few moments.
  • Serve- on any bloody bread you have or in a wrap or just eat it out of the pan if you can’t be bothered.


Sandwich in a Bowl

This next one is a combo of a Jamie Oliver recipe and my own brain. First you will need the soup, one of Jamie’s best bloody inventions. Look here.

Now some adjustments to that recipe: Roast your own peppers in the oven (don’t use jar peppers-so much cheaper) Use thick coconut cream instead of yoghurt (the flavour is more powerful) and add (if you can) a chipotle pepper and a tablespoon of adobo sauce.

Ok Soup is sorted, now let’s make good on the tortilla chips part- I like to make my own. Chop some fresh mint and garlic and put them in a bowl with a drop of vinegar, a pinch of ground paprika and drown them in olive oil. Next step is to brush the mixture over a few tortillas and put them in the oven whole. Once they are crispy, break them up into chunks and serve with the soup.

Scrambled Chia

My favourite breakfast bread is an old fashioned hash brown. I buy the big square ones from the supermarket freezer. Every morning you can see a sleepy-eyed David throwing frozen blocks of potato into the oven before putting on the kettle (because he is a champion of the morning). I know these have little to no nutritional value, but I don’t care because it’s what you serve it with that matters.

I love a good tofu scramble; there are many recipes and variations. My favourite is simple: finely chopped tomato, onion and green pepper; a teaspoon of mustard; a tablespoon of chia seeds and a block of firm tofu. Scramble the mixture up and let the chia seeds soak up the water from the tofu. Heat it in a pan with a tiny bit of olive oil.

Serve it with the hash browns and hot fresh coffee.

Too Many Mind

This is the best sandwich in the world. It is the sandwich of “no mind”. It’s also something I can only dream of – no avocados in Cambodia.

Toasted dumpy bread, topped with slices of perfectly ripe avo, seasoned with cracked salt and pepper.

No mind. Click here to view

The First Inventosaurus of Dave

Dave and I have been cooking together for seven sweet months. He is a man of many talents and cooking is just one of them. Over the months he has held the Experimentaurus status with pride, until one fine/desperate day. The day he had to go to his first Braai (BBQ) as a vegetarian. With the idea of Braai broodjies (BBQ toasted sandwiches) as inspiration he invented the Braai Hashkie.

For one Hashkie you need: two hash browns sliced salted eggplant, tomato, spring onion, spinach leaves and cheese (also good with vegan cheese). Make a sandwich with the ingredients still raw and season it with salt, pepper and dried thyme. Wrap the Hashkie in foil and put it on the braai, turning occasionally.

Re-imagined Oreo Cookie

Moving onto the sweeter sort of sandwich, the Oreo with a twist. I used this recipe for the ‘cookie’ part and the ‘filling’ part. Click Here

There are only two alterations here: One, go slow with that lemon juice, add a little and taste each time before adding more. Two, go cray cray and actually make a giant Oreo cookie.

I.e. cookie base
ganache (very optional)
cream cheese filling
cookie base

Hmmmm it seems that the dinosaurs are herbivores. Did you notice? I didn’t.

To read more of Jessica’s blogs, click here:

Jessica Lahoud was the founding chef at Plant Café and is affectionately known as Plant Inventasourus.

SnapScan & Bitcoin: Alternative payment methods at Plant


Tired of carrying cash? Worried about security? Just popped out and forgot you wallet? No problem! We have a new way for you to pay for your meal at Plant, without your wallet! You can now settle your Plant bill using your smartphone – it’s fast, convenient and easy. You may use SnapScan or Bitcoin to pay your bill.

What is SnapScan?

The SnapScan application is a locally developed mobile app that allows customers and merchants to complete transactions using a QR code and a smartphone. All you need to do is download the app onto your smartphone, then link a card to your account and secure your card details with a unique PIN that must be entered each time you make a purchase. The Plant SnapCode is displayed at our till point. When you are ready to pay, open the app, scan the code with your smartphone, and enter the amount due (with your unique pin code) and bang, its paid. And we receive an SMS confirming the transaction.

Learn more about Snap Scan:

What is Bitcoin?

‘Bitcoin is an innovative payment network and a new kind of money’. It is appealing to the non-conformist as it uses peer-to-peer technology to operate with no central authority or banks involved. Nobody owns or controls Bitcoin and everyone can take part. Bitcoin has grown as a form of payment for products and services. Similarly to SnapScap, Bitcoin payments are made from a wallet application on your smartphone, by scanning a QR code or touching two phones together with NFC technology (or by entering the recipient’s address), the payment amount, and pressing send. Bang its paid.

Learn more about Bitcoin:

It’s a fast and convenient and not having to carry cash or a card makes both payment alternatives attractive. Try it.


Vegan Cheese & Wine

Plant and Vegilicious Cape Town jointly hosted a delicious Vegan Cheese & Wine event on Friday 1st May. Almost 50 people joined us as we tasted 15 different vegan cheeses and sipped on elegant Stony Brook wine.

It was a gastronomic event of explosive proportions – as a vegan, one certainly has a different level of appreciation when there are boards and boards of non-dairy cheeses varying in flavour and texture to satisfy any palate, served with savoury biscuits, crostini, grapes and strawberries. Yum!

A little bit about the cheese… the Plant team prepared four cheeses, all of which will be available for retail soon (some already are) – mozzarella, cream cheese, pepper-jack and basil. Brendan of Vegilicious made a large selection of home-made cheeses including Colby olive, Boursin, Almond feta, Pepper crusted goats cheese and an aged cashew cheese, Nikki added to this with a cashew based brie cheese. Plus we had a smoked cheddar from Violife sponsored by Vfoods and aged cashew cheese from TATAMOO.

These tasty cheeses were showcased with elegant wines from Stony Brook Vineyards, a boutique wine farm in the beautiful Franschhoek valley. They produce many different wines, in relatively small quantities, in an environmentally-friendly manner to minimize their carbon footprint. Sam from The Wine List graciously poured tasters of these top quality wines namely: Lyle MCC – 2009; The J – 2014; Ghost Gum White (Bordeaux Blend) – 2013; SMV – 2011; Syrah Reserve – 2011; and V on A – 2012 (a few of these wine are on the Plant wine list, for your enjoyment). Stony Brook’s flagship wine, ‘Ghost Gum’; a Cabernet-based Bordeaux-style blend has spent 32 months in new French Oak, is highly-rated wine and “named after the one hundred and fifty-year-old Ghost Gum tree that sheds its bark in the summer and is visible from the farm’s tasting area”

For more information on tasting wine at Stony Brook visit their Tastings page or follow them on twitter @stonybrookwine or like them on Facebook

You can reach Sam on @thewinelistsa or their Facebook page.

For more information on Vegilicious events visit their website; like them on Facebook or follow them on twitter @VegiliciousCT

Cheese recipe books we like include: The Ultimate Uncheese Cookbook; Artisan Vegan Cheese; The Non-Dairy Formulary.

To make Brendan’s Almond Cheese, go online to Almond ‘feta Cheese’ Spread With Herb Oil (Vegan)

And of course to be well informed about Plant events, specials and retail items, visit our website regularly and follow us on Twitter and Instagram or like us on Facebook.