November is recognised as World Vegan month, with a nod to the 1st of November 1944 when the Vegan Society was first established. It was in those early days that the phrases ‘vegan’ and ‘veganism’ were coined. Now, more than 70 years later, the benefits of veganism for humans and the natural environment are widely known and chefs all over the world are preparing creative vegan menus to meet the increasing demand from health-conscious diners. And our Exec Chef, Gary Coetzee, is amongst the best – having been creating exceptional vegan cuisine for many years!
This year, World Vegan Day coincided with the beginning of the 26th UN Climate Change Conference of the Parties (COP26), which brought together countries worldwide to discuss how to tackle the climate crisis. According to the Vegan Society, switching to a plant-based diet can reduce one’s food-related carbon footprint by up to 50%.
At Brookdale Estate, we create experiences and cultivate the land mindfully with a holistic approach. All operations are based on sound environmentally-friendly principles and our GM Yvonne Coetzee, and her team, are currently preparing for certification in the voluntary environmental sustainability scheme, IPW (Integrated Production of Wine).
It’s important to think outside of ourselves and World Vegan Month encourages us to do just this. Whether it’s incorporating a meatless-Monday into your routine, ensuring the products you source are ethical and sustainable, or if you choose the full vegetarian or vegan lifestyle – it’s all about making tomorrow just a little bit better than today. Executive Chef Gary Coetzee says he enjoys creating delicious, plant-based menus that meat-eaters find appetising, satisfying (and even perplexing) too. We’re sharing one of our favourites from Chef Gary’s kitchen this week:
CHEF GARY COETZEE’S CAULIFLOWER RISOTTO