The Fry’s Annual Green Meeting is the biggest vegan gathering in South Africa. With international speakers, delicious food and the best ever goodie bags, this is one event you don’t want to miss.

By Ulisha Moodley

We have even more exciting news for you! Our friends at Fry’s have offered MyKitchen subscribers an R100 discount to the event! So when you’re buying your tickets, use the discount code ‘AGMmykitchen’ and you’ll get R100 off of each ticket purchased! Please note that tickets are limited and are selling out fast, so Fry’s suggest buying your ticket ASAP to avoid disappointment.

Once you’re there, you can look forward to hearing the following leaders speak about the issues at hand:
– Sebastian Joy (Germany) – Founder and CEO of ProVeg International, the Vice President of the European Vegetarian Union and the creator of VeggieWorld.
– John McInroy (South Africa) – Founder of The Unogwaja Charitable Trust & shoOops! (aka Red Socks), social entrepreneur, ultra-athlete and philanthropist.
– Dr Paul Palmer (South Africa) – Dr Paul Palmer is a registered Chiropractor and plant-based nutrition expert. He holds the health and nutrition portfolio for the South African Vegan Society and is one of the leading advocates for a plant-based diet in SA.

You can also expect a selection of delicious gourmet food courtesy of the incredible Chef Lexi Monzeglio, vegan goodie bags worth over R250, vendors showcasing the best in vegan food, fashion, beauty and a couple of other surprises!

THE DETAILS

When: Sunday 12 November 2017; 12 PM – 5 PM
Where: Katy’s Palace Bar, Top Floor, 6 Desmond St, Kramerville, Sandton
Tickets: quicket.co.za

The post Fry’s Annual Green Meeting comes to Joburg! appeared first on MyKitchen.

I was lucky enough to attend this year’s Fry’s Annual Green Meeting hosted in Cape Town where they launched their latest product Kasha, an instant cereal that can be used as a shake on-the-go or as a warming porridge this winter. It’s filled with protein and superfoods, gluten-free and of course, 100% vegan. After the product launch, over a glass of white wine, Tammy Fry and I sat down to chat about The Fry Family Food Co. and family.

By Roxy Greeff

Tammy Fry is a vegetarian, crossfitter, 5th Dan Karateka and has been South African National Champion multiple times, a self-defence coach, surfer, businesswomen, public speaker, and mom of two little boys. She embodies what it is to have a balanced life.

Tammy’s father, Wally Fry, grew up as a meat lover, making meaty ingredients a part of his day-to-day life. Her mother, Debbie, on the other hand, is also a long-time vegetarian. After Wally decided to join Debbie and Tammy in embracing vegetarianism, he started creating tasty high-protein meat replacements for himself and his family – a year later the Fry Family Food Co. was born. Now Tammy is at the helm of marketing Fry’s, bringing with her a sense of nutritional expertise, a passion for fitness and an outdoor lifestyle.

Q. Tell us a bit about the product development of Kasha.

A. As a fully-fledged second-generation family business, we decided that we wanted to up the ante a notch or two.  We wanted to keep things interesting and, of course, to continue to fulfil our passion for all things plant-based, nutritious and tasty.

Hayley (my sister) and I are both working moms and avid crossfitters. We wanted to make something that makes life easier without compromising our health and our children’s health. We needed something that worked as a pre-workout shake, post-workout shake, breakfast on the run, work food, desk food, lunch-box food, or afternoon snack food. It needed protein, superfoods, had to be natural, low in sugar, low GI and of course plant-based! Moms are fussy when it comes to feeding our most precious loved ones so this project was very close to our hearts. Kasha was the answer for us and fulfilled our long list of requirements!

Q. We have noticed that a lot of your recipes have an Eastern influence, with plenty of Asian-fusion and Indian options. Where did this influence come from?

A. A large number of our consumers are vegetarian because of their culture. Many Asian and Indian consumers follow vegetarian diets or observe vegetarian fasting days. And who doesn’t love a good curry? We are originally from Durban so our family is curry-mad!

Q. As a mother, which Fry’s products would you recommend for moms as being a fave among your kids, and do you know any quick, fun recipes they can help out with in the kitchen?

A. If I had to pick one, I would say the Fry’s Chicken-Style Nuggets! Not only will the kids devour these, but you will find moms and dads eating them too!  The Fry’s Kasha High Protein Instant Cereal makes eating on the go for moms and kids super simple, convenient and healthy. I carry Kasha with me wherever I go – great for before afternoon extracurricular activities, quick brekkies and mom power snacks! Life (for me) is what happens between bowls of Kasha!

And then, because I am a food fanatic, I just had to ask Tammy for her favourite vegan recipe, and here it is…

Mushroom and chicken-style burger with basil-rocket pesto and pineapple

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the pesto
1 cup basil
1 cup wild rocket
¼ cup roasted cashews
¼ cup pine nuts
½ cup olive oil
2 cloves garlic, peeled
1 tbsp lemon juice
Salt and black pepper
For the burgers
2 boxes Fry’s Chicken-Style Burgers
8 large brown mushrooms
1 pineapple, peeled and sliced
To serve
Baby spinach
Vegan cheese
Tomatoes, sliced

METHOD
For the pesto
1. Place all the ingredients in a food processor and blitz until combined. Taste and adjust seasoning if necessary.
For the burgers
1. These burgers taste the best over hot coals, so get the braai going.
2. Brush each burger patty with a little oil and braai until golden brown.
3. Braai the mushrooms and pineapple slices until just cooked and the edges are charred.
To serve
1. Top a mushroom (underside up) with baby spinach and a slice of tomato.
2. Follow with a burger patty, a slice of cheese, pineapple and a second burger patty and cheese slice.
3. Smear on some of the pesto and sandwich with a second mushroom. Season.

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