A Vegetarian Feast

Vegetarian Feast
Vegetarian Feast

A Vegetarian Feast


Granny Mouse Country House & Spa, with its serene and picturesque location along the Lions River, is known for its beautiful garden setting, as well as its fabulous food. With its home-away-from-home ethos, “It’s hardly surprising that many guests tell us that, on returning home, they feel inspired by the gourmet offerings” says General Manager Sean Granger.


While the menu at Granny Mouse can make any carnivore smile, there are plenty of options to please vegetarians, and we have compiled some delicious, super satisfying options for you to enjoy at home.


Chickpea Curry with Coconut Rice


Serves 4




1 onion, peeled and quartered


1 garlic, cloves


2cm fresh ginger, peeled


1-2 red chillies, deseeded


10 fresh coriander stems


30ml peanut or sunflower oil


2.5ml freshly ground black pepper


2.5ml turmeric


12ml ground cumin


5ml ground coriander


1 tin coconut milk


2 medium potatoes, peeled and chopped


2 tins chickpeas, drained and rinsed


2 tomatoes, sliced into thin wedges


1 punnet mangetout


30ml light soy sauce


Tamarind paste


40ml fresh coriander, chopped


Coconut shavings, to serve


Jasmine rice, cooked, to serve




Place the onion, garlic, ginger, chilli and coriander stems into a food processor and blend until it forms a smooth paste.


Heat the oil over medium heat and fry the paste for three minutes or until it starts to turn golden. Add the spices and fry until fragrant.

Add the coconut milk a little at a time.


Add the potatoes, chickpeas and tomatoes and simmer for 15 minutes, or until the potatoes are cooked. Stir every few minutes to prevent the food burning. Add the mangetout, soy sauce and tamarind paste to taste. Simmer for three minutes, then stir the coriander through.


Mix the fresh coconut shavings into the hot jasmine rice and serve with the curry.


Chilli Cheese Cornbread


Serves 6-8




1 cup maize meal, yellow or white


1 cup mature cheddar cheese


1 cup milk


1 tin sweetcorn


2 eggs


2 tsp baking powder


2 Tbsp oil


3-4 chopped chillies


Seasoning to taste




Heat oven to 180°C.


Combine all ingredients and pour into a baking dish approximately 26cm x 16cm in size and 5cm deep.


Bake for 55 minutes to an hour.




Add herbs, mushrooms, leftover veggies- and extra cheese. This makes great “padkos”.


Stuffed Roast Tomatoes


Serves 4




1 x 400 g tub feta


1 Tbsp curry powder


1 Tbsp paprika


1 tsp garam masala


5g coriander (a few large sprigs)


4 Tbsp canola oil, plus extra for drizzling


6 large tomatoes


500g Spanish-style rice, for serving




1. Preheat the oven to 200°C. Place the feta, spices, herbs and oil into a blender and process to form a chunky purée.


2. Hollow out the tomatoes, place in an ovenproof dish and stuff with the feta mixture. Place the tops of the tomatoes on top.


3. Drizzle over the remaining oil and bake for 25 minutes, or until the tomatoes have softened and started to caramelise. Serve warm with the rice or a salad.


Tip: Curried feta is delicious spread on sandwiches with roasted veggies, toasted seeds and leafy salad greens.


Roast cauliflower with stuffing


Serves 6-8


Cauliflower pairs well with anything creamy, nutty or with a good hit of acidity. Hazelnuts and lemon make this roasted version a super-delicious main course.




250g breadcrumbs


2 heads cauliflower


Olive oil, for drizzling


Sea salt, to taste


White pepper, to taste


100g hazelnuts


8 fresh bay leaves


2 Tbsp olive oil


Lemon zest, for serving


For the brown butter-and-lemon sauce


2 lemons, juiced


250g cold butter, cubed


Salt, to taste




1. Preheat the oven to 180°C. Sprinkle the breadcrumbs onto a baking tray, place the cauliflower on top, then drizzle with olive oil and season.


2. Cover with foil and roast for 35 minutes. Remove the foil, then stud the cauliflower with the hazelnuts and bay leaves. Roast at 200°C until golden brown.


3. Meanwhile, make the sauce. Place the lemon juice in a saucepan and reduce until syrupy over a medium heat. Remove from the heat and slowly whisk in the butter until the sauce is thick, then season with salt.


4. Serve the roast cauliflower and breadcrumbs topped with the lemon butter sauce and lemon zest.


Tips: Cook the cauliflower in the air-fryer at 180°C until tender and caramelised, about 10–15 minutes. You could use olive oil instead of butter for the sauce. Grate over hard cheese if you like.


Email reservations@grannymouse.co.za if you’d rather we did the cooking.

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