Veggie Fries with GiNiT Sage

These are root vegetable fries / chips that give a totally different flavour sensation.  All the veggies we used were cut into even julienne sticks of about 1cm thick.  The thinner the julienne, the more crunchy the chip, adjust your cooking time accordingly.


2 large beetroot – peeled and cut julienne

2 large carrots – peeled, and cut julienne

2 parsnips – peeled, and cut julienne

2 sweet potato – peeled, and cut julienne – personal preference is the yellow / orange flesh sweet potato (borrie patat)

For each 500g of cut vegetables:

1 Tbsp melted coconut oil / butter

1/2 tsp salt

Finishing Spice:

GiNiT  Sage / Original / Chilli

To Prepare:

Preheat oven to 220 degrees Celsius.  Line an oven tray with parchment paper.

Once the vegetables are cut, toss in 1 Tbsp of melted coconut oil / butter and 1/2 tsp of salt for every 500g of cut vegetables.  Place the chips / fries on the oven tray and allow a little space between chips for even cooking.

To Cook:

When the oven is up to temperature, place tray with chips on the second lowest rack in the oven for 15 minutes.  Check for even cooking.  If the chips are still very light on top, move the tray up to a higher rack for the last 5 to 10 minutes to crisp up.

When the chips are the required crispiness, remove from the oven and sprinkle your favourite GiNiT Spice over the top, then serve.

Serving Suggestion:

We make the combination of different chips as part of our mezze platter, but they could be used as a side dish to accompany any meal.


We chose to use GiNiT Sage as the earthiness of sage plays really well with root vegetables.  We also cooked zucchini / baby marrow as an additional veggie on the platter, they were either really crispy or soggy.  They work far better as a crumbed veggie chip / fry.

Veggie Skewers with GiNiT

Makes 6  skewers


6 bamboo skewers – short and strong

6 even sized cherry tomatoes

1 medium zucchini / baby marrow – thinly sliced with a peeler

1 medium carrot  – thinly sliced with a peeler

1 medium red onion – sliced into quarters

6 even sized medium button mushrooms – remove stem

6 even sized pieces of bell pepper – between 1/4 to 1/2 a bell pepper

coconut oil / butter for frying or basting

GiNiT Original / Chilli / Thyme as a finishing spice


minced garlic – basted on skewers

To Assemble:

Thread a strip of carrot and zucchini / baby marrow onto a skewer, followed by a cherry tomato wrapped in a layer of red onion, then thread the carrot and zucchini / baby marrow on to complete the circle. Cut off excess carrot and zucchini / baby marrow. Repeat above steps to have 2 tomatoes per skewer on 3 skewers.

Thread a layer of red onion onto a skewer, followed by a mushroom through the cap from side to side, then a piece of bell pepper. Repeat above steps to have 2 mushrooms per skewer on 3 skewers.

This was our choice, but be creative and use the vegetables you enjoy most – if you can get them to stay on a skewer 🙂

To Cook:

Heat a griddle pan with coconut oil until hot, but not smoking.  Fry the skewers on each side for about 5 minutes.

Alternately, melt the coconut oil and mix in a minced clove of garlic and baste the skewers and braai / bbq over medium coals until cooked.

Sprinkle your favourite GiNiT Spice over the top before serving.

Serving Suggestion:

We served our skewers as part of a mezze platter, with gluten free wraps, hummus, baba ganoush and tapenade.


Although we love olive oil, it has a lower smoke point than coconut oil.  This is why we tend to cook with coconut oil or butter, and add a dash olive oil for it’s flavour, before serving.

Crockery supplied by: Bomkisi

Hummus with GiNiT Chilli

Makes 1 large bowl


1 can chickpeas / garbanzo beans (or home cooked equivalent) – strain off liquid (aquafaba) into a jug for use in blending

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Chilli

salt to taste


1/4 cup (60ml) tahini – adds additional depth of flavour and nutty notes

To Prepare:

Place all ingredients into a blender or food processor and blend until smooth. Use as much of the chickpea liquid (aquafaba) as needed to make a good dipping consistency.

Serving Suggestion:

Hummus is great as a dip or a spread on a mezze platter, in a wrap or burger.


If the skins / membranes of the chickpeas (garbanzo beans) are removed before blending, a smoother product will result. Tahini is a traditional ingredient in hummus, but it is not often a pantry item; it is however, a fantastic inclusion in hummus. For a milder hummus, chickpeas (garbanzo beans) can be substituted with butter beans or black eyed beans.

Cheeky GiNiT Chilli Tomato Soup

Serves 2


1 large onion, chopped

2 cloves garlic, sliced

1-2 Tbsp butter / oil, for frying

4 ripe tomatoes, chopped

250ml water

50g tomato paste

2 tsp GiNiT Chilli – for medium heat

(For MILD heat, use 1 tsp GiNiT Chilli and adjust seasoning as required)

1 Tbsp brown sugar – to balance the acidity, if required

To Cook:

Peel and chop the onion, and fry in butter / oil over medium high heat.  Peel and slice the garlic, add to the onion and mix well.

Chop the tomatoes into cubes and add to the onion mix, and stir well.

Measure the 250ml water, stir in the tomato paste and GiNiT Chilli.  Pour into the pot, stir and bring to the boil.  Turn the heat down and allow to simmer until the liquid has reduced by a quarter. Taste the soup and if needed, add the sugar and stir well.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through, adjust seasoning, if required. Serve.


We used 2 tsp of GiNiT Chilli, but this might be a bit spicy for some people.  The heat of the chilli continues to intensify the longer the soup is left to rest.

Serving suggestion:

Enjoy as is, or with a slice of freshly baked bread.

GiNiT Chilli Roast Potatoes

Preheat the oven to 200˚C


1 kg baby potatoes, quartered with skins on

1 large onion, diced

2 medium zucchini / baby marrow, diced

1 medium bell pepper, deseeded and diced

Optional: 1 chilli or more, deseeded and finely sliced

1½ Tbsp GiNiT Chilli

1 tsp garlic, minced

2 Tbsp coconut oil (neutral taste), melted

To Cook:

Place all chopped veggies in a large mixing bowl. Combine the melted coconut oil, garlic, GiNiT Chilli and sliced chilli (if using). Pour the oil and spice mixture over the veggies and toss / stir to coat evenly.

Spoon into an oven-safe casserole dish. Cover with lid or foil and place in the preheated oven. Cook covered for 15 minutes. Remove lid or foil, stir and return to the oven uncovered, for an additional 15 to 20 minutes. Remove from the oven, stir and check the potatoes are cooked through and browning. Test seasoning and add additional, if required. Return to oven, if a longer cooking time is required.

Serving suggestion:

We served this tasty, and very filling, GiNiT Chilli Roast Potatoes as a vegan main with black olive tapenade and fresh coriander dressing. Serves 3 – 4 as a main meal, or more as a side dish.

GiNiT Chilli Veggie Patties

– for Vegans, replace eggs with suitable egg replacer / binding agent.

Makes +-8 x 100g patties


1 tin chickpeas – drained

1 Tbsp Olive oil

1 cup cooked brown lentils

1 medium carrot, finely grated

1 medium baby marrow, finely grated

1 medium onion, finely diced

1 clove of garlic, crushed

1 Tbsp finely chopped fresh coriander

1 ½ Tbsp GiNiT Chilli

1 medium egg

½ cup rice flour / wheat flour

Oil for shallow frying

Mash the chickpeas with olive oil. Add all other vegetables, herbs, spices and egg, combine well. Mix in rice flour to create a formable mixture. Divide mixture into either 6 or 8. Form into patties, place on tray lined with wax paper or parchment paper, cover with clingwrap. Place in fridge, chill for 30 minutes.

Please Note: If you do not need all the patties at the same time, wrap extra patties in parchment paper and place in a ziplock bag in the freezer for up to 1 month. Defrost for a few hours in the fridge then continue to part 2.

Part 2:

While the patties are cooling, prepare these ingredients in 3 separate bowls for crumbing the patties:

2 Tbsp all purpose flour (we use gluten free) & ½ Tbsp GiNiT Chilli

1 large egg, beaten

Crumbs – any unseasoned crumbs will work

Coat the cooled patties in seasoned flour, then egg, then crumbs.

Shallow fry over medium heat for 4 minutes per side, or until golden brown.

Serving Suggestion:

Create your burger to your liking – crisp fresh lettuce, micro-greens and rocket, sun ripened tomato, sweet and sour dill pickles, the crunchy veggie patty, and a rich mushroom sauce, with a side of golden fries.