Introduction:
1. According to the Vegetarian Society of Great Britain (there are no RSA figures) the average British carnivore eats 11, 000 animals in their life time.

2. Meat eaters have a greatly increased chance of obesity, cancer and heart disease.

3. They also have a greatly increased chance of a serious hole in their pocket (a meat is generally considered to be twice as expensive as a vegetarian one).

4. So why not join the 5% of the world's population that eat no meat. Or at least reduce the meat in your diet?

5. Why not? I'll tell you why not - so often vegetarian food is kak.

6. But vegetarianism shouldn't mean missing out. There ought not to be a hole in the plate where the meat used to be.

7. Plus it should be pretty and stylish and delicious - gone are the days when eating mung beans in a poncho was the only way to be a vegetarian.

So where to eat out if you are wanting to have a meat free moment?

EAT OUT WESTERN CAPE: POSH NOSH

Chef Rudi Liebenburg, Planet Restaurant, Mount Nelson Hotel. Cape Town. 021 483 1000 or restaurantreservations@mountnelson.co.za

1. The chef, who represented South Africa in the 2008 Culinary Olympics, has a reputation of understated epicurean elegance with a subtle South African twist.

2. He won the 2008 Dine Award for Consistent Artistry.

3. So the boy can seriously cook.

4. He's great with meaty stuff but he shows equivalent care and consideration in his relationship with customers with minority dietary needs.

5. He has created something called the 'Vegan Journey Menu (Minimum of two guests R380 per person) which Sommelier, Carl Habel has paired with vegetarian friendly wines. (i.e. the wine isnt clarified using fish bladders, gelatin, milk proteins or egg whites).

6. So what's on it? Clearly it changes seasonally but think the likes of
• Watercress and potato tortellini, thyme and pumpkin seeds,butternut purée
• Mushroom, terrine, salad, brinjal and polenta roulade and you will get the general idea.

EAT OUT GAUTENG: AFRO-CHIC
Chef Amsale Debela; Abyssinia Restaurant; Abisinya; cnr Langerman and Queens Street, Kensington, Johannesburg Tel 011 6153128 / 072 918 8824

• Chef Amsale Debela is one of the world's great Ethiopian Chefs.

• Ethiopian food is subtle, aromatic, ancient, delicious.

• And because there are so many non meat fast days within the Ethiopian Coptic Church calendar there is a huge range of vegetarian options.

• Think berebere spiced lentil stews topped with creamy ayeb cheese (they will leave it off for vegans and they always ask whether you eat cheese if you order vegetarian) on a base of injera sour dough breads.

• They will do you a tasting plate with a little of everything if you are a first time Ethiopian eater. Cheep as chips at R50

• In addition to her remarkable food, Chef Debela is also a brewer and wine maker of note and no visit to Abisinya restaurant is complete without several glasses of her sweet, floral tej honey wine and deliciously malty tallah beer.

• Once you have eaten and drunk to your heart's content be sure to experience the great ancient, incense infused, ritual of a traditional Ethiopian coffee ceremony.

• It would be ideal for a vegetarian wedding as they can host up to 250 people, can do buffets and can arrange traditional dancers and musicians.

Those in Pretoria can have much the same experience at Queen of Sheba Restaurant and Catering; cnr Mears and Rissik Street, Sunnyside, Pretoria. 072 222 2937/ 082 635 8925; negestesaba@yahoo.com

SHOP TILL YOU DROP GAUTENG:

• Go to Fresh Earth Food Store in Emmarentia 011 646 4404

• They keep everything you would need to eat meat free and delicious.

• Plus Chef Matthew Ballenden has a regular lunch buffet with the likes of rosemary-laden focaccia bread, butternut, sage and pecan nut lasagne, Moroccan style vegetable tagine, minted couscous salads etc. They even serve gluten free chocolate brownies!

SHOP TILL YOU DROP WESTERN CAPE
• The Drift Farm, near Napier farm according to sustainable principles (both for the environment and the workers). They produce heirloom vegetables (including Golden courgettes, black Aztec corn, candy striped beetroots) etc
• See their web site for a complete stock list.www.appelsdrift.squarespace.com
• Organic principles throughout - no harmful sprays or fertilisers. Agreements with neighbours to do the same so no cross contamination.
• Wind turbine produces most of the farm's power.
• Products used by the great and the good including Luke Dale Roberts at his new Test Kitchen at the Old Biscuit Mill.
• BEST OF ALL THEY DELIVER INTO CAPE TOWN TWICE WEEKLY !!! R35 delivery charge.
• Contact them on 082 529 5006; info@thedrift.co.za if you would like to know more about products. OR email orders@thedrift.co.za or speak to Tarynne or Charmaine at the farm office on 028 423 3812 if you just want to buy.

Seasonal Recipe: Apricot couscous salad (how to use the last of the apricots - if you aren't making boeremeisies as per last week!)

Serves 4
150g couscous
hot veg stock (about 300ml)
1 onion finely chopped
butter thick slice
5 cardamom pods (lightly crushed)
1 clove garlic
zest and juice of 1 lemon
2 teaspoons harissa paste
2 Tablespoons olive oil
parsley (small bunch finely chopped)
250g ripe apricots, pip removed and halved

1. Prepare your couscous as per pkt instructions.
2. Fry onions in butter with the crushed cardamom.
3. When the onions are soft add the garlic and zest and cook gently for an extra minute or so. Add the zest.
4. Combine the harissa, lemon juice, olive oil and toss into the couscous.
5. Add the parsley and gently fold in the apricots.