Second raw vegan “cookup”

Today we had our second raw vegan “cookup”. It was a great event with a feast of delicious raw food and a very interesting group of people. We made spinach rolls with sunflower seed pate and veggies as the appetiser, with a delicious and creamy red-pepper and sun-dried tomato dip. For the main course, we had Moroccan cous cous with date sauce. Dessert was date nut balls, rolled in coconut and cacao. Luckily we managed to snap pictures before it was all eaten! The raw food cookups are held once a month. For more information, check out the facebook group, Raw Vegan Sumtin.  We will also be offering delicious raw take-away meals once a week, so keep an eye on the facebook group or this page for more information.

Sunflower seed wraps

Sunflower seed spinach wraps

For the pate:

1 1/2 cups sunflower seeds, soaked overnight

1 stalk celery

2 spring onions

juice of 1 lemon

fresh ginger (small piece)

2 small cloves garlic

ground coriander, himalayan salt and pepper to taste.

For the wraps:

8-10 large spinach leaves

shredded veggies (we used carrots, beetroot and raw cabbage)

Directions:

Blend all pate ingredients together in food processor or blender until smooth.

To assemble, cut the tough bottom part of the spine off of the spinach. Spread some pate on the spinach, top with shredded veggies and then roll up like a burrito. Cut in half to serve.

Red pepper & sun-dried tomato dip

2 baby marrows or half of one large one (zucchini or courgette if you come from outside of SA)

1 baby red pepper

8 sun-dried tomatoes, soaked at least 10 minutes

juice of 1/2 lemon

2 Tbsp tahini

dash of cumin

salt to taste

Directions:

Blend all ingredients together until smooth.

Moroccan cous cous

Moroccan cous cous

(we made a bigger recipe but this should serve about 4)

1 large head cauliflower, stem removed

juice of one lemon

juice of 1/2 orange

splash of olive oil

cinnamon, nutmeg, cumin and coriander to taste

salt and pepper to taste

fresh coriander, chopped (or cilantro if you live in the US)

handful of raisins

handful of dried apricots, sliced thin

handful of pumpkin seeds

Directions:

Put cauliflower in food processor and pulse into chopped. Add juice, oil and spices and pulse again until cauliflower is the size of cous cous. Transfer to a bowl.

Add fresh coriander, dried fruits and seeds. Stir gently to combine. Add additional spices if needed.

Date sauce

(This sauce was really delicious and could be used with other foods as well. Anything from dipping veggies to a topping for a raw apple pie. It was finger-licking good!)

approx 8 fresh dates, pitted

juice of 1/2 lemon

dash of cinnamon, nutmeg, cumin and coriander

dash of salt

water as needed (we probably used 1/3 to 1/2 cup)

Directions:

Puree all ingredients in blender until smooth.

The "cookup"

Date nut balls

Approx 1 cup almonds, soaked overnight

Approx 1 cup dates, pitted

Approx 1/4 cup dried shredded coconut

2-3 Tbsp raw cacao

Drop of vanilla

(for coating, cacao nibs, cacao powder and additional shredded coconut)

Directions:

First, grind almonds in the food processor or blender until they are a fine powder. Then add dates and process until well combined. Add coconut, cacao and vanilla, and process until mixed.

Transfer the mixture to a bowl. Make small balls out of the mixture, roll them in coatings of your choice. Then put in refrigerator at least 20 minutes, or until ready to serve. Yum!

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2 responses to “Second raw vegan “cookup”

  1. Thanks for yesterday. I loved being part of creating this delicious masterpiece 🙂
    Haroun

  2. WOW!! What a lovely site. THANX XXX

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