Monthly Archives: February 2010

Next raw vegan “cook-up”: Sunday, March 7th

Once again, we’re back with another raw food “cook-up”. This is a chance to learn about raw food preparation, meet some interesting people and enjoy a delicious meal. All for the low, low price of only R50. We will make a starter, main course and dessert.

Space is limited so sign up early by emailing confirmation to joziuncooked [at] gmail.com. We’ll send you payment information, and once we’ve received your payment your space will be confirmed.

The event is on Sunday, the 7th of March in Observatory, Johannesburg from 12:00 to 14:00.

I’m not giving away the menu (maybe just a little hint), so if you have any food allergies please let us know.

Raw take-away #3: “Not-chicken” salad and lemon bars

This week’s take-away was a simple and delicious meal. Some of the components are similar to recipes I’ve posted before, but I’ll put them here just in case.

Raw lemon squares, packed for delivery

The main course was “Not-chicken” salad. The chicken-y (chicken-ish?) part is a sunflower seed-based pate, mixed with some additional veggies. I served it on a bed of chopped spinach, with lots of vegetables (sprouts, tomatoes, shredded carrot, radish and cucumber) and a red pepper dressing. It was very tasty, if I may say so myself.

"Not-chicken" salad

Raw “Not chicken” salad recipe

-Sunflower seed paté (recipe below)

-celery, chopped

-spring onions, chopped

-Spinach, shredded (and de-boned if the stems are thick)

-carrots, julienned

-baby tomatoes, chopped in half

-radishes, sliced thin

-sprouts (mung bean or lentil or fenugreek is good)

-cucumber, diced

-red pepper dressing (recipe below)

Instructions:

1. Make the sunflower seed paté. Stir in chopped celery and spring onions. Set aside.

2. Start with chopped spinach. Top with the other vegetables.

3. Put a scoop of sunflower seed pate in the middle, and drizzle red pepper dressing over the vegetables.   Enjoy!

Sunflower seed paté

-1 c sunflower seeds, soaked and sprouted

-juice of 1 lemon

-handful of fresh coriander (cilantro)

-1 stalk celery, chopped

-1/2 small shallot, chopped (substitute spring onion if you don’t have shallots)

-dash of salt; dash of ground coriander

Instructions:

Blend all ingredients in food processor until well-mixed, though still slightly chunky.

Red pepper dressing

1 red bell pepper

2 baby marrows, or one large one (courgette/ zucchini)

juice of 1/2 lemon

1 TBsp tahini (sesame paste)

1 Tbsp olive oil

dash salt; dash ground cumin

water (as needed for blending)

Instructions

Blend all ingredients in blender until smooth.

For dessert, Ani Phyo’s lemon bars. I’ve recommended the Ani Phyo cookbook where I found the recipe on the resources page. Here’s a link to somebody else’s page where the lemon bar recipe has been slightly modified. This is pretty much how I did it too. But given that it only makes a 9×9 inch square pan, I’d say it’s 9 servings, not 12. The bars are too tasty to cut into such small pieces.

Close up shot of the raw lemon squares

Next week there will be no raw Tuesday take-away, but we’ll be back the week after that (9th of March). Stay tuned!

Raw Tuesday take-aways: February 23rd

This is raw and vegan food made easy, for all you busy people who want to eat well but don’t have time to hit the kitchen. The take-aways of the last two weeks have been a hit, and we expect more orders this week due to our new-found fame (we were on SAFM today to talk about raw foods). Be sure to order this healthy and delicious meal. Don’t miss out!

Main course: A scoop of not-chicken salad (sunflower seed based) on a bed of baby spinach with fresh veggies, topped with a creamy red pepper dressing. R45

Dessert: Luscious lemon bars, made of almond, coconut and fresh lemon. Rich and delicious and a bargain at only R15

How it works:
First, place your order by responding to this post and indicating whether you want the main course, the dessert or both (we highly recommend both!). Please also indicate if you have any food allergies.
We will then send you bank details for payment.
You need to make payment by 9:00am on Monday the 22nd of February to confirm your order. Without payment, we cannot process your order.
On Tuesday the 23rd, you can pick up your takeaway in Observatory or Melville during the afternoon or early evening. We will give detailed instructions once payment is received.

Jozi (Un)cooked radio interview on SAFM

Catch Jozi (Un)cooked discussing the benefits of a raw food diet for our health and environment, live on SAFM today at 15:30 South African time (GMT +2, which is 13:30 in the UK, 8:30 in New York). SAFM is at 104-107 FM in South Africa, or you can listen to live streaming on http://www.safm.co.za

Raw take-away #2: burritos and cheesecake

This week's raw food take-away

I love Mexican food. Maybe it’s because I grew up in close proximity to the Mexican border. I suppose what I really love is Cal-Mex, the delicious fusion of California’s obsession with low-fat, healthy food and Mexico’s rich traditional cuisine. Cal-Mex is also very vegan friendly, since it features beans (black beans or refried pinto beans), veggies, salsa, rice and corn or wheat flour tortillas.
Raw Mexican food is something else altogether, since the centrepiece of Mexican food– the beans– must be replaced with something else. There are some beans that can be soaked and sprouted and eaten raw, but for the most part, raw Mexican food involves using nuts or seeds to replace the beans.
This week’s take-away burritos were filled with a walnut and sun-dried tomato based filling, along with shredded vegetables, fresh tomato salsa and a cashew cheese sauce. Instead of tortillas, I used organic spinach as the wrap. Delicious!

Raw burrito with walnut meat filling, salsa, veggies and cheesy sauce

For dessert, cheesecakes. Little mini cheesecakes, made of cashew cheese. One bite of these little cheesecakes is enough to shoot down the misconception that raw food is bland, or not filling. They are positively decadent.

Raw cashew cheesecake

While I was at it, I decided to do a little experiment. I wanted to make a cheesecake that was not cashew based (for the sake of friends who can’t eat cashews), with a little less fat than the all nut cheesecake. So I tried out a blend of half macadamia nuts, half fresh strawberries. The verdict: yum! But I have to admit I’m still partial to the cashew ones.

Raw strawberry macadamia cheesecakes

Remember Joburgers, raw take-aways are available every Tuesday. Orders must be in by Monday morning to reserve your meal.

Burrito Recipe

Walnut taco meat (see below)

Spinach leaves, washed and partially de-stemmed.

Shredded red cabbage and carrots

Fresh tomato salsa (see below)

Cheesy sauce (see below)

Walnut “taco meat” comes from this page. Where it calls for taco seasoning, I use cumin, coriander and cayenne: http://www.thedailyrawcafe.com/2007/06/taco-salad-serves-4.html

Fresh tomato salsa:

Cherry or plum tomatoes

Red onion

Fresh coriander (cilantro)

Red bell pepper

jalapeño pepper

salt

lemon juice

–Roughly chop tomatoes, peppers, onions and coriander by hand or using pulse function of food processor. Stir together with salt and lime juice.

Cheesy sauce This is based on Carmella’s recipe, here, but I made a few small changes: http://www.rawfreedomcommunity.info/forum/showthread.php?t=80

Basically I used all cashews, soaked overnight. I left out the tahini and nutritional yeast, to make it a little lighter and 100% raw. I also used real onion instead of onion powder. I used more lemon juice, and more water to make it creamier.

Assembly: Spread some of the walnut taco meat on the spinach leaf. Top with shredded cabbage and carrots, then with salsa, then with cheesy sauce. Roll the whole thing up into a burrito.

raw burritos

Cheesecake recipe

I base the cheesecake on this recipe: http://livingmom.net/recipes/2007/03/just-like-cheesecake.html

To make mini-cheesecakes, use silicone muffin cups- if you have individual ones you can press the crust right in. If you have a sheet/tray of 12, I recommend lining them with plastic wrap. It makes it easier to take out the cheesecakes.

For crust, I used almonds. I made the chocolate sauce from this page, but with stevia instead of agave. I’ve made it with agave before as well- also delicious, just depends what sweetener you prefer. Instead of the raspberry sauce,  I put a slice of strawberry on top.

Mini cheesecakes, still in the silicone muffin tray, at various stages of decoration

Strawberry-mac cheesecake recipe

Mine is based on this one, with some modifications: http://superfoods.co.za/forum/viewtopic.php?f=5&t=29

Crust: same as cheesecake above (almonds, dates, coconut)

Filling:

1 cup macadamia nuts, soaked

1 cup strawberries

scant 1/4 cup coconut oil (melted)

scant 1/4 cup agave syrup

lemon juice (of half a lemon)

pinch of salt

Directions: prepare crust and press into pan (or in this case muffin cups). Puree all ingredients in food processor until smooth. Pour filling into crusts. Put in freezer to set, then move to refrigerator.

Drizzle with chocolate sauce.

Strawberry mac cheesecakes, in silicone muffin cups

Raw Tuesday take-aways: February 16th

Fellow Joburgers, are you too busy to prepare a healthy meal for yourself? Let us do it. Pick up a delicious, healthy raw meal on Tuesday, February 16th to enjoy at the office or at home.

This week’s menu is:
Raw burritos: mini roll-ups filled with Mexican spiced pate, veggies and salsa R 45
Mini cheesecake: a nut-based creamy cheesecake R 20

How it works:
First, place your order by responding to this post and indicating whether you want the main course, the dessert or both (we highly recommend both!). Please also indicate if you have any food allergies.
We will then send you bank details for payment.
You need to make payment by 9:00am on Monday the 15th of February to confirm your order. Without payment, we cannot process your order.
On Tuesday the 16th, you can pick up your takeaway in Observatory or Melville during the afternoon or early evening. We will give detailed instructions once payment is received.

Mini raw cheesecakes

Bryanston organic market and beetroot greens

Over the past few years, organic fruits and vegetables have become more readily available in Johannesburg. Even the main supermarket chains have some organic produce. But the best is still at the weekly markets. One of the oldest and biggest markets is the Bryanston Organic Market, on Thursdays and Saturdays. In addition to foods, they have organic household goods and other random stuff. For me, the food is the interesting part. Look at the gorgeous organic beetroot I got (and carrots too, in the background).

fresh organic beets and carrots

In our wasteful society, we have a tendency to throw away a lot of food that we can actually use. Beet greens are one of those foods. They are incredibly nutritious and very tasty. A little bit peppery, somewhere between spinach, swiss chard and rocket (arugula for those elsewhere). The younger, more tender beet greens are great raw, as a salad green. The more mature greens are a bit more bitter, and are great lightly sautéd with olive oil.

I decided to make a salad with beet greens. I chopped them up very fine and added olive oil, lemon juice and a little Himalayan salt. I topped them with what was left of my garden paté (from Ani Phyo, see below), raisins, pumpkin seeds and apple. It was a delicious salad.

Salad of beet greens with garden paté, apples, raisins and pumpkin seeds

The garden paté is made of soaked almonds, carrot, celery, onion, ginger, garlic and lemon juice, all tossed in the blender. I made a big bowl of it, but it was so tasty that by the time I made the salad today, there was only a little left. It was great as a topping for celery sticks and also rolled up in spinach leaves.

Ani Phyo's raw garden paté