Raw take away #9: Kung pao lettuce cups and key lime pie

Sorry for the delay in posting the recipes from this week’s take-aways. It’s been a hectic time for Jozi (Un)cooked. In addition to take-aways this week, we had several events to cater. And then there was Johannesburg’s first raw vegan potluck, which was a wonderful event. I’ll post more on that later.

This week’s main course, kung pao lettuce cups, was based on a meal they serve in Chinese restaurants in the US. That dish is cooked, and usually has chicken. I made a raw version with marinated Asian veggies and tamarind sauce on top. It was delicious.

For dessert, key lime pie– one of my childhood favourites. I think a more appropriate name might be coconut lime pie, since I used regular limes, not key limes. I am having a bit of a love affair with young coconuts these days, so keep watching this space for more coconut recipes. They are incredibly good for you, and so tasty. Plus by the time you manage to crack a coconut open, you feel like you’ve earned the water and “meat” inside.

Young coconut, opened

Raw kung pao lettuce cups

carrot, diced

daikon (long white Asian radish), diced

celery, diced

mushrooms, sliced

bell pepper (red or yellow), diced

spring onions, sliced

red cabbage, sliced thin

fresh coriander (cilantro), chopped

sesame oil

lime juice

fresh ginger

fresh garlic

himalayan salt or Braggs aminos or tamari

Chinese cabbage

Raw cashews, roughly chopped

tamarind sauce (see recipe posted here)

Instructions: Mix ginger, garlic, sesame oil and lime juice and salt (or tamari or Braggs). Marinate veggies at least 4 hours

or overnight. I like to put vegetables of similar thickness together, and keep the red cabbage separate so everything doesn’t turn pink.

Wash Chinese cabbage leaves, and chop off the rough bottom. Fill each leaf with the mix of vegetables. Sprinkle with chopped cashews and top with tamarind sauce.

Raw key lime pie (or coconut lime pie)

1 almond coconut crust recipe (posted here. You can use any kind of nut you like)

“meat” and water of one young coconut

1 1/2 small avocados (or 1 large)

juice of 1 1/2 limes

zest of 1 lime

1/2 c agave

4 Tbsp coconut oil

dash of vanilla

dash of Himalayan salt

Instructions: Make crust and press into the bottom of a pie tin or several mini springform pans.

For filling: Blend coconut meat and water in blender, until they make a smooth cream. Add in avocados, lime juice and zest, agave, vanilla and salt and blend until smooth.

Add in coconut oil, blend again.

Pour filling into crust and set at least one hour in the refrigerator. The longer it sets (e.g. overnight), the better it tastes.

Raw key lime pie


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