Monthly Archives: May 2010

Raw vegan uncooking class: sushi, pad thai and chocolate mousse pie

Today we held another raw vegan uncooking class. It was a great chance for people interested in raw foods to learn a little more about a raw vegan diet, meet some other people who are also interested in raw foods, and of course, to make and enjoy a delicious three-course meal.

raw sushi and pad thai

We made raw sushi (with parsnip rice), raw pad thai and for dessert, a delicious raw chocolate mousse pie. Here are some snaps of the meal, along with recipes.

Raw sushi

Raw nori sheets (or use toasted if you have to)

2 parsnips, peeled

½ cup macadamia nuts (optional)

dash of sesame oil

dash of rice wine vinegar (or apple cider vinegar or lemon juice)

dash of Himalayan salt

Filling: choose your favourite vegetables (I like avocado, cucumber, red or yellow peppers, red cabbage, carrots), sliced thin

Tamari or Braggs aminos, to dip

Wasabi and pickled ginger (optional, not strictly raw)

Instructions: Place parsnips in food processor and process until they have the consistency of rice. Add macadamia nuts, sesame oil, vinegar and salt and pulse until combined. The mix should be like cous cous grains, but slightly moist.

To roll sushi, place a sheet of nori flat on the counter (or on a bamboo rolling mat if you have one). Put some parsnip rice on the nori sheet, covering the bottom third (closest to you).

Place a row of veggies in the middle of the “rice” along the whole length of the nori. Roll up the sushi by rolling the nori over the vegetables, as tightly as possible, and then rolling away from you. Wet the edge of the nori before closing, to make it stick together.

To cut the sushi, use a very sharp knife. Wet it with cold water to prevent sticking. Cut the nori roll into 6-8 pieces and serve with wasabi, pickled ginger and tamari.

Raw sushi with organic tamari

Raw pad thai

(serves 4)

8-12 baby marrows (or 2 large marrows)

dash of Himalayan salt

1 Tbsp sesame oil

juice of ½ lime

2 leaves of red cabbage, shredded

2-3 spring onions, chopped

1 red bell pepper, sliced thin

handful of mung bean sprouts

handful each of fresh basil (or mint) and fresh coriander, chopped

pad thai sauce (recipe below)

sesame seeds (for garnish)

Instructions: Peel baby marrows (if using organic you can leave the skin on and just wash them). Use a vegetable peeler to make long flat slices of baby marrow. Stack the wide slices and then cut them into thin noodle-shaped slices.

Place the marrow “noodles” in a mesh strainer, sprinkle with Himalayan salt and allow to drain a bit (approximately 20-30 minutes is fine). This will make the noodles more substantial. Prepare the rest of the ingredients while the noodles are draining.

When the noodles are ready, put them in a bowl and toss with sesame oil and lime juice. Top with remaining ingredients and with pad thai sauce.  Sprinkle with sesame seeds.

Pad thai sauce (adapted from this recipe)

1-2 cm piece of fresh ginger

4 dates, pitted

1 clove garlic

¼ cup tamarind juice, or 2 Tbsp tamarind pulp mixed with ¼ cup water (& strained)

½ cup raw almonds (and/or brazil nuts), soaked at least 4 hours

1 small chilli pepper, seeded

juice of 1 lime (use some lime zest as well for a more citrus-y flavour)

1 Tbsp tamari or Bragg’s aminos- or dash of Himalayan salt

Instructions: Place almonds in the blender or food processor and process until ground. Add rest of ingredients and process until it reaches a smooth but thick consistency. Add a little water if needed.

Raw pad thai with creamy tamarind sauce

Raw chocolate mousse pie

1 cup nuts, soaked at least 4 hours (we used a combination of almonds and brazil nutes)

4 dates, pitted

1/4 cup shredded coconut

pinch of Himalayan salt

3-4 avocadoes

1/2 cup raw cacao powder

1/2 cup agave syrup

1/4 to 1/3 cup cocoa butter (or coconut oil), melted

pinch of vanilla

pinch of Himalayan salt

Instructions: To make the crust, drain soaked nuts and process in blender or food processor until ground. Add dates, coconut, vanilla and salt and process until mixture holds together. Press into a pie tin and put in the refrigerator.

To make the filling, peel the avocados put the flesh in a blender or food processor. Process until smooth. Add cacao powder, agave, vanilla and salt and pr

ocess again. Add melted cocoa butter or coconut oil last and process until combined. Spoon the filling into the crust and set at least 30 minutes in the refrigerator.

Raw chocolate mousse pie

It was a healthy and delicious meal. The next raw uncooking class will be in late June, World Cup mania permitting. Otherwise it might have to be in July. Keep watching this page for more information.


Reminder: Raw vegan (un)cooking class THIS SUNDAY in Johannesburg

Sunday, May 30th, from 12:00-2:30 in Observatory, Johannesburg, you can join Jozi (Un)cooked for a raw food workshop. You will learn about the raw food diet while preparing a delicious 3-course meal.

It’s not too late to sign up. Just email and we’ll send you payment information. The workshop is R200.

More information below….

Raw take-away # 14: ravioli and fruit tart

Raw ravioli, or rawvioli, is a classic raw dish, that can be made in numerous variations. You can change the “pasta” wrappers– we used turnips, but you can use beets, or sweet potato, or zucchini (courgette, marrows). You can change the filling- we used a basic macadamia ricotta, but you can use a different nut, or make it a pesto filling. And you can change the sauce- the tomato marinara is a classic for a reason, but if you prefer a flavoured oil, or pesto, or a red pepper dressing, that works too.

Raw ravioli with rich tomato sauce

Raw ravioli


2 turnips

olive oil

himalayan salt


macadamia ricotta (use macadamia cream recipe here)

Marinara sauce:

use tomato sauce recipe here

Instructions: Peel the turnips and slice into thin round disks. Mix a little olive oil with salt in a large flat dish and marinate the turnip slices (at least 1 hour) to soften.

Depending on how thin/ soft your wrappers are, you can either fill them individually and fold them in half around the filling, or place some filling on one piece and then top it with another piece and squeeze them together (see the picture below).

Place a little tomato sauce on the plate, then pour more over the top of the ravioli and let them sit for a little while. They will soften under the sauce.

Raw ravioli, before being coated in sauce

Raw Fruit Tart

Nut crust:

1 cup almonds, soaked at least 4 hours

3-4 pitted dates

1/3 cup shredded coconut

pinch of fresh vanilla

1 tsp lemon zest

pinch of Himalayan salt

Lemon custard” filling:

2 avocadoes

juice of 1 lemon (and some zest for the crust)

sweetener (1/2 c agave or small pinch of stevia or several dates)

2-3 Tbsp coconut oil, melted

fresh fruit for topping (I used persimmons and kiwis but any fruit would be fine, as long as it goes with lemon)

Instructions: Make the nut crust first. Process nuts in food processor until ground. Add rest of crust ingredients and process until the crust holds together. Press into a pie tin or several mini tart tins.

For the filling, process avocado, lemon juice and sweetener in blender or food processor until smooth. Add the melted coconut oil and blend until combined. Pour the filling into the crust and allow to set in the refrigerator, at least one hour.

Lemon custard filling of the raw fruit tart

Top with sliced fruit before serving.

Raw fruit tart

More media coverage for the raw food movement in Johannesburg

In case you missed the City Press on Sunday, here’s a link to the article on raw food, aptly titled “Raw Passion”. The spring rolls with papaya dipping sauce and satay sauce were from Jozi Uncooked. Click here to read the article and see the mouth-watering pictures of the last raw food potluck.

Raw Tuesday take-aways: Menu for May 25th, Johannesburg

Most people in Joburg are too busy to make themselves healthy meals every evening after work.  Some may have the time, but don’t know how to prepare nutritious and delicious food. Others may not be so sure what’s actually healthy. That’s where Jozi (Un)cooked comes in. You can order a fresh, tasty raw take-away meal every Tuesday. We do the work, you enjoy the fruits (literally) of our labour.

This week’s menu:

Main course: Raw ravioli (or “rawvioli”)- turnip pasta filled with a delicious nut-based ricotta cheese and topped with a rich tomato sauce R 50

Dessert: Fruit tart- fresh fruits and cashew cream in an almond crust R 15

How it works:

Please email joziuncooked[at] to place your order. Let us know how many main courses and desserts you want. We will send payment details. Once your payment is received, your order is confirmed. All orders must be in by Monday, the 24th of May at 12:00.

Pick-up is on Tuesday the 25th, in Observatory (from 12:00 to 15:00) or Melville (17:00-19:00). Alternative arrangements also available upon request. Please inform us of any food allergies or special dietary needs.

Raw Vegan (Un)cooking Class

Are you interested in raw food but lost as to where to begin? Do you want to feel healthier? Do you want to learn to prepare delicious, nutritious meals?

Come to Jozi Uncooked’s next raw (un)cooking class and you will:

  • Learn the basic principles and health benefits of a raw vegan diet
  • Learn kitchen techniques to make food preparation easier
  • Make a raw appetizer, main course and dessert
  • And then, enjoy a delicious 3-course meal that you have prepared

The workshop is R 200. Space is limited, so book your place early by emailing Your space is only confirmed once payment is received.

The workshop is on Sunday, May 30th from 12:00- 2:30 in Observatory, Johannesburg.

Uncooking class

Raw vegan workshop

Raw take-away #13: tacos and brownies

It seems I may show slight favourtism towards Mexican and Thai flavours in the weekly raw take-aways. I can’t help it– there are so many delicious, fresh ways to prepare raw Mexican and Thai dishes. So this week it was raw tacos (a variation on burritos I made before) and Mexican brownies (which means brownies with a hint of cayenne and cinnamon). Delicious! The tacos are one of my favourite raw dishes, because of the combination of flavours and textures.

Raw tacos

Raw tacos

6-8 lettuce or cabbage leaves (I like Chinese cabbage)

Raw taco meat (I used the recipe here)

Raw salsa (I used this recipe, but with more tomatoes and less peppers)

Raw guacamole (see recipe here). This week I added the kernels from one cob of corn/ maize to my classic guacamole.

Shredded vegetables (try carrots, red cabbage and spring onions)

Raw cashew cheese (see recipe here)

Instructions: Use the lettuce or cabbage leaves as the taco shells. Place some shredded veggies in each leaf. Top with a little taco “meat”, guacamole, salsa and cashew cheese.


Raw brownie

Raw Mexican brownies

2 cups pecans

1/2 to 1/3 cup dates, pitted

1/2 cup raw cacao powder

dash of vanilla (I use powdered vanilla pod)

dash of Himalayan salt

dash of cayenne powder

1 tsp cinnamon

Instructions: Process pecans in food processor until finely ground. Add the rest of the ingredients and process until the mixture holds together. Press into a loaf pan and refrigerate at least one hour to set.