Monthly Archives: June 2010

Raw Tuesday recipes: tabbouleh and cranberry orange bars

These recipes are easy, yet very rewarding. The tabbouleh is quite hearty, especially with the addition of sprouted lentils. Traditional cooked tabbouleh is made from bulgur, but for the raw version we use….you guessed it… parsnips to replace the grain. They are a little on the sweet side, but the lemon juice and parsley help to balance out the flavour. You can also use cauliflower in place of bulgur, but I find it a little bitter.

And who doesn’t love the combination of almonds, cranberry and orange? Enjoy!

Raw tabbouleh with sprouted lentils

Raw vegan tabbouleh recipe (serves 3-4)

2 parsnips

small handful of macadamia nuts

juice of 1/2 lemon (more to taste)

dash of ground coriander

olive oil

Himalayan salt and fresh ground pepper

handful of fresh parsley, chopped

1 large tomato, chopped

1/2 cucumber, chopped

handful of sprouted lentils (optional)

Instructions: Peel parsnips, cut into chunks and process in food processor until they are the size of rice. Add macadamia nuts and pulse until mixed in. Transfer to a bowl.

By hand, stir in olive oil, lemon juice, spices and the rest of the ingredients. Voila! Dinner is served.

raw cranberry orange bar

Raw cranberry orange bar recipe (these are a twist on Ani Phyo’s lemon bars)

1 cup almonds, soaked overnight

3/4 cup pitted dates

juice of 1/2 to 1 orange (depending on how juicy it is)

zest of 1 orange

1 tsp vanilla

pinch of salt

scant 1 cup shredded coconut

large handful of dried cranberries

Instructions: Process almonds in food processor until ground. Add dates, orange juice and zest, vanilla, salt and coconut and process until a dough forms.

By hand, stir in dried cranberries. Press mixture into an 8-inch square baking pan (or 2 small loaf pans). If you sprinkle a little dried coconut into the pan first, it’s easier to get the bars out later.

Let set at least 1 hour in the refrigerator.  I really struggled to wait that long to have a taste.


Launch of Leafy Greens Cafe

Tonight was the launch of the new Leafy Greens Cafe in Muldersdrift, just outside of Johannesburg. For the launch, there was a delicious buffet of raw and cooked vegan food.

The buffet

The restaurant’s own dishes were delicious, as were the contributions of raw chefs Serna and Ingrid. Jozi Uncooked prepared raw dolmas with spicy date sauce and creamy coriander (cilantro) sauce for the occasion. The meal was wonderful, as was the atmosphere at the launch. Despite it being a major soccer night, there was a big crowd.

Raw dolmas with dipping sauces, courtesy of Jozi Uncooked

A vegan feast!

The LG Cafe is the brainchild of Antonia de Luca and Brendan Sowers, who have poured their energy and vision into creating a beautiful vegan cafe and shop. The place takes the concept of eating locally to new levels, by growing the produce– organically– right there on the grounds of the cafe (which is on the same plot as the famous Casalinga restaurant). Instead of food miles, it’s a matter of food metres, or food footsteps.

The organic vegetable garden

Leafy Greens Cafe

The LG cafe is not just about providing delicious vegan meals– it seeks to educate people about eating in a way that is better for our health and that of the planet. In addition, the cafe has a partnership with JAM, an organisation that provides meals for poor children in South Africa and throughout the continent. The philosophy is “buy a meal, give a meal”. The shop sells delicious fresh products (many grown on the premises) as well as books, DVDs and locally produced crafts.

The shop

Vegan cafes are few and far between in Johannesburg, and this one promises to become an instant favourite. Check out their website at and then go try it out for yourself. For now, they are only open weekends, so it’s best to call ahead.

Raw Tuesday take-aways: menu for June 29th

The menu for next week’s take-away is simple and delicious. While I like making (and eating) more elaborate raw vegan dishes like lasagna, sometimes it’s good to go back to basics. So here it is.

Main course: Raw tabbouleh salad: A twist on the old cooked version, this tabbouleh is made from parsnips instead of bulgur, with plenty of parsley, tomatoes, cucumber and spices. R 45

Dessert: Raw cranberry-orange bars: Tasty almond-based bars with that winning combination of cranberry and orange. 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 28th of June at 12:00.

Pick-up is on Tuesday the 29th, 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 recipe of the week: pineapple cake

This week I made a recipe I found on the Bee’s Knees Kitchen blog. A delicious, creamy, rich but light, pineapple icebox cake. You can find the recipe here.

Raw vegan pineapple cake

I followed the recipe more or less exactly, though I think next time I make it, and there will definitely be a next time, I’ll add a layer of fresh sliced pineapple on top of the base/crust layer, before the creamy filling. After all, you can never have too much pineapple. I might also decrease the amount of lemon zest in the crust layer. It tastes delicious, and could even be eaten as raw lemon cookies, but I think the lemon overpowers the pineapple a bit.

The cake does take a little time (since you have to let each of the three layers set), but it’s worth it!

Base layer: cashew lemon crust

Spreading the pineapple topping over the creamy filling

The finished product: raw vegan pineapple cake

Raw Tuesday take-away #16: sushi and chocolate mousse (and bonus recipe)

The more I eat raw vegan sushi, the more I am convinced that it’s at least as good as, if not much better than, cooked sushi. The secret is the parsnip rice. When you make cooked sushi, you actually add a little sugar to the rice to make it sweeter. The rice wine vinegar also has a slight sweetness to it. But with parsnip rice, the vegetable is naturally sweet so no additional sweetener is required. It’s delicious! Avocado based chocolate mousse is a favourite, of course.

I have featured both of these recipes on this site before, so I’ll just give you pictures and links here.

Raw vegan sushi recipe (here)

Raw vegan sushi

Raw chocolate mousse recipe (here) Just skip the first few ingredients– for the crust– if you want a mousse and not a mousse pie.

Raw chocolate mousse

And since those aren’t new recipes for regular readers of Jozi (Un)cooked, I am throwing in a bonus recipe. It’s a super easy, super delicious salad dressing.

Grapefruit poppyseed salad dressing

juice of 1/2 ruby red grapefruit

1 Tbsp grapefruit zest

1 Tb agave syrup (to taste)

pinch of Himalayan salt

pinch of nutmeg

1-2 Tbsp poppy seeds

Instructions: Blend all ingredients except poppy seeds (in blender or by hand) until well mixed. Stir in poppy seeds. Voila!

This dressing is great on mixed greens topped with grapefruit slices, avocado slices and red onions. Or mixed greens with pear, avocado and blueberry. Or whatever salad you are enjoying at the moment. Since the flavour is subtle, you might not want to use it on very strong greens (e.g. peppery rocket/ arugula or very thick spinach).

Raw Tuesday take-away #15: raw pizza and persimmon pie

Hi all. Sorry for the delay in posting these recipes. Last week’s take-away was a special treat…raw pizza! Raw pizza is incredibly tasty, and the options for toppings are endless, just as they are with cooked pizzas. I went with a fairly traditional recipe this week, but it could just as easily have been a Mexican or Thai style pizza. The raw pizza bases were courtesy of Chef Ingrid of Raw Alchemy, who kindly revved up her dehydrator for Jozi Uncooked. The persimmon (or sharon fruit) pie was simple and delicious. The fruit already tastes like candy on its own, so it doesn’t take much to turn it into dessert.

Raw pizza

Raw pizza recipe

Raw pizza base

1 1/2  cups buckwheat
1/4 cup olive oil
1/2 cup sun dried tomatoes (soaked)
2/3 cup carrot pulp
2/3 cup golden flax seeds
1 tsp salt

Instructions: Soak buckwheat overnight. Soak flax seeds for half an hour.

Place all ingredients except flax seeds in food processor. When fairly blended add flax seeds. Add water if you want smoother texture.  First part of blending could be in your blender but be careful as mixture is heavy.

Place on teflex make 0.4cm thick circles. Dehydrate for 2 hours at 145F and 115F until required dryness is reached.

Raw tomato sauce recipe (use the recipe posted here. I added extra fresh tomatoes, to make the sauce a little less rich)

Raw cashew cheese recipe (based on Carmella’s recipe here, but with some modifications)

1 cup cashews, soaked at least four hours

1 thick slice of shallot or red onion

1/2 red or yellow bell pepper

1 clove garlic

1/2 jalapeno pepper (use more or less according to your taste)

dash of himalayan salt

2 Tbsp lemon juice

water as needed, to blend

Instructions: Blend all ingredients in blender or food processor until smooth. You can make it more of a cheese sauce by adding more water, and a thicker creamy cheese (good for this pizza recipe) by using less water.

Marinated mushroom recipe

Mushrooms, sliced thin

olive oil

Braggs aminos or tamari

lemon juice

Instructions: Mix marinade ingredients in a shallow container. Add mushrooms, toss to coat, and let marinate at least 4 hours. Overnight is fine.

Marinated spinach recipe

Baby leaf spinach, chopped

Olive oil

Lemon juice

Himalayan salt

Instructions: Toss spinach wth marinade ingredients. Let sit at least a few hours. Overnight is fine.

Pizza Assembly: Place some fresh spinach leaves (not marinated) on the pizza base. These serve as a shield between the toppings and the base, so that it won’t get soggy too quickly. Top with tomato sauce, cashew cheese, marinated spinach, marinated mushrooms, sun-dried olives and any other veggies you like (other nice toppings include bell peppers, sun-dried or fresh tomatoes, thinly sliced red onion, pineapple, artichokes, etc). Then sprinkle some fresh basil on top, and enjoy. Buon apetito.

Raw persimmon (or sharon fruit) pie

Raw persimmon pie

Nut crust (see recipe here. I added a pinch of vanilla to the crust recipe this time.)

persimmons or sharon fruit (approx 2/3 of a persimmon per person/serving)

agave syrup

fresh-squeezed lemon juice

pinch of fresh vanilla

Instructions: Make the nut crust, press it into a pie tin or individual tart pans and put in freezer while you make the pie filling.

Slice the persimmons and toss with vanilla, agave and lemon juice. Spoon the filling into the pie crusts. That’s it! Simple and delicious.

Raw Tuesday take-away menu: June 15th

Soccer fever has taken over Mzanzi (that’s South Africa for those of you who don’t know). Johannesburg is awash with flags, the air is humming with the sound of vuvuzelas and all thoughts are on bafana bafana’s chances of winning. But even while we’re all glued to the TV, or out in the fan parks, or even at the matches, we still need to eat. So Jozi Uncooked will continue to provide healthy, raw vegan meals, even during this month of soccer mania. This week’s raw Tuesday take-away menu:

Main course: Raw sushi- Sun-dried nori rolled around parsnip-based rice and mixed vegetables, served with tamari dipping sauce R 45

Dessert: Chocolate mousse- avocado-based mousse with raw cacao, sweetened with agave R 20

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 14th of June at 12:00.
Pick-up is on Tuesday the 15th, 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.