Monthly Archives: July 2010

Raw vegan dairy alternatives workshop, Sunday 15 August

This is the first in a series of specialised raw vegan workshops from Jozi Uncooked. You will learn how to make nut and seed based milks and cheeses, as well as delicious non-dairy desserts such as coconut cream, mousse and cheesecake.

We will:
-make and sample lots of delicious dairy alternatives,
-discuss kitchen techniques for raw food preparation,
-talk about the health benefits of a raw vegan diet,
-learn about different flavour combinations to turn the raw vegan dairy alternatives into delicious meals.

The cost is R 250, including all workshop materials. To book, or for more information, email joziunocoked [at] gmail.com. Your place is confirmed once payment is received. The workshop will be held from 13:30 to 16:30 in Observatory, Johannesburg.

Here are a few pics of raw vegan dairy alternatives, to make your mouth water. They are not necessarily the exact same things we’ll make at the workshop:

Raw vegan almond feta, served on a flax cracker

Raw coconut mango smoothie

raw vegan lime cheesecake

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Raw Tuesday take-aways: Menu for August 3rd

August already! Where does the time go? This week’s raw vegan take-away is (as usual) a delicious and healthy meal. And hopefully, it will be one of the last ones distributed only in Observatory and Melville. I have been looking into sites in the Northern suburbs of Johannesburg and I may have found one, so keep an eye on this blog for an announcement in the near future. The menu:

Main course: Raw tacos– a rich, meaty filling made from mushrooms and pumpkin seeds, served in a lettuce leaf wrapper topped with fresh salsa and guacamole. R 50

Dessert: Pineapple cream cake– a decadent, creamy fresh pineapple filling in a light nut crust. R 20

How it works:

Please email joziuncooked[at]gmail.com 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 2nd of August at 12:00.

Pick-up is on Tuesday the 3rd, 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 Tuesday recipes: vegan chili and chocolate orange bars

The only thing wrong with this week’s take-away meal was that I didn’t have food left over for myself. I love this chili– it’s the furthest thing from the measly carrots or celery sticks that people imagine raw food to be. It’s hearty and filling, with complex flavours. And the dessert…delicious!

raw vegan chili

Raw vegan chili recipe

This recipe is adapted from a recipe in Juliano’s Raw: the uncook book.

Tomato base

1 1/2 to 2 cups tomato, chopped

1/2 cup sun-dried tomato, soaked at least 10 minutes and drained

1 clove garlic

small piece (1 tsp) fresh ginger

small piece of a jalapeño (or other chili, to taste)

small piece (approx 2 Tbsp) onion, chopped

1/2 cup pitted dates (soaked if dry)

small handful of fresh basil leaves

pinch of salt, black pepper

Instructions: Process all ingredients in food processor or blender until you have a chunky sauce.

Vegetables: (you can feel free to substitute anything you want here….these are just suggestions)

1 1/2 cups sprouted lentils

1/2 cup baby marrows/ courgettes/ zucchini, diced

1/2 cup red pepper, diced

kernels from one ear of corn/mealie (approx 1/2 to 2/3 cup)

1/2 cup tomato, chopped (or 4-6 cherry tomatoes, halved)

4 white or brown mushrooms, chopped

1/4 cup each beetroot (beet) juice and carrot juice, as needed

spices: cayenne, paprika, salt and pepper

1/2 avocado, chopped (for garnish)

Instructions: Put all the chopped vegetables into a bowl, and stir together with the tomato base (from recipe above). Add beet and carrot juice as needed to achieve a slightly thinner mix (you are not making soup!).

If you want your chili warm, put it in the dehydrator at 42 degrees C for about 45 minutes. Top with diced avocado before serving.

Raw vegan chocolate (chocolate chip) orange bars

Raw vegan chocolate orange bars (makes a 9 x 9 inch squre pan, 9 bars)

These are adapted from Ani Phyo’s lemon bars. The variations are endless.

Ingredients:

1 cup almonds, soaked

3/4 cup dates, pitted

1 tsp vanilla

pinch of salt

zest of 1/2 orange

juice of 1 orange

1 cup shredded coconut

handful of cacao nibs

chocolate topping (see below)

Instructions: Grind almonds in a food processor or blender. Add dates and process until a dough forms. Add orange zest, vanilla, salt, coconut and orange juice and process to combine. Add cacao nibs last and pulse, just enough to mix them in.

Press the dough into a 9 x 9 inch square pan. If you put a little shredded coconut in the pan first it helps prevent sticking. Chill in the refrigerator for 1 hour to set, and if desired, top with chocolate topping (recipe below).

Chocolate topping

1/4 cup cacao butter, melted

1/4 cup cacao powder

2-3 Tbsp agave (to taste)

Instructions: Mix cacao powder and agave into the melted cacao butter to form a smooth dark chocolate. Pour over the chilled orange bars and spread evenly with a knife – do this quickly before the chocolate hardens.

Essential Living Workshop, Saturday July 31st

Jozi Uncooked is proud to be participating in the Essential Living Workshop this Saturday, July 31st in Randburg. The workshop will involve all sorts of exciting and life-transforming activities, such as:

  • A raw food demonstration (by yours truly)
  • Energy awareness coaching & daily inspiration for conscious awakening
  • Healing body movement and stimulation
  • Self healing techniques & inspiration.

The workshop also includes breakfast, lunch and dinner, courtesy of Jozi Uncooked. The food will be mostly raw with some cooked vegan dishes as well. It should be a great day. For more information, you can download the flyer/ invitation here, or contact the organizer, Samantha at zenergy [at] mweb.co.za.

You will get a special discounted rate of only R 650 for the whole day (from 9:00- 19:00). Don’t miss this great opportunity to improve your physical, emotional and spiritual well-being.

Another fun raw vegan uncooking class, 25 July

Yesterday we had a great raw vegan uncooking class. A wonderful group came to learn more about raw vegan food preparation. Everyone had a chance to get their hands dirty making a delicious three-course meal.

Participants at the workshop helped make all the dishes

On the menu:

Starter: Marinated mushrooms stuffed with basil-spinach pesto

Basil-spinach pesto stuffed mushrooms

Main course: raw vegetable pasta tricolore with creamy red pepper sauce. We used sweet potato (orange), zucchini/baby marrow/courgette (green) and parsnip (white) for the noodles.

raw pasta, buried under fresh spinach and baby tomatoes

Since you can’t really see the pasta under all the toppings, here’s another shot. Sadly, it seems I didn’t get a shot of the pasta smothered in the creamy red pepper sauce. Sorry.

Sweet potato and zucchini/ baby marrow/ courgette pasta

And our heavenly dessert: Chocolate orange bars:

Raw vegan chocolate orange bars

That was the whole tray of bars, here’s what one piece looks like (after a bite or two).

raw vegan chocolate orange bar

If you missed the workshop and your mouth is watering from the pictures, don’t worry. You can order chocolate orange bars as part of tomorrow’s raw Tuesday take-away. Just a few hours left to get your orders in. Of course, it will be a new batch of bars, since we licked the platter clean at the workshop yesterday.

There will be another raw vegan uncooking workshop coming up soon. In addition to the usual format of a three-course meal, I will be offering a raw vegan “dairy” workshop– we’ll make nut-milk, various “cheeses”, etc. Keep watching this space.

Just to let you all know, I will also be offering a series of vegan cooking classes in the next few months. We’ll be cooking dishes from different countries/ regions at each workshop. Some of the planned classes include: Japanese, Mexican, Thai, Spanish tapas, Middle Eastern, West African, Chinese and Indian. If you have any requests for types of vegan food you’d like to learn to make, just send a comment and I’ll try to add your suggestion to the list.

Enjoying our 3-course raw vegan meal

Raw Tuesday take-aways: menu for July 27th

We seem to be hovering between summer and winter at the moment, so this week’s raw vegan take-away menu is going to do the same. It’s hearty and warming winter food, but also full of summery fresh vegetables.

Main course: Raw veg chili: Fresh vegetables and sprouted lentils in a rich, spicy, tomato-based sauce. R 50

Dessert: Orange chocolate chip bars: These bars are made from an almond and coconut based, flavoured with fresh orange juice and zest and cacao nibs, and topped with a layer of raw chocolate. Yum!! R 20

The raw chili looks something like this

How it works:

Please email joziuncooked[at]gmail.com 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 26th of July at 12:00.

Pick-up is on Tuesday the 27th, 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 Tuesday take-away recipes: sesame noodles and chocolates

It’s nice to be back. Somehow the old routine of Monday madness to get ready for Tuesday take-aways felt more reassuring than stressful. I guess we really are creatures of habit. This week’s main course has become a bit of a staple for me. The sesame sauce is based on a recipe from Choosing Raw (as I said before, one of my favourite sites). It’s really rich and delicious, especially if you’re a fan of tahini. For dessert, chocolates. I made a medley of flavours– hazelnut, orange, and cinnamon with cayenne. Yum.

Raw vegan sesame noodles

Sesame noodles

6 baby marrows (zucchini/ courgette) or 1 large one

red cabbage, shredded

carrot, julienne

bell pepper, julienne

mange tout (or other peas), sliced

mung bean sprouts

fresh coriander/ cilantro (leaves only)

sesame seeds

tamari-sesame sauce (recipe below)

Instructions:

Make the baby marrows into noodles, either using a spiraliser, a mandoline, a food processor, or just with a vegetable peeler and a knife. Put the noodles in a bowl.

Top the noodles with the rest of the vegetables. Pour a few tablespoons of sauce over the noodles and stir to combine.

Sprinkle sesame seeds on top and enjoy.

Sesame sauce

4 Tbsp tahini

3 Tbsp tamari or braggs aminos

1 tsp fresh ginger

1 1/2 Tbsp sesame oil

4 Tbsp water

Instructions: Blend all ingredients until smooth and creamy. Test for saltiness, and add water as needed to thin.  You can also add a little lemon or lime juice (or rice wine vinegar, which is technically not raw but very tasty) if you want to add a little zing to it.

Raw vegan chocolates, 3 flavours

Raw vegan chocolate

These are so easy they don’t even require a recipe, but here it is anyway.

Ingredients:

1/2 cup raw cacao butter

1/2 cup raw cacao powder

1/4 cup agave syrup

flavours/fillings- ground raw hazelnuts, orange zest, cayenne and cinnamon

Instructions: Melt the cacao butter, either in your dehydrator or in a glass/ceramic container, placed in a bowl of hot water (sort of an improvised double boiler). Once it’s melted, add the cacao powder and agave and stir until well combined.

Spoon some chocolate into your mold/ wrapper. Add some fillings, then spoon some more chocolate over the fillings. Place in refrigerator or freezer to set.