Category Archives: cooking classes

Raw vegan dairy alternatives workshop

Today’s workshop was great. We made heaps of delicious raw vegan dairy alternatives– nut milk, three nut cheeses, plus cheesecake and ice cream. Rather than just have a cheese tasting, we turned them all into delicious dishes to make a raw vegan feast. Here they are:

Raw vegan carrot and coriander (cilantro) soup

First, we made nut milk (walnut milk, which is especially rich) and turned it into a delicious carrot and coriander soup.

Then we made a delicious Mexican-spiced cheese dip, which we ate with crudites and flax crackers– some from Sprouts (I love these!) and some that I made (more on that in another post).

Raw vegan mexican cheese dip with crudites and flax crackers

We also made almond feta (one of my favourites). Because it’s a 24-hour process to make it, I had started it the day before. So we made a new batch, but also ate the one from yesterday in a delicious salad with mixed greens, strawberries, cucumber, spring onion and a citrus dressing.

Making the raw vegan almond feta cheese

Salad with almond feta

The third and final “cheese” was macadamia ricotta. We made lasagna roll-ups, one of my current favourite raw appetizers. They are so pretty!

Raw vegan lasagna roll-ups

For dessert, we made a classic cashew cheesecake on a nut crust– using the nut pulp leftover from making milk, along with some extra pecans and dates. Yum!

Raw vegan cashew cheesecake

And since two desserts are better than one, we also made ice cream. Or banana soft serve, as some people call it. I’m afraid the picture’s not so pretty, but the ice cream was wonderful, especially with raw cacao nibs on top.

Raw vegan chocolate soft serve ice cream

It was a great day and a delicious meal. Somehow meals always test better when you’ve prepared them yourself, and when you share them with an interesting group of people. Here are a few more pictures from the workshop (special thanks to Heidi for being a superstar photographer). Enjoy!

The feast (minus a few items)

Raw vegan chefs at work

Lots of learning going on in this kitchen!

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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

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 vegan uncooking class: Sunday July 25th, Johannesburg

Many people are interested in raw food but don’t know what to eat or how to make it. Some people think it requires expensive equipment, hard-to-find ingredients, or hours of preparation. This workshop will help make raw vegan food more accessible, and give you ideas about healthy, delicious, easy meals to make.

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 class is R 200, including all workshop materials. Space is limited, so book your place early by emailing joziuncooked@gmail.com. Your space is only confirmed once payment is received.

The workshop is on Sunday, July 25th from 12:00- 2:30 in Observatory, Johannesburg.

Raw food uncooking class

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 joziuncooked@gmail.com and we’ll send you payment information. The workshop is R200.

More information below….

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 joziuncooked@gmail.com. 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