Category Archives: Uncategorized

Jozi Uncooked has moved!

Click here for the new site, www.joziuncooked.com.

That’s right, we have finally gotten our own domain. I’m happy to report we are hosted on a very eco-friendly, wind-powered server (thanks Green Geeks). We are still having some teething problems with the new site, so bear with us as we get it fully functional, and then make it even better than this one was.

Click here for the new site, www.joziuncooked.com.

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Recipe of the week: broccoli with raw pineapple teriyaki sauce

You can eat this 100% raw or slightly cooked. I find that if you either a) soak raw broccoli in hot water for a couple of minutes or b) lightly steam the broccoli, it’s easier to digest and still keeps most of its nutrients. Since this winter seems to be particularly chilly in Johannesburg, I opted for steamed broccoli.

The pineapple teriyaki sauce is something I’ve had on my mind for a while. I started to come up with a recipe and then discovered a very good one in The Raw Revolution Diet. The sauce is a delicious combination of flavours- sweet, tart, salty and spicy all at once from the pineapple, tamari, agave, sesame oil, ginger, garlic, chili. You can make a batch and keep it for up to a week, though you are likely to eat it all before then.

You can see the teriyaki sauce recipe on google books, here.

Lightly steamed broccoli with raw pineapple teriyaki sauce

Raw take-away #3: “Not-chicken” salad and lemon bars

This week’s take-away was a simple and delicious meal. Some of the components are similar to recipes I’ve posted before, but I’ll put them here just in case.

Raw lemon squares, packed for delivery

The main course was “Not-chicken” salad. The chicken-y (chicken-ish?) part is a sunflower seed-based pate, mixed with some additional veggies. I served it on a bed of chopped spinach, with lots of vegetables (sprouts, tomatoes, shredded carrot, radish and cucumber) and a red pepper dressing. It was very tasty, if I may say so myself.

"Not-chicken" salad

Raw “Not chicken” salad recipe

-Sunflower seed paté (recipe below)

-celery, chopped

-spring onions, chopped

-Spinach, shredded (and de-boned if the stems are thick)

-carrots, julienned

-baby tomatoes, chopped in half

-radishes, sliced thin

-sprouts (mung bean or lentil or fenugreek is good)

-cucumber, diced

-red pepper dressing (recipe below)

Instructions:

1. Make the sunflower seed paté. Stir in chopped celery and spring onions. Set aside.

2. Start with chopped spinach. Top with the other vegetables.

3. Put a scoop of sunflower seed pate in the middle, and drizzle red pepper dressing over the vegetables.   Enjoy!

Sunflower seed paté

-1 c sunflower seeds, soaked and sprouted

-juice of 1 lemon

-handful of fresh coriander (cilantro)

-1 stalk celery, chopped

-1/2 small shallot, chopped (substitute spring onion if you don’t have shallots)

-dash of salt; dash of ground coriander

Instructions:

Blend all ingredients in food processor until well-mixed, though still slightly chunky.

Red pepper dressing

1 red bell pepper

2 baby marrows, or one large one (courgette/ zucchini)

juice of 1/2 lemon

1 TBsp tahini (sesame paste)

1 Tbsp olive oil

dash salt; dash ground cumin

water (as needed for blending)

Instructions

Blend all ingredients in blender until smooth.

For dessert, Ani Phyo’s lemon bars. I’ve recommended the Ani Phyo cookbook where I found the recipe on the resources page. Here’s a link to somebody else’s page where the lemon bar recipe has been slightly modified. This is pretty much how I did it too. But given that it only makes a 9×9 inch square pan, I’d say it’s 9 servings, not 12. The bars are too tasty to cut into such small pieces.

Close up shot of the raw lemon squares

Next week there will be no raw Tuesday take-away, but we’ll be back the week after that (9th of March). Stay tuned!

Jozi (Un)cooked radio interview on SAFM

Catch Jozi (Un)cooked discussing the benefits of a raw food diet for our health and environment, live on SAFM today at 15:30 South African time (GMT +2, which is 13:30 in the UK, 8:30 in New York). SAFM is at 104-107 FM in South Africa, or you can listen to live streaming on http://www.safm.co.za

Raw take-away #2: burritos and cheesecake

This week's raw food take-away

I love Mexican food. Maybe it’s because I grew up in close proximity to the Mexican border. I suppose what I really love is Cal-Mex, the delicious fusion of California’s obsession with low-fat, healthy food and Mexico’s rich traditional cuisine. Cal-Mex is also very vegan friendly, since it features beans (black beans or refried pinto beans), veggies, salsa, rice and corn or wheat flour tortillas.
Raw Mexican food is something else altogether, since the centrepiece of Mexican food– the beans– must be replaced with something else. There are some beans that can be soaked and sprouted and eaten raw, but for the most part, raw Mexican food involves using nuts or seeds to replace the beans.
This week’s take-away burritos were filled with a walnut and sun-dried tomato based filling, along with shredded vegetables, fresh tomato salsa and a cashew cheese sauce. Instead of tortillas, I used organic spinach as the wrap. Delicious!

Raw burrito with walnut meat filling, salsa, veggies and cheesy sauce

For dessert, cheesecakes. Little mini cheesecakes, made of cashew cheese. One bite of these little cheesecakes is enough to shoot down the misconception that raw food is bland, or not filling. They are positively decadent.

Raw cashew cheesecake

While I was at it, I decided to do a little experiment. I wanted to make a cheesecake that was not cashew based (for the sake of friends who can’t eat cashews), with a little less fat than the all nut cheesecake. So I tried out a blend of half macadamia nuts, half fresh strawberries. The verdict: yum! But I have to admit I’m still partial to the cashew ones.

Raw strawberry macadamia cheesecakes

Remember Joburgers, raw take-aways are available every Tuesday. Orders must be in by Monday morning to reserve your meal.

Burrito Recipe

Walnut taco meat (see below)

Spinach leaves, washed and partially de-stemmed.

Shredded red cabbage and carrots

Fresh tomato salsa (see below)

Cheesy sauce (see below)

Walnut “taco meat” comes from this page. Where it calls for taco seasoning, I use cumin, coriander and cayenne: http://www.thedailyrawcafe.com/2007/06/taco-salad-serves-4.html

Fresh tomato salsa:

Cherry or plum tomatoes

Red onion

Fresh coriander (cilantro)

Red bell pepper

jalapeño pepper

salt

lemon juice

–Roughly chop tomatoes, peppers, onions and coriander by hand or using pulse function of food processor. Stir together with salt and lime juice.

Cheesy sauce This is based on Carmella’s recipe, here, but I made a few small changes: http://www.rawfreedomcommunity.info/forum/showthread.php?t=80

Basically I used all cashews, soaked overnight. I left out the tahini and nutritional yeast, to make it a little lighter and 100% raw. I also used real onion instead of onion powder. I used more lemon juice, and more water to make it creamier.

Assembly: Spread some of the walnut taco meat on the spinach leaf. Top with shredded cabbage and carrots, then with salsa, then with cheesy sauce. Roll the whole thing up into a burrito.

raw burritos

Cheesecake recipe

I base the cheesecake on this recipe: http://livingmom.net/recipes/2007/03/just-like-cheesecake.html

To make mini-cheesecakes, use silicone muffin cups- if you have individual ones you can press the crust right in. If you have a sheet/tray of 12, I recommend lining them with plastic wrap. It makes it easier to take out the cheesecakes.

For crust, I used almonds. I made the chocolate sauce from this page, but with stevia instead of agave. I’ve made it with agave before as well- also delicious, just depends what sweetener you prefer. Instead of the raspberry sauce,  I put a slice of strawberry on top.

Mini cheesecakes, still in the silicone muffin tray, at various stages of decoration

Strawberry-mac cheesecake recipe

Mine is based on this one, with some modifications: http://superfoods.co.za/forum/viewtopic.php?f=5&t=29

Crust: same as cheesecake above (almonds, dates, coconut)

Filling:

1 cup macadamia nuts, soaked

1 cup strawberries

scant 1/4 cup coconut oil (melted)

scant 1/4 cup agave syrup

lemon juice (of half a lemon)

pinch of salt

Directions: prepare crust and press into pan (or in this case muffin cups). Puree all ingredients in food processor until smooth. Pour filling into crusts. Put in freezer to set, then move to refrigerator.

Drizzle with chocolate sauce.

Strawberry mac cheesecakes, in silicone muffin cups

Reminder: last day for take-away orders

Today is the last day to place your orders for delicious raw food take-aways. The main course is raw pad thai, and for dessert we have a rich chocolate-coconut ganache mini tart. Pick-up is on Tuesday, February 9th in either Melville or Observatory, Johannesburg. Don’t miss out!

Hello vegans! or scary first post

Hey fellow food lovers. This blog will document my experiments and adventures with raw and vegan food. I will post recipes, pictures, restaurant reviews and other food and nutrition-related information. Please feel free to give feedback. There are so many amazing food blogs out there already, but as a mostly raw vegan based in South Africa, I think we could use a few more based down here in the South.

Bon appetit.