Tag Archives: raw vegan take-aways johannesburg

Raw Tuesday take-aways: menu for 31 August

I have gone a bit dehydrator crazy of late. I have tried to avoid this, since I naturally gravitate towards breads and other not-so-healthy baked goods. I figured keeping even the healthier raw versions of these out of my diet would be good for getting rid of the cravings. But alas, dehydrated breads and crackers have stormed the kitchen of late, and this week’s take-away includes one of them– a delicious raw, vegan, gluten-free brown bread.

Main course: Not-tuna salad sandwich: a delicious sunflower seed-based tuna salad with fresh veggies on dehydrated (gluten-free) “brown bread”. Served with a side salad. R50
Dessert: Caramel-filled brownie: a chocolate brownie with a date caramel filling. Tastes too good to be good for you. R20

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, 30 August at 12:00. Pick-up is on Tuesday, 31 August from 12:00-14:00 in Observatory, or 17:00-19:00 in Melville. Alternative arrangements also available upon request. Please inform us of any food allergies or special dietary needs.

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Raw Tuesday recipes: falafel wraps and strawberry-chocolate parfait

I have been experimenting with the Raw Chef’s falafel recipe. The recipe is delicious as it is, but given the various dietary requirements of various friends and clients, I have developed a number of adaptations. For example, I have replaced the sun-dried tomatoes in the recipe with mushrooms, with very good results. I have also replaced the onion with red pepper. This was also very tasty. The moral of the story is, if you start with a good recipe, you can tweak and adapt it endlessly and it is likely to be delicious each time.

The Raw Chef's falafel patties

I also make the falafel as flat patties, rather than round balls, so it dehydrates faster.

Raw vegan falafel wrap, "unwrapped"

Raw vegan falafel wrap

1/2 batch of the Raw Chef’s falafel (here)

10 smooth spinach leaves, with part of the tough stem removed

chopped plum tomatoes

sprouted lentils

shredded carrot

diced cucumber

raw hummus (see recipe previously posted here)

Instructions: Place a spinach leaf flat in front of you. Break up a falafel patty into a few pieces and put them across the short edge of the leaf. Top with tomatoes, carrots, cucumber, sprouts and a drizzle of hummus. Roll up the leaf around the filling and enjoy. You can use any vegetables you want in the filling, and can also use other types of leaf for the wrap (e.g. cos/ romaine lettuce, swiss chard, etc).

Raw vegan falafel wrap

Sorry for the blurry pictures. I think the camera lens needs a serious cleaning.

Raw vegan strawberry chocolate parfait

Raw vegan strawberry chocolate parfait

sliced strawberries (about 6 per serving)

chocolate mousse (see recipe posted here. Skip the first few ingredients and start with the avocado, since you won’t need a crust)

coconut- cashew whipped cream (see recipe below)

cacao nibs for garnish (optional)

Instructions: Use a wine glass or a short juice class for this. The prettier, the better. Begin with a layer of sliced strawberries, top with a layer of chocolate mousse, then another layer of strawberries, another layer of mousse, one more layer of strawberries and then coconut-cashew whipped cream on top. Top with a few slices of strawberry and cacao nibs for garnish.

parfait

Coconut-cashew whipped cream

2-3 Tb Irish moss, washed and soaked

water to blend

meat and water of 1 young green coconut

small handful of cashews, soaked

1 Tb lemon juice

pinch of vanilla

agave or other sweetener, to taste

additional water as needed to blend

Instructions: Begin by blending Irish moss with some water in the blender, until it becomes gelatinous. Then add coconut water and some of the coconut meat in the blender, to form a creamy texture. Add cashews, agave, lemon juice, vanilla and water as needed to blend into a thick cream.

Raw Tuesday take aways: Menu for 24 August

This meal is not to be missed! A delicious, hearty raw vegan version of falafel that tastes much better than the traditional fried version. And since strawberries are back in season, a decadent fruit and chocolate parfait.

Main course: Falafel– Delicious dehydrated falafel patties with fresh vegetables and marrow (courgette) hummus in a spinach wrap R 50
Dessert: Parfait– Layers of chocolate mousse and fresh strawberries 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 23rd of August at 12:00.

Pick-up is on Tuesday, the 24th of August from 12:00-14:00 in Observatory, or 17:00-19:00 in Melville. Alternative arrangements also available upon request. Please inform us of any food allergies or special dietary needs.

Raw Tuesday recipes: shepherd’s pie and strawberry cream pie

This week’s raw vegan recipes might be slightly less detailed than usual (which is already not that detailed), as they involved a lot of improvisation. That’s the beauty of raw food, after all– you can play around with ingredients to suit your taste, without much risk of messing up the recipe. The shepherd’s pie is not terribly photogenic, either, but I promise, it tastes delicious.

Raw vegan shepherd's pie filling

Shepherd’s pie (serves 4)

Filling ingredients:

8 baby marrows (courgettes/ zucchini), peeled if not organic

8 small carrots, peeled if not organic

1 small onion (optional)

8 baby portabello mushrooms (or other medium-sized mushrooms)

1 red bell pepper

8 plum tomatoes

1/2 head of cauliflower

handful of fresh parsley, chopped

olive oil

lemon juice

tamari

herbs and spices: pinch of rosemary, sage, thyme

Filling instructions:

Dice all of the vegetables, toss with olive oil, lemon juice and tamari, and let marinate overnight. If you wish, you can dehydrate the vegetables for about an hour to soften them a bit more. Add chopped parsley and herbs after marinating overnight, and toss to combine.

Topping ingredients:

8 small parsnips, peeled

1/2 head cauliflower

1 cup cashews

salt and pepper to taste

2 Tbsp lemon juice

1-2 Tbsp olive oil

Topping instructions: process all ingredients in food processor or blender until they form the consistency of mashed potatoes. Feel free to add additional herbs and spices if you like.

Assembly: Place vegetable filling into 4 serving dishes. Top with “mashed potato” topping to cover. Garnish with a sprig of parsley or fresh rosemary.

Raw vegan shepherd's pie with topping

Raw vegan strawberry cream pie

crust ingredients

1 cup nuts (almonds or brazil nuts are great), soaked overnight

1/2 cup pitted dates

1/4 cup shredded coconut

pinch of salt

1/2 tsp vanilla

Crust instructions: process all ingredients until a dough forms. Press into a pie tin, or individual tart/muffin tins. Place tins in freezer to set.

Raw vegan strawberry cream pie, with a little bit of puree topping

Filling ingredients:

1 cup strawberries, chopped

1 cup cashews, soaked at least 4 hours

juice of 1/2 lemon

1/4 cup agave (or to taste, depending on sweetness of berries)

pinch of salt

1/2 tsp vanilla

1/4 cup coconut oil, melted

Filling instructions: process berries and cashews in food processor until smooth. Add remaining ingredients and process until smooth, adding a little water if needed. Add coconut oil last and blend until smooth. Pour filling into crust and place in freezer to set.

Topping ingredients:

1 cup strawberries

approx 4 Tbsp washed and soaked irish moss

approx 6 Tbsp water

2 Tbsp lemon juice

2 Tbsp agave (or more to taste)

2 Tbsp coconut oil, melted

Topping instructions: Place Irish moss and water in the blender and blend until a gelatinous paste forms. This may take a couple of minutes. Add lemon juice and agave and blend until combined. Add strawberries and blend until pureed. Add coconut oil and blend until mixed.

Spread topping over filling and return pies to the freezer to set. They can be stored in the freezer and defrosted before eating, or stored in the refrigerator.

Raw vegan strawberry cream pie

The strawberry cream pie is truly delicious! If another fruit is in season, you could substitute it. Mango would be delicious, or passion fruit (granadilla, which would need to be strained for the filling), or even kiwi if you don’t mind a green pie.

Raw Tuesday take-aways: menu for 17th August

Seems we’re hovering in limbo between summer and winter at the moment, so this week’s take-away is a raw vegan version of a traditional winter comfort food. Dessert, however, is a summer classic. This way we’ve got all the seasons covered.

Main course: Shepherd’s pie– marinated vegetables topped with a “mashed potato” (parsnip and cashew) crust. R 50

Dessert: Strawberry cream pie– rich but light strawberry and coconut filling in a 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 16th of August at 12:00.
Pick-up is on Tuesday, the 17th of August from 12:00-14:00 in Observatory, or 17:00-19:00 in Melville. Alternative arrangements also available upon request. Please inform us of any food allergies or special dietary needs.

Raw Tuesday take-aways: Menu for August 10th

Monday is a holiday–Happy Women’s Day– but we’ll still have raw vegan take-aways on Tuesday. This way you can feel like you’re on holiday for yet another day by getting delicious healthy food prepared for you on Tuesday.

This week’s menu:

Main course: Creamy curried spinach with a carrot & cauliflower biryani R 50

Dessert: Pear crumble 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 9th of August at 12:00 (remember it’s a holiday this week).

Pick-up is on Tuesday the 10th, 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: Tacos and pineapple cream cake

This week’s recipes were borrowed and adapted from some of the world’s top raw chefs. So I can’t really claim the credit for these.

raw vegan tacos

Raw Tacos

1 batch of Raw Chef Russel James’ quesadilla filling- I can’t reprint the recipe without permission, but it’s based on pumpkin seeds, mushrooms and sun-dried tomatoes, with some spices and other good stuff thrown in.

guacamole (see recipe here)

fresh salsa (see recipe here)

shredded vegetables (e.g. carrots, bell peppers, red cabbage)

Cos/ romaine lettuce for wraps

Instructions: Place cos lettuce leaf on a plate. Fill with shredded veggies, then taco meat, then guacamole and salsa on top.

Pineapple cream cake

This was based on Ani Phyo’s recipe, with a few modifications. I decided not to put the crust on top of the filling, just underneath it. I used agave, not honey, of course. And I put a layer of fresh pineapple on top of the crust, before putting the creamy filling in.

I didn’t manage to snap a picture of the cakes when they were whole and pretty, but here’s one with a few bites out of it, just to give you an idea.

Raw vegan pineapple cream cake, minus a few bites

Delicious! Though if you’ve got hours and hours of time to make a cake, I’d actually recommend this pineapple cake. It’s amazing!