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.

This entry was posted in cooking classes, desserts, main course, Raw Food, recipes, snacks and appetisers and tagged , , , . Bookmark the permalink.