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)


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.


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.

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