Welcome to the new site of Jozi (Un)cooked! We have just migrated from www.joziuncooked.wordpress.com to our own domain: www.joziuncooked.com. Don’t worry if you forget that at first, there will be a re-direct on that page to bring you back here. I’d also like to thank Aragorn of the SA Vegan Society for helping get the new site set up. And for those looking for a great, green way to host their sites, may I recommend Green Geeks. The servers are wind-powered! I am thrilled to have my site hosted on wind-powered servers.
For today’s take-away recipes, we’ve got some wonderful things that I can’t take credit for. The not-tuna salad is an adaptation of a recipe I found here, and adapted. I’m hoping I’ve adapted it enough that the original author won’t mind me posting it. The brown bread comes from a recipe I found on Gone Raw– for those of you who don’t know it, the site is an excellent source of raw vegan recipes and other information. And the dessert (which is amazingly delicious and decadent) is from The Happy Raw Kitchen, another wonderful resource for raw recipes and eco-friendly information. At least I made up my own lemon-dill salad dressing.
Having given credit where it is due, here’s the meal…
Not-tuna salad (makes enough for 4 sandwiches- make more if you want to eat it on a salad)
1/2 cup sunflower seeds, soaked overnight
1/4 cup almonds, soaked overnight
a few spoons of water as needed, to blend
2 Tb lemon juice
1/4 c diced celery
1/4 c diced red onion
1/6 cup fresh dill
1/2 tsp kelp powder (this gives it a slight fishy taste and is very nutritious, but if you don’t have any it’s fine to leave it out)
Himalayan salt to taste
Additional (optional) ingredients: handful of extra diced celery, handful of extra diced red onion
Instructions: Put sunflower seeds in food processor and process until ground. Add almonds and process until well combined.
Add remaining ingredients and pulse to combine. Then stir in additional ingredients by hand, so they give the salad some texture.
Raw Vegan not-tuna salad sandwich
1 recipe not-tuna salad (above)
1 recipe brown bread (here), makes about 12 slices of bread (you need about 5 hours to dehydrate this)
sliced baby tomatoes
a few pieces of romaine/ cos or other lettuce
Instructions: Place a piece of lettuce on one slice of brown bread. Top with avocado, not-tuna salad, cucumbers, tomatoes and another piece of lettuce. Then place a second slice of bread on top. Voila, a gorgeous raw vegan sandwich. The lettuce slices help keep the moisture of the not-tuna salad away from the bread, so it doesn’t get soggy (it’s already a bit soft, as a raw bread).
Creamy lemon-dill salad dressing
1/4 cup cashews, soaked a few hours
handful (maybe 4 TB) fresh dill
juice of 1/2 lemon
Himalayan salt to taste
water as needed, to reach desired consistency
Instructions: Blend all ingredients in blender until smooth. You can leave this fairly thick, for a delicious dip, or add a little more water to make it a salad dressing.
Raw vegan caramel filled brownies
This recipe comes from the Happy Raw Kitchen. Check out the site, there are tons of wonderful recipes on it and Angela presents all of the food beautifully. Something for the rest of us to aspire to!
Just to whet your appetite, these have a pecan nut chocolate brownie base, a date and lucuma caramel middle and a raw chocolate top. They are amazing! And with two superfoods- raw cacao and lucuma- as well as raw nuts, coconut oil and other good ingredients, you can enjoy them twice as much because they’re good for you.