This was the last raw Tuesday take-away of 2010. But don’t despair, we’ll be back with more in 2011. And in the mean time, you can go to Fruits and Roots in Bryanston this Sunday, December 19th for a raw/vegan holiday lunch buffet. I’ll post more about this later, but save the date and please book a table to ensure you get to experience this delicious meal.
This week’s recipes….
Falafel salad (serves 4)
1 batch falafel patties (about 12, from the Raw Chef’s recipe here)
small head of lettuce or mixed baby greens
2 large tomatoes, seeded and chopped
1/2 small cucumber, chopped
2 spring onions, chopped
handful of sun-dried Kalamata olives
small handful of fresh parsley, chopped
1 recipe hummus, made a bit thinner to use as dressing (see recipe here)
1 recipe cous cous (below)
freshly ground pepper
Instructions: Place lettuce on 4 plates. Top with a scoop of cous cous. Sprinkle cucumber, tomatoes, olives, spring onions and parsley over the cous cous. Place three falafel patties over the cous cous, and drizzle with the hummus dressing.
Parsnip cous cous
8 small parsnips, peeled and chopped
juice of 1/2 lemon
1-2 Tb olive oil
ground cumin and coriander, to taste
dash of Himalayan salt
Instructions: Place parsnips in food processor and process until broken down to the size of cous cous. Add remaining ingredients and pulse to combine. If you have zaatar spice, sprinkle a little on top.
I just made this one up as part of an experiment to do more nut-free desserts, so forgive me if the portions aren’t exact. Just play around with it to get the taste and texture you want.
1/2 cup dried figs
1/2 cup dates, pitted
1/4 cup shredded coconut
2-3 Tbsp sesame seeds
extra shredded coconut for rolling
Instructions: Process dates, figs, coconut and sesame seeds in food processor until combined. Roll into small balls, then roll these in coconut to coat. Refrigerate until ready to eat.