This week’s main course was all about North African flavours… cous cous, spicy date sauce and a Moroccan-style carrot salad. The dessert was just summery goodness, but hey, we don’t have to be 100% thematic, do we? Please forgive the awful photos– I took them in a rush, without proper lighting. They don’t do justice to the food.
Raw vegan spiced cous cous (Serves 4)
-4 parsnips (about 1 small one per person)
-juice of 1 lemon
-dash of salt, cinnamon, nutmeg, ground coriander and cumin
-handful of raisins
-handful of pumpkin seeds
-4 dried apricots (sliced fine)
-2 spring onions (green parts only), chopped
-4 Tbs chopped cucumber
-date sauce (see recipe below)
-small handful of fresh parsley or coriander/cilantro (optional)
-2 handfuls of spinach, sliced and tossed with lemon juice and olive oil – for serving
Instructions: Peel parsnips, chop roughly and process in food processor until broken down to the size of cous cous or rice. Add lemon juice, spices and raisins and pulse until combined.
Transfer cous cous into a bowl and stir in pumpkin seeds, apricots, cucumber and spring onions. Serve over chopped spinach, topped with date sauce.
-1/2 cup dates, pitted and soaked for at least 20 minutes
-juice of 1/2 to 1 lemon (depending on size and your taste)
-dash of cinnamon, nutmeg, cumin, coriander, dried chili, salt
-water as needed (use date soak water, approx 1/2 cup)
Instructions: Blend all ingredients in blender or food processor until smooth. Add water until desired consistency is reached– I like the sauce to be on the thick side, but not like pudding. Adjust seasoning to your taste.
Moroccan carrot salad (serves 4 as side dish)
4 large or 8 small carrots, peeled and shredded
1 small handful of fresh parsley, chopped
4 Tbsp olive oil
3 Tbsp lemon juice
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp paprika
pinch of cayenne pepper (optional)
Himalayan or kalahari salt, to taste
Instructions: Toss all ingredients together until carrots are well coated with dressing and spices. The flavours will develop over time, so it’s good to prepare the salad a few hours in advance.
Raw vegan peaches and cream pie (makes 1 large pie or 8-10 individual mini-pies).
Note: this dessert is amazing and you may not be able to resist having at least 2 servings.
1 crust recipe (I used 1 cup almonds, soaked + 6 pitted medjool dates + 1/4 cup shredded coconut and a pinch of salt)
4 large peaches
1 recipe for coconut meringue (adapted from the Sweet Gratitude cookbook, see my version below)
Instructions: Make crust and press into pie tin (or silicone muffin cups or tart tins for mini-pies). Let set in freezer. Peel and thinly slice the peaches. Spread a layer of coconut meringue over the pie crust, then top with a layer of sliced peaches– lay them close together so they create a uniform layer. Top that with another layer of meringue. Enjoy!
1/2 cup loosely packed Irish moss (measure after rinsing and soaking 24 hours)
1/4 cup water
meat and water of 1 young green coconut
1/2 cup cashews, soaked at least 4 hours
4 Tbsp agave syrup
pinch of vanilla
1 tsp lemon juice
pinch of Himalayan salt
1/2 cup coconut oil, softened
Instructions: Blend Irish moss with water and coconut (meat and water) to form a gel. When it is thoroughly blended, add remaining ingredients (except coconut oil) and blend until smooth, scraping down sides of blender as needed. Add coconut oil and blend to combine. Let set in refrigerator at least 1 hour.