Recipes


 

Being vegetarian , we believe in ethical and natural  living, We support a healthy and nutritious diet which is highlighted here in the beautiful food we love to prepare and eat – Start your day with a delicious fresh juice or green smoothy and experience fabulous vegetarian and Raw cuisine prepared by our experienced and wonderful local chefs – Here are some of our menu favourites

Cauliflower and Carrot Cous Cous

Cauliflower and Cous Cous

Craving something simple, fresh and ultra-healthy for dinner tonight? Give this recipe a try! Cauliflower and carrot cous cous with currants, fresh lemon, parsley, a hint of chili, tahini, avocado and shredded cabbage all rolled up in your favorite leafy greens. Easy to make, fun to eat, and so good for you. Enjoy!

Ingredients

To make the cous cous

2 cauliflower florets, roughly chopped
1 medium carrot, roughly chopped
handful of currants (or sultanas or raisins), oil free and unsweetened
handful of parsley, roughly chopped
3 TBSP lemon juice
3 TBSP tahini
pinch sea salt
freshly ground black pepper
chili flakes (optional)

To make the wraps

handful of finely chopped red cabbage
1 avocado, peeled and cut in medium thin slices
5-10 leaves of your favorite/available greens (chard, young silverbeet, kale), stem removed if big and thick
Instructions

To make the cous cous

Add cauliflower and carrot chunks to a food processor and blitz until it gets crumbled.
Scoop it out into a big bowl and mix with the rest of the ingredients.
Add cauliflower mix back to the food processor and blitz again until you get a finely crumbled cous cous looking mix.

To make your wraps

Simply add 2 TBSP of the cous cous to a leaf (or half a leaf, depending on how big they are), top with few cabbage shreds and 2 avocado slices and then roll it up, tucking one side in so it doesn’t fall apart when you eat it. 
Enjoy with cherry tomatoes on the side and with your favorite sweet spicy dip (or the one I suggested above).


Fresh Tomato Chili with Taco Nut Meat

Fresh Tomato Chili with Taco Nut Meat

This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.

Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings

TOMATO CHILI

3 cup tomatoes, chop
1 cup red bell pepper, chop
1/4 cup celery, chop
1/4 cup yellow onion, chop
1/3 cup mushroom, chop
1/3 c corn kernels
1 teaspoon garlic, mince
1 – 2 teaspoon chili powder, to taste
1 teaspoon cumin, powder
3/4 teaspoon oregano, fresh or dry
1/4 teaspoon sea salt, to taste
Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.

NUT MEAT TOPPING

1 cup walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon cumin, powder
2 teaspoons coriander, powder
1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste
Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.


Chocolate Torte with Whipped Cashew Cream

Chocolate Torte with Whipped Cashew Cream

For the base
1/2 cup cashews
1/2 cup pecans
1 tablespoon coconut oil
1 tablespoon melted cacao butter
1 teaspoon agave
1 teaspoon lemon juice
Pulse all ingredients in a food processor until they bind.
Press into a 9″ springform cake pan and place in the fridge to set.


For the filling
1 cup Irish moss paste*
1 cup cashews
1 1/2 cups cacao powder
3 cups grated or chopped cacao butter, which has then been melted
1 cup agave nectar
>1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon tamari
1 teaspoon vanilla extract

Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
Leave in the fridge to set.
*Irish moss paste can be made by soaking 1 cup Irish moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear. (There’ll be a lot of sand in the moss.) Then blend the rinsed moss with 2 cups pure water in a Vitamix until completely smooth. Leave to set in the fridge if not using straight away.

Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.

For the cream topping
1 cup cashews, soaked for 2 hours or more
1/2 cup water
3 tablespoons Irish moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
Pinch of salt
1 tablespoon macadamia oil (optional)
Blend all ingredients in a high-speed blender until smooth.
Serve with chocolate torte and fresh berries.


Avocado Lemon Spinach Lettuce Salad

Acocado Lemon Spinach Lettuce Salad

This is a filling and simple salad that is easy to present beautifully and can be made smaller if desired for a first course of a larger meal.

Serves 2
1 bunch baby spinach leaves
1 head romaine lettuce
1 avocado
2 nori sheets
1/4 cup pine nuts
1/2 cup baby tomatoes

Dressing
1 cup cashews, soaked 20 minutes
1/2 cup water
1 clove garlic
1 teaspoon onion powder
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
2 teaspoons nutritional yeast (optional)
Blend all ingredients together in a high-speed blender.
Chill until ready to use.


Quick parmesan cheese
1/4 cup macadamias
2 tablespoons nutritional yeast
1/4 teaspoon salt
Use a microplane to grate the macadamias into a bowl.
Add the nutritional yeast and salt, and then mix thoroughly.


Assembly
Cut the leaves from the stalk of the lettuce.
Toss in the desired amount of dressing and then rearrange the leaves on the plate so they go from biggest to smallest, as they did when they were part of the original lettuce.
Cut half of an avocado into a fan and place on the plate just to the side of the butter lettuce.
Crush a dry nori sheet with your hands and sprinkle the lettuce with it.
Quarter the baby tomatoes and sprinkle the salad with them, finishing up with a sprinkle of the quick parmesan cheese and the pine nuts.


Pink Nori Sprout Rolls

Pink Nori Sprout Rolls

Pink Sauce
1 cup cashews
1/2 cup water
1 raw beetroot, peeled
2 teaspoons lemon juice
1/2 teaspoon salt
Blend all ingredients in a high-speed blender.

Assembly
Nori sheets
Selection of sprouts. including alfalfa

Place a nori sheet shiny side down on a chopping board.
Load up with a selection of your favourite sprouts.
Spoon a generous amount of the pink sauce over the ingredients.
Place more sprouts on top of pink sauce.
Roll up the whole thing and cut into 2. Serve immediately with a small bowl of the pink sauce and some greens and sprouts to decorate the plate.
This is a great way to make a lot of alfalfa sprouts taste good!