Raw Vegan Meals

Raw Vegan Meals

Raw vegan food is entirely plant-based and uncooked so as not to destroy the all-important nutrients that nature has provided. Author Scott Mathias embarked on this way of eating after a lifetime of digestive woes, embracing the vegan journey that has changed his life.

Scott's second cookbook Raw Vegan Meals, shows you how to create delicious meals that are all raw and vegan-friendly in an easily accessible way. The meals are designed as a menu of small bites all themed around an international cuisine, plus mouth-watering dessert recipes and sauces that will form that base for many a meal. Beautifully presented, these recipes will inspire everyone to try a raw food diet, whether it be for a day, a week or for the rest of your life.

Scott Mathias is a raw food chef, author and proprietor of the GoVegan Deli, an all vegan and plant based food store in his hometown. He maintains good health by living a plant-based lifestyle, which he adopted after a major digestive crisis. For many years he suffered from chronic digestive issues but with the use of natural healing aids and his raw vegan lifestyle, he completely healed. He enjoys talking with people about healthy food options available and is often called on for talks and raw vegan demonstrations.

Raw Vegan Meals
New Holland
Author: Scott Mathias
RRP: $29.99

 

Daikon Sushi with Cauliflower Rice and Avocado, Sunflower Seed Mock Tuna, Creamy Wasabi Mayonnaise and Pickled Ginger

Ingredients

2 medium daikon radish (zucchini (courgettes) will also suffice)
1⁄2 cauliflower, chopped into florettes
1⁄2 avocado, flesh removed
2 dessertspoons sushi wine
1 teaspoon fresh wasabi or 1⁄2 teaspoon mock wasabi in a tube
1 teaspoon lime juice wheat free tamari (light soy sauce), to serve
salt and pepper, to taste

Ingredients for pickled ginger:

250 g (8 3⁄4 oz) fresh ginger root, peeled and sliced
250 ml (8 3⁄4 fl oz) apple cider vinegar
2 tablespoons agave syrup
salt and pepper, to taste


Method

Place the cauliflower in a food processor and, using the pulse function, reduce to a rice-like consistency.
Using a prep bowl, gradually add the avocado, sushi wine, wasabi and lime juice. Take care not to make the mixture too wet or too hot with wasabi. Taste as you go.
Blend entire ingredients so the avocado has a chance to bind the cauliflower rice together. Too much avocado makes it too sticky and difficult to work with.
You can choose to leave the wasabi out and serve it separately if you wish.
Using a mandolin thinly slice the peeled daikon. Lay one of the slices down on your chopping board and gently place a layer of the mixture over the top. Roll and pin together with a toothpick. If you do not have a mandolin, which can be purchased quite cheaply from a kitchen shop, then finely slice with a sharp knife. Some old-fashioned cheese graters have a flat side, which can also be used to grate the daikon across.
Serve with wheat free tamari sauce and pickled ginger (recipe below).


Method for homemade pickled ginger:
Peel fresh ginger and run through a mandolin on a thin setting.
Place in a bowl and cover with the apple cider vinegar and agave syrup.
Add salt and pepper and set aside in a jar for several days.


Cacao and Almond Truffles with Coconut Yogurt and Strawberry Coulis

Ingredients

 250 g (8 oz) skin-on almonds
250 g (8 oz) medjool dates, pitted
1 dessertspoon raw cacao powder
2 dessertspoons coconut palm syrup

Ingredients for the coconut  yogurt and strawberry coulis:
700 ml (24 fl oz) coconut cream
6 capsules of dairy free probiotic
500 g (16 oz) hulled strawberries

This recipe can be made  either with fresh coconut  flesh and water, or a good  quality organic coconut cream. Prepare the equivalent
of 700 ml (24 fl oz) of coconut cream.

 

 

Method
Using a food processor, thoroughly blend all the ingredients to a sticky but course texture. If the mixture is too dry you can either add a couple more dates or another dessertspoon of coconut syrup. Once the desired consistency has been obtained, stop the processor making sure to clear the sides.
To roll into truffles, simply take a teaspoon of the mixture and, using your clean hand, roll into a ball. Place in a mini paper pastry cases ready for the strawberry coulis.

Method for the coconut yogurt and strawberry coulis:

Empty the coconut cream into one large clean glass jar.
Stir in the powder from probiotic capsules (twist the ends of the capsules to open) thoroughly whisking the powder through the coconut cream.
Set aside in a warm space with the top covered with muslin cloth for 3-4 days until the mixture takes on a yogurt consistency and taste.
Once you see the cream start to thicken, pop the jar into the fridge for a few hours and it will firm up even more, taking on a yogurt like consistency. This will keep in the fridge for up to a week.
Pulse the strawberries in a small blender to create your coulis. Serve individual portions of yogurt and a teaspoon or two of strawberry coulis over the top of the cacao and almond balls.
Add to a morning fruit salad, smoothies or mixed with your favorite fruit coulis. The yogurt will firm even more when it is stored in the fridge.

 

Raw Vegan Meals
New Holland
Author: Scott Mathias
RRP: $29.99



 



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