RECIPES: Two Raw Sisters Create Delicious Vegan Meals For Long Summer Days and Celebrations!

Following on from the phenomenal success of their 2019 best-selling cookbook, sisters Margo and Rosa are back with their second cookbook: Two Raw Sisters: All Eaters Welcome. Inside the beautiful cookbook are plenty of delicious, plant-based meals and the ‘all eaters welcome’ tagline refers to the fact that all the meals are gluten free, dairy free and meat free. If you’re looking to put together a menu that you know everyone can eat, the sisters take the guess work out of cooking and the recipes are also easy, delicious and don’t require a bunch of odd-ball ingredients you need to scour six supermarkets to find. We have an extract from their latest cookbook so you can go to town creating a full vegan feast for your next occasion or just for your dinner tonight!

Quinoa, Veggie Almond Bowl with Tahini Miso Dressing
This recipe was created when we were on holiday and needed a bowl full of nourishment. The great thing about this recipe is that it is so versatile. Use whatever grain you have, whatever veggies need using in the fridge, and whatever nuts or seeds you have. The dressing used in this bowl is our #1 go-to and a total winner. We recommend you make a big batch of it, as it keeps well in the fridge. It is full of fermented goodies that are amazing for a healthy gut.

SERVES 2
Prep time: 20 minutes
Cooking time: 20 minutes

1 cup water
ó cup quinoa
oil
ó head of broccoli, cut into florets
1 zucchini, cut into chunks
2 spring onions, sliced

Almond crunch
ó cup flaked almonds, toasted
zest of ó lemon and juice of ó lemon
handful of fresh herbs, roughly
chopped (coriander, mint, parsley)
pinch of sea salt
black pepper

Tahini miso dressing
2 tbsp tahini
1 tbsp miso
juice of 1 lemon
approx. 2 tbsp water, to achieve desired consistency

To serve
1 avocado, cut into cubes
handful of fresh rocket or spinach
ó cup edamame beans, blanched in
boiling water, then drained

  1. Put the water into a pot along with the quinoa. Bring to the boil, then reduce to a simmer and cook for 7 minutes. Remove from the heat and allow the quinoa to sit for at least 10 minutes, or until all of the excess water has been absorbed.
  2. Heat up a frying pan, and add the oil. Add the broccoli, zucchini and spring onion. Sauté until lightly golden. Set aside.
  3. For the almond crunch, place all of the ingredients into a small bowl, and mix to combine. Set aside.
  4. For the dressing, mix all of the ingredients together in a cup or small bowl. Set aside.
  5. To assemble, divide the quinoa into 2 bowls, followed by the vegetables, almond crunch, and tahini miso dressing. Then add the avocado, fresh rocket or spinach, and the edamame beans.
  6. Store in an airtight container in the fridge, where it will keep for up to 2 weeks.

Cumin kumara rice salad with garlic mint yoghurt
We love grain-based salads like this, because they are so filling and don’t take too much thinking about what else to add on the side. This is such a winner during the week, and lasts well; all you need to do is scoop it into a container. If you are making it for the week, we suggest leaving out the avocado and adding it as you need it. Delicious with salmon or lamb.

SERVES 8
Prep time: 25 minutes
Cooking time: 40 minutes

1.5kg kumara (approx. 3 large), cut into large, random chunks
2 red onions, sliced pinch of sea salt
2 tsp ground cumin
pinch of chilli flakes
oil
1 1/2 cups brown rice
2 tbsp tamari
3 stalks kale, finely chopped
1 x 400g can of black beans, drained and rinsed
1 avocado, cut into cubes
1 cup flaked almonds, toasted
large handful of fresh coriander, roughly chopped

Garlic mint yoghurt
1/2 cup coconut yoghurt
juice of 1 lemon
1 clove of garlic, crushed and roughly chopped
1/4 cup packed mint leaves, roughly chopped
1 tbsp tahini
pinch of sea salt
black pepper

  1.  Preheat the oven to 200C.
  2. Onto 2 baking trays, place the kumara, onion, sea salt, cumin and chilli flakes, then drizzle over the oil. Toss everything until well-combined. Place the baking trays in the oven and cook for 35–40 minutes, or until the kumara and onion are soft and golden. Once cooked, remove from the oven and allow to cool slightly.
  3. Cook the brown rice, according to the packet instructions, but adding the tamari to the water at the beginning, before you bring the rice to the boil.
  4. To make the garlic mint yoghurt, place all of the ingredients into a blender or food processor, and blitz until smooth and creamy. Pour into a bowl and set aside.
  5. To assemble the salad, get out a large, flat salad platter. Start with a layer of brown rice, followed by the roasted kumara and onion, then the kale, black beans, avocado, garlic mint yoghurt, almonds and coriander. Continue this process for another 1–2 layers.
  6. This salad will last in your fridge in an airtight container for 3–4 days.

Passionfruit slice
Passionfruit and honey are a match made in heaven. This recipe is a life hack for anyone who doesn’t have a high-speed blender like a Vitamix. Rather than using raw cashews and being left with a gritty texture, we have used cashew butter. This means that all of the tough blending has been done for you, and, no matter what type of equipment you have, the filling will always be super-smooth and creamy.

MAKES 10
Prep time: 25 minutes
Setting time: 2 hours

Base
3/4 cup dried coconut
1/2 cup almonds
1/2 cup buckwheat or rolled oats
3/4cup dates, softened in boiling water for 5–10 minutes, then drained
2 tbsp coconut oil, melted
1 tsp ground ginger
1/2 tsp vanilla bean paste or extract
pinch of sea salt

Filling
1/2 cup cashew butter
1 overripe banana
3 tbsp coconut oil, melted
2 tbsp honey
1/2 tsp vanilla bean paste or extract pinch of sea salt

pulp of 3 passionfruit

To serve
coconut yoghurt
pulp of 1 passionfruit
drizzle of honey

  1. To make the base, place the coconut, almonds and buckwheat into a blender or food processor, and blend until you have a rough flour. Add the remaining ingredients, and blend until you have a cookie-dough consistency.
  2. Line a tart tin with beeswax wraps or cling film, and press the base into the tin, using the back of a spoon. Press the mixture up the sides to create a crust. Set aside.
  3. To make the filling, place all of the ingredients, except for the passionfruit pulp, into the blender or food processor, and blend until smooth.
  4. Pour the filling over the base, and bang the tin on the bench top a couple of times to get rid of any air bubbles and get a smooth finish.
  5. Spoon the passionfruit pulp over the filling, and with the handle of a spoon or a wooden skewer gently make a ripple effect. Place the slice in the freezer for 2 hours, to set.
  6. Once the slice is set, remove it from the freezer, and top it with coconut yoghurt, passionfruit, and a drizzle of honey. Cut it into slices and enjoy.
  7. Store the slices in an airtight container in the freezer, where they will keep for up to 4 months. When you are wanting to eat a slice, allow about 10–15 minutes for it to thaw.

Chocolate tart with tahini salted caramel
Such a decadent, indulgent tart. An earthy walnut base paired with an incredibly silky-smooth chocolate filling of dark chocolate, tahini and coconut milk. The coconut whip helps mellow out the richness, and the salted caramel rounds everything of beautifully. This is a great one to make when you want to impress some guests, or just when you need a slice of deep, cosy comfort.

SERVES 12
Prep time: 40 minutes
Setting time: 2 hours

Base
1 cup walnuts
1/2 cup buckwheat or rolled oats
1/2 cup dates, softened in boiling water for 5–10 minutes, then drained
1/4 cup cacao powder
1 tsp vanilla bean paste or extract
pinch of sea salt

Chocolate filling
200g dark chocolate, roughly chopped
1/2 cup tahini
1 cup coconut milk
3 tbsp maple or honey
1/2 tsp sea salt

Caramel
1 cup dates, softened in boiling water for 5–10 minutes, then drained
1/4-1/2 cup coconut milk
2 tbsp tahini
1 tsp vanilla bean paste or extract
1/4 tsp sea salt

Coconut whip
1 cup coconut yoghurt
1 tsp vanilla bean paste or extract

To serve
dark chocolate, roughly chopped

  1. To make the base, line a tart tin with beeswax wraps or cling film, and set aside. Place the walnuts and buckwheat into a blender or food processor. Blend into a fine flour. Add the remaining base ingredients, and blend until you have a smooth cookie-dough consistency. Transfer the base into the lined tin, and evenly press up the sides and on the bottom, using the back of a spoon to flatten it. Set the base aside.
  2. To make the filling, melt the dark chocolate using a double boiler. Once the chocolate has melted, add the remaining ingredients for the chocolate filling, and whisk until you have a shiny, thick, smooth liquid. Pour the filling over the base, and bang the tin on the bench top a couple of time to get rid of any air bubbles and get a smooth finish. Place in the freezer for 2 hours, to set.
  3. While the filling is setting, make the caramel. Simply put all of the ingredients into the blender or food processor, and blend until you have a smooth caramel. Set aside.
  4. To make the coconut whip, place the coconut yoghurt into a bowl, and mix in the vanilla bean paste or extract until well-combined. Set aside.
  5. When the tart is set, take it out of the freezer. Spread the coconut whip over the top, using the back of a spoon to spread it out. Then drizzle the caramel over the coconut whip – we like to serve some extra caramel on the side, too. Lastly, sprinkle with roughly chopped chocolate.
  6. Serve immediately, or store in an airtight container in the fridge, where it will keep for up to 7 days.

Two Raw Sisters All Eaters Welcome by Rosa and Margo Flanagan, food photography by Margo Flanagan,  RRP $39.99, available now, published by Bateman Books

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