Archive for May, 2012

OMG! This is totally amazing! In fact, every raw recipe I have tried so far has been a huge blast for me.


Sea salt, pepper

4 tbsp olive oil


40 g / ¾ cup mushrooms

½ teaspoon soy sauce

1 ½ tbsp lemon juice

260 g tomatoes

40 g / half a cup sundried tomatoes, soaked for 1 hour in warm water

2 teaspoons salt-cured capers, soaked and drained

2 teaspoons agave syroup

¼ teaspoon dried oregano

2 teaspoons vinegar


150 g / 1 cup cashew nuts, soaked for half an hour

2 tbsp chopped onion

fresh basil leaves to decorate


130 g / 1 cup sunflower seeds, ground (I ground it in my coffee grinder)

120 g oatflakes

5 tbsp warm water (I used more)

5 tbsp ground flaxseeds

¼ teaspoon ground turmeric

for 3-4 persons. Taken from Dunja Gulin’s Raw food kitchen, slightly changed. (This author has no problem with eating animals or by-products of their exploitation.).

Clean mushrooms and slice them thinly. Marinate them in the mixture of the soy sauce and lemon juice.

Put the oats and warm water in a bowl and knead for a few minutes. Add the remaining ingredients for the base and knead until the mixture binds together. Cut two 35 cm sheets of baking parchment and place the dough ball in the middle of one. Cover with the other sheet and flatten the dough with a rolling pin into a circel about 26 cm across. Discard the top sheet, transfer to a plate and let stand for 15 minutes.

For the topping, seed the plum tomatoes. Cut 150g / 5 oz. Into very small dices, add a pinch of salt, after a few minutes pat them drz on kitchen paper. Put aside.

Chop the remaining tomatoes, the sun-dried tomatoes and capers and blend in the food processor with the agave, oregano, 1 tbsp oil and 1 teaspoon of the vinegar. This is the best pizza sauce ever!

Drain the cashews well and put them in a food processor with the onion, the remaining lemon juice, vinegar and oil. Blend until smooth.

Spread the pizza sauce over the pizza base. Use a teaspoon to cover the sauce with dollops of cashew mixture. Scatter the reserved diced tomatoes and the marinated mushrooms over the top. Finish with some dried oregano, black pepper, fresh basil leaves and a drizzle of olive oil. It can be stored in the fridge for up to 3 days. I doubt that it will though :). Thank you for this rawsome recipe, Ms Gulin!



Yet another Hungarian classic. The recipe seems to be longish, but actually it is a very easy and delicious dish. I took the basic recipe from a cookbook of Napfényes restaurant  (Title: Napfényes receptek 3. If you understand Hungarian, I highly recommend it! This little cheap booklet is full of great tips for beginner vegans about how to substitute non-vegan foods, and the recipes are just amazing!)


1000 g sauerkraut (soured cabbage; I used raw which I bought in Urban Bio,Geneva)

2 onions, finally chopped

chopped vegetables that you like to make about 300 ml veggie paprika stew (I’ve used 1 tomato and 3 zucchinis)

250 g boiled brown rice (in the pressure cooker it takes only 18 minutes to boil)

250 g seitan, ground

marjoram, thyme, paprika, ground bay leaves, salt, pepper

2-3 cloves of garlic. crushed

oil (traditionally, Hungarian cuisine calls for sunflower oil. I use olive oil.)

sea salt

vegan sour crème/crème fraiche (I’ve used Soyananda, that you can buy in most health stores inGeneva. It is incredibly good!

Veggie paprika stew

Saute the onions in a pan with about 2 tbsp oil. When they are kind of transparent (but not burned), take the pan off the stove, and sprinkle about 1 tbsp paprika on top. Mix. Add the veggies and put them back to medium-law heat. Add a little water to make some sauce. Cook until the veggies are tender. Puree in a blender.

The layering part

Mix the boiled rice, garlic, herbs and seitan. Put the soured cabbage in a sieve to get rid of the excess liquid. (The best is to drink it: it is full of vitamin C and it is so yummy!). Divide it into two parts. The first part goes into an oiled ovenproof dish. Sprinkle paprika and ground bayleaf on top. Next, put the rice-seitan mixture. Then the second layer of cabbage. Finally pour over the veggie paprika stew liquid, and bake it in a preheated oven on medium heat. (I cooked it on 150 degrees Celsius. About 40 minutes, but if you make half the portion, only 20 minutes).

Serve it with Soyananda crème fraiche.

Inspiral, the fab vegan and raw vegan restaurant in London, Camden Lock has the most wonderfully moist brownies that I have ever eaten. I was trying to create something similar. The result was very different from what I had aimed for, but still, it was very yummy. This recipe is for about 6 small portions.


½ cup oil

1 cup maple syrup

¼ cup plant based milk

1 teaspoon vanilla

1 cup whole meal flour

½ cup cocoa powder

1 teaspoon baking powder

a pinch of salt

½ cup chocolate chips (optional)

Preheat oven for 170 degrees Celsius. Mix the dry ingredients, and then add the liquids. Pour the mixture into muffin forms or into an oiled and floured dish. Bake for about 15-25 minutes, depending on how gooey you like it.


One of the highlights of my stay in London was to visit this amazing restaurant. I think it is all vegan, they have icecreams too. The atmosphere is relaxed and lovely. The food portions are gigantic, very good deals and super yummy. With view to the water… I went there twice and tried their lasagne, tiramisu and brownies. All were exceptional! Great raw variety and smoothies too!

Address: 250 Camden High Street