When temperatures are low and tummies are growling, being hit with a 2-hour session of load shedding can be a real hassle. So to help you out, we’ve put together some wholesome and filling recipes you can make without electricity – using your braai, a campfire or no cooking at all.

Check out our no-cook recipes below and get inspired. You’ll see there’s no reason for those inconvenient power cuts to leave you feeling hungry and grumpy.


 

Shredded Root Vegetable Salad

Serves 6

Use seasonal veggies to create this big and beautiful winter salad. To save yourself time and hassle, we recommend using the fab Spyra-Gyra Spiral Slicer to shred, slice and flute your veggies. This baby can turn a simple dish into a culinary work of art!

Ingredients:

Method:

  • Shred your produce using a grater, food processor or the Spyra-Gyra. Save the beets for last, so they don’t turn your whole salad pink!
  • Toss together in a large bowl & set aside.
  • Whisk together the lemon juice & vinegar.
  • Whisk in the yoghurt & mustard.
  • Gradually drizzle in the olive oil, whisking constantly until you have an emulsified dressing.
  • Season with salt & pepper to taste.
  • Drizzle the dressing over the salad & add the fresh herbs; toss with a spatula. Serve chilled or at room temperature.

Corn-Stuffed Tomatoes

Serves 6

This recipe requires you to plan ahead a little bit – it always pays to have some cooked rice our cous cous stashed in the fridge for when you need to put together a tasty and balanced no-cook meal.

Ingredients:

  • 2 cups fresh sweetcorn kernels
  • 1 cup basmati or brown rice, precooked
  • ½ a fresh ripe avocado
  • ¼ cup yellow bell pepper, chopped
  • ¼ cup green bell pepper, chopped
  • ¼ cup red onion, chopped
  • 4Tbsp olive oil
  • 3Tbsp fresh cilantro, chopped
  • ½tsp lemon juice
  • ¼tsp salt
  • ¼tsp freshly ground pepper
  • ¼tsp ground cumin
  • 6 medium to large ripe tomatoes

Method:

  • Prepare your rice a day (or even an hour) before your area is scheduled for load shedding. Leave the rice to cool.
  • Toss the chopped veggies together in a bowl with the rice. Mix in the olive oil, lemon juice, spices & seasoning. Set aside.
  • Slice the top off each tomato & scoop out the insides. You can use these to make a tasty tomato salsa or sauce later on.
  • Fill each tomato with ½ a cup of the corn-rice mixture. Serve & enjoy.

Campfire Potato Fry-Up

Serves 4-6

This delicious savoury dish is great for breakfast, brunch or lunch – plus you can toast marshmallows afterwards for dessert. How perfect is that?

Ingredients:

  • 6-8 large potatoes, scrubbed & chopped into cubes
  • ¼ cup olive oil
  • 2Tbsp grass-fed butter or ghee
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 jalapeno, sliced
  • 2tsp garlic powder
  • 1tsp paprika
  • Salt & black pepper to taste

Method:

  • Coat the bottom of a cast iron skillet with a thin layer of olive oil; place the pan over the coals of your campfire, on a grate.
  • Add the onion & cook until just tender (about 2 minutes).
  • Add the potatoes, peppers & ghee. Stir to coat.
  • Cook for about 10 minutes, stirring occasionally, until potatoes start to brown.
  • Add 2-3Tbsp filtered water; cover the pan & steam for about 5 minutes.
  • Add the seasonings; cook while stirring occasionally until fully browned & crispy. Serve & enjoy.

Magical Braai’d Mushrooms

Serves 4

The family braai isn’t just a summertime activity anymore – the braai really can be your best friend when load shedding strikes. This divine side dish will soon become a firm favourite.

Ingredients:

  • 4 large brown mushrooms
  • 1 onion, sliced into rings
  • 1 clove of garlic, finely chopped
  • 1 fresh lemon
  • 1 generous handful of cheese, grated
  • Salt & black pepper to taste

Method:

  • Place the mushrooms upside down with their stalks facing up. Layer a few onion rings onto each mushroom.
  • Add a squeeze of lemon juice to each mushroom.
  • Sprinkle the garlic & cheese on top of your mushrooms. Season to taste.
  • Place on the braai until the cheese melts.
  • Enjoy with sundried tomatoes & a splash of your favourite braai sauce.

The Good Old ALT Sandwich

Serves 4

When you’re caught unawares, the humble sandwich can be the answer to your load shedding woes. This is the veggie-friendly answer to the BLT (Bacon Lettuce & Tomato) sandwich. It really couldn’t be simpler! Avocados are in season right now, so take the opportunity to make some delicious and filling avo sandwiches, rich in healthy fats.

Ingredients:

  • 2Tbsp Martinnaise Original Vegan Mayonnaise
  • 4Tbsp honey
  • 1 heaped tsp Dijon mustard
  • 8 slices of your favourite whole-grain or gluten-free bread, toasted
  • 1 large ripe avocado, peeled & sliced
  • 4 large leaves of fresh romaine lettuce
  • 1 large ripe tomato, thinly sliced
  • ½ a cucumber, thinly sliced
  • 4 slices free-range cheese (optional)

Method:

  • Whisk the honey & Dijon mustard together in a small bowl. Set aside.
  • Spread the Martinnaise mayo evenly over each slice of bread.
  • Add a small dollop of the honey mustard mix to each slice; spread evenly over the mayo.
  • Layer the avocado, tomato, cheese, lettuce & cucumber slices on 4 of the bread slices, then top each one with another slice.
  • Cut each sandwich in half, serve & enjoy (we told you it was simple)!

Share your favourite tried-and-tested recipes for no-cook meals with us – we’d love to hear them and see pics of the results.