26 May Delicious No-Cook Recipes
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-VEGGIE SALAD
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!
- 2 large carrots, shredded
- 1 small celery root, peeled & shredded
- 6 radishes, shredded
- 1 large tart apple (eg. Granny Smith), shredded
- 2 beets, shredded
- Juice of 1 lemon
- 2Tbsp apple cider vinegar
- ⅓ cup plain natural yoghurt
- 2Tbsp Dijon mustard
- ⅓ cup extra virgin olive oil
- ½tsp pink Himalayan salt
- ½tsp black pepper
- ⅓ cup mixed fresh herbs, eg. dill & parsley
- 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.
This recipe requires you to plan ahead a little bit – it always pays to have some cooked rice our couscous stashed in the fridge for when you need to put together a tasty and balanced no-cook meal.
- 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
- 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?
- 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
- 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
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.
- 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
- 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 OL’ ALT SANDBO
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!
- 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)
- 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 see pics of the results.