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

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:

  1. 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!
  2. Toss together in a large bowl & set aside.
  3. Whisk together the lemon juice & vinegar.
  4. Whisk in the yoghurt & mustard.
  5. Gradually drizzle in the olive oil, whisking constantly until you have an emulsified dressing.
  6. Season with salt & pepper to taste.
  7. 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 couscous 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:

  1. Prepare your rice a day (or even an hour) before your area is scheduled for load shedding. Leave the rice to cool.
  2. Toss the chopped veggies together in a bowl with the rice. Mix in the olive oil, lemon juice, spices & seasoning. Set aside.
  3. Slice the top off each tomato & scoop out the insides. You can use these to make a tasty tomato salsa or sauce later on.
  4. 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:

  1. 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.
  2. Add the onion & cook until just tender (about 2 minutes).
  3. Add the potatoes, peppers & ghee. Stir to coat.
  4. Cook for about 10 minutes, stirring occasionally, until potatoes start to brown.
  5. Add 2-3Tbsp filtered water; cover the pan & steam for about 5 minutes.
  6. 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:

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

 


THE GOOD OL’ ALT SANDBO 

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!

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:

  1. Whisk the honey & Dijon mustard together in a small bowl. Set aside.
  2. Spread the Martinnaise mayo evenly over each slice of bread.
  3. Add a small dollop of the honey mustard mix to each slice; spread evenly over the mayo.
  4. Layer the avocado, tomato, cheese, lettuce & cucumber slices on 4 of the bread slices, then top each one with another slice.
  5. 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.