Mushroom curry and cauliflower rice (vegan)

Dorota and Walter Trupp share their raw food recipes.

Ingredients (serves 4)


  • 3 cups mixed mushrooms (button and shitake)
  • 2 medium-sized zucchini, diced small
  • 1 cup of green, finely diced capsicum
  • ½ cup broccoli, diced small
  • 2 punnets of cherry tomatoes cut into quarters
  • Juice of ½ a lemon
  • 3 tbsp of soy sauce
  • 2 tbsp of olive oil
  • 2-3 tbsp curry powder
  • Salt to taste

Method: Mix all the ingredients together in a large bowl.

Curry sauce

  • 1 red capsicum
  • 1 clove garlic
  • Juice of 1/2 a lemon
  • 1 tbsp tamarind paste
  • 1cm cube of fresh ginger
  • ½ cup fresh coriander
  • 1 tbsp curry powder
  • ½ cup desiccated coconut
  • ½ cup water
  • Salt to taste

Method: Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water if it is too thick.

Mix the vegetables with the sauce and warm a little in a pan while constantly stirring and without heating or boiling it.

Cauliflower rice

  • 1 small head of cauliflower
  • 3 tbsp of macadamia nuts
  • 3 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 3 tbsp of chopped parsley
  • 2 pinches salt

Method: Pulse the cauliflower ingredients in a food processor until rice-like.

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