Category Archives: Entrees

Kelp Noodles in Spicy Cashew Sauce

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*raw*organic*vegan*gluten free

drain 1 package of kelp noodles then coat with lemon juice and sea salt for an hour to ‘cook’

Cashew Sauce
1 cup raw creamy cashew butter (I made mine in food processor by blending cashews on high until creamy)
1/2 cup coconut milk
1/4 cup water
fresh lime juice of 1/2 lime
3 tablespoons Nama Shoyu
1 tablespoon fresh ginger root
3 cloves garlic
dash of cayenne
blend all ingredients in food processor

Thoroughly rinse kelp noodles and mix in cashew sauce (there will be leftover sauce-can store in fridge for up to 2 weeks)
add chopped vegetables of your choice (I used purple cabbage, yellow and orange pepper and a spicy Thai red pepper) along with a bunch of cilantro and scallions and top with gomaso

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China in the Raw

Broccoli in Hoisini Sauce with Parsnip “Rice”
Serves 1 – 2 people

China in the Raw

For the broccoli

5 cups (500 g/1.2 lb) small broccoli florets
3 tablespoons olive oil
1 tsp nutritional yeast
1 tsp garlic powder + salt and pepper to taste

Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes.
Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through. as the broccoli closest to the fan will dry quicker.
For the sauce

1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons Nama Shoyu
1 garlic clove
1/2 tsp chili pepper flakes
1/2 cm cube of fresh ginger

Blend all ingredients in a high-speed blender.
Mix with dehydrated broccoli when ready to serve.
Serve with the parsnip “rice”.

For the parsnip “rice”

1.5 cups (275 g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
Transfer to a bowl and stir in the chopped spring onions.

adapted by: The Raw Chef

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