Fragrant
Water
4 peppermint tea bags
2 cups water
1 english cucumber, sliced
2 limes, wedges
1 pack raspberries
1.
Steep tea bags for 3 minutes in boiling
water.
2.
Remove tea bags and place the water in
the fridge to cool down. (Adding ice cubes will speed up this process).
3.
Divide sliced cucumber, lime wedges, and
raspberries between two pitchers.
4.
20 minutes before serving, add steeped
tea (from the fridge), ice cubes, and water and let sit until serving.
Raw
Rainbow Pad Thai
Yield: 16 servings + scant 2 1/2 cups dressing
12 medium zucchini, spiraled
4 large carrots, julienned
4 red pepper, thinly sliced
4 cup thinly sliced red cabbage
4 cup frozen edamame, thawed
10 green onions, thinly sliced
4 tablespoon sesame seeds
For the dressing (adapted from my Spicy Peanut
Lime Sauce):
5 garlic clove
1 1/4 cup all natural peanut butter
1/4 cup fresh lime juice
1/4 cup soya sauce
1/2 cup water (can add more for consistency)
4 tablespoons agave
4 tablespoons toasted sesame oil
2 tablespoons freshly grated ginger
1. Prep vegetables. Spiralize the zucchini in one
bowl. In another, add the carrots, pepper, and cabbage. Toss to combine.
2. Cut green onions and place in a small bowl
(these are for garnish)
3. Prepare the dressing by processing all
dressing ingredients in a mini processor (or simply whisk by hand). Keep adding
water until you achieve the desired consistency.
4. To serve, top zucchini noodles with veggie
mix, edamame, green onion, sesame seeds. Pour on dressing and enjoy!
Steamed
Vegetarian Dumplings
Makes aprox. 100 Dumplings
4 king oyster mushrooms, chopped in tiny pieces
1.5 pound firm tofu
1.5 cup coarsely grated
carrots
1.5 cup shredded red
cabbage
1/4 cup finely chopped
red pepper
2 finely chopped
scallions
3 Flax Egg (1 flax egg =
1 tablespoons ground flax + 3 tablespoons water)
2 tablespoons finely
minced fresh ginger
2 tablespoon chopped
cilantro leaves
3 tablespoon soy sauce
3 tablespoon hoisin sauce
2 tablespoons sesame oil
1 tablespoon kosher salt
1/4 teaspoon freshly
ground black pepper
Bowl of water, plus
additional water for steamer
35 to 40 small wonton
wrappers
Non-stick vegetable
spray, for the steamer
1. To make the filling, in a large bowl add the
mushrooms, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy
sauce, flax egg, sesame oil, salt, and
pepper. Lightly stir to combine.
2. To form the dumplings, remove 1 wonton wrapper
from the package, covering the others with a damp cloth. Brush the edges of the
wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in
the center of the wrapper. Shape as desired. Set on a sheet pan and cover with
a damp cloth. Repeat procedure until all of the filling is gone.
3. Preheat oven to 200 F.
4. Boil dumplings for 4-5 min or until they feel
ready (taste to see!) Place dumplings
heatproof platter in oven to keep warm.
Repeat until all dumplings are cooked.
African
Garbanzo, Peanut, and Kale Soup
Yield:
24 Servings
4
tbsp olive oil
4
medium onion, diced
4
large carrot, diced
4
clove garlic, diced
1.5
cups smooth peanut butter
6
cups veggie stock **
4
tsp paprika
4
tsp coriander
1
tsp cayenne pepper
4
cup tomato puree
4
15 oz cans garbanzo beans, drained and rinsed
1
bunch chopped kale
salt
black
pepper
1a.
Prepare the veggie stock. **
1. In a large bowl mix the peanut butter
and about 1.5 cup of the stock to form a
smooth paste (add a little at a time and
keep stirring). Set aside.
2.
In a large pot over medium heat, add the oil. Add onion and carrot and
sauté until soft, about 5 min. Add garlic and cook for a few more minutes.Add
the remaining stock to the onions and carrots in the pot.
3. Add the paprika, coriander and cayenne
to the onion and return to heat. Cook, stirring, until fragrant about 1 minute.
Add the peanut butter mixture, tomato puree, beans and kale. Bring the mixture
to a simmer. Cook until kale is tender and soup is thickened. Season with salt
and pepper, serve hot.
Dessert
- Boules d'Amour
Yield: 30 balls
Put everything in a food processor:
3 cups fresh pitted dates
2 cup walnuts
8 tbsp. cocoa powder
3 tsp. vanilla extract (or peppermint extract)
pinch of salt
1.
Shape the mixture into small bite-size
balls and roll in coconut flakes.
2.
Line a cookie sheet with the balls.
3.
Keep in the freezer until ready to serve.
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