Sesame–Mixed Vegetable “Noodles” with Herbs
I find myself amused by the title “Executive Sous Chef”. Sounds like professional kitchens these days need org charts.
By Sarma Melngailis, via Tracy Anderson’s website.
Sesame–Mixed Vegetable “Noodles” with Herbs
Serves 8 to 10
One night, our executive sous chef Anthony made an amuse-bouche out of a little bundle of thinly sliced vegetables tossed in a dressing and tied together with a chive. The flavor reminded me of creamy peanut butter noodles. It’s now a regular in our family meal rotation, and so yummy!
Mellow red miso has a deep, semisweet flavor, but you can use another variety of miso if you prefer. Most sliceable vegetables taste great with this dressing, so it’s really a matter of what looks good at the market or in your garden, what’s in season, or what you happen to have on hand. Substitute or add julienned yellow summer squash, jicama, cucumber, thinly sliced snow peas, or napa cabbage. If you like seaweed, add soaked, rinsed, and drained arame or hijiki. For sweetness add thinly sliced mango, or for richness sliced avocado. Basil or mint chiffonade, or both, are also nice additions.
In fact, you can prepare this with almost anything. If all you have is a pile of zucchini and nothing else, that would be just fine, too. Multiply the dressing recipe to keep on hand as a salad dressing or dipping sauce.
1cup sesame tahini
¼ cup sesame oil
1/4 cup freshly squeezed lemon juice
¼ cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds
In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water. Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.
4 cups daikon radish, julienned on a mandoline
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on a mandoline
3 medium carrots, peeled and julienned on a mandoline
6 baby bok choy, leaves thinly sliced on a bias
3 scallions, whites and about 1 inch of green, thinly sliced
1 big handful cilantro leaves
In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.
Kelp Noodles with Almond Butter Sauce
From the Raw Freedom Community.
Serves 6 as a side dish- 4 as a main
16-oz pkg Sea Tangle Kelp Noodles
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter*
½ tsp cayenne pepper, optional
Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)
Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.
* Almond butter can be substituted for other nut butters.
Raw Vegan Sushi
Dried strips of squash (kanpyo), simmered, is a traditional vegetarian sushi filling. I’m having ideas about coming up with a raw version — butternut or kabocha, marinated with shoyu and put in the dehydrator until it’s softened up a bit, maybe. Hm. Gotta ponder this a bit further.
Also, scroll down for a source for raw nori.
Incidentally, I would be inclined to actually season the vegetable rice as if it’s real sushi rice. You gotta have that lightly sweet, lightly vinegary flavor or it’s just not sushi, IMO.
Can use one of the following 1 half jicama
or 5 peeled and washed carrots, 1/2 a cauliflower or any other root vegetable.
Process one of the above vegetables in the food processor with the s blade until a rice like consistency is achieved and then put into a bowl.
Julieanned or thinly sliced vegetables of your choice
Seaweed such as Dulse and Kombu Cilantro
Raw Pickled Ginger
1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons raw honey
Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
(look for the dark purple nori sheets)
Lay a nori sheet on a sushi mat and then spread an even layer of the vegetable rice mixture over the nori sheet. Spread the vegetables in a thin line on top of the rice mixture as if you were making sushi. After you roll the “sushi” cut them into 1 to 2 inch pieces and lay them attractively on a platter. Serve them with the raw pickled ginger.
Based on Random Daze theme by Polaraul