3 years ago
Peanut Butter/Sesame Noodle Salad

I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.


From No Face Plate.

Peanut Butter/Sesame Udon [Noodle] Salad
makes 3-4 servings

1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar 

8 ozs Udon or Soba noodles, prepared al dente [kelp noodles or vegetables noodles of your choice]

1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top 
Crushed red pepper to top - if you like the spicy.

Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.

Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.

Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.

Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper. 

Cite Arrow via alittlecooked


3 years ago
Raw Cashew Chow Mein

From Raw Food Talk.

You have got to try out this recipie I made up. It’s the best food I have eaten in a long time.

Cashew Chow Mein

First I made a Peanut type Sauce

1/2 cup of peanut butter or almond butter
1/2 cup warm water
3 Tablespoons Nama Shoyu
3 Tablespoons Agave
2 Cloves of Garlic Minced
2 Tablespoons sesame seed oil
about 1/2 to 1 inch of fresh ginger minced
1 tsp apple cider vinegar

Add all ingredients to taste and blend in the blender. So good and out of the world taste.

Then I took a package of Raw Kelp Noodles and rinsed them in water and cut them up into manageable pieces. I tossed the noodles in the sauce which was slightly warmed from blending and the warm water. I finely chopped up fresh carrots and zucchini and tossed them in. I threw in some raw cashews for crunch. Warm in the dehydrator for thirty minutes or so until noodles are soft and tender.

They are so Delish!!! It tastes like the best chow mein ever. If I had more vegies, I would of added snow peas and marnated mushrooms and other favorite vegies. The possibilities are endless.

Sprinkling on black or white sesame seeds adds an extra kick to it.

From the comments:

  • AMAZING RECIPE! THANK YOU!! Sorry to shout, but this just bowled me (and my SAD BF) over! All your quantities were right on! I doubled the recipe and added 1/2 a jalapeno pepper to the sauce. I used red bell pepper, carrots, and baby asparagus as my veggies, and garnished with fresh cilantro (coriander) and thinly sliced green onions. DELISH! Thanks again!

(Source: rawfoodtalk.com)



3 years ago
Confetti Cabbage Salad with Spicy Peanut Dressing

Most peanut butter isn’t raw, and a lot of people avoid peanuts due to concerns about aflatoxin; almond butter might be a good replacement. Substitute an appropriate oil as well.

Confetti Cabbage Salad with Spicy Peanut Dressing

1 pound Green cabbage (about 1/2 medium head), shredded fine
1 Large carrot , peeled and grated
1 teaspoon Table salt
2 tablespoons Smooth peanut butter
2 tablespoons Peanut oil
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
1 teaspoon Honey
2 Medium cloves garlic , chopped coarse
1 1/2 Inch piece ginger , peeled
1/2 Jalapeño chile , halved and seeded
4 Medium radishes , halved lengthwise and sliced thin
4 Medium scallions , sliced thin
Table salt


1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)



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