3 years ago
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.


Sesame Dressing
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.

Vegetables
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
Sea salt

In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.

(Source: tracyandersonmethod.com)

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3 years ago
Asian Dressing

From Choosing Raw.

Asian Dressing (Makes 1 1/2 cup)

Ingredients:

1 inch ginger
1 cup olive oil (or flax oil)
2 tsp sesame oil (toasted)
Juice of 1 lime
4 tbsp mellow white miso
6 dates, pitted, or ¼ cup maple syrup
2 tbsp nama shoyu
1/3 cup water

Blend all ingredients on high till creamy and emulsified.

(Source: choosingraw.com)

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3 years ago
Kelp Noodle Heaven

From the Raw Freedom Community.

Kelp Noodle Heaven
by Linda Wooliever

I’ve been playing around with these kelp noodles. Each night I would find a recipe and modify it until I came up with SUCH a winning combination. Matt and I have been eating it like crack! I wouldn’t eat at the workshops I had this week because I just wanted to come home and make my kelp noodle dinner. BOY is it ever tasting heavenly to me and perfect warming herbs to eat this during this COLD COLD week! YUM! This has it all - spice, savory, a touch of sweet. I literally have to pace myself or else I’d inhale the bowl.

For the noodle heaven:

1 package sea tangle kelp noodles
purple cabbage (optional)

Really rinse the kelp noodles and drain in a mesh colander. Transfer to a bowl. Thinly chop about 3/4 cup worth of purple cabbage and put in the bowl with the noodles. Mix and set aside.

For the sauce:
4-5 Tbsp almond butter
1/4 cup filtered water
3 Tbsp extra virgin coconut oil
1-2 jalapeno peppers, deseeded* (depending on how much spice you like - start with one and add another if you want to make it SPICY)
1 Tbsp agave
1 Tbsp nama shoyu**
1/2 - 1 Tbsp ground ginger
2 tsp hot pepper sesame oil (or regular sesame oil)
1 tsp apple cider vinegar

Put all sauce ingredients in your blender and blend until smooth and creamy. You may have to blend a while if you live in a cold place like VT and the coconut butter is still in chunks. This is actually OK if the VitaMix blends it for a while because it warms it up some. You just want to stop after a minute because you don’t want to boil what you’ve got in the pitcher! After it’s all blended and creamy, pour over the noodle and cabbage mixture and let sit for about 5-10 minutes so that the noodles get softer.

* NOTE: Our healthy food store was out of jalapenos for a couple days so I used 1 Tbsp of my favorite hot sauce as a substitution for the fresh jalapeno peppers. This condiment isn’t raw but it’s what I had on hand and it still tasted heavenly. You could also substitute with a pinch or so of cayenne pepper. There’s always lots of ways to substitute.

**Another NOTE: Some folks will not use Nama Shoyu (an unpasteurized soy sauce) - it does have wheat in it so for some, there is an intolerance there. Others won’t use it because they say it makes them over eat. I think it has a great taste and so I use it. I also use Bragg’s liquid aminos which is another “no-no” to some. I think we can all make our own judgements of what works for our bodies and our pocketbooks I care more about reducing guilt and shame over food but I do also want to give you another substitution. If you can’t or don’t want to use nama shoyu or bragg’s, add a rounded tsp of your favorite miso as a substitution.

SERVING SUGGESTION: Now this is where it gets even better! Make a salad consisting of baby greens, baby spinach and sliced up or grated carrots. Put some on a plate. Then add some (about 1/4 cup) of my House Kim Chi on top of the salad! OO! This is SOOOO GOOD! Then add some (or a lot) of the kelp noodles on top. This is such a delicious and satisfying dinner. I can’t even begin to tell you how amazing this is. And beautiful too: white noodles, purple cabbage over fuschia pink kim chi over a green and orange salad. We make it very spicy and it’s SOOO wonderful to eat the heat when it is so cold outside. The ginger and the jalapenos are awesome. My toes are warming up just thinking about it!

(Source: rawfreedomcommunity.info)

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3 years ago
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.

(Source: rawfreedomcommunity.info)

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3 years ago
Unfried Unrice

Texture is important with dishes like this —you don’t want to overprocess the cauliflower or the final dish will have a wet, mushy mouthfeel. It’s best to stop when you think it’s still a little underprocessed and taste it. You can always process it more, but there’s no way to undo it if you’ve gone too far.

From Gone Raw.

Servings:  Makes 6+ cups

This rice is as close as you’ll come to real fried rice. It’s got the right balance of mouth feel and taste, and it was a winner here at the house, even with Mr. Picky. You’ll find this serves 3 VERY generously, or four, with a side dish. Feel free to serve it very cold as a salad, or slightly warm, as I’ve suggested, for an authentic Fried Rice.

Ingredients: 

1 Head of Cauliflower
1 ten ounce package peas, thawed, or fresh peas
2 tablespoon onion
2 clove garlic
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass
3 tablespoon olive oil
a drizzle of sesame oil, optional
2 teaspoon ginger, grated
nama shoyu, Braggs, or gf tamari
1 cup hulled sunflower seeds

Preparation: 

In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.

In the FP, pulse the onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl.

Place peas in bowl. Stir all ingredients together.

Drizzle with oils and nama shoyu. Stir in sunflower seeds.

Heat on very low heat ina saucepan, stirring contstantly until just warm to the touch, or place in dehydrator for 30 minutes.

(Source: goneraw.com)

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3 years ago
Creamy Miso Ginger Sauce

I’m not sure why lemon juice is listed twice. Experiment to see how much ginger you like.

More noodles from Sweetly Raw.

Creamy Miso Ginger Sauce

Here’s another yummy sauce I made recently (I didn’t get a pic), also for kelp noodles. It’s creamy and coconutty which I love. Serve it over zucchini or kelp noodles with veggies.
1/4 cup raw sesame oil*
8 tablespoons orange juice
3 tablespoons almond butter
3 tablespoons white miso
2 tablespoons lemon juice
2 teaspoons lemon or lime juice
3 drops stevia
2 teaspoons apple cider vinegar
2-3” piece of ginger, peeled
1 small clove garlic
Cayenne, to taste

Blend all ingredients until smooth and creamy in a blender.

*not to be confused with toasted sesame oil which has a very strong taste. The extra virgin kind has a very neutral taste.

(Source: sweetlyraw.com)

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3 years ago
Asian Broccoli Slaw

Coconut oil would probably work in place of the peanut/canola oil. And you don’t need a food processor for this — a grater, mandoline, or sharp knife with a steady hand would all work.

From Chez Cayenne.

Asian Broccoli Slaw  
The last time I made Spicy Peanut Pasta I was craving something a little bit more substantial than a salad made with lettuce. I’ve been wanting to create a broccoli slaw for a while and use the broccoli stems. I adapted this one from a handful of recipes on a Garden Web thread. The toasted sesame oil and sesame seeds are what make this slaw special.

This goes out to the S.O.S Kitchen Challenge for October.

Asian Broccoli Slaw


1 bunch broccoli with stems
1 large apple (I used a Pink Lady)
juice of 1 lime
1/2 cup diced red onion
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons peanut or canola oil
1 tablespoon agave nectar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Trim stems from broccoli crowns. Peel the stems. Grate in a food processor. Trim the broccoli crowns until you have small florets, as small as possible. Grate the trimmings (not the florets) in the food processor.

Peel, core and dice apple into 1/4-inch pieces. Toss well with lime juice. (The lime juice will keep the apple from turning brown for a day or so.)

Whisk together the rice vinegar, soy sauce, peanut or canola oil, agave nectar and toasted sesame oil to make the dressing.

In a large bowl, combine the grated broccoli stems, broccoli florets, apple and lime juice, and onion. Toss well with the dressing. Top with sesame seeds.

Refrigerate until ready to serve.

Makes tons - 8 servings or more.
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Masala Noodles and Vegetables

This one I think I’ll try adapting with kelp noodles and using the dehydrator to help reduce the sauce and encourage it to soak into the noodles and vegetables. Instead of broth, I’m thinking maybe tomato juice (whiz a tomato in the blender, then strain through a sieve or cloth) mixed with a bit of tamarind. Maybe whiz a mushroom with the tomato, for added umami.

alittlecooked:

From Chez Cayenne.

Masala Rice Noodles and Vegetables

My love of spices is probably why I fell in love with this dish the first time I tasted it at a restaurant. It’s a fairly basic lo mein recipe, done Indian-style.  To recreate it at home, I started with this lo mein recipe and added garam masala and cayenne pepper. The restaurant version I had uses wheat noodles, but I’ve been on a rice noodle kick lately, so I used them here. If you decide to make this with wheat noodles, undercook them slightly by cooking them for 2/3 of the time recommended on the package and finish cooking them in the sauce. We had this with a rich eggplant dish on the side, but if you wanted to make these noodles be a one-dish meal, I suggest adding some baked tofu triangles.


I’m sending these spicy noodles over to Presto Pasta Nights, created  by Ruth of Once Upon a Feast. and hosted this week by Beth Anne of The Seventh Level of Boredom. Check Beth Anne’s site next Friday for the roundup!


Masala Rice Noodles and Vegetables


6-7 ounces rice noodles (1/2 a package)
3/4 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
3/4 teaspoon garam masala
1/4 teaspoon cayenne pepper*
1 tablespoon canola oil
a few cremini or button mushrooms, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 stalk of celery, thinly sliced
3 cloves garlic, minced
1/2-inch piece of ginger, minced
4 ounces (2-1/2 cups) shredded cabbage
sliced green onion tops for garnish

Thirty minutes or more before you plan to stir-fry the vegetables, place the rice noodles in a bowl and cover with hot tap water. Set aside.

Whisk together the vegetable broth, soy sauce, sesame oil, garam masala, and cayenne pepper and set aside.

Heat canola oil in a large skillet or a wok.
Sauté mushrooms and bell pepper until tender, about 3 minutes. Add garlic, ginger, and cabbage and continue cooking until cabbage has reduced in volume by about half, about 3 minutes. Drain noodles and add to the skillet. Pour sauce on top. Continue cooking, stirring frequently, until sauce is absorbed. 
   Serves 3-4.

*One quarter-teaspoon of cayenne pepper makes the noodles medium-hot. Adjust accordingl
y.
Cite Arrow via alittlecooked
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3 years ago
Raw Spicy Thai Wraps

From Gone Raw.

½ cup cashews
2 teaspoon sesame oil
½ teaspoon sea salt
¼ cup agave
½ cup lemon juice
2 tablespoon ginger, (about a inch of ginger)
1 red chile or any chile, (I like it hot, so determine use full pepper with caution)
1½ tablespoon nama shoyu
1 cup almond butter
½ head of cabbage, (any type of cabbage will work)
1 large carrot, (or use a few baby carrots)
1 mango
sprouts
fresh cilantro leaves
fresh basil leaves
fresh mint leaves

Preparation: 

1. Put cashews, salt, and sesame oil in the food processor and process.

2. Put agave, lemon juice, ginger, red chile, nama shoyu and almond butter and blend together.

3. Shred cabbage put into bowl and hand mix in the blended ingredients.

4. Cut the carrots into thins slices and do the same to the mango. Lay the lettace leaf down and put the the cabbage mix, lay carrots, mango down. Add some sprouts, cilantro, basil and mint (must add the basil and mint!!). NOW EAT IT. Oh yah, you can fold it, roll it or just fork it. They all taste the same but the experience is your descision.

(Source: goneraw.com)

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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)

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