3 years ago
Raw Spicy Coconut Noodles

I’m not sure what she means by “ground chili pepper”. In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there’s chili powder, which is a blend of ground chiles and spices. My best guess for “ground chili pepper” is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)

On a more serious note, you may wish to avoid papaya if you’re concerned about GMOs and contamination.

From a post on Raw Freedom Community.

Spicy Peanut Coconut Noodle
By Sarma Melngailis
Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter]

Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.

“One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles.”

Serves 4

For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt

Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.


For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice

In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.


For serving:
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half

In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).

 

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3 years ago
Zucchini Noodles with Avocado Dressing

From Healthy Green Kitchen.

But back to this dressing, this raw vegan dressing made with avocado, the first recipe I made from the book. It’s very summery and is meant to be made with garlic scapes, but garlic can easily be substituted. Leslie recommends it over salads, grains and pasta, but here I’ve used it over zucchini noodles.

zucchini noodles on fork

It’s kind of amazing, but when you use a vegetable spiralizer tool, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.

If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).

Avocado Dressing with Garlic Scapes (or Garlic)

Excerpted with permission by New Harbinger Publications
from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people

Ingredients:

*2/3 cup water
*1/4 cup freshly squeezed lemon juice
*1/4 cup extra virgin olive oil
*1/2 cup mashed avocado (I used 1 whole avocado)
*3/4 cup fresh basil leaves (I used a mixture of basil and cilantro)
*4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste)
*3/4 teaspoon sea salt

Directions:

1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.

2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.

vegan zucchini noodles

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3 years ago
Raw Sesame Noodles

From Gone Raw.

This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)

Ingredients: 

½ cup tahini/sesame paste
.125 cup shoyu/tamari
.33 cup water
2 tablespoon fresh ginger or 3/4 TBSP powered, pressed or minced
1 clove garlic
2 tablespoon ume vinegar or apple cider vinegar
1 tablespoon olive oil
2 teaspoon agave nectar or honey
½ teaspoon red pepper flakes or pinch of cayenne powder, (optional)
4 scallions, sliced thin
1 teaspoon sesame seeds
1 winter squash or zucchini (for noodles)

Preparation: 

Make noodles with the winter squash, zucchini or other hard vegetable using a saladacco or spirooli. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices. Mix noodles with the sauce. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside. Eat right away or dehydrate 30-60 minutes (enough to warm it up).

(Source: goneraw.com)

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3 years ago
Raw Satay-Style Butternut Noodles

This basic idea would probably be good with your favorite peanut (or peanut-alternative) sauce as well. Until I looked it up, I wasn’t aware that baby corn is available raw, though — I’ve only ever seen it in cans. (And so much for the claim I’d heard that it’s a different variety of corn; that link says it really is just immature sweet corn.)

From Gone Raw.

Satay-Style Butternut Noodles Servings:  Two generous portions

This is the first dish I ever made with my spiralizer. I had high hopes for the experiment and boy, it delivered!

This dish is a winner on so many levels. I looks great, tastes fabulous and the noodle texture is incredibly satisfying; it really does feel like a cooked meal. It’s such a fun dish to share. If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.

I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.

Ingredients: 

Ingredients for the noodles:
1 butternut squash
1 large courgette
1 large carrot
1 red pepper
10 baby sweetcorn
4 spring onions (scallions)
generous handful of fresh coriander
2 generous handfuls of raisins
optional: 2/3 handfuls of cashew nuts

Ingredients for the dressing:
3 tsp tahini
juice of 1 lime
generous handful of coriander
freshly ground black pepper
½ tsp ground coriander } or {½ inch piece
½ tsp ground cumin } {of fresh ginger, peeled and diced
water

Preparation: 

1. Chop the butternut squash into quarters and then chop each quarter into two pieces. Put each piece through the spiralizer in turn (or grate it). If you are spiralizing, you will find the quarters from the bulbous end can be quite fiddly, and you will be left with a variety of remnants in odd shapes and sizes. No waste here – save them for your next juicing session! Put the spiralized squash into a large bowl.
2. Chop the carrot and courgette into manageable chunks (about 3 inches or so long) and put these pieces through the spiralizer (or grate them). Add the spiralized carrot and courgette to the squash.
3. Chop the red pepper into long thin slices and add to the vegetable mixture.
4. Chop the baby corn and spring onions (scallions) into small pieces and add to the bowl (along with the cashew nuts, if you want to use them).
5. Use both the leaves and the stalks of the coriander – chop it into medium sized pieces (it’s nice to still see some semblance of the leaves in the dish) and add this and the raisins to the vegetables.
6. To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. If you don’t have a blender, use a jam jar – put all of the ingredients (chopped really finely) in it, add a little water, close the lid tight, and with your hand over the lid, shake really well to combine to a dressing consistency – adding more water gradually if needed.
7. Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing.

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3 years ago
Spinach-Basil Pesto

Continuing with the noodles from Sweetly Raw.

Spinach Basil Pesto

Packed with spinach and much lower in fat than most pestos, this is great over zucchini/kelp noodles, salad, crackers, or veggie sticks.

2 1/2 cups packed spinach
3/4 cup fresh basil leaves
1/3 cup sun dried tomatoes, chopped
3 Tablespoons hemp seeds
3 Tablespoons lemon juice
2-3 Tablespoons water
3 Tablespoons olive oil
1 Tablespoon nutritional yeast
1 large clove garlic
1/2 teaspoon Himalayan salt

In a food processor, blend all ingredients into a paste. Taste, adjust salt.

(Source: sweetlyraw.com)

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Creamy Coconut Sauce

From the same Sweetly Raw noodle post.

Creamy Coconut Sauce

1 cup coconut milk*
1/2 cup almond butter
4-5 teaspoons minced ginger
4 teaspoons white miso
1 small clove garlic
1 tablespoon lemon juice
1/2-1 teaspoon tamari
1 drop stevia
Cayenne pepper, to taste

*Option 1: Blend young coconut pulp with it’s water, making sure it’s the consistency of thick cream. If there isn’t much pulp you will need more pulp to thicken it up, or less of the water.

*Option 2: Blend 1/3 cup shredded coconut with 1 cup water in a high speed blender until smooth and then strain through a nut milk bag for a smooth milk.

(Source: sweetlyraw.com)

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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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Raw Alfredo Sauce

From Sweetly Raw.

Alfredo Sauce
1 1/4 cup cashews
3/4 cup water
1/4-1/3 cup lemon juice
1 teaspoon himalayan salt
1 clove garlic
1 drop stevia

Blend all ingredients until smooth and creamy.Toss with zucchini or kelp noodles.

For a little variation, add chopped red bell pepper, tomato, fresh basil, chives, and parsley.

(Source: sweetlyraw.com)

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