Raw Pad Thai

Back in July I found a Rainbow Raw Pad Thai recipe on Oh She Glows, one of my favorite vegan blogs. Angela Liddon has some fabulous recipes.  After making it once we found we really enjoyed it especially in hot weather.  Here is a link to her original recipe - her photos are always so much better than mine.----> LINK

The recipe below is adapted from her original recipe.  I have changed a few things.  I switched out the almond butter for peanut butter, as I find the flavor and texture more suited to our tastes.  I've also omitted the hemp seeds, added some heat to the sauce and increased the sauce quantities as I find this makes three large servings and not two.

I usually save one serving and give it to hubby in his lunch the next day keeping the veggies and sauce separate.  He then pours the sauce on top at lunch.

This recipe is perfect for those warm summer days.  

Note - I usually make this with purple cabbage as Angela suggests, but this time around I just had green cabbage so the pictures aren't as colorful. Also a julienne peeler is essential for this recipe unless you have a veggie spiralizer.  I bought this one at her suggestion.  LINK.  It was just delivered Monday but I haven't had the chance to use it yet.

RAW PAD THAI

INGREDIENTS:

1 medium Zucchini, julienned
2 large Carrots, julienned
1 Red Pepper, sliced thin
1.5 cups Red or Green Cabbage, shredded
1 cup frozen shelled Edamame, thawed
4 Green Onions, sliced
1 tsp Sesame Seeds
1 clove Garlic, minced
6 Tbsp Peanut Butter, all natural
4 Tbsp Lime Juice
4 Tbsp low sodium Soy Sauce
3 Tbsp Water
1 Tbsp Maple Syrup
1 Tbsp Sesame Oil
1 Tsp Ginger, minced
1/2 to 1 tsp Sriracha or hot sauce to taste

DIRECTIONS:

1.  In large bowl combine zucchini, carrots, red pepper, and cabbage.  Toss to combine.

2.  In small bowl whisk together garlic, peanut butter, lime juice, soy sauce, water, maple syrup, sesame oil, ginger and sriracha.

3.  In large bowls or plates place mounds of mixed raw veggies.  Top with edamame and  green onions. Drizzle with the peanut sauce and sprinkle with sesame seeds.

- Bon Appetit

"  Shipping is a terrible thing to do to vegetables.  They probably get jet-lagged, just like people." - Elizabeth Berry

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Raw Blueberry Pie - Gluten Free

I have been trying to eat more raw foods lately and have been really enjoying them.  I'll post some of the main course recipes at a later date, but with the blueberries we picked a month or so ago I was on the hunt for a sweet dessert to make without having to bake anything since temperatures have been unseasonably warm in Oregon.

I've made this recipe a few times now.  If you google 'raw blueberry pie' you will find quite a variety of recipes.  I tried one that looked good and have of course changed and omitted some of the ingredients to make my own version.

It was so good I made it for my carnivore brother and sister-in-law when they stopped by last month and they really enjoyed it too.

You can use fresh or frozen blueberries.  If you use frozen, please thaw them first.  

On a side note, I just bought 5 pounds of fresh peaches directly from the orchard yesterday so I am trying to figure out if I can modify this recipe to use peaches or maybe a mixture of blueberries and peaches.

RAW BLUEBERRY PIE

INGREDIENTS:

FOR CRUST:
1 C Pitted Dates, halved
1.5 C Shredded Coconut, unsweetened
1/2 C Almond Meal
1 tsp Vanilla Extract
2 Tbsp Lemon Juice
1 tsp Lemon Zest (I used a dried variety)

FOR FILLING:
1/4 C Almond Butter
1.5 C Blueberries
1/2 C Coconut Oil
2 Tbsp Maple Syrup
1 tsp Lemon Juice
1 tsp Vanilla Extract

DIRECTIONS:

1.  Spray a 6-8 inch springform pan with nonstick cooking spray. I used an olive oil spray.  Set aside.

2.  In food processor or high speed blender combine dates, coconut, almond meal, vanilla, lemon juice, and lemon zest.  Process until combined and it sticks together like a dough.

3.  Press into the springform pan.  My mix was a little sticky so I dusted my hands and the dough with almond meal to assist with pressing.  Make sure to press up the sides a little bit.  The smaller the pan diameter the higher up the sides you will want to go.  Place in the refrigerator or freezer until ready to pour in filling.

4.  In food processor or high speed blender combine almond butter, blueberries, coconut oil, maple syrup, lemon juice, and vanilla. Blend until smooth.

5.  Pour/spoon filling onto crust and spread into an even layer.  

6.  Refrigerate for 30-60 minutes to let everything set.  

7.  Slice and enjoy.  Top with fresh blueberries or whipped soy/coconut cream if desired.  Store leftovers (if there are any) covered in the refrigerator for a day or two.

**  I also think you could make up a batch of filling and refrigerate it and just eat it with a spoon as a thick pudding.

- Bon Appetit

"  Blueberries as big as the end of your thumb, real sky-blue, and heavy, and ready to drum in the cavernous pail of the first one to come." - Robert Frost
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Mediterranean Inspired Rice Salad

I have always been a fan of Greek Salads.  I used those flavors as an inspiration to create a simple summer dish that can be used as a main entree, not just an appetizer or side.

What has evolved over the years is almost a Mediterranean fusion dish.  You can use any kind of rice or even quinoa or couscous.  When making this batch after work I was pressed for time so I used a pre-cooked frozen short grain white rice that was on the sticky side. I usually keep this rice on hand for vegan sushi rolls or rice bowls.  It worked well but turned pink from the tomatoes.  Typically I will use a jasmine rice or quinoa.  I historically add cut cucumber, but didn't have any on hand when I made the batch in the pictures. 

It is a versatile recipe - use what flavors inspire you.

MEDITERRANEAN RICE SALAD

INGREDIENTS:
4 Cups Rice, Quinoa, or Couscous chilled
3 large Tomatoes, chopped
1/2 Cup Red Onion, sliced thin
1 - 6 oz jar of Black Olives, halved
5-6 large Green Olives, sliced
1 - 6 oz jar of Marinated Artichoke Hearts, drained and chopped
1 cup chopped Cucumber
1/4 Cup thin sliced fresh Basil
3 Tbsp Lemon Juice
1 Tbsp minced Garlic
1 tsp fresh Ground Black Pepper

DIRECTIONS:

1.  In a large bowl combine rice, tomatoes, red onion, black olives, green olives, artichoke hearts, cucumber, and basil. Stir to combine.

2. In small bowl whisk lemon juice with garlic and black pepper.

3. Drizzle over rice mixture and stir to coat.  Season with salt and additional black pepper and/or red pepper flakes if desired.

This recipe is very simple, changeable, and keeps well if refrigerated for a day or too.  Perfect for a summer picnic or potluck.

- Bon Appetit

" Simplicity is the ultimate sophistication." - Leonardo DaVinci
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