What are your favorite raw food recipes? I am living in Australia right now - it is waaay hot where I am at (Sunshine Coast area of Queensland) which is okay b/c I love hot, but my kitchen gets crazy warm when I am standing over my frying pan cooking up dinner - so seriously I will love anyone who responds to this with their fav raw food recipes or meal ideas.
I making a big ole dinner salad tonight. I had in mind a white balsamic and pear dressing. I was going to wing it, and I think I'd be fine, but does anyone have a good recipe?
I wanted a healthy little snack this afternoon and a recent post reminded me of the dry hijiki I have in the pantry... I really enjoyed this little meal, so I thought I'd share. I made it into a bigger portion, maybe appropriate for a side dish or snack for two.
1/4 onion, diced
2 cloves garlic, chopped
Enough vegetable oil to sautee onion and garlic
1 teaspoon hot sesame oil
1 tablespoon sesame seeds
1/2 cup rehydrated hijiki
1 can baby corn
Braggs to taste
Sautee garlic and onion in vegetable and sesame oils. Throw in some sesame seeds. Drain the baby corn and throw it in, put in the hijiki, and then season with Braggs or other soy sauce.
This was simple and fast to make, and hijiki is super nutritious. The onions and garlic and sesame complemented it better than the last way I made it. A little goes a long way.
what are your experiences cooking with tempeh, incontrast to tofu?
is tempeh tastier, I have never tried it.
so i tried to make this recipe:
1 tbsp canola oil
2 large carrots, peeled and diced
1 medium yellow onion, diced
2 cloves garlic, minced
7 c water
1.5 c green lentils, rinsed
2 tsp ground cumin
.5 tsp black pepper
2 c coarsely chopped kale
3-4 tbsp chopped parsley
1 tsp salt
juice of 1 lemon
in a large saucepan, heat the canola oil over medium high heat. add the carrots, diced onion, and garlic, then cook, stirring, for 5 minutes. stir in the water, lentils, cumin, and pepper and bring to a simmer over high heat. reduce the heat to low and cook, stirring occasionally, until the lentils are tender, 45-55 minutes. stir in kale, parsley, salt, and lemon juice, then cook for 10-15 minutes. serve with sauteed onions.
my problems were, however, that i am having severe issues finding green lentils. and i had no kale. the first time i used brown lentils and that was amazing. so i decided to make a double batch. i had recently picked up a bag of urid dal and masoor dal to experiment with. because masoor dal seemed so popular, i decided to try this recipe with urid dal, just for kicks. it's bland. i mean, it's cumin-y, but obviously not lentil-y as it has no lentils in it. any ideas on how i could alter it a bit and make it more exciting to eat? thanks in advance!