Sunday, June 24, 2012

Raw Burrito Lunch



88 humid degrees calls for an all Raw lunch adventure.
This lunch is loaded with flavor, nutrition, enzymes and RAW POWER!

A previous post contained a recipe for Raw Tortilla used in application for
a starter platter/chip size.
This recipe is more substantial for full size and pliable wrapping tortillas.


You will need a dehydrator. I have yet to test oven drying with this recipe.
I have thought of drying them all day in the sun..next time.
RAW TORTILLAS
YIELD 8
In a food processor add in this order:
1 1/2 C Flax Meal
1 tbsp Arrowroot Powder (sub Psyllium Husk powder)
2/3 C Warm Water
Blend 30 seconds.
Add:
1 1/2 C Fresh or frozen Corn Kernels
Pulse 6-8 x's
Add the following, process well.

1/2 C Red, Yellow or Orange Pepper, seeded+diced
1/4 C Red Onion, rough chop
2 Garlic Cloves , smashed
1 1/2 tsp Chilli Powder
1 tsp Paprika
1 tsp Cumin
1 tsp Sea Salt
Pinch of Cayenne
1 1/2 TBSP Olive oil
1 TBSP Lime or Lemon Juice
Extra water by the TBSP to create a thick spreadable paste consistency.


Spread in 5-6' circles on parchment covered dehydrator shelves.
Ready in 3+ hours.Also fine to leave on overnight.

FILLING: What I had on hand today
I took a large mixing bowl and just filled it 2/3 with fresh ingredients.
2 C Baby Spinach
1/4 C Smoked Sun Dried Tomatoes, julliened
1 Papaya + half a Fuji Apple, diced
1/2 Large Yellow Bell Pepper,seeded + diced
1 Carrot, julienne
Few Broccoli florets, marinated with mushrooms.
2 Green Onions, sliced
10-12 Baby Bella Mushrooms,sliced thick and marinated for an hour in:
1/4 C Tamari (sub: quality aged Soy Sauce)
2 TBSP Olive Oil
2 TBSP Seasoned (sweet) Rice Vinegar
2 tsp Shallot, chopped (sub Red Onion)
Handful of Fresh Cilantro Leaves
Fresh Oregano, about 6-8 leaves
Dash of Chilli Powder
1/2 Jalepeno, seeded,diced
Lastly I added 1/3 C Pepitas but roasted them slightly in a hot cast iron first.

FILLING SAUCE:
1/3 C Raw Cashews /pieces, soaked 3 hours.
Drain, place in processor and add
1 TBSP Olive Oil, cold pressed
1/4 C Nutritional Yeast
1/2 Chilli Powder,
1/2 Salt
1/2 Onion Powder
+ Lime Juice to desired consistency
Zing it up and add a fresh Basil leaf or 2.

TOPPING SAUCE:
Smoked Chipotle and Sun Dried Tomato
I did use Slivered Almonds, soaked 3 hours for my base.
+ Sun Dried Tomatoes, Smoked Chipotle Spice,Garlic,Shallot
Seasoned Rice Vinegar,Salt to taste, Onion Powder,Dash of Dry Mustard,
Lemon Juice and Olive Oil.
*Make extra to enjoy on sandwiches and vegan burgers.

Dill-Wasabi Sauce:
Saved from the previous post and applied to the side salad.

Prep Start to Plated: 45 min.
This entire process took just shy of 1 hour once the Cashews and
Almonds were soaked and the Tortillas were harvested from the dehydrator.

If you enjoy Mushrooms often I suggest you keep a jar of the above
marinade around to place them in after market shopping.Ready for any dish!


See. Totally flexible:








FYI CILANTRO is a potent anti bacterial.
http://www.globalhealingcenter.com/benefits-of/cilantro

Saturday, June 23, 2012

Marinated Baby Bella, Pea Pod, Seaweed Salad with Fried Lotus Root



Pea Pods,Marinated baby Bella Mushrooms,Seaweed, Sliced pickled Ginger, Green Onion
This list looks long but is actually quick prep.
Total time :20 min for 3 C Salad + Hour marinade-idle time

BABY BELLA Mushrooms ( sliced )were marinated for an hour in:
3 TBSP Tamari
3 TBSP Marukan Seasoned Rice Vinegar (orange label)
1 TBSP Grated Fresh Ginger
1 Clove Garlic, fine chop
1 tsp Serrano pepper, fine chop or 1 tsp Chilli Sauce
If you have it add a chopped green onion to the marinade

After one hour I removed the Baby Bellas and added the DRIED SEAWEED
to the marinade to soften-rehydrate.
Seaweed on hand was dried long strand
I halved the strands with a kitchen shears for appearance and balance

PEA PODS
Remove seam by pulling on tip and pulling down spine.
Diagonal slice, 1"
Would have preferred them raw but they were not of the best quality.
I placed them in a covered bowl with a 1/4 cup of water and microwaved them
for 2 minutes.
Stove top blanching in salted boiling water is fine for about 1 min.
Drain and deliver straight to a bowl with iced water to retain crispness.

GREEN ONIONS/Scallions.
Diagonal slice, 1/2".

PICKLED GINGER
For color variation and snap:
From jar slice in strips with kitchen shears.

DRESSING: USE MARINADE AND ADJUST
I tasted the Marinade and adjusted to my palate, preference.
Added a little more Ginger and Sesame Oil and used the marinade
to toss salad elements in.

Variation: is adding 2 TBSP fresh squeezed Orange juice to replace 1 TBSP Vinegar.



LOTUS ROOT
Fry in a blend of 2/3 Sesame Oil to 1/3 your favorite frying oil + 1 TBSP Tamari
I access sliced Lotus Root at my nearby Chinese market.
Look for it:Parboiled, packed in water.
Also tasty straight out of the package, rinsed, halved on a salad
as well as an unusual element on an Asian styled sandwich.

FRIED LOTUS ROOT
Oil must be heated to HOT.
Pat dry Lotus Root and add to hot oil carefully.
Cook until lightly browned.

ROASTED STYLE LOTUS ROOT
Preheat oven to 400.
Toss Lotus Root in a smidgen of Roasted Sesame Oil + a splash of Aged Soy Sauce.
Roast until lightly browned on a non stick sheet.


Once fried or roasted sprinkle with a mixture of Sesame Seed,Sea Salt, Nori.
(or Kelp Powder as I used here)

This makes a satisfying and fun app for any party.
Make it ahead of time then 'recrisp' in a hot oven prior to service.

CILANTRO-WASABI Dipping Sauce
This was an almond based sauce but you could use Vegan Mayo or Tofu.
1/4 C Slivered Almonds-soaked 2 hours (sub Raw Cashews)
Place in a power blender , add Cilantro, Wasabi paste,a splash of
Seasoned Rice Vinegar, 1/2 Green Onion, Salt, Lemon juice to taste
If not shiny and smooth add a little oil while blending-Coconut or Canola.
+ water to desired consistency.

SALAD VARIATIONS:
We have enjoyed: Add Julienne Kohlrabi,,Julienne Carrot, Radish, Daikon.

TIP:Use extra Cilantro Wasabi sauce for a delish Asian style sandwich spread.

Have fun!

Wednesday, June 20, 2012

Chinese Barbecue Seitan Tips



Cut 2 lbs Simple Seitan into 2" cubes, approx 12

Place the following ingredients in a bowl, stir to blend.

4 garlic cloves, minced
3 TBSP Tamari or Aged Soy Sauce
3 TBSP Ketchup
3 TBSP Hoisin sauce
3 TBSP Chinese cooking wine or Apple Cider Vinegar
2 TBSP Chilli sauce (I prefer Chinese Chilli Sauce in the jar)
2 TBSP Ginger, chopped fine or grated
1 TBSP Brown Sugar or Agave
Optional: hefty splash Liquid smoke

Taste for Salt and Sweet balance

Variation: Replace Sherry with Orange Juice
For something completely different add 2 tsp Chinese 5 Spice

PREHEAT OVEN TO 350

Brush and coat the cubes saving 1/4 for basting.
Allow to marinate for an hour in cooler.
Place on parchment paper or non stick baking sheet
Bake for 25 min brushing extra sauce on the last 10 minutes of baking.

This makes an exceptional Chinese Sloppy Seitan Sandwich with Asian Slaw
on the sandwich as the crunchy veg element. Slice Seitan instead of cubes.

For super large batches (4 or 5 x) I have warmed the sauce in a micro
then stirred in 2 tsp of Arrowroot to thicken slightly if the item
will be holding for an hour or more.

Enjoy!