This is the most delicious and satisfying raw entree recipe I have tried to date. It combines your typical stir fry veggies - cabbages, green onions, snow peas, red peppers and onions - with a few unconventional ingredients - cilantro and cashews. It is then topped with a Thai inspired sauce that is made with lemongrass, ginger, apple cider or plum vinegar,peppers, lime peel, agave, nama shoyu, garlic and tamarind paste. The full recipe can be found in the March issue of
Vegetarian Times or online in its healthy recipe index in about another month. It is one of many delish recipes by Mark Reinfeld and Jennifer Murray, authors of "The 30 Minute Vegan" and "The Complete Idiots Guide to Eating Raw".
The "rice" that you see in the photo is made by pulsing 2 cups of cauliflower florets, 1/4 cup of macadamia or pine nuts, 1/2 tablespoon dehydrated onion flakes, 1/4 tsp sea salt and 1/4 tsp garlic powder in the food processor.
It lasts for about 3 days in the fridge, store the rice in a separate container. I like to eat this at room temperature.You can even pass it off as a salad at a potluck, but still enjoy the satisfaction of thinking of it as a stir fry when you are enjoying it!
1 comment:
Your food looks great! I never thought about trying cauliflower as a "rice". I actually just bought some jicama to put through the food processor for "rice".
I'll definitely try the cauliflower next time.
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