Ani's Raw Food Essentials (38 page)

MAKES 4 SERVINGS

 

 

A Thai-inspired hot and sour soup with the flavor of kaffir lime leaves and peppery galangal.

Galangal is a pale yellow root related to the ginger root. Feel free to use the same amount of ginger if you can't find galangal. You can also use your favorite mushrooms instead of straw mushrooms.

Prepare the topping first: Marinate the shallot, mushrooms, and peppers in the lime juice, Nama Shoyu, and olive oil for at least 15 minutes. Set aside.

 

Place all the soup ingredients in a high speed blender. Blend to mix well. If you're not using a high-speed blender, you'll want to grate and chop your ingredients before blending. Pour the soup base through a mesh strainer into a large serving bowl.

 

Top the soup with the marinated mixture and chopped cilantro before serving.

MAKES 4 SERVINGS

Marinated napa cabbage is packed inside Apple Crepe squares to make wontons. The marinade and peas are added to water, for a light broth in which to serve the wontons.

Another option is to thinly slice daikon radish to use as your wrapper. Slice as thinly as possible, then fill the circles with the filling and fold into semicircular wontons.

To make the wonton filling, place the cabbage, green onions, Nama Shoyu, and sesame oil in a bowl and toss to mix well. Set aside for at least 15 minutes to marinate and soften.

To make the wonton wrappers, cut the Apple Crepes into sixteen 3½-inch squares.

 

To fill the wontons, first squeeze all excess liquid from the marinated filling, saving the marinade to use in the soup base. Then, place about a teaspoon of filling in the center of each wonton wrapper. Hold the wrapper shiny side up; that's the side that was against the lining. Fold in half diagonally to make a triangle shape, making sure the ends meet. Press down firmly on the ends to seal. Wet the corners of your triangle by dipping your fingertip in a small bowl of water, and bring the two ends together so they overlap. Press to seal. (See Mandu Making, page 238.)

 

To make the soup base, pour the marinade into a large bowl, along with peas and water. Mix well. Ladle into four serving bowls. Add the wontons and serve immediately.

 

OPTION:
Instead of using Apple Crepes, you can slice daikon radish circles paper thin. Fill, and fold in half to form a semicircle.