Authors: Ani Phyo

Ani's Raw Food Essentials (44 page)

BOOK: Ani's Raw Food Essentials

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Korean Dumplings, pages 237 to 238

Cranberry-Cashew Wild Rice Pilaf, page 248

Maki with Marinated Spinach and “Peanut” Sauce, page 257

Custard Tartlets, page 267

Basic Flourless Cake, page 268

Goji Berry-Chocolate Chip Cookies, page 286

TACO SALAD

MAKES 4 SERVINGS

A bed of romaine and iceberg lettuce is topped with layers of Chipotle Cheeze Sauce, Heirloom Tomato Salsa, and Taco Nut Meat and garnished with Salted Flax Chips, for a delicious and nutritious variation.

4 cups shredded romaine lettuce
2 cups shredded iceberg lettuce
1 large ripe avocado, pitted and sliced
1 recipe Chipotle Cheeze (page 104)
1 recipe Heirloom Tomato Salsa (page 81)
1 recipe Taco Nut Meat (page 146)
1 recipe Salted Flax Chips (page 108)

To serve, divide the lettuce among four serving bowls. Top each portion with Chipotle Cheeze and Heirloom Tomato Salsa, sprinkle with Taco Meat, and garnish with Salted Flax Chips.

CAESAR SALAD BOATS WITH COCONUT BACON AND RAWMESAN CHEEZE

MAKES 4 SERVINGS

A beautiful salad served as stacked whole romaine leaves tossed in Caesar dressing, topped with bits of Coconut Bacon and sprinkled with Rawmesan. A faster substitute for Rawmesan is to sprinkle a tablespoon or two of nutritional yeast instead.

I love garlic and garlicky Caesar, so I use two teaspoons, about two cloves, of garlic in this recipe. For milder flavor, use just one teaspoon of garlic, and give it a taste. Gradually add more to your liking.

DRESSING

1 cup chopped celery or zucchini
1 to 2 teaspoons garlic
Â½ cup olive oil
1 tablespoon white miso

SALAD

12 large romaine lettuce leaves

GARNISH

1 recipe Coconut Bacon (page 76) or Eggplant Bacon (page 78), diced
1 recipe Rawmesan (page 105)