Ani's Raw Food Essentials (60 page)

I like tossing this dish with Basic Blended Dressing and zucchini squash in the summertime. For a sweeter salad, add 1 cup of fresh corn kernels to your mixture.

2 cups sliced white or cremini mushrooms (about 3.5 ounces)
1 tablespoon Nama Shoyu or Bragg Liquid Aminos
2 cups shredded green cabbage
2 cups torn romaine lettuce
1 cup julienned mixed carrots and broccoli stalks
1 recipe of your favorite Basic Blended Dressing (page 151)

First, toss the mushrooms with the Nama Shoyu, and set aside to marinate for at least 10 minutes.

 

In a large mixing bowl, combine remaining ingredients plus the marinated mushrooms with their marinade. Toss to mix well.

 

The tossed salad will keep for 1 day in the fridge.

MAKES 4 SERVINGS

I love tossing a bag of kelp noodles into my salad to create a new noodle recipe. Kelp noodles are combined here with a thick, rich, creamy pesto, and also a fresh herbed salad mixture for texture, more flavor, and color.

1 (12-ounce) package kelp noodles (or your favorite noodles)
4 cups herbed spring salad mixture, lightly packed
1 recipe Avocado-Pistachio Pesto (page 216)

Place all the ingredients in a mixing bowl and toss everything together well.

MAKES 4 SERVINGS

 

Inspired by the Vietnamese broth called
pho
, made with aromatic ginger, cinnamon, cloves, and anise, this broth is poured over a bowlful of noodles, fresh herbs, bean sprouts, and lime. Star anise is beautiful, but if it isn't available, substitute ½ teaspoon of Chinese five-spice powder, aniseeds, or fennel seeds.

To make your broth, place onion, garlic, ginger, cinnamon, Nama Shoyu, and star anise in a large mixing bowl. Mix well, and set aside for at least 20 minutes to marinate. Then, add the water and stir well.

 

To serve, divide the soup ingredients among four bowls, and ladle your broth over the top. Make sure to include one star anise in each bowl, as garnish.

 

Pho will keep for 1 day in the fridge. The broth alone will keep for 2 to 3 days in the fridge.

MAKES 4 SERVINGS

Beautiful orange carrots are spiralized into noodles that are tossed in a cheeze sauce with spicy arugula, topped with sun-dried tomatoes, pine nuts, and Rawmesan Cheeze.

In a mixing bowl, toss together carrots, cheeze, and arugula to mix well.

 

To serve, distribute the noodles among four serving dishes and top with the tomatoes, pine nuts, and Rawmesan Cheeze.

 

SERVING SUGGESTION:
Serve garnished with wedges of Kalamata Olive Crostini (page 114)

MAKES 4 SERVINGS

 

This beautiful dish is inspired by a classic Italian recipe. Dehydrated wrappers are cut into fettuccine-shaped noodle strips. If you want to lighten up this dish, mix dehydrated noodles half and half with zucchini noodles also sliced into long, flat strips.

Place the mushrooms, oil, salt, garlic, lemon juice and zest, and thyme in a mixing bowl, and toss well. Set aside for 20 minutes or more to marinate.

 

To serve, toss the noodles in a bowl with the marinated mushrooms. Distribute among four serving dishes, and top with the parsley, Rawmesan Cheeze, and black pepper to taste. Serve and enjoy immediately.

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DUMPLINGS AND RICE

MANY DIFFERENT CULTURES have their own unique version or a dumpling, or a filled pocket typically made of wheat flour. Korea has their
mandu,
which is traditionally filled with vegetables or meat, pan-fried, steamed, or boiled in a soup. Mandu can be eaten on their own as a snack or appetizer with a soy vinegar dipping sauce. Similarly, you'll find gyoza in Japan and wonton in China. Italy has ravioli filled with cheese or other fillings and topped with marinara sauce; the Eastern European pierogi are laden with potato and cheese, among other savory fillings