The Complete Book of Raw Food (37 page)

B
Y
S
ERGEI AND
V
ALYA
B
OUTENKO

A
DVANCED PREP
:
2 hours for soaking
I
MMEDIATE PREP
:
35 min

S
ERVES
5
S
PECIAL
E
QUIPMENT
None

For the Crunch Fries:

1 pound jicama, sliced to look like french fries

2 tablespoons extra virgin olive oil

1 tablespoon paprika

1 tablespoon onion powder

sea salt to taste

¼ cup onion powder

For the Ketchup:

½ cup dried tomatoes, soaked for 2 hours and drained

¼ apple cider vinegar

¼ cup raisins

1 tablespoon salt

For the fries, combine the sliced jicama with the olive oil, paprika, 1 tablespoon of the onion powder, and sea salt to taste.

For the ketchup, blend together the tomatoes, vinegar, raisins, salt and onion powder. Dip fries in ketchup and enjoy.

Contributor’s note:
These look as real as if you got them at the drive-thru window.

Dolmades

B
Y
S
HAZZIE

A
DVANCED PREP
:
3 to 7 days for sauerkraut + 5 to 10 min for soaking

I
MMEDIATE PREP
:
35 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
None

1 packet wakamé seaweed

2 shallots or ¼ red onion, finely chopped

¼ cup fresh mint, finely chopped

1 cup avocado, peeled and pitted

1 cup
Sauerkraut
, finely chopped

Soak the wakamé for 5 to 10 minutes prior to use. It will become soft very quickly, but won’t fall apart if you soak it longer.

Combine the onions, mint, avocado and Sauerkraut in a bowl. Mix thoroughly until it becomes a paste.

Select large pieces of wakamé and place them on a chopping board. If there are no wide pieces, place a few side by side and then one across the center to strengthen it.

Put a tablespoon of the paste in the middle of the wakamé. Roll up the sides of the wakamé, and then roll up the ends, so that the stuffing is wrapped up like a parcel. No extra adhesive is necessary; the dolmades will self-seal immediately.

Continue to make dolmades until you have used all the mixture.

Tip:
You can make these as big or as small as you like, but their size is often dictated by the size of the seaweed strips.

Contributor’s note:
The sauerkraut in the stuffing gives this variation of the Greek favorite its spicy Middle Eastern taste.

Eddie’s Spring Rolls

B
Y
E
DDIE
D. R
OBINSON

A
DVANCED PREP
:
40 min for marinating
I
MMEDIATE PREP
:
45 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

For the Spring Rolls:

2 carrots, shredded

½ red cabbage, shredded, plus several leaves whole (for the wraps)

3 tablespoons hiziki, soaked 30 minutes

1 large zucchini, cut in thin strips

1 red bell pepper, cut in thin strips

olive oil

Bragg Liquid Aminos, to taste

1 tablespoon lemongrass

dulse flakes, to taste

For the Dipping Sauce:

nama shoyu

dried ginger

scallions, chopped

Marinate the whole cabbage leaves for 40 minutes or more in olive oil and Bragg Liquid Aminos.

Wrap the shredded vegetables and veggie strips in the marinated cabbage leaves. Tie rolls with chive or carrot shreds.

To make the dipping sauce, mix nama shoyu with dried ginger and chopped scallions to taste. Serve in a small bowl with Spring Rolls.

Fresh Spring Rolls in Romaine Leaves

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
5 to 6 days for sprouts
I
MMEDIATE PREP
:
20 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
None

2 romaine leaves, stems removed and cut in half lengthwise or 4
Spring Roll Wraps

12 whole basil leaves

12 whole spearmint leaves

40 bean sprouts

½ avocado or meat of 1 young coconut cut into thin strips (divided into 4)

½ pound sunflower greens, buckwheat greens, pea shoots or baby greens (divided into 4)

Place the romaine halves (or spring rolls) on a cutting board.

Close to one end of each leaf half, place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, ¼ of the reserved avocado, and ¼ of the greens.

Roll up the ingredients and place a toothpick through the middle to hold it together.

Place the rolls upright on a plate (as you would a nori roll). You may need to trim the ends to get them to stand up.

“Fried” Mushrooms