The Complete Book of Raw Food (69 page)

Hint:
Pulse the dry wild rice in your food processor before soaking to help it absorb the water more quickly.

Curried Kofta Balls in Cashew Tomato Curry Sauce

B
Y
M
ICHAL
A
DI

A
DVANCED PREP
:
2 to 3 hours for dehydrating
I
MMEDIATE PREP
:
50 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor, dehydrator, blender

For the Kofta Balls:

3 cups sunflower seeds, soaked and sprouted

1 cup almonds, soaked and peeled

handful fresh parsley

handful fresh cilantro

2 teaspoons curry powder

1 teaspoon cumin

½ teaspoon cayenne

1 zucchini

4 cloves garlic

½ teaspoon Celtic sea salt

½ teaspoon coriander

1-inch piece fresh ginger root

pinch nutmeg

1 teaspoon honey

For the sauce:

1 cup sun-dried tomatoes, soaked 2 hours and drained (reserve water)

2 to 3 plum tomatoes

½ zucchini

1 cup cashews

1 teaspoon curry powder

¼ teaspoon cayenne

3 cloves garlic

½ teaspoon paprika

handful fresh cilantro, plus extra for garnish

½ teaspoon Celtic sea salt

2 tablespoons honey

2 tablespoons lime juice

Process the Kofta Ball ingredients in a food processor fitted with the “S” blade. Form into medium-size balls and dehydrate for 2 to 3 hours on each side at 110°F.

Combine the Curry Sauce ingredients in a blender. Blend until smooth, adding just enough soak water from the sun-dried tomatoes for a thick and creamy sauce. Serve over the Kofta Balls.

Serve in the traditional Indian way as a soup by placing 2 to 3 Kofta balls in a bowl and filling the bowl with the sauce, or serve as an entrée over spiralized zucchini “noodles.” Garnish with fresh cilantro.

Easy Pad Thai

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
Pad Thai Sauce (2 hours) ½ hr for marinating
I
MMEDIATE PREP
:
30 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Spiral slicer or vegetable peeler

For the Pad Thai:

3 zucchini, shaved into noodles with a spiral slicer or vegetable peeler

1 package (3 ½ ounces) Enoki mushrooms, trimmed and separated

3 green onions, thinly sliced

1 red bell pepper, cut into thin strips

10 snow peas, cut into thin strips

½ pound mung bean sprouts

½ lime, juiced

½ teaspoon Celtic sea salt

1 tablespoon Bariani® olive oil

For the topping:

1 cup dehydrated almonds, chopped

¼ cup cilantro, chopped

handful bean sprouts

Pad Thai and Thai Wild Rice Sauce

Place all the ingredients in a bowl except the toppings and let the Pad Thai marinate for ½ hour.

Place the Pad Thai on a platter and cover with 1 cup of the
Pad Thai and Thai Wild Rice Sauce
, chopped almonds, cilantro, and bean sprouts, or put the sauce and toppings on the side and let individuals serve themselves.

If you want, warm the dish in a dehydrator at 110°F before serving.

Easy Sushi

B
Y
S
HAZZIE

A
DVANCED PREP
:
Variable
I
MMEDIATE PREP
:
30 min

S
ERVES
Depends on quantities used
S
PECIAL
E
QUIPMENT
None

For Green Sushi:

Guacamole

sun-dried tomatoes, soaked and cut into thin strips

mustard cress

For Nutter Sushi:

raw almond butter

carrot, cut into thin strips

your favorite sprouts

fresh coriander leaves

For Earth and Fire Sushi:

“Fried” Mushrooms

wasabi powder, mixed to paste with water

celery, cut into thin strips

For Cheeze and Onion Sushi:

Cheddary Cheeze Spread

scallions, spring onion, cut into thin strips

zucchini, cut into thin strips

Fold several sheets of black nori in half. Cut them with scissors along the fold. Cut them so each is in strips of 4, then cut them again in the opposite direction. You should end up with 8 little strips per sheet. Have a glass of water handy.

Pick up one nori strip, and put about a teaspoon of the soft filling along half of the strip. Add small slices of the other ingredients so they sit in the middle of the soft filling. Arrange them so they poke out of one end, but not the other, as you need a flat base to stand the rolls up.

Gently hold the fillings in place with one finger, and roll up the sheet so the ends overlap with one another. Brush the ends with a little water to firm them down. Once all the sushi is made, place it on a serving dish and garnish as you choose.

Hint:
Here’s a shortcut, if you don’t feel confident doing all that. Put the soft ingredient in before rolling the sushi up, and then add the other ingredients once the sushi is standing.

Contributor’s note:
Easy Sushi is a delicious main course, and great for parties, starters, nibbles, packed lunches, and side dishes. Serve with thin slices of ginger, wasabi sauce, or your favorite side dishes. Use the suggested ingredients from one of the recipes below, or invent your own.

Herby Stir-Fry