…it would likely be this one.
I’ve been following this great blog, mynewroots.blogspot.com. [Read: wild obsession]
Not only is my brain flooded with ideas for orgasmic and healthful foods, but she’s inspired me to integrate some completely raw food dishes into our weekly meals (I’ll keep you abreast — Cheryl’s a meat-lover, but I’m thinking I can get away with simply adding a side of meat to her portion).
Tonight was my first go at one of this gal’s recipes. To be honest, I wasn’t entirely sure what to expect. I’m a veggie person, through and through, so the idea of an all vegetable dish was an exciting one. My main concern was whether or not I could pack enough flavor into this little dish.
Well let me tell you, folks — there was nothing dull or unflavorful about this recipe. Tonight, I made magic. Raw, unadulterated magic…
Raw Pad Thai:
adapted from mynewroots.blogspot.com
Serves 6 – 8 people (or 2 with leftovers!)
- 1/2 head purple cabbage
- 2 carrots
- 2 zucchini
- two handfuls of snap peas
- 1 bunch green onions
- 1 each red and yellow bell pepper
- 1 serving marinated mushrooms (below)
- a few handfuls mung bean sprouts
- 1 bunch cilantro (reserve a little for garnish)
- Raw Pad Thai Sauce (below)
- black sesame seeds (or almonds, pumpkin seeds, cashews etc.)
- lime wedges for serving
Raw Pad Thai Sauce
- 1 1/2 cup cashews, soaked
- 1 inch ginger root, peeled
- 1 clove garlic
- 1/2 red chili pepper, seeds removed (I used jalapeno)
- 1 Tbsp. maple syrup
- 1 1/2 Tbsp. tamari
- juice of 2 limes
- 1 tsp. ground turmeric
- 10 coriander seeds
- 1 Tbsp. cold-pressed olive oil (I think next time I’ll give toasted sesame oil a shot)
- 2 cups/500ml water (or as needed)
- 1 lb/450g mushrooms of your choice (I used shiitake)
- 1/4 cup/60ml tamari
- 2 Tbsp. maple syrup
- 2 Tbsp. cold-pressed olive oil
How to do it:
Prepare all the vegetables. Thinly slice your cabbage, peppers, and green onions. Using a vegetable peeler, ribbon your carrots. For the zucchini, the spiralizer (thanks, Cheryl!) was like a little kiss from God. Chop up your cilantro and snap peas. Add as many bean sprouts as you’d like (I went nuts — they’re like little flutes of crack). Add your marinated mushrooms. Toss it all together in a very large bowl.
Right before serving, toss with enough dressing to give it all a healthy coat. Garnish with sesame seeds (or any nut/seed you might like), extra cilantro and lime wedges.
How to do it: Raw Pad Thai Sauce
Soak cashews for at least 4 hours, overnight is best.
Drain and rinse cashews well. Throw ’em in your blender (Vitamix is best if you have one). Add your other ingredients and gradually mix in one cup of water (only add your remaining water if your sauce is too thick — it should be thin enough to pour, but thick enough to exist).
How to do it: Marinated Mushrooms
Whisk all liquid ingredients together in a large bowl.
Roughly chop mushrooms and add them to the marinade. Be sure to coat. Let marinate for at least 4 hours, overnight is best. Stir occasionally while marinating.
This recipe was originally daunting, but once I got started, it was pretty quick (30 – 45 minutes, not including soak/marinate time…or cleaning). And holy hell — even if it would’ve taken me all evening, it would have been worth every agonizing second.