Wednesday, January 18, 2006

Raw Food Wednesday: Greek Salad, Cauliflower Soup with Balsamic Red Onions and Wilted Lettuce, Fennel Seed Crackers

Raw Food Wednesday 1/18

Greek Salad
(from Charlie Trotter/Roxanne Klein: haricot verts, romaine lettuce, bibb lettuce, kalamata olives, cherry tomatoes, english cucumber, shallot, cinnamon, clove, feta "cheese", lemon juice vinaigrette)

Cauliflower Soup with Balsamic Red Onions and Wilted Lettuce

Fennel Seed Crackers

With some haricot verts in hand, we decided to make the raw Greek Salad from Charlie/Roxanne's "Raw" book. The Feta Cheese is an interesting bit of work -- you take soaked almonds, add some rejuvilac, nutritional yeast, onion, lemon juice, and salt -- spread it out on the teflex sheet, dehydrate for six hours, flip it and go for another two, then cut it into cubes, and finish for another four hours. It comes out just right -- a subtly sour bite, with enough texture to hold up to the vinaigrette without disintegrating...

We also decided to go with the Cauliflower Soup from the same book... Now, usually raw cauliflower soups don't do much for me but this one was pretty good -- very creamy from putting the puree of cauliflower, olive oil, red wine vinegar and water through a medium mesh strainer and the dehydrated balsamic onions and wilted greens that go a long way in boosting the flavor.

The fennel seed crackers were our variation on the flax seed crackers, with the addition of kalamata olives and fennel seed (natch) -- to "Greek" it up a little ;)

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