Wednesday, May 16, 2007

Raw Food Wednesday: Raw Pad Thai, Coconut and Lemongrass Soup, Persimmon Tart

Raw Food Wednesday 5/16

Raw Pad Thai
(from Trotter/Klein)

Coconut and Lemongrass Soup


Persimmon Tart
(with almond, pistachio and agave tart shell)

The raw Pad Thai is probably our raw version of the ubiquitous stir-fry -- dependable, quick and delicious ;)

The Coconut and Lemongrass Soup was easy to make -- the juice of one young coconut, one stalk of lemongrass chopped, a 1/8" slice of ginger, 1 tsp. jalapeno, sea salt and pepper to taste, cilantro for garnish.

Add all of the ingredients into the vita-mix and puree until frothy. Then pour the soup through a fine mesh strainer, check for seasoning and add cilantro.

The tart is adapted from RAWvolution, and tonight we used the Fuyugaki for the first time -- the difference was pretty amazing -- the natural pectin in the these persimmons is very pronounced and the filling set up quite firmly.

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