Raw Food Wednesday: Spicy Basil UnStir-fry with Daikon Noodles, Buckwheat Pizza, Spinach Salad with Pumpkin Seeds and Avocado
Raw Food Wednesday 6/27
Spicy Basil UnStir-fry with Daikon Noodles
(beech mushrooms, snow peas, basil, serrano chiles, daikon)
Spinach Salad with Pumpkin Seeds and Avocado
(dehydrated buckwheat shells, cashew cheese, portobello mushroom, shallot, walnut filling from RAWvolution)
The spicy basil stir-fry is based on a dish we used to eat years ago at Lemongrass in Cleveland Heights. Think of it as a quasi-brown sauce: olive oil, lime juice, nama shoyu, agave, shallot, garlic, ginger, lemongrass, basil and serrano chiles. The veggies get marinated in the sauce and then dehydrated for a couple of hours at 115F. The daikon noodles (marinated in lime juice, salt and olive oil) stand in for vermicelli or glass noodles. Spicy, salty, sweet and sour with the shoyu sneaking in some umami.
We made of a batch of buckwheat shells for the future, but the kids wanted to have some for dinner tonight. So, we dehydrated a batch with cashew cheese, the walnut filling from RAWvolution, and marinated (with olive oil, nama shoyu, pepper) portobello mushrooms, garlic and shallots.