Raw Food Wednesday: Cucumber Tea Sandwiches, English Pea and Mint Soup, Mache Salad with Cherry Tomatoes
The New and Improved Cucumber-Wing Stealth Fighter
The concept/execution of the cucumber tea sandwiches was shamelessly adapted from Lolo's excellent blog. We used Ani Phyo's "Black Sesame and Sunflower Bread" as the base; a quick cashew cheese spread (cashews, lemon juice, salt, pepper, water, garlic); cut the cucumber on the benriner; garnished with a pinch of sea salt, some dill fronds and dill seeds. Very tasty!
The soup was the first attempt at recreating the cooked version we made a few nights ago (scroll down) with some raw adaptations. It's probably 80% there -- using cashews as a thickener made the soup a little too thick (next time, we'll try pine nuts), and simply adding more water would have thinned out the flavor too much. Straining through a medium sieve would have helped with the taste (much like the celeriac soup, it would take out some of the faint bitterness from the small pieces that didn't get fully pureed). It did help to add the onions/garlic to the dehydrator for an hour to remove some of the bite (maybe shallots next time). We have to find the find that balance between the flavor of the peas and the mint, the thickness of the soup vs. the creamy mouthfeel. mmmm... creamy mouthfeel. ;)
The salad dressing used the leftover cucumber and dill as a base with cashews, olive oil, lemon juice, garlic and sea salt.