Wednesday, March 04, 2009

Raw Food Wednesday: Stroganoff, Spinach and Cabbage Salad, Buckwheat Treats

Raw Food Wednesday 3/04


Cabbage and Spinach Salad with Grape Tomatoes


Buckwheat Treats

After the Autumn/Winter Roll turned out so well, we've been playing around with the idea of a raw "cutlet" -- something versatile enough to be used in different preparations and with different flavor profiles that can be tweaked to suit the dish.

We didn't want to make it as nut dependent as the autumn roll, and decided on sprouted buckwheat as the second main ingredient. This lightens the cutlet and gives it a nice chewy texture.

For the stroganoff, it was the buckwheat cutlets, a base of zucchini noodles, topped with a mustard, almond, cashew and pine nut cream sauce.

(this is a preliminary recipe, more for the proportions)

Buckwheat Cutlets
makes approx 8-10 cutlets

1 cup of buckwheat, sprouted (about 2 cups after sprouting)
1/4 cup water

1/4 cup carrot, small dice
1/4 celery, small dice
1/4 cup zucchini, small dice
1/2 cup pine nuts
1 tbs. white miso

1 tbs. olive oil
2 tsp. garlic, finely minced
1 tbs. shallots, finely minced

1 tsp. thyme
1 tsp. lemon zest
1 tsp. mustard seed, ground
1 tbs. flax seed, ground
salt and pepper to taste

Put the buckwheat and 1/4 cup of water in the vita-mix and pulse it repeatedly to break it down into very small pieces. You don't want a complete puree here, you want to retain a little texture. Add the carrot, celery, zucchini, pine nuts & miso, pulse to combine.

Add the olive oil, garlic, shallots, mustard seed, flax seed, lemon zest, salt and pepper and pulse to combine. Check for seasoning.

For these we used a square mold which yielded about eight cutlets. It depends on how thick you want them. Put them into the dehydrator on the teflex sheets for about 4 hours at 105F, flip over, remove the teflex and go for another 4 hours.

As a side, we made a simple cabbage & spinach salad with grape tomatoes and a celery vinaigrette.

The awesome "Buckwheat Treats" recipe is here:'s from @calebsimpson. We made two small changes: we used sprouted buckwheat and did not use the wheatberries. A great snack to make ahead of time and take with you on a hike or walk...

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