Dinner 1/04Kofta with a Tomato Curry Sauce over Zucchini Noodles
(Kofta: sprouted sunflower seeds, soaked raw almonds, cilantro, zucchini, parsley, cilantro, salt, cayenne, cumin, turmeric root, ginger root, agave and garlic pureed together in the Vita-Mix, formed into medium sized balls and dehydrated for six hours at 108 degrees; Tomato Curry Sauce: pureed sun-dried tomatoes, tomatoes, raw cashews, cilantro, agave, curry powder; Zucchini Noodles: spiral cut, tossed with olive oil, salt, pepper, turmeric, dehydrated for an hour at 108 degrees.)
Butternut Squash and Tomato Dahl
(butternut squash, tomato, mustard greens, garlic, ginger, salt, pepper pureed and garnished with additional tomato)
Red Cabbage, Carrot and Raisin Salad with Lemon Juice Vinagrette
Raw Food Wednesday returns for 2006... Keyword: Pureed ;)
The kofta turned out really well on the dehydrator -- they kept their shape and had a great texture, not too crumbly, not too chewy and a good match with the curry sauce.
The way the spiral cutter made the zucchini noodles was just ideal for this dish -- almost the same thickness and consistency as traditional cooked spaghetti. If I didn't know better I wouldn't have been able to tell the difference.
Finally, a word about mustard greens -- wow, those things are spicy! As soon as you slice one up you can smell the aroma -- no mistaking what kind of green your eating ;)
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