Raw Food Wednesday 10/25Raw Tostada
(onion bread, cashew "cheese", avocado, walnut filling, tomato, lettuce)
Gazpacho with Avocado
(tomato, cucumber, scallion, garlic, cilantro, apple cider vinegar, cold pressed extra virgin olive oil, sea salt, black pepper, red cherry pepper)
Cauliflower Couscous
(cauliflower, parsley, cilantro, mint, lemon juice, sea salt, pepper, cayenne)
Dessert
Persimmon Pie
Back to Matt Amsden's "RAWvolution" book for the tostada, couscous and persimmon pie.
The walnut filling in the tostadas was really good -- i.e. it didn't taste overly walnutty. The onion bread was shaped into rounds and dehydrated for a long time (24+ hours again). The consistency was better this time as I used the benriner to shave the onions very very thin...
The cauliflower couscous was surprisingly tasty -- finely diced cauliflower and the fresh mint from the garden added the just the right note to compliment the lemon juice -- a good alternitive to a green salad as a starter.The persimmon pie was very un-fall like as raw desserts go -- a very creamy mango-like filling in a quick almond shell topped with raspberries.
We really like this book -- as Juliano-ish as it is -- as it's not overly complicated. On a scale of 1-10 for complication (10=Trotter/Klein), I'd give it a 3, if only for needing a dehydrator for a couple of things -- most of his soups/drinks just require a good blender...
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