Raw Food Wednesday: Raw Pad Thai, Coconut and Lemongrass Soup, Persimmon Tart

Raw Food Wednesday 5/16

Raw Pad Thai
(from Trotter/Klein)

Coconut and Lemongrass Soup


Dessert

Persimmon Tart
(with almond, pistachio and agave tart shell)



The raw Pad Thai is probably our raw version of the ubiquitous stir-fry -- dependable, quick and delicious ;)

The Coconut and Lemongrass Soup was easy to make -- the juice of one young coconut, one stalk of lemongrass chopped, a 1/8" slice of ginger, 1 tsp. jalapeno, sea salt and pepper to taste, cilantro for garnish.

Add all of the ingredients into the vita-mix and puree until frothy. Then pour the soup through a fine mesh strainer, check for seasoning and add cilantro.



The tart is adapted from RAWvolution, and tonight we used the Fuyugaki for the first time -- the difference was pretty amazing -- the natural pectin in the these persimmons is very pronounced and the filling set up quite firmly.

Tags: raw food wednesday, raw food, raw, persimmon, young coconut, lemongrass, cilantro, almond, pistachio, pad thai, charlie trotter, roxanne klein, RAWvolution, vegan, food, dinner, tofu666