Raw Food WednesdayMushroom and Zucchini with Mole Sauce
(recipe below)
Grape Tarragon Mizuna and Mache Salad
(lemon juice and olive oil vinaigrette)
Dessert
Persimmon Pie with Strawberries
(adapted from RAWvolution)
We've been trying to come up with ways to use the raw cacao nibs we bought a while back, and this turned out to be a good tasting experiment. The sauce had a depth (cumin/cacao/red bell pepper) and consistency (flax/pumpkin seeds) and stuck to the zucchini noodles quite well.
The mushrooms were tossed with olive oil, nama shoyu, cumin seed, coriander, mexican oregano, garlic and a touch of jalapeno and dehydrated for a hour or so at 115F.
Raw Mole Sauce
1 tbs. raw cacao nibs
1 tbs. pumpkin seeds
1 tbs. flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander
1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tbs. agave
1 tbs. nama shoyu
Grind the dry ingredients, juice the wet ingredients and combine. Check for seasoning. Serve with zucchini noodles and mushrooms.
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