I admit fully to having my doubts about this dish. But it was actually amazing. Different, for sure, with unexpected flavors and textures. I was incredibly impressed, and, when I had unexpected visitors and this was all I had on hand to put out, they all asked for seconds!! Definitely a good meal to include in a raw diet, where it’s nice to have something different that feels a little more hearty. Oh! Did I mention that this is from Eat Raw, Eat Well again? I have NOT moved past the recipe stage of raw eating, since I still feel like I don’t know what I’m doing at all, even with a recipe.
That said: make this for sure.
- 1/2 cup dried chickpeas, soaked in 2 cups of water, covered, 8 hours in the fridge.
- 1/2 cup dry-packed sun-dried tomatoes, soaked in 1 cup of water, covered, for 30 minutes.
- 3 cups chopped tomatoes
- 2 tbsp. chopped red onion
- 2 cloves garlic
- 2 tbsp. raw agave nectar
- 1 tbsp. fresh squeezed lemon juice
- 1 tbsp. ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp. turmeric
- pinch of sea salt
- pinch ground pepper
- pinch cayenne pepper
- 1 cup cilantro leaves, roughly chopped
- 1 cup of sweet potato strips (spiralized sweet potato)
- 1/2 cup finely diced carrot
- 1/2 cup diced red bell pepper
- In a food processor, process chopped tomatoes, onion, garlic, sun-dried tomatoes, and 1/4 cup of their soaking liquid, until smooth.
- Add agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne and process until incorporated.
- Transfer to a bowl. Add sweet potato, cilantro, carrot, bell pepper, and chickpeas and stir well.
- Transfer to a shallow casserole -type dish and dehydrate at 105 F for 30 minutes, until mixture is warmed through.
So, I mentioned that I hadn’t stuck completely raw this past week; here is something delicious that I made. It was quick, easy, healthy and utilized the entire veggie, which I really like. Also the turnip made the dish; the crunchy sweetness really changed it up and made the dish surprising and lovely.
This recipe comes from the NY Times Cooking Section! Get the original here.
- 10 ounces firm tofu , drained and cut in chunks
- 1 bunch baby turnips, with greens (about 1 pound total)
- 1 to 2 tablespoons soy sauce (to taste)
- 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- ¼ cup chicken stock, vegetable stock or water
- 1 teaspoon honey or agave nectar
- 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
- Salt and freshly ground pepper to taste
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
- ½ cup coarsely chopped cilantro
- 1 bunch chopped brassica flowers (optional…I just had them from my csa share)
- 1 tbls. sriracha (optional but highly recommended)
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm’s length of your wok.
- Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to the wok along with the cilantro and brassica flowers. Stir-fry for 1 minute and remove from heat. Add sriracha and mix. Serve with hot grains or noodles.
Such an interesting and unusual way to use turnips, and they taste terrific in this.
OK, it’s not raw. It’s still healthy. And really delicious. I had a BBQ this past weekend for Father’s Day, and for it, I had to forgo the raw foods and bust out some meat. And cooked stuff.
I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)
- 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
- 1 cup barley, soaked for one hour in water to cover and drained
- Salt, preferably kosher salt, to taste
- 2 tablespoons sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 small garlic clove, minced or pureed
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ cup broken walnut pieces
- 2 ounces feta or goat cheese, crumbled (more if desired for garnish) (ALSO: I like this with ricotta salata, if you can find it)
- ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
YUM!!!! I promise to get back to the raw. But in the meantime make and eat this.