Tofu cutlets (sea salt, black pepper, agave nectar, nama shoyu, canola oil) with oyster mushroom gravy (vegetable stock, oyster mushrooms, spelt flour, black pepper), fingerling potatoes and collard greens (lemon juice, chili paste, liquid smoke, evoo, sea salt).
Romano bean veggie burger (hazelnut butter, spinach, vidalia onion, nutritional yeast, vegan worcestershire sauce, garlic, ginger, savory, tarragon, thyme, lemon juice, red wine, evoo/flax oil, sea salt, nama shoyu) with roasted mushrooms (sea salt, evoo/flax oil) and rosemary/savory potatoes (evoo/flax oil, sea salt).
Potato salad with red peppers and flat-leaf parsley (red Ontario potatoes, evoo/flax oil, nutritional yeast, white vinegar, liquid smoke, mustard, garlic, dill, black pepper, sea salt, nama shoyu).
Daikon noodles: the raw versus the cooked.
This was the first time I've made a large quantity of daikon noodles with my mandonline. I've done zucchini before, but daikon is much easier and yields, I find, a much better texture and flavour. So, I decided to experiment a little with the saucing and plating.
Top sauce is daikon noodle with peanut sauce (peanut butter, nama shoyu, garlic, chili, dulse, sea salt and ginger) with chopped flat leaf parsely for garnish.
The bottom sauce is daikon noodle with raw macadamia sauce (macadamia butter, garlic, chili, dulse, sea salt, nama shoyu) with nori chiffonade and flat leaf parsley.
Vegan macaroni (brown rice pasta) and cheese (apple cider vinegar, canola oil, sea salt, chipotle, potato starch, palm oil, garlic) with mushrooms, spinach and sundried tomatoes (nama shoyu, lemon juice canola oil), sided with some steamed broccoli (sea salt, apple cider vinegar, canola oil).
Raw cauliflower orzo (minced cauliflower, sea salt, cumin, dulse, lemon juice, evoo/flax oil) with sundried tomato and hand-wilted dinosaur kale marinara (lemon juice, sea salt, sundried tomatoes, red pepper, nama shoyu, evoo/flax oil).
Inspired by a pair of recipes in RAWvolution.
For this dish, I hand-wilted the kale, which means, in essence, that I minced the kale and then gave it a bit of a massage. Using the heat from your hands with a little salt and a little acid (usually lemon juice) is a traditional way to wilt greens and I find it useful for raw food preparation. The effect is similar to a light steaming.
