Daikon noodles: the raw versus the cooked.

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.

Brunch with the family

Pineapple and fig salad.
Strawberry, banana and orange smoothie (with dulse and flax seed).
Vegan sausage patties (Yves brand).
Spelt and soy milk biscuits.
Collards with liquid smoke, chili and sea salt.
Raw sunflower cheese (varied slightly from RAWVolution).

Raw sunflower seed and macadamia halva with lime and carob

Raw sunflower seed and macadamia halva with lime and carob (sunflower seeds, macadamia nut butter, carob powder, lime juice, coconut, sea salt, agave nectar).

Raw sea vegetable, cantaloupe and macadamia gumbo; vegan wild rice shells and cheese over collard and carrot slaw.

Raw sea vegetable, cantaloupe and macadamia gumbo (nori, dulse and wakame, cantaloupe, macadamia butter, garlic, chili, sea salt, cider vinegar) with nori chiffonade for garnish.

Vegan wild rice shells and cheese (turmeric, garlic, ginger, tahini, lime juice, cider vinegar, chipotle, sea salt, nutritional yeast) over collard and carrot slaw (sea salt, cider vinegar, evoo/flax oil, black pepper).

Raw cauliflower orzo with sundried tomato and hand-wilted dinosaur kale marinara

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.

Raw pineapple, apricot and cantaloupe soup with coriander oil; deep dish vegan pizza with cashew cheese sauce topped with potatoes and kale

Raw pineapple, apricot and cantaloupe soup with coriander oil (walnuts, orange juice, sea salt, coriander, evoo/flax oil).

Deep dish vegan pizza (spelt flour and yeast with corn meal) with cashew cheese sauce topped with potatoes and kale (red Ontario potatoes, kale, herbs de Provence, vegetable stock, sea salt, black pepper, vegan white wine).

I didn't make the cashew cheese sauce, but it was very good. The cooking wine was Botter's Pinot Grigio Chardonnay.

Zucchini noodles with raw marinara and basil; Sweet potato and spelt gnocchi with sundried tomatoes, spinach and cremini mushrooms.

Zucchini noodles with raw marinara (sea salt, nutritional yeast, tomatoes, garlic, evoo/flax oil) and basil.

Sweet potato and spelt gnocchi with sundried tomatoes, spinach and cremini mushrooms (evoo/flax oil, garlic, sea salt, black pepper, nutritional yeast, herbs de Provence).

Raw pomegranate, walnut and tomato soup; green peppers with raw pepita, walnut and mango pate; raw mushroom, basil and red onion salad; hot dog

Dinner 19 April 2007.


Raw pomegranate, walnut and tomato soup (evoo, garlic, sea salt, black pepper with red onion and basil garnish).
Green peppers with raw pepita, walnut and mango pate (nutritional yeast, sea salt, garlic, red onion).
Raw mushroom, basil and red onion salad (evoo, sea salt, jalapeno pepper).
Yves-brand Italian sausage on whole wheat bun.