Nut-free Raw Noodles Gado-Gado style

I was yearning for the Indonesian salad ‘gado gado’.  Come to think of it, not the salad itself but rather the sauce this dish is renowned for.  Gado-gado is arguably the Western equivalent of a house salad, available at high end restos or streetside food carts around the nation.  Traditionally consisting of vegetables boiled within an inch of their lives and generously coated with peanut sauce, it’s devoid of any nutrition!  Typical blanched veges range from cabbage, spinach, bean sprouts, carrot and corn.  Toppings are raw sliced cucumber, deep-fried sliced tofu, deep fried tempeh, sliced boiled potatoes and sliced boiled eggs.

My sauce is much thinner than the authentic version, as I didn’t fancy my raw noodles becoming gluggy and limp.

Yep, been on a South East Asian trend lately.  I must be homesick.

beautiful bali

beautiful bali

Nut-free Gado Gado Salad

Raw noodles

1 spiralised zucchini (you could use carrot or beetroot too!)

Sauce

2 cloves garlic, chopped
1/2 cup tahini
2 tbs palm sugar
1 tsp sea salt
2 tbs lime juice
1/4 tsp chilli flakes
2 cups hot water

Use a spiraliser to shred zucchini into noodle-like strips.  If you haven’t got one, use a veg peeler – your noodles will be thick a la fettuccine.

In a food processor, blitz all sauce ingredients until a saucey texture is achieved.  Taste and tweak seasonings if necessary.  You won’t use all the sauce in one go.  Store in an airtight jar in the fridge.

Arrange noodles on a plate and pour over as much sauce as you like.

Now… does anyone have any raw pad thai recipes to share?  And I am yet to think of a way to ‘uncook’ Vietnamese fresh spring rolls too.  Any ideas?

Happy Friday everybody, have a great weekend!

gado gado inspired noodles

gado gado inspired noodles

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Try a Tantalising Thai-inspired Salad Tonight

With Spring less than 2 weeks away in good ol’ P-town I was craving salad for lunch.  Furthermore, most of Monday (today) has been blessed with mucho quantities of sunshine, fresh breezes and chirping birds.  It makes the first day of the working week just that much more bearable.

This is based on the classic Thai ‘som tum’ salad.  I couldn’t for the life of me find any green papaya so made do with the contents of my veg crisper.

Take it from me – the dressing will take the veggies you use to a whole other level.

Raw Thai Salad

Dressing:

2 red chillies (sliced thinly)
2 garlic cloves (chopped)
4 tbs tamari or nama shoyu
4 tbs lime juice
4 tbs sweetener (I used rapadura sugar)

Salad:

handfuls of sliced purple cabbage, zucchini, fennel, sprouted mung beans
unseasoned cauliflower rice (I had a batch the night before so threw this in there to bulk it up)

NB: Cauliflower rice?  Dead easy.  Blitz chunks of cauliflower in a food processor until crumbly.

To make the dressing put all ingredients in a blender and press ON.  Done!

Serve salad onto plates and drizzle with dressing.  Top with chopped raw nuts or seeds (I used cashew and sunflower seeds).

Bask in the sunshine while eating.  Daydream you’re lazing on a beach in Koh Samui getting massages and sipping cocktails.

P.S.  Want to up the protein content?  Add chunks of tofu or tempeh.

P.P.S.  If you have a low tolerance for heat, remove the seeds or just use one chilli.

Till next time!  Hope you all had a good start to the working week.

tasty thai

tasty thai

 

Anti-Aging Vitamin A: Raw Creamy Carrot & Pumpkin Soup

Given the chilly, wet weather of late I have been feeling like soup most days.  Not to mention I have been lazy as!  Blenders are a God-send in these situations.

This soup is rich in Vitamin A, a fat-soluble vitamin and antioxidant that also moonlights as retinol.  Vitamin A is important for maintaining healthy teeth, skin, skeletal and soft tissue, mucous membranes; and aids immune function by providing a barrier against infections of the skin, lungs and mouth.

It comes from two main types of foods:  retinol and carotenes.  Veges such as carrots, sweet potatoes and rockmelons are orange-coloured due to their carotene content. 

raw carrot + pumpkin

raw carrot + pumpkin

Slurp this up regularly and you’ll have glowing skin without the pricey moisturisers and exfoliators!  The vitamin A neutralises the adverse effects of free radicals, the number one culprit of age-related degeneration and disease.

Vitamin A Anti-aging Soup

2 carrots, chopped
2 cups butternut pumpkin, chopped
handful of raw cashews (soaked the night before)
1 tbs olive oil
1/2 tsp cinnamon
1/4 tsp nutmeg
3-5 dates (soaked the night before)
sea salt and black pepper
1-2 cups water

Put all ingredients in a powerful blender and whizz until it becomes thick and creamy.  Add more or less water depending on how thick you want the soup to be.

Taste and adjust seasonings.

Best eaten immediately.

vitamin A power

vitamin A power

30-sec Blender Bisque: Raw Capsicum Cashew

My god, does it get any easier than this?

Fresh?  Check.  Nutritious?  Check.  Delish?  Check, check check!

Capsicums are high in fibre, vitamin B6, C and A, with a 149g serving delivering a whopping 317% of your RDI for Vitamin C and 93% for vitamin A.  Like most vegetables, it’s low in saturated fat, cholesterol and sodium.  Capsicums also contain Vitamin K, thiamin, tiboflavin, niacin, potassium, manganese, Vitamin E  and folate.

I made this for dinner the other night.  I’d barely gotten over ‘hump day Wednesday’ and just couldn’t be ass-ed doing much of anything.  The cashews give a nice thick creamy texture.  They’re a tried and true substitute for cream – whether in soups or desserts.

have blender, will cook.

have blender, will cook.

Raw Capsicum Cashew Bisque

2 chopped red capsicums
handful soaked cashews
1/2 cup water
sea salt, to taste

Blitz ingredients in powerful blender.

I then garnished with some shredded zucchini, but you can put whatever you like on top!

Best enjoyed immediately, but I took leftovers for lunch the next day and it still tasted yum.

creamy capsicum cashew bisque

creamy capsicum cashew bisque

Rice-a-RAWma IV: Moroccan Cauliflower Couscous

We travelled to Morocco a few years back and I remember feeling like I stepped back in time.  In the medina we visited in Fez, there were no cars.  The local mode of transportation was bicycle, donkey or your own two feet.  Meshing with the locals adorned in sandals and flowy kaftans, at each turn there were spice stalls, snake charmers, tagine makers, Kobhz bakers or shisha smokers.   The passageways were narrow with walls built high.  There were levels upon levels of private residences and shop fronts.  There was constant movement and noise – gypsies begging for money, prayers being chanted in a mosque, children playing, bells ringing, chicken squawking.  It was sensory overload and an unforgettable experience.

Marrakesh Night Market

Marrakesh Night Market

I recall my fail safe meal in Morocco being couscous (ok, so technically not rice but it’s pretty darn close).  Guaranteed vegan, available anywhere and consistently good – from market stalls, coffee shops to high-end restaurants.   Revered as a national dish, I never had a crappy couscous experience.

I had couscous with raisins instead of prunes, but I was all out this time.  Prunes work just as good!

raw cauliflower couscous

raw cauliflower couscous

 

Raw Moroccan Cauliflower Couscous

1 small head cauliflower, roughly chopped
1 cup almonds
2 tbs ground coriander
1 tbs curry powder
1 tsp cumin
1/3 c prunes, roughly chopped
handful of diced onion
pinch cayenne pepper
sprinkling of dried mint leaves
sea salt, to taste

Blitz cauliflower and almonds in a food processor until it resembles rice.

Transfer to a bowl and mix in the rest of the ingredients.  Taste and adjust seasonings.

All I can say is.. YUM!  Something different from the usual raw cauliflower rice.

Wonder what raw rice recipe I should try next – any ideas?

Hope you’re all having a good week so far 🙂