Monday, June 4, 2012

Raw Ginger-Scallion-Sesame Noodles.


After a week where I: ate lots of Thai food (just because it's fried tofu doesn't mean it's not fried) and had at least 3/5 of a vegan chocolate birthday cake (to be real, it was only 6"), I was jonesing for some raw food. Every summer I like to bask in the splendor of fruits and veggies by eating raw whenever possible. My body starts to crave cold dishes and even more salads, juices, and smoothies than usual.

One of our favorite raw meals is some kind of pasta or pad thai using kelp noodles. It's incredibly easy to whip up a sauce and chop up some veggies, toss it over the noodles. No spiralizer, dehydrator or food processor required. I am nuts for these glassy, slightly chewy noodles that come alive when drenched in a bright sauce. We created the most delightful sauce yet. The freshly shucked corn and brown rice miso added a sweetness to the dish, and it tasted even better the next day for lunch. If you want to bulk it up, make it a semi-raw dish and add some pan-seared tempeh OR serve with a salad. We found it very filling with all of the veggies.

And now that the birthday cake is all gone, I also made some Raw Oreos from Rawified. They were schoolboy-approved with almond milk in hand.




Raw Ginger-Scallion-Sesame Noodles


Sauce:

  • 3 scallions, chopped finely
  • 1-inch ginger, peeled and minced
  • 4 tbsp tahini
  • 3 tbsp sherry vinegar
  • 2 tbsp grapeseed oil
  • 1 tbsp brown rice miso
  • 10 peppercorns, ground


  • To finish:

  • 2 ears fresh corn
  • 1 carrot, grated
  • 1 yellow tomato, chopped
  • 1 bag kelp noodles


  • Mix sauce ingredients. Cut noodles to desired length (we cut them into six parts). Add veggies and noodles to sauce mixture, toss thoroughly. Let sit in sauce for 45 minutes to an hour, at room temperature. Toss again as liquid will have settled, serve. Tastes even better the next day!

    Serves 4.

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