sharing raw, vegan recipes and advice
Living, working and holidaying in Asia has influenced my raw non-cooking immensely. This is one of my favourite dishes that I had created many moons ago yet still love. I usually use any vegetebles I have in on hand but the dressing is always the same. You can eat this as a salad or wrap it in your favourite lettuce, greens or nori. This is the variation of the recipe that I made today. I hope you enjoy it.
Salad:
1 medium carrot, shredded
1 red bell pepper, diced
1 stalk celery (including leaves), diced
½ cup cauliflower, finely chopped
2 medium mushrooms, chopped
1 scallion, chopped
5 swiss chard leaves, shredded
Dressing:
½ cup coconut milk, homemade
2 kaffir leaves
½ - 1 clove garlic
1 small lemongrass
1 teaspoon coriander
½ teaspoon cumin
chili of your choice
1 tablespoon flax seed oil (or any raw oil)
juice of 1 lime
sea salt to taste
Combine all vegetables in a large bowl. Blend all dressing ingredients and mix through veggies. Drool while you allow it to sit for 20 minutes and then scoff it down.
Note: kaffir leaves are a type of lime leaves. If you're big on asian food, I'd recommend growing a kaffir lime plant in a pot. You can juice the limes and eat the leaves otherwise asian grocers should sell them as well as the lemongrass and they (the leaves) can be kept in the freezer and used when required.
hope you enjoyed the asian tour.thanks for sharing the recipe
regards,
mike from Free wordpress poker templates