This is something like an Energy Soup. Or you might call it a savoury green smoothie. I just call it it delicious and eat it all the time. Don’t worry too much about the amounts, I never measure, I just chop it up and blend. The capsicum (also known as bell pepper) and basil really make it, so make sure you don’t skip those. Serve with some herby flax crackers for extra crunch.
This is a fantastic winter salad with amazing colour and a good sweet/savory balance. It’s full of vitamin C to keep away colds in the chilly months. It’s good to use a mandoline to help you to slice things finely which brings out the flavour more. Always try to use organic ingredients where possible.
We’ve been getting a lot of Cauliflower in our organic vege box recently. It’s the poor cousin to broccoli who always gets picked first. So we have to come up with creative ways to let that cauli-wall-flower shine through. This cauliflower salad is reminiscent of stir fried rice. You basically just need a base of cauliflower and the sesame oil and tamari dressing as a base. Then you’re free to change up the other vegetables in this dish to make your own variations. Here’s the combination I whipped up the other night.
A lot of raw vegans find it difficult to keep warm in the colder months. This soup uses a lot of warming spices to heat you up from the depths of your belly. I made it in the middle of a hailstorm, parked myself by the heater and got toastie.
This is based on/inspired by roshi' Kung Wow Veggies. I am always in the mood for chinese and ethnic flavors. It reminds me of lo mein I used to get at a chinese place in Boston. This took about 5 mintues or less and it's so yummy. Thanks Roshi! And thanks me!