This is my take on raw rice.
I have experimented with other vegetables as well (parsnip, celery, carrots etc) but this has to be my favourite.
It is very easy and tastes fresh. I will give a few ideas for seasoning it but in case serving it with something already spicy I just stick with the basic recipe and do not add anything else.
As you leave it stand it will get a bit soggy as the salt breaks down the cauliflower. If you would like it to be more like your traditional rice I suggest after grating the cauliflower let it sit with some salt for 30 minutes and then squeeze it out before preparing your rice.
A week or so ago I went to my local green grocer and saw some beautil plantains. I had no idea if they are edible raw or not so did not dare to buy them but went home instead to do some research on the net.
Most of the information I found online stated that plantain is not palatable raw, it must be cooked (fried) or if you try to eat it raw it's skin must be black otherwise it is unripe and it will taste like unripe persimmon and it will give you horrible cramps.
Well, I always have been a kind of rebel so went back to the grocer the same day and came home with 3 plantains. Their skin was a bit yellowish but I thought I will give them another couple of days on the kitchen counter to ripen and then I will give them a try.
Three (or more?) days later their skin became a dark yellow colour (with just a few black spots by the ends) and I declared them ripe enough to process.
I think my recipe is great and the dish will keep in the fridge for a few days. I suggest preparing it in the evening so that the flavours can infuse and come out overnight. My plantains tasted fantastic, they had a slight banana-y flavour but the flesh stays firm even after being marinated for days. It is just devine!
I would imagine you could add some lemongrass and garlic as well for a more intense asian flavour.
I guess it is at least 4 servings as this is how many times I ate from it. It tastes great on its own but even better with cherry tomatoes and raw crackers.
This is so like a cooked stirfy you could easily fool your cooked foodie friends. The mushrooms you need to do in advance, but you could get away with not dehydrating the greens if you let the dish sit and marinade for a half hour or so, or just eat them crunchy.
This simple Paté is wonderful on salads, lettuce wraps or as a vegetable dip. Of course it is perfect for Tacos as well! I created it after missing Mexican food for much too long... Check out RachelRaw.
I grew up on meats and the one that I miss most, only flavor-wise, is bacon. I enjoy creating recipes that taste as close to my old unhealthy loves as much as possible. After researching this recipe and making my own adjustments and additions, I have been able to bring that salty crunch back into my life. My new obsession is the raw BLT, and I do intend to share that recipe with you all soon too, so stay tuned.
Juicer, Dehydrator, Mandoline Slicer
For full recipe complete with additional process photos to help you out, visit: