Servings:4-5 servings as a condiment
this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.
the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.
This is a delicious mix of sweet and a touch of salt.A Lovely light side dish
This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds. You’ll need to plan ahead, since the best flavour is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.
Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.
A tasty yellow spring “rice”, can be given a mexican or indian flair with just a switch of spices. I imagine if you switch the curry powder for saffron and add olives it becomes “arroz”. Lovely colours too.
As I was munching away on this throughout the day, I decided that the addition of shredded jicama would be really yummy! Next time, for sure. :)