September potluck

Our Raw Asian September Potluck was AWESOME !!!  We did a demo for making California rolls.

DEMO FOR CALIFORNIA SPRING ROLLS

ingredients:

sprouted rice

mock tuna

sunflower greens

avocado, thinly sliced

carrot, thinly sliced

cucumber, thinly sliced

nori sheets

tamari sauce

TERIYAKI NOODLES
Ingredients:

4 zucchini spiralized

sauce:

3 tablespoons extra-virgin olive oil

2 tablespoons liquid aminos

3 tablespoons agave syrup

1 tablespoon apple cider vinegar

1 tablespoon grated ginger

1 teaspoon minced garlic

whisk together the sauce ingredients and toss with noodles. The sauce will keep for 4 days. The tossed noodles will keep for 2 days.

"Ani's Raw Food Essentials" by Ani Phyo, page 225

KOREAN STIR-FRIED KELP NOODLES WITH VEGETABLES (JAP CHAE)

1/2 C thinly sliced onion
1 C sliced shitake mushrooms
1 tablespoon Nama Shoyu or Bragg Liquid Aminos (I used Bragg)1/2 C julienned carrots
1/2 teaspoon minced garlic
1 teaspoon agave syrup (I used maple syrup)
2 tablespoons toasted sesame oil
1 (12-ounce) package kelp noodles (in the Asian store on Kildaire they are in the refrigerated section and labeled seaweed noodles)
1 C spinach well packed

Place the onion and mushrooms in a large mixing bowl and toss with the Nama Shoyu until mixed well.  Set aside for at least 15 to 20 minutes to marinate and soften.

Add to the marinade the carrots, garlic, agave, and sesame oil.  Mix well.  Add the noodles and spinach, and toss to mix well.

We are combining several raw miso soup recipes to get the one we liked best.

Will keep for 1 day in the fridge.

"Ani's Raw Food Essentials" by Ani Phyo, page 224

RAW MISO SOUP


ingredients:
mushroom marinade:
3 cups shiitake mushrooms sliced
2 tablespoons coconut aminos
3 tablespoons olive oil

soup base:
3 tablespoons chickpea miso
1 inch ginger, minced
2 garlic clove, minced
4 cups filtered water

remaining ingredients:
1/4 cup chopped scallions
1 jicama,  diced

directions:
1. marinade the sliced mushrooms in the coconut aminos and olive oil, a minimum of 15 minutes
2. combine all the soup base ingredients in a high speed blender
3. pour the soup base over the marinaded mushrooms, scallions and jicama.
4. serve



SPICY ORANGE SLAW
http://www.vegetariantimes.com/recipe/spicy-orange-slaw/








RAW KALE ASIAN SALAD
 http://cookieandkate.com/2011/raw-kale-asian-salad/





SPROUTED RICE BLEND






DESSERTS

SORBET

4 frozen bananas
1 small frozen pineapple
2 cups frozen blueberries
2 cups frozen straberries
1 bunch spinach
1 1/2 cups almond milk

FRUIT TRAY
apples, peaches and grapes







RAW ENERGY BITES
http://www.gimmesomeoven.com/no-bake-energy-bites/





October, November, and December we are preparing for the holidays. October, our theme is appetizers, November, main and side dishes, and December desserts.