My Raw Foodie Friends and I have been getting together for raw food potlucks since last spring. We’ve learned so much from each other, and we have started doing themed events. You may remember our Italian Raw Food Potluck complete with Butternut Squash Ravioli, Zucchini Pesto Pasta, Living Lasagna, Eggplant Carpaccio, and Sweet Gazpacho Soup. We also hosted a Mexican Raw Food Potluck featuring traditional favorites like Nachos, Veggie Fajitas, Tamales, Tortilla Soup, and Mexican Cauliflower Rice.
Last week we held another potluck, and the theme was Asian Raw Foods. The dishes were even more beautiful and creative than those of the past.
This was my delicious plate. Are you jealous? And, yes, it was ALL raw, every last bit of it. I’m always amazed at the beauty, the intense colors, the textures, and the rich flavors of raw food dishes.
Dallas made a delicious Miso Soup that was just as tasty as it was colorful.
She also made an incredible version of Pad Thai and offered to share her recipe below with us. You’re going to love it!
Diane’s Carrot and Daikon Salad was wonderful. Everything Diane makes is wonderful.
And what are those adorable little wraps on either side?
Beets wrapped around the most incredible ginger orange carroty deliciousness!
Recipe? No, it’s just something she whipped up. This girl is a raw food goddess!
She also made a vegetable tempura.
Yes, tempura, sans gluten, in fact sans breading of any sort. The tempura was made with pureed zucchini, pumpkin seeds, nutritional yeast, and olive oil. Diane coated the veggies in the tempura batter and dehydrated them until they reached the perfect texture.
It was truly perfect.
And I contributed the results of my newest amateur kitchen skill, sushi. But in order to make these rolls truly raw, I needed to make raw “rice”.
Instead of using white sushi rice, I made a cauliflower and cashew “rice”. To make it, just put equal amounts of cauliflower and cashews in the food processor and process until it resembles rice. To make the sushi rolls, just follow the directions linked in my post Sushi, Vegetarian Style. Sushi made with cauliflower and cashew rice is even sweeter than rolls made with sushi rice, so these bite-sized treasures had a unique flavor. Dipped in gluten-free tamari and spicy mayo, they were truly a treat!
Our Asian Raw Foods Potluck was a smashing success, and I hope you enjoyed joining us virtually.
Thank you, Dallas, for sharing your Pad Thai recipe with us. I know you will all love it!
Raw Pad Thai
- 2 zucchinis, sliced into strips with a vegetable peeler
- 2 large handfuls of bean sprouts, about 2 cups
- 1 red or yellow bell pepper, sliced into strips
- 4 green onions, diced
- 1/2 cup fresh chopped cilantro
- 1 tsp. sesame oil
- 1/4 tsp. sea salt
- 2 leaves of red cabbage, shredded
- sesame seeds (for garnish)
Pad Thai Sauce Ingredients:
- 1-2 cm piece of fresh ginger
- 4 dates, pitted
- ¼ cup tamarind juice, or 2 Tbsp tamarind pulp mixed with ¼ cup water (& strained) or 1 1/2 tsps tamarind dried
- ½ cup raw almonds, soaked at least 4 hours
- 1 small chili pepper, seeded
- juice of 1 lime
- 1 T. tamari or Bragg’s aminos
- Dash of Himalayan salt
- 1 clove of garlic
1. Place almonds in the food processor and process until ground.
2. Add remaining Pad Thai Sauce ingredients and process until it’s smooth, but thick. Add water if too thick.
3. Stir in remaining veggie ingredients and sprinkle with sesame seeds.
What’s next for the Raw Foodie Trio? We will be serving brunch! Can pancakes, crepes, eggs, and sausage be replicated with all raw ingredients? We’re going to find out!
- Are you a raw foodie?
- What is your favorite raw food recipe?
- What Asian recipe would you like to reinvent raw?
- What are your favorite raw food resources?