This is a recipe that is great for potlucks or a special meal. I have made it a few times for my family and for potlucks like International Raw Food Day. It does take a bit of planning, but not much because it will still work even if you decide to have it that night!
Soak 3/4 cup of almonds in water for at least 15 minutes
Marinate mushrooms for at least 15 minutes
Marinade for mushrooms:
1 tbsp. Sesame Oil
2 tsp. Tamari
A piece of Ginger the size of a quarter grated
Mix Tamari, Sesame Oil and Ginger in a bowl and soak the whole mushrooms. Depending on how many mushrooms you have will depend on the ratio, but you want to have more sesame oil and ginger then Tamari. You could also use Nama Shoyu to make this dish more RAW!
Please note that Sesame Oil is not considered a ‘raw’ ingredient.
1 head of Cauliflower
3-4 small carrots
3/4 cup of raw almonds – crushed, grated or chopped in small pieces
2 Green Onions (white and green parts)
Mushrooms – choose type and amount that you like – Portobello, white mushrooms or any edible wild mushroom
1. Shred the carrots in the food processor;
2. Shred the cauliflower in the food processor~ you are using the attachment for your processor and feeding both the carrots and cauliflower through the top of the machine;
3. Set aside the carrots and cauliflower and chopped almond pieces;
4. Chop the green onion and add to the mixture;
5. Make the dressing;
6. Chop the soaked mushrooms in small pieces by hand or in the processor. Add to the mixture;
7. Pour dressing, mix and serve or refrigerate.
1/4 cup of Extra Virgin Olive Oil;
1 tbsp. Rice Wine Vinegar;
A piece of ginger the size of a nickel grated;
Dash of agave ;
Taste and make adjustments as necessary
ENJOY! This recipe is not 100% fully raw, but is a very good transitional dish. Feel free to add some greens, by finely chopping some spinach and adding to the salad.