sharing raw, vegan recipes and advice
Well, my attempt this week to make an Indian style dish ended up in a funk of different flavors that didn’t exactly please the palette. So after having a somewhat unpleasant lunch and getting inspired by an episode of Iron Chef, I decided to take a new direction and make some thing with a little Asian flavor. I’ve always enjoyed simple, stir-fry dishes, because they really bring out the flavor of the vegetables, instead of masking them with all sorts of spices and sauces. That’s exactly the flavor I was going for with this dish, which has the added benefit of being ridiculously simple to make. For anyone who doesn’t have an hour to prepare dinner, I’m sure this will be one of your new favorites.
This recipe is from Roshi’s Raw Lifestyle. To see original posting click here .
a simple and powerfull sweet and sour, nut free salad, almost instant
The cauliflower is a really good replacement for rice. I’m thinking of using it a lot more in the future, instead of rice, cous cous etc. It picks up the flavours and looks convincing too! :)
Delicious vegetable chow mein which is super easy to make.
This has a lovely combination of the soft noodles and the crunchy vegetables.
The soya sauce is not raw. This dish requires a very small amount of it.
Use any vegetables you want to, add nuts, seeds or anything else you want to. I added a sprinkle of hemp seeds.
This is inspired by harmonylia’s Butternut Squash Con Agli Olio which is gorgeous.
I was watching an episode of Seinfeld called “The Chinese Restaurant”, and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles. With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm. That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety, for those moments when you’re all, “I’VE GOTTA HAVE ME SOME LO MEIN!!!”
Now to the recipe.
