As I mentioned in my last post, I have been busy in the kitchen making all kinds of raw creations. My friend Daria, who is on day 26 of a 100% raw challenge, has been bringing over delicious cucumbers, zucchini, and summer squash from her garden. On Thursdays, Daria comes over to our house and we all feast like kings and goddesses!!! Since she has been generously supplying freshly picked vegetables, I wanted to use some of her lovely offerings in tonight's dinner feast....Even before raw I have been a big fan of Asian cuisine flavors... ginger, garlic, shoyu.. oh my! In the spirit of summertime I have been wanting to create raw shish-kraw-bobs. Daria's zucchini and summer squash would be the perfect ingredients for a raw Asian kraw-bob feast!
I have recently been inspired to start posting more recipes on The Raw Seed. I "have" so many yummy recipes, binders and folders filled with them! What good are they to the world sitting in binders and folders??? Not much good at all. In honor of summer, Leos, and abundance... here's a simple, delicious, raw recipe to enjoy with your favorite people...
Seasoned Shish-Kraw-Bobs with Sesame Peanut Sauce & Noodles
recipes will create a feast for 6
recipes will create a feast for 6
Sesame Peanut Sauce
1/2 cup raw cashews (soaked at least 2 hours)
1/2 cup water
1/4 cup + 1 tbsp raw honey
1/4 cup jungle peanut butter (OR raw almond butter OR 1/2 cup raw almonds)
1/4 cup diced yellow onion
1/4 cup nama shoyu or tamari
3 tbsp. apple cider vinegar
3 tbsp. fresh lime juice
2 tbsp. sesame oil (unrefined)
2 tbsp. minced ginger
1 big garlic clove or two smaller cloves
generous pinch cayenne OR chunk of jalapeno (to taste)
1. Blend all ingredients in your favorite blender until smooth and creamy. This sauce will thicken slightly when chilled in the fridge. Recipe yields about 32 ounces of sauce. Store sauce in a glass jar in the fridge, will stay fresh for at least 7 days.
Shish-Kraw-Bobs
3 large portabella mushrooms
1 small onion (purple on yellow)
1 red bell pepper
1 summer squash
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. sea salt
1 tsp. black pepper or chilli pepper
1/3 cup cold pressed olive oil
3 tbsp. Sesame Peanut Sauce
1. Cut the mushrooms in half, then chop each half into 4 quarters, creating 8 bite size chunks per mushrooms. Place in a large bowl.
2. Chop the onion into bite size chunks, as well as the red bell pepper, toss in the large bowl.
3. Depending on the size of the summer squash, you can cut these into disks or half moons. Toss in the large bowl.
4. Sprinkle the seasonings (onion powder, garlic powder, sea salt, black pepper) in the bowl evenly distribute them throughout the vegetables.
5. Drizzle the olive oil and 2 tablespoons of Sesame Peanut Sauce on the veggies and gently toss until all the vegetables are well coated.
6. Put the vegetables onto wooden skewers, alternating vegetables. Place the skewers on two dehydrator trays, dehydrate for 2-4 hours at 105 degrees. This recipe yields about 6 Shish-kraw-bobs
Pasta Noodles
4 medium size zucchini or yellow squash
1. Using a spiral slicer, slice the squash into spaghetti noodles.
2. Place noodles in the dehydrator for 20 minutes before serving to soften then noodles. This step can be skipped, they can be eaten freshly sliced. However, dehydrating them briefly makes them soft like “real” pasta!
To Serve:
Dice your favorite vegetables (carrots, scallions, corn, whatever you have on hand) and toss with the zucchini pasta. Distribute the zucchini pasta amongst 6 plates. Place one kraw-bob on each plate. Drizzle with Sesame Peanut Sauce and sprinkle with sesame seeds... enjoy!
1/2 cup raw cashews (soaked at least 2 hours)
1/2 cup water
1/4 cup + 1 tbsp raw honey
1/4 cup jungle peanut butter (OR raw almond butter OR 1/2 cup raw almonds)
1/4 cup diced yellow onion
1/4 cup nama shoyu or tamari
3 tbsp. apple cider vinegar
3 tbsp. fresh lime juice
2 tbsp. sesame oil (unrefined)
2 tbsp. minced ginger
1 big garlic clove or two smaller cloves
generous pinch cayenne OR chunk of jalapeno (to taste)
1. Blend all ingredients in your favorite blender until smooth and creamy. This sauce will thicken slightly when chilled in the fridge. Recipe yields about 32 ounces of sauce. Store sauce in a glass jar in the fridge, will stay fresh for at least 7 days.
Shish-Kraw-Bobs
3 large portabella mushrooms
1 small onion (purple on yellow)
1 red bell pepper
1 summer squash
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. sea salt
1 tsp. black pepper or chilli pepper
1/3 cup cold pressed olive oil
3 tbsp. Sesame Peanut Sauce
1. Cut the mushrooms in half, then chop each half into 4 quarters, creating 8 bite size chunks per mushrooms. Place in a large bowl.
2. Chop the onion into bite size chunks, as well as the red bell pepper, toss in the large bowl.
3. Depending on the size of the summer squash, you can cut these into disks or half moons. Toss in the large bowl.
4. Sprinkle the seasonings (onion powder, garlic powder, sea salt, black pepper) in the bowl evenly distribute them throughout the vegetables.
5. Drizzle the olive oil and 2 tablespoons of Sesame Peanut Sauce on the veggies and gently toss until all the vegetables are well coated.
6. Put the vegetables onto wooden skewers, alternating vegetables. Place the skewers on two dehydrator trays, dehydrate for 2-4 hours at 105 degrees. This recipe yields about 6 Shish-kraw-bobs
Pasta Noodles
4 medium size zucchini or yellow squash
1. Using a spiral slicer, slice the squash into spaghetti noodles.
2. Place noodles in the dehydrator for 20 minutes before serving to soften then noodles. This step can be skipped, they can be eaten freshly sliced. However, dehydrating them briefly makes them soft like “real” pasta!
To Serve:
Dice your favorite vegetables (carrots, scallions, corn, whatever you have on hand) and toss with the zucchini pasta. Distribute the zucchini pasta amongst 6 plates. Place one kraw-bob on each plate. Drizzle with Sesame Peanut Sauce and sprinkle with sesame seeds... enjoy!
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