Cooking in the raw

Two enormous piles of dishes later, we had a tiny, hugely expensive raw lasagna awaiting us in the fridge.

As I mentioned last month, a trip to a “living food“ cafe in Berkeley got me all intrigued with the raw food movement. And always up for something new that doesn't imperil life and limb, I thought, “Why heck, we all need more veggies.“

As I dove into the Internet, I discovered that raw cuisine has its own conventions (I still haven't figured out the Celtic salt thing) and language and appliances. You know the thing that slices and dices and makes great julienned fries and boy, does it catch fish? You'll need one.

Not quite ready to buy a juicer, spiral slicer or dehydrator and unsure how to soak and ferment nuts to get real nut cheese, I wanted a recipe for us secular types. Happily, The Raw Chef provided.

The prep, which involved two blender sessions, two food processor sessions and massive amounts of dishes, certainly doesn't have one slaving over a hot stove. Instead I found myself mining the recesses of our cabinets for additional appliances to masticate, crunch, slash, slice, combine and froth. Walnuts (raw) and sun dried tomatoes (dehydrated) required soaking. Zucchini needed marinating. And spinach needed wilting. Then it all had to be ground and whipped into submission. All in all the dish had five layers--a faux noodle layer, faux meat, faux cheese, tomato sauce and pesto. (The recipe called for a sixth wilted spinach layer, but enough already. No wonder our mothers raised us on tuna casserole.)

When I showed it to Mitch, he asked, “Do you eat it cold?”

Honey, it's raw.”

As a concession to both our palettes, I let it warm to room temp before we tucked in. The verdict? Amazing. Absolutely delicious.

Today, though, we have serious garlic hangovers. That raw garlic is some serious sh*t.

Comments (3) -

April 18. 2007 08:04

N/A

Not quite sure what you mean about "the Celtic salt thing", but I was introduced to celtic salt by a girlfriend years ago.  To this day, we still call it "Kate Salt".  It is a dirty grey colour, and has a distinctive taste.  I use it as a seasoning, and am tempted to take a little jar of it wherever I go.  Worth hunting down Smile

Lara |

April 18. 2007 11:44

Nancy

Raw cooking is really big in my neck of the woods, Durango in southwest part of the state. Check out Turtle Lake Refuge. I just wish they would post the recipe for their granola. A great snack!



http://www.turtlelakerefuge.org/recipes.html">http://www.turtlelakerefuge.org/recipes.html

Nancy |

June 29. 2007 11:22

N/A

Wasn't sure if you saw this, but there was a bit in today's Rocky about recycled fashion- you may want to check it out, or I can save it for you.

上海数据恢复 |

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