Chef Johan's Raw & Tasty

Archive for the ‘Asian’ Category

Tossed Crunchy Sweet and Sour Salad

I made this delicious salad  for quick dinner last night and it was just too good no to share.

Ingredients

1/3 head nappa cabbage, thinly sliced
1 bunch watercress , stemmed
1 bunch spinach leaves, stemmed and sliced
8 ounces mung bean sprouts
3 ounces snow peas, cut into strips lenghwise
4 red Thai or serrano chillies, thinly sliced
4 cloves garlic, pressed
4 tablespoons fresh lime juice
4 tablespoons nama shoyu
4 tablespoons organic sucanat, (may substitute with other sweetener)
4 tablespoons canola oil

Garnish
4 green onions, cut into strips
1 handful fresh mint, cut into strips
1 handful fresh basil, cut into strips
1/4 cup jungle peanuts or your favorite nut, chopped coarsely

Method

Combine the first 11 ingredients in a large bowl and toss until ingredients are evenly mixed. Sprinkle with the herbs and nuts to garnish.
Servings: 6
Source: Adapted from World Food Cafe

Try this easy to make raw and tasty vegan recipe from Japan.

Ingredients:

1 cucumber

1/4 cup wakame seaweed

4 Tbsp rice wine vinegar

1 Tbsp agave nectar

3 Tbsp organic soy sauce

2 Tbsp sesame seeds

1/2 teaspoon salt

Directions:

Soak wakame seaweed in water until soften. Cut cucumber into thin rounds. Put salt over cucumber slices and set aside for 30 min. Squeeze cucumber slices to remove the liquid. Mix vinegar, sugar, and soy sauce in a cup. Cut wakame seaweed into bite-sized pieces. Put wakame seaweed and cucumber in a bowl and pour the dressing over and mix well.  Sprinkle with sesame seeds to garnish.

Namanamashii Nori-Make Sushi | Photo by: Johan Everstijn

Ingredients

Nut filling

3/4 cup raw sunflower seeds soaked
1/4 cup raw almonds soaked
1/4 cup chopped muchrooms
1 Tbsp fresh lemon juice
1 Tbsp wasabi paste
3 Tbsp water

Namanamashii

4 sheets of Nori
4 leaves of Romaine Lettuce
12 leaves of baby spinach
1 carrot shredded
1/2 cup purple cabbage
2 green onions sliced lenghtwise
1 cup sprouts

Dipping Sauce

1 Tbsp Nama Shoyu
1 Tbsp Lemon Juice
1 Tbsp Water
1 tsp minced ginger
1/2 tsp blue agave nectar

Methods/steps

Nut Filling: Place nut filling ingredients in food processor with an S blade and process until it becomes a rough paste. The nuts should still be visible but past should be sticky. Set aside.

Rolling the Nori-Make: Place the bamboo sushi mat onto cutting board. Trim 1 inch (along line) from Nori sheet. Place the trimmed edge even with edge of rolling mat closest to you.
On the Nori, place the Romaine lettuce and spinach making sure to leave clear 1 1//2 inches of Nori furthest away from you. Spread 1/4 of the nut mixture over the lettuce and spinach. Top the nut mixture with 1/4 each of the remaining ingredients.
Start rolling the mate and Nori from the edge closest to you. Once the full roll has been made, press slightly to set the shape of the sushi. Untuck the edge of the rolling mat form the roll. Moisten the free edge of the Nori and complete roll.
Place completed rolls into container an wait at least 20 minutes before cutting.
With sharp moistened knife, cut into 6 to 8 pieces. Serve with dipping sauce.

This is great served with a Sunomomo Wakame Cucumber Salad.