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Newsletter #10 ...
Entrées
No matter how delicious a raw soup or salad is, it can't
replace a good "main dish". When most people
sit down for a formal lunch or dinner, they like to
see an entrée, something impressive in the center
of the plate that can stand on it's own.
You don't have to spend hours making dehydrated mock
pizzas or mock burgers to make a raw entrée.
With only a few common greens or vegetables and some
leftover paté or dip, you can use the techniques
of stacking, stuffing,
and rolling to create an elegant entrée
in a matter of minutes.
Stacking
transforms tomatoes and pesto into elegant "Tomato
Stacks", and transforms zucchini slices, marinated
mushrooms, and Marinara into Lasagna.
If you have a paté or guacamole on hand, you
can make Stuffed
Bell Peppers or Tomatoes, or Stuffed Mushrooms in 5
minutes.
Nori rolls
are the classic rolled entrée, but Stuffed Chard
Leaves, Garden Wraps, and Spring Rolls make delicious,
satisfying rolls, which can either be picked up and
eaten as a finger food, or cut with a knife and a fork.
If you place the entrée on the center of a plate,
leaving some white space around the food, you will keep
portions smaller and make the dish appear more elegant.
The entrée can either be served alone, or with
a vegetable side dish.
All of these recipes for entrées and many more,
plus pesto, guacamole, nut and seed patés, and
vegetable side dishes, can be found in my upcoming book
"Raw Food Made Easy
For 1 or 2 People", to be published
in August 2005 (Book Publishing Company).
You will also learn to make these dishes and more in
my hands-on workshop "Raw
Food Made Easy", coming up next
March 18-21. For more information, see our certification
courses.
Tomato Stacks
Makes 1 serving
Juicy tomatoes are a perfect complement to rich paté
or pesto. Serve with a knife and fork for easy eating.
2 tomato slices
1/4 cup any paté or pesto
2 tablespoons alfalfa sprouts
1 teaspoon sliced black olives
Place one tomato slice on a plate. Spread 2 tablespoons
of any paté or pesto on top of the tomato slice.
Place the second tomato slice on top, and spread with
the remaining 2 tablespoons of paté or pesto.
Top with the alfalfa sprouts and black olives. Serve
immediately.
Stuffed Bell Peppers
Makes 1 serving
1/2 red bell pepper, seeded
(or 1/4 red bell pepper,
if the bell pepper is large)
1/4 cup any paté or Guacamole
1/2 teaspoon minced parsley to garnish, optional
Use a paring knife to trim the white membranes off
of the red bell pepper half. Fill the red bell pepper
half with the paté or guacamole, and garnish
with minced parsley if desired. Serve immediately.
Stuffed Tomatoes
Replace the red bell pepper half with a whole, seeded
tomato. To seed the whole tomato, use a paring knife
to cut a circle around the stem. Remove the stem and
the inside seeds and membranes of the tomato with a
small measuring spoon. Stuff the tomato with paté
or guacamole.
Garden Wraps
Makes 1 serving
6 thin slices onion
1/2 cup thinly sliced mushrooms
2 tablespoons tamari
1 large collard leaf
1/2 carrot, grated (about 1/4 cup)
1/4 cucumber, seeded and cut into lengthwise strips
1/2 avocado, sliced
Toss the onions and mushrooms in the tamari. Marinate
for 10 minutes. Drain off any excess tamari. Lay the
collard leaf flat, with the inside facing up, and the
stem parallel to you.
Layer the onions and mushrooms, cucumbers, carrot, and
avocado on the collard leaf. Roll up the leaf, tucking
in the ends as you roll. Slice the roll into two pieces.
Serve immediately.
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