Authors: Ani Phyo

Ani's Raw Food Essentials (63 page)

BOOK: Ani's Raw Food Essentials

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Use immediately, or within a few hours, for maximum benefit.

Can be stored for 1 day in the fridge.

NOTE:
Quinoa is known to contain saponin, which protects the plant from insects and fungus. Saponin must be rinsed away before using, because it can have toxic effects. So, make sure to rinse your quinoa two or three times, until the water is clear, before using.

QUINOA TABBOULEH

MAKES 2 CUPS

In my Lebanese-inspired tabbouleh, I use quinoa instead of bulgur wheat. The quinoa is sprouted and mixed with cucumber, green onions, red bell pepper, fresh parsley, and mint. It's served with a light lemon dressing. Serve as the Lebanese do, and enjoy your tabbouleh with hearts of romaine leaves.

TABBOULEH

Â½ recipe Sprouted Quinoa (page 244)
Â½ cup diced cucumber
2 green sliced onions
Â½ cup seeded and finely diced red bell pepper
Â½ cup chopped fresh parsley
Â¼ cup chopped fresh mint

DRESSING

2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Â¼ teaspoon sea salt

To make the tabbouleh, place all the tabbouleh ingredients in a mixing bowl. Mix well.

To make the dressing, whisk together all the dressing ingredients. Set aside.

To serve, divide among four serving bowls, and serve with a side of the dressing.

PINE NUT-SHIITAKE RISOTTO WITH PEAS

MAKES 4 SERVINGS

A delicious creamy risotto made with Sushi “Rice” tossed in a rich cashew cheeze sauce, with green peas and marinated shiitake mushrooms, topped with pine nuts.

2 cups sliced shiitake mushrooms
2 tablespoons extra-virgin olive oil
1 tablespoon Nama Shoyu or Bragg Liquid Aminos
1 recipe Sushi “Rice” (page 242)
1 recipe Basic Cheeze (page 103), made with cashews plus an extra Â½ cup
filtered water
Â½ cup peas
Â¼ cup pine nuts

Marinate the mushrooms in the oil and Nama Shoyu for at least 20 minutes.

In a mixing bowl, toss together the rice and the cheeze sauce. Add the mushrooms and their marinade; mix well. Lightly toss with the peas.

To serve, divide among four serving dishes and top each portion with pine nuts.

Will keep for 1 day in the fridge.

RISOTTO WITH CHERRY TOMATOES, BLACK OLIVES, AND JALAPEÃO CHEEZE

MAKES 4 SERVINGS

Sushi “Rice” is tossed with a spicy JalapeÃ±o Cheeze to make a creamy risotto topped with sweet cherry tomatoes and salty black olives.

1 recipe Sushi “Rice” (page 202)
1 recipe JalapeÃ±o Cheeze Sauce (page 104), plus an extra Â½ cup filtered
water
1 cup halved cherry tomatoes
Â¼ cup pitted and chopped black olives

In a mixing bowl, combine the rice, cheeze, and tomatoes, and mix well.

To serve, divide among four serving dishes. Top each portion with chopped black olives, and enjoy.

Will keep for 2 to 3 days in the fridge.

CRANBERRY-CASHEW WILD RICE PILAF

MAKES 4 SERVINGS

Pilaf is traditionally rice cooked in a seasoned broth. My raw version uses Soaked Wild Rice and tosses it with sweet golden raisins, crunchy cashews, and fresh cilantro leaves to make a delicious, hearty dish that's delicious all year round.

1 recipe Soaked Wild Rice (page 243)
1 cup cranberries
1 cup cashews
Â¼ cup chopped fresh cilantro leaves
1 teaspoon sea salt

Toss all the ingredients together and enjoy.

Will keep for 2 to 3 days in the fridge.

SERVING SUGGESTION:
Enjoy with Indian Spiced Chutney (page 249).