Friday, June 25, 2010

Raw 'Nasi Goreng'

1 C. cashews (plus a few to garnish)
1/2 C. chopped jicama
1/2 C. chopped cauliflower
1/4 C. shredded coconut
1/2 C. chopped red onion
3 or 4 cloves garlic, peeled
2 Tbsp. chopped ginger
1/2 C. almonds
1/2 C. pecans
1/4 C. sunflower seeds
1 C. mung bean sprouts
2 Tbsp. sesame seeds
handful cilantro, chopped
some thai basil, chopped
4 chopped scallions
1/2 to 1 C. chopped cabbage (red or napa, or both)
1/2 C. chopped yellow, red and green bell pepper (one or another or all three)
1/2 C. shredded carrot
lime juice
nama shoyu to taste
olive oil
agave or other sweetener to taste (just a little)
curry powder, red chili, salt, cumin

In a food processor, grind cashews, jicama, cauliflower, coconut, half of the almonds and pecans, red onion, garlic and ginger. Grind until a bit like rice. Toss with some lime juice, salt, curry powder and chili powder and cumin. Add nama shoyu, agave and half of the remaining ingredients and toss. Allow to flavor up for 10 minutes. Toss and reseason and use the remaining ingredients to garnish each serving. Have some lime wedges on the side and serve with sambal.

for Sambal

Blend until smooth:
1/4 C. chopped red chilies, 1/4 C. lemon juice, salt to taste, 1/4 C. chopped onion, 1 tsp. black sesame, 1/2 tsp. cumin, 1/2 tsp. coriander, 2-3 Tbsp. olive oil, 2 garlic cloves

The whole schmear will probably serve 4 people.

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