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Ingredients
Vegetables:
1 cup Napa cabbage chopped
1 cup small florets broccoli blanched or steamed
1/2 cup carrots cut into half and thinly sliced
1 red bell pepper (about 1 cup) peeled and cut into stripes/ julienne
1/2 cup green baby asparagus thinly sliced
1/2 cup julienne snow peas
2 cup sliced shitake mushrooms
1 Tbl Thai basil chopped
1 Tbl cilantro chopped
2 Tbl scallions fine sliced
Spicy vegetable marinade:
1/4 cup whole food sweetener : rapadura sugar maple syrup or agave nectar
2 Tbl tamarind paste
1/4 cup ume boshi vinegar
1/2 cup Nama shoyu
1 stalks fine chopped lemon grass(only the bottom part)
1 small kaffir lime leaf
1 Tbl grated ginger
1 tsp minced garlic
2 tsp onion powder or 1 Tbl dehydrated onion flakes
1 tsp de-seeded and chopped Thai chilies
1 tsp toasted sesame oil
1/2 cup raw sesame oil or other oils
Cauliflower “rice”
6 cup cauliflower florets steamed or blanched
1/2 cup macadamia or pine nuts
1 tsp Himalayan crystal salt
1 Tbl dehydrated onion flakes
1/4 tsp garlic powder
Spicy cashews
1 cup cashews chopped
1/2 tsp cayenne powder
1/2 tsp chipotle chili powder
1/2 tsp onion powder
1/2 tsp Himalayan crystal salt
1/2 tsp Olive oil
loving preparation
1. For the vegetables: steam broccoli for a few minutes until tender but still al dente and vibrant transfer broccoli to a bowl with ice and water to stop the cooking process. Drain and dry and add to all the other prepared vegetables.
2. For the vegetable marinade: Blend all the ingredients in a high speed blender until smooth. Use a 1/2 cup of the marinade and pour over the vegetables. Toss them well and set aside and allow to marinate for 30 min.
3. For the cauliflower rice : steam cauliflower florets for a few minutes until tender but still al dente and vibrant transfer cauliflower to a bowl with ice and water to stop the cooking process. Put the cauliflower nuts seasonings in a food processor and pulse until the consistency resembles the texture of rice.
4. For the spiced cashews: Combine all the ingredients in a bowl and toss well.
serving suggestions
~ Warm the vegetables in a dehydrator or over a double broiler until they're warm(about 110 degrees). Press cauliflower rice in a ring mold. Serve vegetables on the cauliflower rice and drizzle some of the sauce around the plate. Garnish with sliced scallions.
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Use a variety of other fresh seasonal vegetables: zucchini, cucumbers, cabbage, mushrooms, baby kale, bean sprouts.
~ Add young coconut sliced into noodles for a Asian noodle dish.
Add chopped chives and mint.
For a twist add spices to the sauce like coriander, cumin, curry powder or Thai green or red curry paste.
~ Substitute almonds wild jungle peanuts or macadamia nuts for the cashews.
~ Instead of the cauliflower use parsnip or jicama or a mixture of them.
Instead of vegetable rice serve the marinated vegetables with quinoa, millet, brown, red or black organic rice.
Notes: To speed up the vegetable marinating process.
Transfer them together with them marinade to a glass baking dish and dehydrate at 125 degrees for about 30 min -1 hour.
If you don't want to steam or blanch the broccoli and cauliflower leave them raw.
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