Wednesday, June 20, 2007

Raw Food Wednesday: Young Coconut Pad Thai with Almond Chile Sauce

Dinner 6/20

Young Coconut Pad Thai with Almond Chile Sauce

busy day -- an easy (for the Trotter/Klein book) meal...

adapted from "Raw" by Charlie Trotter and Roxanne Klein. Serves 4

2 Tbs. tamarind juice (see Note)
1 1/2 Tbs. raw agave
2 3/4 Tbs. nama shoyu
1 1/2 tsp. minced garlic
1 1/4 tsp. minced serrano chile
1 Tbs. extra virgin olive oil
1/4 tsp. sea salt

1 1/2 cups julienned zucchini
1 cup thinly shredded red cabbage
1 1/2 cups julienned carrots
1/2 cup julienned red onion
1 cup julienned Granny Smith apple, unpeeled
1/2 cup julienned red bell pepper
3 cups julienned young coconut meat
1 serrano chile, thinly sliced
2 Tbs. whole fresh coriander leaves
Sea salt and freshly ground black pepper to taste

1/4 cup raw cashews, coarsely chopped
3 tsp. white sesame oil

Almond Chile Sauce (Yield: 1 1/4 cups)

1/2 cup raw almond butter
1 Tbs. minced fresh ginger
2 Tbs. freshly squeezed lemon juice
2 Tbs. raw agave
2 cloves garlic
1 Tbs. organic soy sauce
1 Thai finger chile
1/4 cup water, to thin

1. Purée tamarind, raw agave, 1 1/2 tablespoons soy sauce, garlic, minced chile, olive oil and salt until smooth. Place zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile and fresh coriander leaves in a mixing bowl. Add tamarind purée, and toss together until evenly distributed. Season the pad Thai to taste with salt and pepper.

2. Toss cashews together in a small mixing bowl with 1 teaspoon of white sesame oil, and season to taste with salt and pepper.

3. To prepare the Almond Chile Sauce: Blend all ingredients together until smooth. Add water to thin if necessary.

4. To serve, arrange some of the pad Thai mixture in center of each plate. Spoon some Almond Chile Sauce and remaining soy sauce and white sesame oil around pad Thai. Sprinkle with chopped cashews.

Note: To make tamarind juice, soak pulp, including seeds, in warm water in the ratio of 1 part pulp to 3 1/2 parts water — or 1 tablespoon pulp to 3 1/2 tablespoons warm water. After 15 minutes, squeeze tamarind pulp to extract liquid. Discard pulp and seeds, and use juice as needed.

you can easily cut the recipe in half or make the full recipe and use the sauce for something else -- it's quite tasty.

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