Sunday, September 16, 2007
Bonjour Viet Nam
So Bob, two posts in one day. What's up with this? Don't you have any type of a life? Yes, and I'm loving it!
Here's my first try at creating a raw food recipe. Its based on one of my favorite Vietnamese dishes called "Spicy Lemongrass Tofu". Not a bad first try. Go ahead and see what you think. I'd value your feedback! Just watch the peppers. They can be vengeful!
Spicy Lemongrass "Tofu Zucchini"
Makes 2 servings (or one large)
One of my favorite cooked Vietnamese dishes has been Spicy Lemongrass Tofu. I tried to figure out something to use instead of tofu to make this a raw dish. Since the tofu is usually deep fried, I went with the zucchini instead of eggplant. Zucchini has a light flavor, like tofu, and stays crisper.
1/4 cup lemongrass, finely chopped
3 tablespoons nama shoyu
2 teaspoons thai bird chilies, seeded and finely chopped
1/2 teaspoon tumeric
1 tablespoon agave syrup
12 ounces zucchini, cut into 1/4 inch cubes
2 green onions, thinly sliced
1 teaspoon garlic, minced
2/3 cup basil, loosely packed and shredded.
1. Combine the lemongrass, soy sauce, chilies, turmeric, agave and green onion, and garlic, in a bowl.
Add the zucchini and turn to coat them evenly. Marinate for at least 1 hour.
2. Drain off all but about 3 tablespoons of liquid. Place in a bowl into the dehydrator for at least 2 hours at 100 degrees. Serve warm.
Note: If you don't like it spicy, cut back on the chilies! If you can find Asian Basil, then use it. Regular Basil can be substituted, as can cilantro.
Oh, and don't forget to check out The Raw Test Kitchen. Teri has posted some great pictures of one of her most recent recipes! Thanks Teri!