Tuesday, July 14, 2009

Broccoli in Hoisini Sauce

adapted from Russell James

I suspect most raw foodies are familiar with the creative genius of Russell James,the raw chef who develops some of the most interesting gourmet raw food recipes. On the whole, gourmet raw foods are probably best kept for special treats or when entertaining guests as they do require a bit of planning and a lot of prepping and often, hours and hours of dehydrating.
However, I've found that by adapting a few of the steps, sauces, or other fancier preparations into everyday meals, I can add a whole new dimension to simple raw foods.
Russell James has several fabulous raw food prep books and he sends out great blog posts with FREE recipes like this broccoli hoisini. Check out his website and sign up for the blog/newsletter. I guarantee it will give you some great new ideas to expand your raw food repertoire. This broccoli dish is a great example. I've adapted it to serve me for lunch, but I can't wait to follow the complete directions for the original dish. Russell's dish includes instruction for making parsnip "rice" to round out the dish and his broccoli is dehydrated a bit before adding the sauce. That will be a weekend endeavor. Meanwhile, I enjoyed a whole new take on broccoli salad. Thanks Russell, you're a creative recipe genius.
I marinated the broccoli along with sliced button mushrooms and sliced Vidalia onion for a couple of hours at room temperature and then whisked up the sauce to dress it, turning it into a variation on broccoli salad but with a completely different take on the flavorings.
For the original recipe, which is a simple preparation for a great, gourmet raw dish, check out Russell's newsletter. Meanwhile, here's my adaptation.

Ingredients: One head of broccoli, florets only, 8 oz sliced button mushrooms (or mushrooms of choice); half a large Vidalia onion, sliced into half moons. Marinade: 2 TBS lemon juice;3 TBS olive oil; 1 TBS tamari.

Mix all ingredients together in a large bowl. Let sit covered at room temperature for an hour or two. Or refrigerate until ready to serve.

Sauce: 1/4 cup tahini; 1 tsp lemon juice; 1 tsp agave; 1 tsp apple cider vinegar; 3 tsp tamari; 1 minced clove garlic; 1 small chili without seeds; 1TBS chopped fresh ginger. Blend in high speed blender or whisk thoroughly by hand. Thin with a bit of filtered water until the right consistency.

Mix with broccoli when ready to serve.

1 comment:

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