2 cups chopped napa cabbage
1/2 cup chopped red cabbage
1/2 cup thinly sliced carrots
1 red bell pepper, seeded and julienned
1/2 cup julienned snow peas (optional)
1 cup thinly sliced shiitake mushrooms
2 tablespoons chopped fresh cilantro
1/4 cup thinly sliced green onion
3/4 cup cashews
Spicy Vegetable Dressing
MAKES 1-1/4 CUPS
1/2 cup sesame oil
3 tablespoons agave nectar or pure maple syrup
2 tablespoons umeboshi plum vinegar or raw apple cider vinegar
3 tablespoons Nama Shoyu
1 small kaffir lime leaf, or zest of 1 lime
1 (1/2-inch piece) peeled fresh ginger
1 garlic clove 1 tablespoon dehydrated onion flakes
1 teaspoon seeded and diced Thai chile or jalapeño
1 stalk lemongrass, finely chopped (only the bottom part) (optional)
1 tablespoon tamarind paste (optional)
1 teaspoon toasted sesame oil (optionalleave out for the completely raw version)
4 cups cauliflower florets
1/2 cup macadamia or pine nuts
1/2 teaspoon sea salt
1 tablespoon dehydrated onion flakes
1/2 teaspoon garlic powder
1. Combine all of the vegetable medley ingredients in a large bowl and mix well. Place all of the dressing ingredients in a blender and blend until creamy. Add to the vegetable medley and toss well.
2. Prepare the cauliflower rice by placing all of the ingredients in a food processor and pulse-chopping until a smooth but textured consistency is reached. Do not overprocess or it will get too mushy.
3. Serve the vegetable medley on a bed of cauliflower rice. If you have more time and want to get fancy, you can press the cauliflower into a ring mold for an elegant style of presentation.
Add 1-1/2 cups of sliced young coconut or your favorite veggies such as zucchini, cucumbers, bean sprouts, or lightly steamed broccoli to the vegetable medley.
Add 1-1/2 cups of raw or lightly steamed broccoli to the vegetable medley.
You can serve the vegetable medley over quinoa or rice.
If You Have More Time
If you have a dehydrator, you can create more of a sautéed vegetable effect by dehydrating the vegetables in the dressing for 30 minutes at 130°F or until warm to the touch. On a bright, sunny day you can also try to place the bowl of veggies in the sunshine, stirring occasionally for 30 to 45 minutes to soften them up quite a bit.
You can also replace the cashews in the vegetable medley with Spicy Cashews: Simply combine 3/4 cup of chopped cashews (or macadamia nuts or almonds), 1/2 teaspoon of sesame oil, 2/3 teaspoon of chile powder (chipotle, if you can find it), 1/2 teaspoon of onion powder, 1/2 teaspoon of sea salt, and a pinch of cayenne in a small bowl and mix well.
This dish can be made regularly because it is so simple and yet impressive. We love the flavor and meatiness of the mushroom here, but the recipe also works well with tofu or tempeh instead of the Portobello. Taking the time to serve with rice and beans would make the meal even more traditional.
With permission from The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray. Copyright © 2009.
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