With most of the crew either out of town, busy, or on a mini hiatus, we knew tonight was gonna be a small affair. Kaz was gonna make a new recipe for raw nori rolls and i planned on making a Thai salad, but when my friend Katrine said she and her hubby wanted to join, i quickly changed my plan to try my hand at a raw pad thai. luckily the ingredients were mostly the same and i had everything else on hand! i’ve played around with many russell james recipes (all with amazing results, p.s.), but they usually are pretty time intensive and require quite a bit of pre-planning prep work, so i was delighted to see this recipe was fairly simple and just required some straining, chopping, blending, and tossing. easy peasy.
and the results?
well, i’d say the photos speak for themselves, but in case there’s any doubt: YUM!
The sushi was awesome, despite the fact that Kaz accidentally left her ‘rice’ at home. Luckily, i always have parsnips on hand and we were able to whip up a quick batch of rice to stand in. She made her own pickled ginger — one standard and one soaked in beet juice to give a pretty pink hue. Nice touch.
Katrine and Ryan wanted to contribute something but since they’re new to the raw world, I suggested they just bring a big green salad which was awesome. All the greens chopped finely, just the way i like it. We whipped up a quick dressing on the spot.
Lemon Basil Dressing
Ingredients
1 T of olive oil (give or take)
1/2 lemon, juiced
Handful of basil, minced
Squeeze of raw agave
1 t Miso
HSS & pepper
Instructions
Blend and add water until you reach desired consistency.
All in all, tonight was a delicious success.
