This is my first dedication post. One of my very close friends recently developed a gluten and dairy allergy and keeps asking me to come be her personal chef- a.k.a my life dream of just feeding people (or it's the jewish mom in me that feels the need to constantly feed people until they can't breathe). But I have also been wanting to recreate a similar dish to one I had when out to dinner with my siblings. I think experimenting with raw cooking is cool, since it requires you to be a bit nifty in the kitchen. This dish can also totally be altered for the lazy cook (cough sister cough) as a semi-homemade recipe, but in no way a reference to Sandra Lee and her creepy Stepford Wife demeanor. Although I did once hear a rename to her show- Semi-Whore Made, which I think is all the more entertaining. But back to raw pad thai- this recipe makes a lot, is pretty simply, and not to be bias at all...pretty tasty.
Raw Pad Thai
6-8 large portions
- 3 cups of shredded zucchini
- 3 cups of shredded carrots
- 3 cups of shredded broccoli stems
- 3-4 cups of shredded red cabbage
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sunflower seeds
- Basil for garnish
- 4-5 tablespoons of PB2 (this can easily be replaced by your choice of nut butter, slightly melted down in the microwave to make mixing easier)
- 5-6 tablespoons of soy sauce
- 2 1/2 tablespoons of rice wine vinegar
- 1 1/2 tablespoons of sesame seed oil
- 1/2 teaspoon of freshly grated ginger
- 1 teaspoon of garlic powder
- Using a food processor, shred all of your veggies. (For a lazier version, by prepackage shredded veggies, or a shredded broccoli slaw in replacement.)
- Combine all the ingredients for the sauce. Pour the sauce over the shredded vegetables and then toss in the sunflower seeds and pepitas. To finish, garnish with fresh basil.
- Note: Since this does make A LOT, if planning on having left overs, leave all the ingredients separate in order to avoid soggy vegetables and seeds.