Raw Southwestern cuisine.
Now, as soon as spring arrives, baked casseroles and hearty soups are removed from the menu, and I try to serve more raw meals focusing on fresh ingredients. Every recipe here is uncooked, and most of the recipes are completely raw. They are perfect for those days when the thermostat is high and your energy is lagging.
CREAMY AVOCADO AND CORN SOUP (Serves 4) This is a rich soup, so I often serve smaller amounts, usually a 1/4 cup, in ramekins (small dishes used for baking and serving). Then, I top the soup with a variety of garnishes--more shaved corn, some chipotle powder, diced scallions, and/or thin slices of lime. 2 largo avocados 1 ear corn on the cob, shaved 1/2 teaspoon sea salt, or to taste 1/4 cup chopped cilantro 1 cup water Place all ingredients into a blender and blend until mixture is smooth and foamy. Pour soup into ramekins and cover. Chill for 30 minutes before serving. Total calories per serving: 181 Carbohydrates: 12 grams Sodium: 305 milligrams Fat: 16 grams Protein: 3 grams Fiber: 7 grams SPICY JICAMA STICKS (Serves 6) Jicama is a starchy vegetable that is quite refreshing in hot climates. 1 medium jicama (approximately 1 1/2 pounds) Juice of half a lime 1/4 teaspoon sea salt, or to taste 1 Tablespoon chili powder 1 Tablespoon axe-virgin olive oil Peel and cut jicama into thin French fry-sized sticks. In a large serving bowl, mix jicama with other ingredients until thoroughly blended. Allow to sit for 1 hour before serving. Total calories per serving: 66 Carbohydrates: 11 grams Sodium: 114 milligrams Fat: 3 grams Protein: 1 gram Fiber: 6 grams SUNFLOWER SEED TACOS (Serves 6) * Pictured on the cover. Serve these tacos with small bowls of the usual accompaniments: olives, chopped onions, avocados, pickled jalapenos, chopped tomatoes, and sprouts. Because taco seasoning mixes can vary in sodium, add only part of the amount stated in the recipe and taste before you add more. 1 cup sunflower seeds 6 sun-dried tomato halves 1 1/2 Tablespoons taco seasoning mix, or to taste 6 largo lettuce leaves (You can use loaf lettuce, Romaine, or collard greens.) Cover the seeds and tomatoes with warm water and soak for 2 hours. Drain well and place the mixture and the seasonings in a food processor. Puree until sunflower seeds are well-ground and all of the tomatoes are chopped up. For each taco, fill one lettuce leaf with a 1/4 cup sunflower mix. If you like, drizzle on some Food Processor Salsa and Blender Jalapeno 'Cheese' Sauce before serving. Total calories per serving: 184 Carbohydrates: 15 grams Sodium: 546 milligrams Fat: 12 grams Protein: 7 grams Fiber: 4 grams FOOD PROCESSOR SALSA (Makes 1 1/2 cups or twelve 2-Tablespoon servings) I love using the food processor for a smooth salsa. It is much faster than chopping the ingredients by hand, and I don't have to worry about too-big chunks of tomatoes falling off the tortilla chips. This salsa is perfect for ladling over the Sunflower Seed Tacos. Because jalapenos can vary so greatly in heat, I always taste each jalapeno as I'm cutting it to determine exactly how much I need for each dish. 4 Roma tomatoes, cored and halved 1 jalapeno pepper, or peppers, to taste 1 clove garlic 1/4 teaspoon sea salt, or to taste A quarter of a small red onion (approximately an ounce) Puree all ingredients in food processor until smooth. Note: This salsa can be made a day ahead of time and stored, covered, in the refrigerator. Total calories per serving: 5 Carbohydrates: 1 gram Sodium: 50 milligrams Fat: <1 gram Protein: <1 gram Fiber: <1 gram BLENDER JALAPENO 'CHEESE' SAUCE (Makes 1 cup of sauce or eight 2-Tablespoon servings) * Pictured on the cover. This sauce makes a terrific dip for raw veggies. 1 cup chopped red peppers (4 ounces) 3 Tablespoons water 1/4 cup cashew butter or other nut butter 2 Tablespoons nutritional yeast 1/2 teaspoon sea salt, or to taste 1 clove garlic 1 jalapeno pepper, seeded and chopped, or peppers, seeded and chopped, to tom 2 Tablespoons lemon juice 3 scallions, chopped Process all ingredients until smooth. Note: This sauce can be made a day ahead of time and stored, covered, in the refrigerator. Total calories per serving: 64 Carbohydrates: 5 grams Sodium: 149 milligrams Fat: 4 grams Protein: 3 grams Fiber: 1 gram RED COLESLAW (Serves 4-6) * Pictured on the cover. This vibrant slaw gets it spiciness from the hot sauce. 2 cups thinly sliced red cabbage 1 bunch of radishes, washed, trimmed, and thinly sliced 2 Tablespoons thinly sliced red onions 2 Tablespoons non-dairy mayonnaise, such as Nayonnaise 2 teaspoons Mexican hot sauce, such as Valentina, or to taste Mix all ingredients together in a serving dish. Note: This dish can be made a day ahead of time and stored, covered, in the refrigerator. Total calories per serving: 31 Carbohydrates: 4 grams Sodium: 102 milligrams Fat: 2 grams Protein: 1 gram Fiber: 1 gram EASY MEXICAN CHOCOLATE SAUCE (Makes 1 scant cup of sauce or eight 2-Tablespoon servings) I was recently at a fiery foods trade show, and I loved tasting all the combinations of chocolate and chiles. The addition of cayenne pepper in this recipe really gives the chocolate a richness and depth. I like to serve this with fresh strawberries for dipping. 1/2 cup cashew butter 1/4 cup raw agave nectar 2 Tablespoons cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon cayenne pepper 1/4 cup water or amount necessary to achieve a thick sauce Mix all ingredients together in blender. Process until mixture forms a thick and creamy sauce. Note: This sauce can be made a day ahead and stored, covered, in the refrigerator. Total calories per serving: 128 Carbohydrates: 13 grams Sodium: 3 milligrams Fat: 8 grams Protein: 3 grams Fiber: 1 gram
Nanette Blanchard enjoys feasting her way through hot New Mexican summers. She is the author of 'Tis the Season: A Vegetarian Christmas Cookbook and also sells her colorful knitting patterns and technique booklets online.
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|Date:||Apr 1, 2009|
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