"Baby Bhindi": Bhindi Masala with Baby Zucchini

Julie Kalivretenos — Thu, 03 Apr 2008 19:09:16 +0000

(raw vegan, gluten-free*)

One of my favorite Indian dishes is bhindi masala, typically made using okra as the main vegetable. I created this variation with baby zucchini in season, which has a sweet flavor and delicate-crisp texture. Dehydrating is optional but recommended to give it the right texture and serve warm.

½ lb. baby zucchini, cut in half lengthwise
1 small red onion
small bunch chives or cilantro
juice of 1 lime, plus zest
¼ tsp turmeric
¼ tsp + ¼ tsp ground coriander
½ tsp ground cumin
¼ tsp garlic powder
pinch of cayenne pepper, or more if you like it spicy
sea salt
¼ cup nama shoyu
¼ cup flax seed oil
extra virgin olive oil

*For gluten-free preparation use sea salt instead of nama shoyu.

Spread the sliced zucchini onto a baking sheet and lightly drizzle with olive oil and a light sprinkling of sea salt. Carefully toss with your hands. Transfer to dehydrator trays and dehydrate for about 2 hours at 110 degrees.

Meanwhile, slice the red onion into very thin rings and place in a bowl. Sprinkle lightly with sea salt and ¼ tsp ground coriander. Add lime juice to halfway cover the onion rings, toss, and let marinate until time to serve.

Whisk together flax seed oil, nama shoyu, the remaining ¼ tsp ground coriander, cumin, tumeric, garlic powder, and cayenne. Adjust any seasonings if necessary.

When zucchini is ready, place in large bowl, and pour over enough flax seed oil and nama shoyu marinade to coat. Add about 2 tbsp. of the lime juice onion marinade. Arrange the zucchini on plate and garnish with about ½ tsp lime zest, followed by freshly snipped chives or cilantro, and finally a dollop of the onion rings and serve.

<3, JMK

Spicy Firecracker Cauliflower

Julie Kalivretenos — Thu, 03 Apr 2008 19:09:03 +0000

(raw vegan, gluten-free*)

Inspired by one of my favorite roasted veggie versions! Dehydrating is optional, but it really takes the hard bite off the cauliflower and slightly helps to tenderize and create an al dente texture, and is nice to serve warm.

9 oz. vine strawberry, cherry, or grape tomatoes, halved lengthwise
1 cup flash frozen organic sweet peas, thawed to room temperature
1 small spring onion, thinly sliced
1 small jalepeno, finely diced
1 small bunch cilantro, chopped coarsely
1 tbsp freshly grated ginger
1 tsp garam masala
1 tsp sweet curry powder
1 tbsp nama shoyu
2 tbsp flax seed oil
extra virgin olive oil
sea salt, for finishing

*Substitute sea salt for nama shoyu for gluten-free preparation.

Toss the cauliflower and tomatoes in a light coating of olive oil. Dehydrate for about 2 hours at 115 degrees.

Prepare the marinade: whisk together nama shoyu, flax seed oil, curry powder, garam masala, ginger, & jalepeno.

While still warm, add cauliflower, tomatoes, peas, and spring onion to a large bowl. Pour over half of the marinade and a sprinkling of sea salt and toss gently. Add the rest of the marinade and toss again, adding more sea salt to taste. Finally, add cilantro and gently toss.

Voila!

<3, JMK

Julies Raw Ambition » Indian

"Baby Bhindi": Bhindi Masala with Baby Zucchini

(raw vegan, gluten-free*)

*For gluten-free preparation use sea salt instead of nama shoyu.

Spicy Firecracker Cauliflower

(raw vegan, gluten-free*)

*Substitute sea salt for nama shoyu for gluten-free preparation.