{ raw vegan, serves 6 as appetizer }

I’m going to just let it right out of the gate:  This “calamari” recipe from the book, Living Raw Food by Sarma Melngailis (p.155) is THE most spot on imitation of anything I have ever had…ever. It is. Total genius.

I’ve had my share of fried calamari, and Sarma’s raw vegan version is awe-striking.  Even if you were never a fan of it, doesn’t mean you won’t be just as impressed with this dish. As she mentions in her book, “This dish looks so much like fried calamari that restaurant guests are often baffled by it” – well that pretty much describes it, modestly speaking.  It goes much further than looks.  Biting into the mushrooms is uncannily like that of tender, perfectly cooked calamari.  The flax meal coating is like the ideal, well seasoned homemade breading that I can’t wait to try on some other things.

If you’re going to make this, be sure to have on hand some sort of small round cutter to punch the holes from the centers of the mushroom stems.  At first I wasn’t prepared and had to rummage around my kitchen junk drawers until I found some random round plastic part from who knows what.  They crisp up very well in the dehydrator, but enjoy them warm and timely or they will eventually get droopy.

Because I’d just shopped the local Asian markets the day before, I decided to take this Thai-ish.  So I didn’t do the accompanying “cocktail sauce” and “tartar sauce”, and instead made a garlic-chili aioli for dipping.  I also substituted the called-for basil, thyme, and oregano, with grated lemongrass, Thai basil, and Chinese chives.

I got some beautiful Thai eggplant at the market too, so I quartered them and marinated them with a ton of grated fresh lemongrass, some ginger, garlic, Thai basil.  Purely experimental.  They take a good while to dehydrate (at least to my liking) but pretty tasty.

Sarma Melngailis is founder & CEO of OneLuckyDuck.com, Co-Founder & Owner of Pure Food & Wine restaurant in New York City, author of “Living Raw Food”, co-author of “Raw Food Real World”.

<3, JMK

raw vegan, gluten-free*

I don’t think I’ve met a single person who isn’t impressed with the exotic flavors of Thai cuisine.  And what’s one of the easiest, most healthful ways to bring many of its flavor components together in a single bowl?  A big, green, crisp, refreshing salad!

If you’re really hungry, this recipe will make more than enough…and just enough for two.  You may possibly end up eating the dressing with a spoon, or adding more and more to the salad.  The bonus?  You can have your creamy dressing, eat as much as you want, AND know you’re getting loads of benefits like calcium, iron, riboflavin, manganese, magnesium, and vitamin E.  And that’s just for starters.

For the coconut-almond curry dressing:
1/2 cup soaked almonds
1/2 cup fresh young coconut meat
1/2 cup water
juice of 1/2 lime
1 tbsp agave
1/2 tbsp chopped fresh ginger
1/2 tbsp nama shoyu*
2 tsp yellow curry powder
1 tsp omeboshi plum vinegar
1/2 tsp chopped garlic
1/2 tsp sea salt
1/2 tsp chopped lemongrass
1/2 tsp seeded and minced Thai or serrano chili (or to your heat preference)
1 kaffir lime leaf

* For gluten-free preparation, omit nama shoyu and replace with sea salt.

In a Vita-Mix or food processor, first combine the almonds, coconut, and water until well blended. Add remainder of the ingredients and blend well until very creamy. Adjust any seasonings if needed.

For the big green crunchy salad:

3 cups shredded napa cabbage
3 cups loosely packed arugula
1 cup mung bean sprouts
1 cup julienned snow peas
1/2 cup thinly sliced and quartered English cucumber
1 finely sliced spring onion
handful chopped cilantro
2 tbs chopped Thai basil (other varieties will work too)
1 tbs chopped mint

1/2 cup chopped raw almonds (previously soaked)

Combine all ingredients in a large bowl, reserving the almonds.  Pour over desired amount of dressing and toss well.  Top the salad with chopped almonds and serve.

<3, JMK

(vegan, gluten-free*)

Lately I’ve been hearing more and more buzz on the increasingly popular shirataki “noodles”.  Shiratake comes from the root of a yam-related plant and was developed in Asia as a healthier alternative to conventional noodles.  They’re sugar-free, gluten-free, contain dramatically fewer calories and carbohydrates than pasta and are also a good source of fiber, calcium, and iron.  The House Foods brand that I’ve been seeing over and over near the tofu at Whole Foods finally prompted me to pick up a package of fettuccine style noodles and give them a try.

Now, I’m not a big fan of “alternate” types of foods as they are typically quite processed, taste funky, and usually contain less desirable hidden ingredients.  But these shiratake looked pretty friendly. They’re organic, non-genetically modified, vegan, and contain virtually only yam flour and tofu.  They’re also perishable and must be kept refrigerated.

So, being as simple and harmless looking as they are, how would they taste? Upon opening the package, you must drain them in a colander and rinse them well with cold water.  When I tried a little bite right then and there, I was pleasantly surprised at the no-funk neutral flavor and a texture similar to a cooked, wide udon noodle.  Fantastic! Let’s whip’em up!  Each 8 ounce package contains 2 servings, but I had no problem helping myself to both.

In a wok or saute pan, add about a tablespoon of high-quality grapeseed oil, one chopped red Thai bird chili, a 2″ piece finely chopped lemongrass, a knob of grated ginger, and 1 fat chopped garlic clove and let them get infusing and sizzling on low heat for about 2 minutes.  Then add 1 cubed baby eggplant and the julienned caps of 4 large shitake mushrooms and stir-fry for about 2 more minutes.  Deglaze the wok with a dousing of mirin and nama shoyu* and stir-fry for about 1 minute more.  Turn off the heat, add the drained and rinsed shirataki noodles, some whole basil leaves, toss and serve immediately.

I will definitely be buying more of these noodle gems.

* For gluten-free preparation, do not use nama shoyu.  Instead sprinkle eggplant and shitakes with sea salt during cooking process.

<3, JMK