Raw Food’s Asian Cashew Curry

Published March 21, 2011 by Vegan Derby Cat Party

Last night’s meal was another recipe from my new Raw Food book. It’s an interesting one because you don’t often see rice in raw foods, but this one uses wild rice that you soak for 3 days. (I ended up soaking mine for 4, but I don’t think it really made a difference one way or the other!) Another cool thing was that this was my first time using a leek, which I got a kick out of because it looks like a giant green onion; I’m easily amused ; ) I didn’t know which part to use, but since it wanted it cut into rounds, I figured the white part. I used baby spinach for lettuce. It’s a very easy & adaptable recipe. I ended using red cabbage instead of green, and it made a nice contrast to all the greens happening in there.

Torn baby spinach, wild rice, green apple, leek, red cabbage, celery, and cauliflower.

The dressing was super delicious, and the recipe was kind of open ended. I’ll give you the measurements of what I used. The base recipe was 1/2 c cashews, 1/2 c water, 1/4 yellow pepper, 1″ leek, and curry, turmeric, tamari, and lemon juice to taste. Here’s my version with measurements:

Cashew Curry Dressing:

1/2 c. cashews
1/2 c. water
1/2 red bell pepper
1″ leek
2 tsp. curry powder
1 tsp. turmeric
2 tsp. bragg’s liquid aminos (or shoyu, tamari, or low-sodium soy sauce)
2 tsp. lemon juice
pinch of cayenne
pinch of sea salt

First you’ll pulse the cashews done until they’re ground finely (or you can use a high powered blender)

Then you can add the remaining ingredients and process until smooth.

Mmmmm!

MMMMMMMMMM!

 

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