A recipe for wild rice, which is actually an aquatic seed, rather than a grain. Toss together wild rice, tomato, cilantro, corn, garlic, and jalapeno.
Here's a super fast and easy recipe I made the other day when I had very little time to eat, but needed a break from my computer for a few short minutes. I didn't feel like a green salad, and wanted something a bit more substantial.
Here's a sneak peak into one of my favorite recipes from my new book, "Ani's Raw Food Essentials" (available June 1st) for a raw "Tomato Chili" and a raw, vegan "Taco Nut Meat"...
My new book, Ani's Raw Food Essentials, will be available everywhere May 3rd! I was dropped shipped an early copy fresh off the presses, and this is a huge book. With over 250 recipes, it's my first hard cover. It's always amazing to hold the finished book in my hands. And, it takes 9 months for the book to be designed, printed, and distributed before it shows up in bookstores. A long journey.
Baja Fresh Taco Boats Filled with Cilantro Cashew Cheeze, Fresh Corn and Tomato Salsa, and a Ground Almond Taco Meat
A delicious recipe I taught at the first ever raw food workshop in Phuket, Thailand. It was a packed house, standing room only. A great day of fun, food, and new friends.
A delicious save-the-fish style pate made with almonds and cashews, flavored with ginger and lemon. The orange salmon-like color comes from sweet carrots full of beta carotene. Use this pate inside nori rolls, lettuce wraps, and scooped on top of a bed of greens.
Thai Spring Rolls with Almond Dipping Sauce (makes 4 servings) Thai Dipping Sauce 1/4 cup olive oil 4 kaffir lime leaves 1 Tablespoon Nama Shoyu 2 Thai red chilies, to taste 1/2 cup + 2 Tablespoons raw almonds 1 lemon’s juice 1 cup water, as needed Fillings 1 zucchini, julienne 1 cup mung bean sprouts 1/2 bunch basil, de-stem 1/2 bunch cilantro, de-stem 1/4 bunch mint, de-stem 1-2 Thai chili, finely chop Wrapper 3 large collard green leaves, de-stem and half To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth. To wrap, place leaves onto flat surface. Layer with fillings, and roll. Serve with dipping sauce.
Ani's Garden Pate (makes about 4 servings) 1 cup almonds 1 1/2 cup celery 1 tsp ginger 1/2 tsp garlic 1/4 cup carrots 1/8 cup onion 1/4 cup raisins 1/4 tsp sea salt 1 tbsp olive oil 1/2 tbsp lemon juice Place all ingredients into your food processor, then process to mix well. Wrap a few tablespoons of pate inside a collard leaf with a sheet of nori. Eat with your hands!
My recipes for Cobbler Crumble Topping and also my Fresh Taco Wraps ranked numbers 4 & 5 for Delicious Living Magazine's Top 10 Gluten-free Recipes of 2009. Read more about the 2009 Top 10 at Delicious Living. Read my original article Classy Raw Cuisine with 7 recipes in the July 2009 issue of Delicious Living Magazine.