v.curiosity | spring2016 | issue 2
v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes
v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes
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1 cup Napa cabbage,<br />
shredded<br />
1 cup carrot, julienned<br />
1 cup sugar snap peas<br />
½ cucumber sliced in<br />
halves<br />
bib lettuce or purple<br />
cabbage cups<br />
For the mushrooms: In a<br />
medium bowl, combine<br />
mushrooms and marinade<br />
ingredients. Cover and<br />
refrigerate for 30 minutes.<br />
For the pate: In food<br />
processor, combine all<br />
ingredients. Pulse until well<br />
combined and smooth.<br />
To assemble: Place one<br />
heaping tablespoon of pate<br />
on a lettuce or cabbage<br />
leaf. Top with mushrooms,<br />
shredded cabbage, carrots,<br />
snap peas, and cucumbers.<br />
Raw Thai Curry Carrot<br />
Soup<br />
Flesh of 2 young Thai<br />
coconuts<br />
3 cups coconut water from<br />
the Thai coconuts<br />
2 tablespoons red curry<br />
paste<br />
1 carrot, cut in chunks<br />
1/2 cup coconut amino's<br />
1/2 cup raw, unsalted<br />
cashews<br />
1 cucumber<br />
2 teaspoons fresh lime<br />
juice<br />
1 tablespoon fresh lemon<br />
juice<br />
1 garlic clove<br />
3 tablespoons green onion,<br />
roughly chopped<br />
1 tablespoon jalapeño,<br />
roughly chopped<br />
Dash of ginger powder<br />
1 teaspoon pink salt<br />
Combine all ingredients<br />
into high-speed blender,<br />
such as Vitamix. Blend till<br />
smooth. (This may take a<br />
few minutes.) Chill for at<br />
least one hour before<br />
serving.<br />
Mango-Jicama Spring<br />
Rolls<br />
1 large jicama<br />
12 ounces frozen mango<br />
chunks<br />
4 tablespoons agave syrup<br />
1 teaspoons chili powder<br />
1 teaspoons minced ginger<br />
1/2 teaspoons salt<br />
1 bunch fresh cilantro,<br />
rinsed<br />
dash cayenne pepper<br />
rice paper wrappers<br />
In a medium bowl, add<br />
mango, agave, chili<br />
powder, ginger, and salt.<br />
Chill in refrigerator for at<br />
least two hours or overnight,<br />
then use a blender to puree<br />
into a smooth filling. Set<br />
aside. Using a large, sharp<br />
knife, cut jicama into a large<br />
square, then slice into<br />
matchsticks. Working one at<br />
a time, wet rice paper and<br />
place flat on work surface.<br />
Add 5-7 cilantro leaves,<br />
layer on 2 tablespoons<br />
mango puree, top with<br />
jicama. Roll tightly and<br />
proceed the same process<br />
until all ingredients have<br />
been used. Can be served<br />
immediately or chilled up to<br />
two hours.<br />
Coconut Nests with<br />
Pineapple Cream<br />
Note: This recipe is quite<br />
simple and quick, but<br />
requires some downtime.<br />
The easiest way to prepare<br />
is to rinse the rice and make<br />
the pineapple cream the<br />
night before.<br />
For the pineapple cream:<br />
1 cup pineapple juice (no<br />
sugar added, 100% juice)<br />
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