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Making The Real Thing
Part II

  For past edition of the Tip Of the Week visit my archive 

Making the "real thing" when making raw foods is not as hard as one might think. Some things in standard dishes are already raw like Gazpacho, Guacamole, Tartare, Ceviche, and a multitude of salads from around the world. Then there are many traditional dishes that with little change can be raw as they are mostly raw as is like, coleslaw, chutneys, fermented foods like Kimchi, sauerkraut, pickles and many more. We eat many raw dishes and never called them "Raw". One of the funny things in the restaurant that happens is when a customer takes a bite of something and they say "Wow, it taste just like the real thing"; which is just silly because it is the real thing. The commercial counterpart is full of artificial flavors and coloring. One of the first recipes I created for the restaurant was Ketchup and Mustard. Those recipes go back for decades and you can make it just as it was 2oo years ago except instead of stewing the Ketchup you blend it and mustard can pretty much be prepared as it was back then.
So lets look at how you can make the real thing. Well it really comes down to a few substitutes and a few techniques. I have taught several classes on cooked to raw conversion and it is all about these few things.

Lets look at the Hummus for a second. Hummus is or at least was a raw dish some time ago, the only real change was when we wanted to have it quicker. Sprouting takes time so instead of sprouting the chick Peas we boiled them. Well the problem is that skipped the important step of converting the starches to fats, proteins and sugars made a very differnt product. And the toasted sesame oil is but a few drops per serving as the flavor is plenty strong and requires very little. But I found Austria's Finest Pumpkin Seed Oil which is so nutty and rich it can totally replace Sesame Oil in any recipe and its raw. Raw Tahini is easy to find and sprouting Chick Peas takes about 20hrs.
How about good old spaghetti sauce? Any recipe from the families old handed down recipe to Martha Stuart can be done raw simply by blending and using fresh herbs and spices. The one thing that you will need to substitute wood be the Tomato Paste. That is how the sauce gets it's rich tomato flavor. This is done by blending soaked Sun Dried Tomatoes to a thick paste or just add them in the mix when you blend your sauce. What about the Ketchup we mentioned a minute ago. Well just look up the ingredients in a cookbook

or online and blend everything. The first Ketchup I made I looked at the label on a bottle of ketchup, then deleted the chemicals and I had a Ketchup recipe. You will need to substitute the vinegar with Raw Apple Cider Vinegar or use Lemon Juice. Take a look at this site. I pretty much did the same for Mustard; looked at the label on a bottle of Mustard and blended what was there. That actually was a simple recipe. Last but not least is the old A/B method. Unless you can't stand the thought of even a toothpick portions of a cooked dish this can really work well. Get a small portion of what it is you want to make then, as close as you can get together the raw ingredients you think you need to prepare that dish. Make a version and taste compare with the cooked, go back and forth tasting, adjust your recipe and taste again.
So there you have it. Look up recipes to find the original, figure out your substitutes (as little as possible) and A/B your creation. You will make the original and it will be even better because it is Organic, fresh and Raw. Next week I will teach you about preparation methods and creating the textures and consistencies to making it real.

Till Next Week
Raw Chef Dan



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