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Making The Real Thing
Part II

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

So first I must apologize for the missing weeks. I was all wrapped up in finishing my first book and the weeks just went by. Swamped as I was I just didn’t get to the Tip Of The Week. So here I am, back and ready to roll.
So we left off at making the real thing and I promised to talk about technique and creating textures. There are a few textures that just simply cannot be achieved when creating raw foods. Fluffy yeast risen bread, pasties or cakes is just not going to happen. Firm chewy, noodles or pasta is not going to happen. Chewy, stretchy, oily melted cheesy slightly crusted around the edges, aint gonna happen.
Other than that, I have to say not much has stumped me in the kitchen. Some things are difficult, take too much time or both. Those are the things you can leave to the restaurants; you just do what is quick and easy and you will have plenty to make and eat.

Let’s start with a “Stir Fry” Marinating is an easy way to get this effect with very little work. There are basically two types of marinade, one being in a sauce and the other being tossed or patted down with herbs and spices.

If you want a “stir Fry” experience then you will want it dry so a sauce marinade is not going to work. You will want to keep the moisture down to a minimum. Take your veggies, chop them up to “half a bit” size pieces. If an Asian stir fry is the goal you would now just toss lightly in some soy sauce, chopped garlic, chopped ginger, chopped scallion and any other more specific elements such as; 5 spice, olive oil, sesame oil (or Austria’s Finest pumpkin seed oil), sliced almonds, Thai spices… Let this sit at room temp for a few hrs and you will be amazed it what you get. Keep in mind the vegetables will release a lot of water so it will have some liquid to it. You can drain it off if it is too much for a dry texture.  Serve this at room temp with a side salad or a blended soup. To take it one step further; toss your spices and chopped veggies together then, place it in your dehydrator at 100 deg for 1 to 1 ½ hrs. The dehydrator will wilt the veggies making them soft as if they were cooked. It will also remove the water so you get more of a dry stir fry feeling to it. If you do this with Italian spices try topping it with a scoop of Macadamia Cheese.

These veggies can be added to a soup as well to create more of a stew than a soup.
To make a dish of veggies in a sauce, tskr your marinated veggies as discribed here, drain off the liquid into your blender, add spices and a thickener like; Nuts, Avocado, Coconut Meat, Irish Moss, Root Veggies, or just more of the same veggies. This will be decided by what kind of sauce you want; Curry Sauce, Cream Sauce, Tomato Sauce, Asian Sauce… Now blend evertything into a sauce and pour it back over the marinated veggies, garnish and eat YUM! Check out the Using Leftover Tip. Rice is also a nice addition to a stir fry but I add that in after the marinating. You don’t want it to get mushy or shrink so I add it last. Rice? You say, Ok there are a few rises out there in the raw world. One is to soak wild rice (which is actually a wild grass seed) for about 12 hr. It taste great and is easy to prepare. Another is to “pulse” chop in your food processor. You can use Yellow Squash, Jicama, Yucca or the meat of Young Coconut, They all create nice rice like texture. Simply place it in the food processor and chop it by pulsing the blade till you get a rice-like texture.
More on textures next week

Till Next Week
Raw Chef Dan



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