omg Raw Vegan pulled "pork"

Ever since turning RV (raw vegan), grociery shopping has become one of my all time favorite things to do. (Behind working out/yoga, playing in the sun, and uncooking of course.) ESPECIALLY for tropical fruits and veggies, which aren't exactly abundant here in Cleveland, Ohio. But, while they might not be abundant, there are a few little gems I've found around the city that supply a pretty decent selection, most of them being in a little corner outside the city known as "Asiatown". This past weekend, I conned my boyfriend into going down to one of these gems with the facade that it was the Chinese New Year, and that it is the only place in the city that served Dim Sum. What sold him is that Dim Sum were Chinese meat dumplings; meat and dumplings being two of his favorite things. So I sat through a quick [vegan] Dim Sum lunch at Lih Wah, and admittedly enjoyed a taro patty with chili sauce and kimchi dumplings. Not horrible, but I could almost feel the msg soaking into my bloodstream. It was [not really but sorta] worth it, because we headed right over to the grocier, more specifically the "Park to Shop" (yes, that is its name. Scout's honor.) where I found my plethora of amazing fruits and veggies. Lest I say, an hour and a half later, I walked out with an $80.00 bill and 19 bags of goodies. The haul included:

•  genmaicha green tea
• lotus root
• taro
• meyer lemons
• key limes
• coconut water (not good, even tho it was organic)
• mangos
• a couple papayas 
• strawberries
• bananas
• dragonfruit
• some AMAZING organic mushrooms
• plantains
• lychee
• rambutan
• DURIAN (yes, durian. luscious, luscious stinky  durian)
• and more importantly for this post, jackfruit

When the boy asked me to make him his BBQ favorite tonight, I had to see if I could put my haul star to work. The goal: fool the boy into thinking that my faux pulled pork was real. Story short, I succeeded.  Here's how:

Ingredients:

• 1 can jackfruit
• 1/2 onion (sliced)
• 3T tomato paste
• 1 T mustard
• 1 T raw honey
• 1 T raw apple cider vinegar
• 1tsp paprika
• 2 garlic cloves
• black pepper
• 1/2 C water
• pinch dehydrated onion flakes (or onion powder)
• 1T chili powder
• pinch curry powder
• 3 dropper-fulls of vanilla stevia* (optional)

1. drain jackfruit; cut out center core so all you have left are the stringy fan stuff
2. mix with onion and garlic in a bowl
3. in a separate bowl, mix tomato paste, mustard, honey, vinegar, water, and stevia
4. add to bowl of jackfruit all of the dry ingredients and mix with hands
5. let sit for 30 min or dehydrate for 105*F for 2 hours if you want it more chewy
6. pour wet ingredients onto jackfruit

I served this with sliced jicama for fries and corn tortillas:

Ingredients: 

• 2 C fresh or frozen (thawed) corn
• 1/4 C psyllium powder OR one ripe plantain
• 3 shakes cumin
• 3 shakes turmeric

1. blend in food processor or blender
2. pour onto dehydrator teflex sheet
3. dehydrate for 2-3 hrs per side. (Which means that you need to flip them after the first 2-3 hours)
4. peel from teflex. 
5. If you haven't poured them in a circle-shape, take a bowl and trace out the shape of the rim on the tortilla with a knife. 
6. At this point, i stack each tortilla with wax paper in between each, place them in a ziplock and freeze for later use. Before you need them, thaw as many as you'll need on the counter. 

Raw Vegan Red Hot [Red] Curry

MMMMmmmm MMMmmm MMMMmm! There's is NOTHIN' like a good red curry to get me excited. Since becoming vegan and especially since becoming raw vegan, I don't really crave much of anything except the occasional durian, lychee, date, or berry. (there's a whole post describing my cravings here). The longer I continue down this raw vegan path, I crave less and less things besides fruits (especially sweet fruits) and leafy greens...and spirulina as of the last couple months. But occasionally, I get a craving for Thai curry-particularly red curry or mango curry.

If you're not familiar with Thai cooking, it can be difficult to get any take-out or dine-in food in raw vegan form because of the frequency of their use of fish paste and preservatives. Blyick. Knowing this, I prefer making my own Red Curry Paste in the comfort of my own home. To do this, I make my own curry paste, which is too easy for words. Here it is: 

 

Ingredients: 

• 5 red chili peppers; leave seeds in if you want it spicy, discard them if you'd like it less spicy. 
• 1 garlic clove, chopped
• 1/2 small stalk of lemongrass
• 1 small knob of ginger
• 1 small shallot, chopped
• 1/2 T Mrs Dash Seasoning
• juice from 12 small lime

1. Clean and chop peppers with gloves (or if you're uber-cheap, and I've done this before, slip your hands inside two ziplock bags or wrap your hands in saran wrap); toss them in food processor. 
2. Toss everything else into a food processor and process until a paste-like consistency is achieved. 
3. Transfer to a container (ie- mason jar, tupperware if you're desperate) and label.

If you opted, as I do, to discard the seeds of the peppers in order to customize the amount of heat in your dishes, here's a way to make it spicier: enter Srirawcha (<--yes, with a "w"). In classic Sriracha Sauce found in Asian grocers or restaurants, there's a ton of nasty preservitives. Monosodium glutinate (MSG), potassium sorbate, and sodium bisulfite to name a few. Top that off with a bunch of sugar (listed as second on the ingredient list...meaning there's ALOT in there), and you've got one SAD condiment. 

But don't fear! I have a wonderful "cleaned up version" from the lovely Bonsai Aphrodite, (aka-Sayward Rebhal) as my base, halving her original recipe and adding a few of my own tweeks (of course). Here's the mix: 

Ingredients:

1/4 C Raw apple cider vinegar
1/2 lb jalepeno peppers
2 1/2 raw Serrano chiles; keep the seeds for the heat factor, which is characteristic to Srihacha Sauce

1/2 T nama shoyu 
1 dropper-ful of stevia

1 tsp miso paste
2 cloves garlic

splash of water (for processing)

Instructions: (the same as above)

*optional: after transferring to a mason jar or tupperware, I suggest fermenting it. Doing so adds a great flavor and even helps with digestion. It's easy. Just slap s piece of cheesecloth on the top, secure with a rubberband, and set on the counter for a few days. And viola! you've got healthy hottness on your hands. (Well, hopefully not on your hands because it's a bitch if you touch your face or go to the bathroom.)

Now, after you've spent all that time preparing these exotic condiments, I'm sure you're spent. But carry on! The best part is yet to come! Duh-dun-dun-dahh! The creamy concoction that is curry. Before you go getting all discouraged because there's one more step before you can mix up your deliciousness, know that you have options. 

          1. You can buy your coconut mylk in a can (which is something I regret to say I always have on hand, in case I get the "lazys") 

          2. OR you can make it. 

I won't judge you either way, but will instead present the option of making it from scratch. Not to bog you down, but just because it's THAT easy. Just these two ingredients and one step: (for 2 C of mylk)

• 1/2 C dried shredded coconut (organic, unsweetened)
• 1 3/4 C water

1. Blend. Done.

Finally, you can grab your veggies:

• sprouts (I use mung bean)
• mushrooms
• asparagus
• broccoli
• cauliflower
• carrot
• mango (might sound weird, but oh ma gawd, is it gooood)
• whatever else you wanna toss in there.

1. chop veggies and place in bowl
2. mix 1 C coconut mylk, a Tablespoon of Red Curry Paste and up to 2 tsp of Srirawcha in a small dish. Whisk together.
3. pour sauce on top of veggies and let sit up to an hour. 
4. When ready to eat, add:

• 1 dropper-full of stevia
• 3 shakes of curry powder
• 3 shakes of paprika
• 3 shakes of turmeric

     5. mix with your spoon and DIG IN!

*optional: pour concoction over "riced" parsnip or "riced" cauliflower.

mushroom stroganoff- an easier way

ingredients:

• 1/2 cup almond milk
• 2 T agar agar
• 1 clove garlic (sliced thinly)
• 1 tsp nama shoyu
• 1 T pine nut parmesean
• 1T Nutritional Yeast
• 1 tsp lemon juice
• 1 tsp black or white pepper (I used black)
• 1 tsp smoked paprika
• 1/2 medium onion (sliced VERY thinly)
• 1 c mixed mushrooms (chopped) 
• 1 spiralized yellow summer squash
• 1 1/2 c water
• 2 T Namashoyu

1. mix almond milk with agar & spices and set aside until it starts to thicken.
2. soak onion slices and mushrooms in water/nama shoyu mixture for 1/2 hour-1 hr
3. drain onion and mushrooms and add to almond milk sauce
4. stir, let sit another 5 minutes
5. pour over spiralized squash
6. enjoy!