We stayed in for dinner last night and I treated my hosts to a raw meal. Rawviolis are a standby entree when cooking for non-raw foodies. It's filling, and the warmth from coming out of the 200-degree oven is satisfying for those accustomed to cooked food. I thought this would be a good choice since the key players of basil and sun-dried tomatoes were on hand.
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| Modified Rawviolis |
We didn't have parsnips, so I replaced them with their cousin the carrot. Carrots are not as tender as parsnips and the rawviolis were a bit crunchier than usual as a result. The dish tasted great, all the same.
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| Heirloom Tomato and Corn Salad |
Heirloom tomato season carries on in all its flavorful glory and I had to use these juicy and colorful treasures once again. Inspired by the heirloom tomato salad I had at Sauce, I cut sweet corn right off the cob and tossed it with tomatoes, olive oil, freshly squeezed lemon juice, sea salt, and cracked pepper.
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| Sunflower Seed Cheese |
Not wanting anyone to go hungry, I made a raw cheese as well. I improvised with soaked (for 1 hour) sunflower seeds, lemon juice, rice vinegar, and salt. After giving it the taste test I sprinkled dried oregano and thyme, plus a dash of cumin. The resulting cheese added wonderful flavor and texture to the heirloom tomato salad.
This was a great, spontaneous meal of local raw food. What in-season food have you been enjoying lately?
I love your little questions at the end....I have been enjoying cherry tomatoes this last month. They are totally my favorite!
ReplyDeleteAnd I'm actually enjoying some raw zucchini bread (inspired by you) right now. A co-worker brought me in a huge zucchini and said it works best in bread.
Who were the lucky hosts? Are you still out west?
I am also loving the cherry tomatoes right now. I polished off a little box of them, yesterday, as a snack.
ReplyDeleteHow did the zucchini bread turn out?
grt
ReplyDelete