Tuesday, May 18, 2010

Zippy Zucchini & Carrots

Well, at my raw food class last night I made two recipes. Both were from Rita Romano's book Dining in the Raw. I found it at a book bin at my local flea market that is funded by Martin County Library Systems. I go there specifically looking for cookbooks. And I have found quite a few different books. Granted, I only look for vegetarian books, but I am finding them all the same.

This recipe I made because the first one also had carrots. This was thee other recipe I made. Now you have to remember that the zucchini salad I had not made of yet so my audience was the guinea pigs. But hey, it is a free class and you can see the ingredients, you decide. And I liked the different taste the dressing gave, but if I had to do it again, I would not julienne the zucchini. I would either shred it or use a potato peeler to get it to the consistency I like. So without further adieu, here comes last nights recipe.

2 zucchini, shredded or julienned
3 carrots, shredded
1/2 cup fresh parsley, minced
1/2 t nutmeg
1/8 t cayenne pepper
2T tahini
Braggs to taste (this is soy sauce...basically)
Julienne zucchini and carrots. (I preferred to shred mine. I think they vegetables absorb the flavors of the dressing better.) Combine remaining ingredients in a blender with 1/2 cup water. (If I did this one again, I would put the dressing ingredients in a small mini chopper and whirl it around) Pour over vegetables, mix well and serve.

I really like how this dressing broke the traditional mold of oil with lemon or oil with vinegar. So many of us, even if we prepare food from scratch, get into a rut with food. This recipe definitely made me think out of my own little food box. I will make this at home and hope everyone likes it as much as I did.

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