CHINESE MUNG SALAD WITH SPICY PEANUT SAUCE (raw-vegan)
I feel very fortunate to have been raised in America because of the variety of Ethnic foods that I have been exposed to. Being from California, I have had the opportunity to try just about every style of cuisine out there; it is a true melting pot of food. One of my favorite types of cuisine is anything with an Asian flare to it. I not only love the traditional style of it but also like to indulge in the Americanized style also. When I say “Americanized” I mean all of the appetizers and different dishes that comes with sauces like Chinese salad and of course pot stickers. The one dilemma I have is that most Americanized Asian food is really unhealthy. It is full of oil, white flour and sugar topped off with a drop into the deep fryer. It is also dressed with high fat (wrong fats) dressings and sometimes unwanted additives. What is this raw foodie to do? First off I need to not worry and just give it a healthy twist by changing up some of the methods of cooking it and ingredients. The second thing is to create a recipe that resembles the same flavors and textures that are so loved. Now that I have a plan, I am going to do just that with the classic Chinese Chicken Salad. Most of you have had this dish and probably love it, don’t we all. The problem is this is so far away from raw and vegan that I can’t even mention the ways. So on that note, I am going to take the positive attributes and give it a jarOhoney twist… hence the CHINESE MUNG SALAD WITH SPICY PEANUT SAUCE. It is a healthy, raw and vegan version of the classic recipe yet it still has all the flavor and texture that you crave. To top it off, this recipe is made to be served as an appetizer for any get together or party. So do not worry if you have a raw lifestyle, you can still eat your favorite foods just need to indulge in a healthy version of it.
A CHEF’S TIP: I grow my own mung bean sprouts. here is how:
GROWS ABOUT 4 CUPS OF TRIMMED MUNG BEAN SPROUTS
1 cup organic dried mung beans, rinse well and pick out any damaged or split beans
4 cups of clean cold water
large soaking bowl
2 half-gallon glass jars, sterilize with hot water and dry overnight
In the soaking bowl, place the mung beans in and cover with cold water. Allow to set 24 hours and drain. Place half of the beans in each glass jar and allow to set in a sunny spot inside until fully sprouted like the picture above. Be sure to rinse (in the jar) every 24 hours for the first 5 days, then rinse on every second day until desired amount of growth is achieved 10 to 14 days. When you are ready to use them just trim off the root ends, rinse well and use in your recipes.
For an example of how they look-see the bottom of the article….
MAKES 20 PIECES
NOTE: there are 3 main elements to this recipe–the topping, the dressing and the base, I will list each elements ingredients separately with the instructions for ease of preparation.
1/3 cup raw organic whole spanish peanuts
1/2 tsp fresh ground pink salt
PULSE chop to a course meal and reserve for your topping
1/3 cup raw organic whole cashews
1/2 cup raw organic whole spanish peanuts
1/2 tsp fresh ground whole organic cumin seeds (I use an old coffee grinder to grind spices)
3 TBSP water
1/2 cup fresh organic red pepper medium chopped
4 large organic garlic cloves
1/4 cup fresh organic cilantro leaves, fine chopped
1 medium organic jalapeno, quarter
1/2 cup water
1 TBSP raw organic liquid aminos
1 TBSP raw organic cider vinegar
1 TBSP raw organic sugar
2 TBSP raw organic cold pressed sesame oil
In a food processor add the cashews and peanuts, grind to a fine meal. Add in the cumin, mix well. Now add the 3 TBSP of water 1 TBSP at a time while on and grind to a paste, remove to a small bowl and set aside. Add the red pepper, garlic cloves, cilantro, jalapeno and 1/2 cup of water and blend until smooth. Now add the aminos, vinegar, sugar and sesame oil and blend for 2 minutes. Add the nut paste in and blend until smooth and thick, this is your dressing. Place the dressing in the refrigerator for 3 hours.
2 TBSP fresh organic cilantro leaves, fine chopped
2 large organic green onions, trim off root end and fine slice remaining
1 TBSP mature fresh organic ginger root fine grated
1/2 cup organic red pepper, fine diced
2 cups (packed) fully sprouted organic mung bean sprouts (about 14 days old),wash well and trim off root ends [see picture below]
20 medium organic purple endive leaves, wash well trim
In a large mixing bowl put in the cilantro, green onions, ginger root and red pepper, mix well. Now slowly add in the mung sprouts and mix well until even. Slowly add in 1/2 to 2/3 of the dressing and mix until evenly coated (use just enough to coat not drown in dressing), reserve the remaining for dipping sauce. Scoop out the dressed base into the prepared endive leaves until slightly over filled (as shown in picture above). Place on your serving platter and sprinkle all evenly with the topping.
FULLY SPROUTED MUNG BEANS