Tag Archives: vegetable noodles

Fundamentals of Raw Cuisine: Day 6

raw vegan pad thai

Day 6 of my raw food classes (“Fundamentals of Raw Cuisine” at Matthew Kenney Academy) started off with more knife skills exercises. Slowly, but surely, I am getting used to the proper way of gripping everything and moving a little faster with my cutting. We are focusing on accuracy this week, so I had to pull out the ruler to make sure my cuts were precise. My carrot strips always bend after I cut them!

knife skills exercises knife skills exercises knife skills exercises

We also started working with coconuts this week! This is something that I am already familiar with, but that doesn’t make it any easier! I do have a lot more confidence in cracking coconuts now than the first time that I did it. I have an old meat cleaver that has never actually been used on any meat… I use it only for breaking into my coconuts!

We already got the heads up for approximately how many coconuts we would be using in this course, so my wonderful husband bought me a whole case of them, and I spent all day Sunday hacking them open, draining the water, scooping the meat, cleaning the brown skin that lines the shells off the meat, etc.

I got everything put inside of freezer safe containers and bags so I’m all set and hopefully won’t have to crack anymore coconuts open for the rest of the class. I hope I have enough! Most of them looked pretty good and had thicker meat than average. My husband must have a hidden talent for picking out better coconuts than I do!

cracking open young thai coconuts

After the coconut cracking, we started working on a recipe for cilantro coconut wrappers that will be used for a dumpling recipe on Day 7. There will be a finished photo of it with the Day 7 material. Coconuts make great additions to wrappers made in the dehydrator because their fat content helps to keep them pliable. 

The next thing we got to do was make the smoothie recipe that we created at the end of week 1! I made my smoothie and felt that it needed a few adjustments, so after my second try, I was happy with the final result. I decided to call it the “Summer Chiller Smoothie” because of all the seasonal and cooling ingredients in it. Just click the link to go check out the recipe!

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha! Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha! Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

We got to put together a really awesome dish of “Sesame Noodles” today as well. It called for almond butter, so I made my own! Almond butter is really easy to make. All you need is almonds and a food processor with a good motor in it because you will be running it for 15-20 minutes. Just put the almonds in and turn on the food processor. Stop every 2-3 minutes to scrape down the sides, and then turn it back on. First, it turns into crumbs, then it turns into a meal, then it turns into a paste, and then after it starts to warm up slightly and has been beaten by the blades for about 15 minutes, it will start to release more oils and become buttery. After that point, just blend it until it reaches the creaminess that you want. 

raw almond butter

The almond butter was used in a sauce that went into this “Sesame Noodles” dish. It seemed similar to other raw dishes I’ve had that were meant to mimic a “Pad Thai”. I even put my own variation of Pad Thai together a while ago, if you want to go check it out.

If you want the exact recipe for this dish, it’s kind of a cross between recipes from 2 of Matthew Kenney’s books: Sauce from the Spicy Sesame Noodles (page 99) in Everyday Raw Express: Recipes in 30 Minutes or Less and vegetable assortment from the Pad Thai (page 107) in Everyday Raw, served over yellow squash.

This one that we made for class was very delicious. I really liked the sauces and the variety of vegetables in the dish. We were supposed to practice some plating techniques with this dish as well. Stacking, I got. Saucing, I need to work on. My instructor says the folks at the school have been very impressed with my work thus far though. 🙂

raw vegan pad thai raw vegan pad thai raw vegan pad thai

Lastly, there was an optional exercise to soak some wheat so we can grow our own wheatgrass. Well, I accidentally grabbed my oat groats instead! I did realize what I had done the next day, and then put my actual wheat berries into the jar to soak. I noticed after I opened the jar to drain them and thought they smelled suspiciously oat-y. 😉

oat groats oat groats


Lastly, I was thrilled to see that the pickles I made for class were shared on Matthew Kenney’s Tumblr site! I got kudos for growing my own pickling cucumbers. =D

adrienne frankenfield pickles

Zucchini Noodles w/ Bell Pepper Pesto (Raw Vegan)

zucchini noodles with bell pepper pesto

I made this bell pepper pesto sauce out of necessity. With dutiful pruning of my basil plant, pinching off blossoms, and adding some fresh cuttings back into the pot that I propagated from clippings, I have an over-abundance of basil… again. What’s a girl to do, but to make more pesto? I also gave some away! =D

I invited one of my friends from work over for lunch on Memorial Day. I originally purchased the bell peppers fully intent on experimenting with a raw version of a romesco sauce, but then the basil explosion happened. The raw romesco sauce experiment is still on my to-do list though, I promise. I think I will wait until the peppers in my porch jungle are ready though. I would love to be able to make it with the main ingredient being something I grew myself. Growing my own food brings me such satisfaction!

Zucchini Noodles w/ Bell Pepper Pesto

So, having both peppers and basil, I decided to combine them into a tasty sauce. I used a little flax seed oil to give it nutty flavor without actually introducing nuts, which I am trying to limit in order to keep my fat and omega 6 intake lower. I used a little nutritional yeast to give it a slightly cheesy flavor, and I used half an avocado to give it a slightly creamy texture. Spread into 2 or 3 portions, it is really not much avocado per person. The rest of the ingredients were just seasoning and texture. Of course, by now, my regular readers know that I like to add fermented foods to my recipes whenever possible, so this one got some fermented garlic and raw ACV added as well. You are welcome to use powdered garlic instead if you don’t happen to have any fermented garlic laying around though. 😉

Anyway, my lovely friend Divya gave the recipe two thumbs up. After the main course, I served some fresh chopped fruit with a sauce of lemon, local raw honey, cinnamon, and ginger for dessert. I also washed my meal down with a rather large glass of home brewed probiotic-filled jun!

Zucchini Noodles w/Bell Pepper Pesto
Serves 2
A seasonal dish that incorporates all of the summer favorites: zucchini, tomato, bell pepper, and basil! This recipe is easy to prepare and offers a twist to the traditional pesto sauce by incorporating luscious sweet yellow bell peppers.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Zucchini Noodle Ingredients
  1. 3 zucchinis
  2. 1 tsp salt
Sauce Ingredients
  1. 1 yellow bell pepper
  2. 2 cups packed basil
  3. 2 TB flax seed oil
  4. 1/2 avocado
  5. 2 TB nutritional yeast
  6. 1/4 tsp salt
  7. 1 TB ACV
  8. 2 tsp garlic (or a couple cloves of fermented garlic - rich mellow flavor)
  9. 1/4 cup water
Garnish/Topping Ingredients
  1. Fresh ripe tomatoes
  2. Sprouts of your choice
  3. Pumpkin seeds
  4. Sprig of basil
  1. Spiral cut (or julienne cut) the zucchini into noodles. Sprinkle with salt and mix in with your hands. Let it sit for 10-15 minutes (when they are soft and "noodle-y" in texture) and then rinse the salt off the noodles using a large strainer or colander. This is enough time to blend the sauce and get everything else set up.
  2. Add all of the sauce ingredients to the blender until they are well-incorporated.
  3. Chop up the tomatoes for the dish.
  4. If your noodles are done, stack them up on a plate.
  5. Pour the sauce on top of the noodles.
  6. Add the tomatoes, sprouts, and pumpkin seeds. Top with a few basil leaves, if desired.
  7. Enjoy!
  1. If you are opposed to nutritional yeast in raw food recipes, you may omit it. It lends a subtlety cheesy flavor if you are sharing the dish with non-raw friends or non-vegans.
  2. It is best to eat the sauce fresh. I found that it did not keep well the second day. The addition of avocado caused the top layer to brown and the flavor was not as fresh.
  3. If this is your main dish, serve it as 2 portions with a large and visually impressive stack of noodles. If you have side dishes, break it up into 3 portions.
  4. The addition of juicy ripe tomatoes really adds an extra depth of flavor to the dish. I recommend that you add plenty of them. Mine were fresh from the garden! 🙂
A Taste of Two Plates http://tasteoftwoplates.com/

Pancit (Raw Vegan)

Raw Vegan Pancit Recipe

I was introduced to pancit only a few months ago. One of my friends posted a photo of a lovely meal her mother in law had prepared, and I immediately had to know more about this fascinating dish I had never heard of. I learned it was a Filipino noodle dish and I was inspired to create a raw vegan version that I could enjoy at home. 

Raw Vegan Pancit Recipe

There are many different pancit recipes, and this particular one was modeled after pancit bihon. In place of the rice noodles, I used zucchini noodles. In place of chicken, I used chopped mushrooms marinaded in vegetable juice to produce a meaty texture with a rich flavor that a vegetable stock would have provided in a cooked recipe. Other than that, for my vegetable mix, I used sliced Napa cabbage (you could also use bok choy, pending availability), carrots, onions, and peppers, which often show up in different versions of the traditional version. Instead of soy sauce (which often contains GMO soy and gluten) or tamari (which is fermented with mold), I used coconut aminos, which are raw, taste less salty, and have a rich fermented flavor. They’re a little different if you’re used to the taste of soy sauce, but still delicious. 

Raw Vegan Pancit Reipce

Raw Vegan Pancit Recipe
Serves 4
A light and healthy raw vegan pancit recipe, inspired by the traditional Filipino pancit bihon dish.
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Prep Time
20 min
Total Time
1 hr 20 min
Prep Time
20 min
Total Time
1 hr 20 min
Vegetable Ingredients
  1. 1 zucchini, sliced into noodles
  2. 1/3 head napa cabbaga, thinly sliced
  3. 2 cups shredded carrots
  4. 1 & 1/2 cups chopped scallions
Vegetable Sauce Ingredients
  1. 1/2 cup coconut aminos (I like these: Coconut Secret Raw Organic Vegan Coconut Aminos. You can also find them at Whole Foods.)
  2. 1/4 cup unrefined expeller or cold pressed sesame seed oil (I like this one: Spectrum Naturals Organic Sesame Oil)
  3. 2 TB lemon juice (ACV works in a pinch, but changes the flavor)
  4. 2 TB powdered garlic (PROBIOTIC UPGRADE: use 6 crushed cloves of ACV fermented garlic instead - they have a very mild flavor)
Marinaded Mushrooms Ingredients
  1. 2 cups chopped mushrooms (your choice on the variety - I used button and baby bella mushrooms)
  2. Vegetable Broth Juice (Juice: 1 tomato, 1.5 cups chopped carrot, 1.5 cups chopped celery, 1.5 cups chopped sweet pepper, pinch of sea salt, pinch of black pepper)
  1. Cut the zucchini into noodles (I use this tool: Spiralizer Tri-Blade Spiral Vegetable Slicer. You can also use a julienne peeler.)
  2. Chop the vegetables. Make sure there are enough chopped carrots and sweet peppers to put through the juicer for the broth juice.
  3. Put the "Vegetable Ingredients" into a large bowl and set aside.
  4. Juice the Vegetable Broth Juice vegetables and add the pinch of salt and pepper.
  5. Put the chopped mushrooms and the vegetable broth juice into a bowl together and let them marinade for at least an hour (overnight is better).
  6. Add the sauce ingredients to a small bowl and whisk.
  7. Pour the sauce over the Vegetable Ingredients and mix until everything is well coated. Let it marinade until your mushrooms are done (about 45 minutes, but again, I prefer the overnight marinade).
  8. After the marinading is complete, strain the mushrooms out and mix into the vegetables. You are ready to eat it!
  1. Regarding sesame oil, I have also made this with EVOO and avocado oils and both work well, though the olive oil has a much strong flavor and the avocado oil is neutral tasting for the most part.
  2. You can substitute red, orange, or yellow bell peppers for the sweet peppers if you like.
  3. You can substitute bok choy for the Napa cabbage.
  4. I prefer to marinade the mushrooms and the vegetables overnight for the best flavor. If you are in a hurry, an hour will do. If you want a rich flavor and soft texture, go with the overnight soak.
  5. For this recipe, I have tested both diluted and non-diluted vegetable juices to soak the mushrooms. I prefer the juice to be un-diluted in this case, but you can use any strength that you like the flavor of.
  6. You can drink the vegetable juice after you extract the mushrooms or reuse it for another marinade, depending on what kind of juicer you have. If you have a masticating juicer, it should be "fresh" for about 72 hours.
  7. If you are mold sensitive, soak your mushrooms for 15-20 minutes in a dilute mixture of water and vinegar before chopping them to kill off the mold spores.
A Taste of Two Plates http://tasteoftwoplates.com/

Thai Yellow Curry with Vegetables – Vegan, Mostly Raw

Although I eat a large amount of raw food, one of my guilty pleasures is yellow curry from a Thai restaurant that is within walking distance from my home. I’ve really been wanting an alternative that I can make at home with no white rice, and all or mostly all raw ingredients. I think I’ve finally come up with a rich and flavorful version that does the trick. It even filled up my omnivore husband, as he could not finish his plate. 

spiralized zucchini noodles

Zucchini noodles, before being mixed with the other vegetables and softened with a bit of sea salt. It is ready for the yellow curry sauce!

Instead of rice, I opted for zucchini noodles, thinly sliced vegetables, and fresh herbs. It gave the yellow curry dish great texture and a lot of color. The only non-raw ingredient in this recipe is flake coconut, which I blended into the sauce to give it a deeper and richer coconut flavor. If you would like the dish to be completely raw, simply substitute an equivalent amount of fresh coconut meat instead. 

Raw Vegan Thai Yellow Curry with Vegetables
Serves 4
This is a flavorful and healthy mostly raw vegan version of Thai yellow curry with vegetables.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Vegetable Ingredients
  1. 1 zucchini, cut into noodles using a spiral cutter or a julienne peeler (I like the Paderno Tri-Blade Spiral Vegetable Slicer
  2. 2 cups napa cabbage, shredded into thin strips
  3. 1/2 cup finely chopped onion
  4. 1 cup finely shredded carrot (do it quickly with a food processor)
  5. 1/4 tsp salt (to soften)
  6. 1/4 cup thinly sliced basil leaves
  7. 1/4 cup chopped cilantro
Yellow Curry Sauce Ingredients
  1. 2 cups coconut water
  2. 1 cup fresh coconut meat (buy it frozen to save time and not chop coconuts)
  3. 1 cup shredded coconut (I like Tropical Traditions Organic Coconut Flakes)
  4. 1/4 cup coconut aminos (or 2TB tamari)
  5. Juice of 1/2 lemon
  6. 1/2 tsp ginger
  7. 1 tsp granulated garlic (probiotic upgrade: 1 clove pickled/fermented garlic)
  8. 1/4 tsp white pepper
  9. 1-2 TB yellow curry powder (start with 1TB and then add 1 tsp at a time until desired strength is reached)
  1. Basil and lime
Vegetable Instructions
  1. Spiral cut the zucchini
  2. Finely slice the cabbage
  3. Shred the carrots
  4. Finely chop the onion
  5. Thinly slice the basil
  6. Chop the cilantro
  7. Add vegetables to a medium sized mixing bowl and toss in 1/4 tsp salt. Mix with your hands and let it sit for about 15 minutes. This will cause the vegetables to soften to noodle consistency and release some juices.
Sauce Instructions
  1. While the vegetables are softening, add all of the curry sauce ingredients to a high speed blender except the yellow curry powder. You will need a high speed blender, like a Vitamix, in order to blend it to a smooth consistency.
  2. Depending on how strong you want the curry flavor to be, add only 2 tsp of the curry powder to start and taste it. If you want it to be stronger, add 1 tsp at a time until you are satisfied with the flavor).
Assembly Options
  1. Add a little curry sauce to the bottom of a shallow bowl and stack vegetables on top
  2. Add vegetables to a bowl and pour curry sauce over the top like a dressing
  3. Keep vegetables and curry sauce in separate bowls and dip in as much as you'd like
Finishing Touches
  1. Garnish with lime wedges and some basil.
  1. If you would like this recipe to be 100% raw, just use 2 cups of coconut meat instead of the fresh and dried mixture, but you may need to cut back on the coconut water a little, as it will be runnier. You might enjoy that texture though. 🙂
  2. If you live a person who might not enjoy the flavors and textures of raw food, you can use canned coconut milk and/or cook the sauce and vegetables to make it more to their liking, while still knowing it is a healthy vegan meal.
A Taste of Two Plates http://tasteoftwoplates.com/