Mushroom curry and cauliflower rice (vegan)
Dorota and Walter Trupp share their raw food recipes.
Ingredients (serves 4)
Curry
- 3 cups mixed mushrooms (button and shitake)
- 2 medium-sized zucchini, diced small
- 1 cup of green, finely diced capsicum
- ½ cup broccoli, diced small
- 2 punnets of cherry tomatoes cut into quarters
- Juice of ½ a lemon
- 3 tbsp of soy sauce
- 2 tbsp of olive oil
- 2-3 tbsp curry powder
- Salt to taste
Method: Mix all the ingredients together in a large bowl.
Curry sauce
- 1 red capsicum
- 1 clove garlic
- Juice of 1/2 a lemon
- 1 tbsp tamarind paste
- 1cm cube of fresh ginger
- ½ cup fresh coriander
- 1 tbsp curry powder
- ½ cup desiccated coconut
- ½ cup water
- Salt to taste
Method: Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water if it is too thick.
Mix the vegetables with the sauce and warm a little in a pan while constantly stirring and without heating or boiling it.
Cauliflower rice
- 1 small head of cauliflower
- 3 tbsp of macadamia nuts
- 3 tbsp pine nuts
- 2 tbsp olive oil
- 1 tsp lemon juice
- 3 tbsp of chopped parsley
- 2 pinches salt
Method: Pulse the cauliflower ingredients in a food processor until rice-like.
