Portabella Kabobs with Asian Slaw
Portabella Kabobs with Asian Slaw
Now doesn’t that sound like summer time food!! With the weather we have just recently experienced for our long Easter weekend it makes one think of barbequing, for raw foodies…maybe not. Our attention leaves Lasagne and Spinach Pie and things like Kabobs and Asian slaw comes to mind. We will start introducing more salads with the selection of veggies that we are seeing at the farmers market. I am sure all of us will be introducing more raw foods. Our bodies will be so happy!
This is another recipe from Russell James who created the Raw Pad Thai. I found this recipe to be yummy as well and thought that if you gave the last recipe a try you just may want to try this one. I had my friend Melanie over for dinner and she enjoyed it too. Pretty easy to throw together, he does suggest dehydrating the kebabs, which I did but if you don’t have a dehydrator you can always put them in the oven at the lowest setting. I don’t think that it would take more than 20 to 30 minutes, or dare I say you could put them on the BBQ!
For the kebab marinate it called for one cup of pineapple, since I normally don’t eat pineapple I just used one slice. We normally have pineapple in our house because Gord has it in his smoothie. I am sure if you weren’t too concerned about it being raw you could use canned pineapple.
I did use the raw onion in this recipe because I thought that I could take it out if I didn’t like it and I did end up taking it out. I just don’t like raw onion; I find them a little overpowering.
For the Asian Slaw I did use one green onion that I chopped very fine and it was okay. But I didn’t use the Thai Chili.
What a way to get all your tasty veggies in!
For the kebabs
3 large portabellos
1 small red onion
1 zucchini (courgette)
1 yellow bell pepper
1 cup pineapple
3 tablespoons tamari
1 teaspoon freshly grated ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground celery seed
2 tablespoons olive oil
2 tablespoons flax oil
1/4 teaspoon sesame oil (optional)
1/4 teaspoon salt
- Chop the vegetables into 1” squares.
- Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.
- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.
- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.
For the Asian slaw
1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienne fine
1/2 a yellow bell pepper, julienne fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful cilantro, minced
2 tablespoons chiffonade mint
- Blend first 5 ingredients in a high-speed blender.
- Combine with remaining ingredients in a bowl.
Let me know how you make out I would love to know what you think.