Living Rawesome Day #312 White Raisin Shiitake Dosas, Cilantro Cream, and Ginger-Tomato Chutney pg. 132 entertaining in the raw
May 31, 2010
The meal was extraordinary! One of my faves and so easy to make. That is what I love about Matthew Kenney’s recipes, they look so gourmet and they are, but they are easy to make. If you own these books don’t feel like you can’t do these recipes. I am telling you they are not hard. This recipe is well worth making. I love love love the cilantro cream, I am glad I have extra, because I will use it for my salads.
I made the filling and the chutney today.
Filling Ingredients
1/2 cup golden raisins
1/2 warm water
1/4 cup ginger juice
2 cups sliced shiitake mushrooms
1 t minced ginger
1/4 cup olive oil
salt and pepper
1/4 cup chopped almonds
Soak raisins in the water with ginger juice. Toss shiitake with minced ginger, olive oil, salt, and pepper and dehydrate for 1 hour. Drain raisins and combine with shiitake and almonds.
Chutney Ingredients
2 cups sun-dried tomatoes, reconstituted
1/2 shallot
2 roma tomatoes
2 T fresh lemon juice
1/4 cup olive oil
3 T raw agave
1 T salt
1 t chili pepper flakes
1/4 cup ginger juice
Pulse chop sun-dried tomatoes and shallot in a food processor. Place mixture in bowl with Roma tomatoes. Blend remaining ingredients in Vita-mix until smooth; add to bowl. Stir until well combined.
I know this sounds like alot of ingredients and time consuming but I can assure you it is not. If you make it, email me and let me know what you think.
Does anyone really ever read this?
“Each man is a hero and an oracle to somebody”~Ralph Waldo Emerson