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Raw 'Round The World International Cuisine In The Raw!

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  #1  
Old 01-22-2009, 12:37 PM
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Carmella Carmella is offline
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Mushroom Curry with Parsnip Rice & Spiced Mango Chutney

Mushroom Curry with Parsnip Rice & Spiced Mango Chutney
By Russell James
Published in his 'News From the Kitchen' eZine**


For the marinated vegetables
3c portabello mushrooms
1 1/2c aubergine (eggplant), peeled & diced small
1c peas
1/2c broccoli, cut from the stem into 1cm mini-florets
6 medium tomatoes, diced small
1T lemon juice
2T tamari
2T olive oil
2T curry powder
2t salt

• In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon juice, olive oil, curry powder, and salt.

• Spread onto a dehydrator sheet and dehydrate for 2 - 3 hours at 105 degrees F.


For the curry sauce
1 red pepper
1 clove garlic
1t lemon
1/2T tamarind pulp*
1cm cube of fresh ginger
1/2c fresh coriander
1T curry powder (try to get curry powder without salt in it)
1/2c fresh coconut from a brown coconut
1/4c water
Salt to taste, depending on whether your curry powder had salt in it. Start with 1/4t.

* Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.

• Blend all ingredients in a high power blender until smooth and creamy. You may need to add more water depending on what type of coconut you used.

• Mix the softened dehydrated vegetables with the sauce and return to the dehydrator in a large covered bowl to warm before serving.


For the parsnip rice
2c peeled fresh parsnips
3T mac nuts
3T pine nuts
1T olive oil
2t agave nectar
1t lemon juice
2 pinches salt
1T white miso

• Pulse in the food processor until rice-like. Set aside.


For the spiced mango chutney

1 medium mango
2 pinches salt
2t lemon Juice
1t apple cider vinegar
1t minced ginger
1/2t cumin

• Finely dice one mango and set aside.

• Blend all remaining ingredients in a high power blender.

• Combine the blended mixture with the diced mango.

---
** To sign up for Russell's ‘News From The Kitchen’ bi-monthly eZine, Click Here!
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  #2  
Old 01-22-2009, 12:50 PM
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wyjoz wyjoz is offline
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Yeah............


this looks sooooooooooo good. Gotta get some mushrooms and try it out.
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  #3  
Old 01-22-2009, 07:46 PM
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carolg carolg is offline
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Thanks for keeping us always in the Chef Russell fan club.

I got stuff for the marin. veggies. Not all ingredients for curry sauce so may fake it a little. It looks amazing. Not sure if i want the "rice." I could do 'kelp noodles."

carolg..
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  #4  
Old 01-23-2009, 04:31 PM
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Quote:
Originally Posted by wyjoz View Post
this looks sooooooooooo good. Gotta get some mushrooms and try it out.
But, but... You just said you no likey raw mushrooms!!! Even when they're marinated!?!
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Old 01-23-2009, 05:09 PM
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wyjoz wyjoz is offline
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but but I was gonna try to 'dehydrate' them before or after they are mixed in the recipe...........without going into SAD recipe and still call this RAW............ Got to figure out how that is possible................

seriously................me no like 'raw' mushies....... hmmm cancer fighting propensities????
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  #6  
Old 01-23-2009, 08:26 PM
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carolg carolg is offline
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Oriental market: shitake and great. I know not same, but my FP loves slicing them.

carolg
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  #7  
Old 09-15-2009, 06:25 PM
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Gratitude&Humanity Gratitude&Humanity is offline
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This is fabulous!

I made this for this evening's meal and my soon to be father-in-law (meat & potato die hard) said that it looked and smelt very good...this man doesn't like anything exotic

I omitted the eggplant since I didn't have any and used more shitake mushrooms instead. The curry sauce is excellent - addictive.

For the chutney, I prefer mine more chunky so I pureed the mango, followed the recipe and added small diced parts of a Braeburn apple, diced pieces of raisins and chopped walnuts.

For the rice, I didn't have any parsnips, so I used jicama instead.

I wanted to lick my plate at the end of the meal - so tasty!
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  #8  
Old 09-16-2009, 06:49 AM
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Carmella Carmella is offline
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Thanks for bumping this up, G&H!

OK, now I REALLY ought to make this! I, too, wasn't too sure about the eggplant in there; glad to know it's just as yummy without.
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  #9  
Old 09-16-2009, 10:51 AM
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wyjoz wyjoz is offline
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Carmi: Elaina fine diced eggplant into 'our' curry in the class.... we dehydrated this mixture for 2 hrs.. while class was going on and it was delish............no taste or texture of 'raw' eggplant. yum!


but mushroom currry is good without the eggplant !
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  #10  
Old 11-25-2009, 11:44 PM
expatgirl expatgirl is offline
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but what does he mean by a brown coconut? Most of the ones here, ( I am in Thailand) that are not young are burnt on the outside and the water inside becomes sweeter.
Is there another brown coconut?
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  #11  
Old 11-26-2009, 01:30 AM
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Quote:
Originally Posted by expatgirl View Post
but what does he mean by a brown coconut? Most of the ones here, ( I am in Thailand) that are not young are burnt on the outside and the water inside becomes sweeter.
Is there another brown coconut?
A brown coconut is a fully mature coconut. Check out the pictures below:
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