“Cooking” raw vegan is a labor of love. Many hours pass as you wait for things like coconut crepe sheets (used for spring rolls, wraps, samosas) to be finished in the dehydrator. Some recipes require 36 hours! That’s a lot of time…and electricity. Personally, I’m happy grabbing handfuls of arugula periodically from the fridge. No plate. Straight into mouth. My version of raw vegan.
Nevertheless, I had an unbelievable 5-hour class with the head chef of a raw vegan Ubud restaurant, Moksa. I had such an amazing dinner there that I asked the chef for a lesson, and he agreed. This place makes raw vegan legitimately delicious – gastronomic – not just healthy-tasting, and I want to be able to be able to do the same at home (whenever it is that I’ll get there…and stay there…sigh). I’m thinking of cutting down on meat.
Here’s some stuff Chef Made (pronounced MAH-day) and I made:
- Asian Zucchini Noodles (i.e., Heaven)
Basically, this involves selecting some veggies, massaging them in tamari, onion powder, garlic powder, and lime juice, and then mixing them into “zoodles” (zucchini noodles made from a spiralizer). Top with some spiced cashew crunchiness. La piece de la resistance! (Too lazy to find the accented “e”). Continue reading My cooking class at Moksa