Whether you're a long time raw vegan foodie or a raw vegan virgin,
Chef Adam's Yellow Curry will blow your mind and set your taste-buds singing vegan! Hands down this is a dish not to be missed.
From his Raw Vegan Bar, House of the Sun (inside Nature's pantry in Bellevue, WA), award winning Chef, Adam Lewis, shares one of his masterpiece creations.
Yellow Curry Ingredients:
- 2 tablespoons Shallot
- 3 teaspoons Turmeric
- 3 teaspoons Galangal—pre-chop into very small pieces
- 3 teaspoons Ginger
- 2 cloves Garlic ½ bulb
- 1/4 bunch Cilantro
- 1/4 of Lime
- 1.5 Jalapeno
- 2 Tablespoons Sesame Oil
In a food processor, Blend all ingredients well, set aside.
Sauce Ingredients:
- 3 Tablespoons Coconut Butter
- 1/2 cups Cashew Butter
- 1.5 Limes
- 3 teaspoons Apple Cider Vinegar
- 1/2 teaspoon Celtic
- 1/8 t ground black Pepper
Add sauce ingredients to curry and blend until well incorporated, set aside.
Vegetable Salad Ingredients:
- 1/2 of a med. Purple Cabbage; cut into bite sized pieces
- 1/3 of a med. Green Cabbage; cut into bite sized pieces
- 1 Red Bell Pepper; cut into bite sized pieces
- 6 Basil leaves; cut into bite sized pieces
- 3 med Carrots; cut into bite sized pieces
- 1 small head Broccoli; cut into bite sized pieces
- 1 med Zucchini; cut into bite sized pieces
Dress vegetables with curry sauce. Depending on how thick you prefer your salad dressing, add more or less bite size vegetable pieces.
Enjoy!
Thank you Chef Adam!
by Local Green Circle, November 2009