In this dish we use Hoisin Sauce. I'm so glad we found a wheat-free Hoisin Sauce. Some of you may wonder if we are concerned that the bottle only says "wheat-free" and not "gluten-free" but, we checked the ingredients and didn't see anything that would suggest that the sauce contains gluten and none of us had any adverse reactions to it. This particular brand is vegan and organic, though obviously not a raw food itself. (I'm not all hung up on having to have completely raw condiments.)
Rawified Buddha's Delight (serves 6)
Here's what you'll need
- 6 or more heads of baby bok choy (depending upon the size of each head. About 2 cups per person)
- 3 cups mung bean sprouts
- 1 can baby corn (optional...obviously not raw)
- 1 cup fresh snow pea pods
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 6 carrots
- 1 16 oz. package Asian mushrooms (Maitake mushrooms are good here)
- 1 head broccoli (optional - we left it out for the picture...oops)
- mint and Thai basil to garnish as desired
Wash, clean, and cut your vegetables to the desired size and texture (Wubba wanted ours cut very small, as you can see.) Toss together. Drizzle with Hemp Hoisin Sauce (recipe below).
Hemp Hoisin Sauce (Mix together the following;)
- 4 ounces raw Hemp Butter
- 1/4 teaspoon Sriracha Sauce (or any hot sauce of your choosing)
- 1/2 teaspoon Bragg's Liquid Aminos
- 1 1/4 Tablespoons Wheat-free Hoisin Sauce
- 3 Tablespoons coconut water
- 1 Tablespoon minced fresh ginger
Rather simple and totally delicious! You can leave your veggies in a more whole, less chopped state if you want the feel of digging into some good takeout. The whole family will like this recipe. Even The Little Princess ate some (sans the dressing/sauce, which she said was too spicy).
Okay, now that I've probably committed some unpardonable raw foodie sin by telling you all to use cooked and potentially controversial condiments...do any of you have suggestions for some gluten-free raw seasonings??