This was the recipe I had for June 1st Raw Test Kitchen. I made it for the Raw Utopia potluck and it was well received. Based on my husband's taste buds, I made a few modifications.
Szechuan Vegetables with Noodles
NOODLES 3-4 c. Coconut noodlesCut coconut meat from 3-4 young coconuts into strips. NOTE: The coconut meat should be firm meat not the gel consistency. MARINADE 1/4 c. Chinkiang Vinegar (black rice vinegar)* 1/4 c. Raw agave nectar or honey3 T Nama Shoyu 2 tsp. crushed red pepper, if you want it hotter add more red pepper 1 T Sea salt
VEGETABLES 1 sweet red/orange pepper, sliced1 sweet yellow pepper, sliced1 c. mushroom, sliced1 c. broccoli, cut into bite-size pieces
Put vegetables in marinade overnight.
SAUCE 1 T. olive oil1 T sesame oilsea salt to taste
GARNISH 1 carrot, shredded
Toss noodles, vegetables and sauce together until well coated. Top with carrot.
*Please note: Not all the ingredients I use will be raw. If you are 100%, no holds barred raw, then some of the recipes I feature may not be for you. And of course if you have modifications please share.**********************************************************************************************************************************************************WEDNESDAY'S WISDOM
"Beauty. The power by which a woman charms a lover and terrifies a husband."
- Ambrose Bierce