Food is an interesting intersection of plants, environments, animals and technology. It was a beautiful day here in New York, so I went to the markets as soon as I woke up. This is what I bought.
Ethical diets, are an especially interesting interdisciplinary cuisine. I’m vegan, and after completing a 5 day juice fast and cleanse I’m preparing lots of raw food. Raw vegan food is a diet is inspired by ethics (the equality of human and non-human animals) and also a cuisine that has been influenced by technology (blender, dehydrator, juicer, food processor) and chemistry/spirituality (the benefits of enzymes and living foods). This is my first attempt to cook without ‘cooking’. I was doing this today and decided to blog about it later, so I snapped some photos with my phone. All produce and grains used were raw and organic.
Raw Vegan Sprouted Lentil Curry w/ Avocado Salad
Sprouted Lentils
Soaked Almonds
Soaked Brazil nuts
Lemons
Carrots
Parsley (or Cilantro)
Garam Masala
Tumeric
Corriander
Fennel Seed
Sea Salt
Agave (or Maple Syrup)
Apple Cider Vinegar
–
Avocado
Miso Mayo (can sub a paste of miso, cider vinegar, vegetable oil)
Hemp Nuts
–
Greens & Fruit (I like Dandelion & Strawberry)
First, I sprouted some lentils that I bought in bulk at Integral Yoga Natural Foods. I didn’t buy lentils made for sprouting, just the bulk lentils. I barely sprouted them by soaking in spring water for two days. They soaked in a large plastic Tupperware with a lid, in the refrigerator. I changed the water once - and they were done when they had swollen and grown a little tiny white root.
After draining and rinsing the sprouted lentils, I squeezed one lemon over them and began to prepare the curry paste.
Then, To some olive oil in a bowl, I added Garam Masala, Coriander and Tumeric from Patel Brothers Grocery in Jackson Heights. To this paste, I added finely chopped parsley (cilantro works as well). Then I salted and sweetened to taste with Sea Salt and raw organic Agave. I also chopped some fennel seed and added that to the paste. The curry paste was then set in the sun while I continued with other ingredients.
Next, I cut several carrots into little rounds - and soaked them in water with a splash of raw cider vinegar. While the carrots are soaking, I chopped up some sprouted Brazil nuts and almonds and tossed these with the lentils.
The curry paste was then taken out of the sun and tossed with the lentils. If you don’t have enough, make some more paste.
Finally, I drained the carrots, chopped them, and tossed them into the lentils.
I served this curried lentil dish on a bed of dandelion greens, accompanied by a few strawberries and a simple dressed Avocado (miso mayo, lemon juice and topped with hemp nuts.) It’s great to let this marinate for a while before serving. Also, for those who don’t like it raw - just heat it up gently, then top with cool soy yogurt and chutney.
