The 30-Minute Vegan - Mark Reinfeld [103]
Live Food Soiree
Whether you feast on living foods regularly or you just want to impress your friends with cutting-edge cuisine, this menu makes quick work for your plan. Starting everyone off with a Supertonic Elixir is your springboard to success. By the time the Live Pie hits the table, you will have a crowd of believers! You can replace the Live Spring Rolls with Rawvioli Provencal (page 180), Un-Stir-Fry with Live Macadamia Nut-Ricotta Veggie Towers (page 219), and the live pie with any of the awesome live desserts in chapter 12.
Supertonic Elixir (recipe follows)
Live Spring Rolls (recipe follows)
Rainbow Kale Salad (page 138)
Live Un-Stir-Fry with Cauliflower Rice (page 198)
Luscious Live Pie (page 264)
SUPERTONIC ELIXIR
This recipe is provided courtesy of Gia Baiocchi, the creatrix of many a supersonic superfood tonic. Include all of the listed superfoods or whichever ones you prefer. Serve in wine or champagne glasses for a regal effect. This beverage will keep your guests going for hours on a natural high.
MAKES EIGHT 8-OUNCE SERVINGS
2 cups water
2 cups pineapple cubes
½ cup shredded coconut
¼ cup peeled and diced fresh ginger
2 tablespoons hemp seeds
4 cups ice
2 tablespoons to ¼ cup agave nectar, or to taste
1 teaspoon vanilla extract
Pinch of cayenne
1 (3½-ounce) package Sambazon açaí
(optional) (see Tips and Tricks)
2 tablespoons raw cacao powder (optional)
1 tablespoon maca powder
(optional) (see Tips and Tricks)
½ teaspoon spirulina (optional)
1. Combine the water, pineapple, coconut, ginger, and hemp seeds in a blender and blend until smooth. Pour through a cheesecloth or fine-mesh strainer into a 2-quart pitcher.
2. Combine in the blender the ice, agave, vanilla, cayenne, and whichever of the remaining ingredients you wish to include. Start blending, adding the pineapple mixture through the top as needed to blend until smooth. Pour into the pitcher and stir it up.
Tips and Tricks
Superfoods such as açaí and maca root powder are available at most health food stores. Açaí can be found frozen in individual serving packets. Maca root powder should be on the shelves with the other superfoods and supplements. If you don’t see them, ask if you can place a special order.
LIVE SPRING ROLLS
Who doesn’t love those salty deep-fried spring rolls dipped in that mysterious sugary, syrupy sauce served up at most Asian food restaurants? What’s in those things, anyway? Well we certainly cannot answer that question, but we know what goes in to these delectable rolls: a rainbow assortment of all-natural whole foods and garden-fresh herbs. For extra fun and conversation starters, serve them Vietnamese style, with all of the fillings and the Swiss chard wrappers laid out on a plate for everyone to assemble to taste.
MAKES 8 ROLLS
4-8 Swiss chard or romaine lettuce leaves
½ cup grated carrot
½ cup grated beet
½ medium-size red bell pepper, seeded and sliced thinly
½ cup sprouts
(sunflower, clover, mung, or a combination)
8 large leaves fresh basil
4 sprigs fresh mint
Spring Roll Dipping Sauce
¾ cup raw tahini
½ cup water
2 tablespoons agave nectar
4 teaspoons Nama Shoyu
1 tablespoon freshly squeezed lemon juice
2 teaspoons peeled and grated fresh ginger
1. If the chard leaves are large, only use four, cut them in half, and remove the stems. If they are small, use all eight and leave most of the stem if it is pliable enough.
2. Lay out all of the spring roll fillings and wrappers on a plate or two. Whisk all of the dipping sauce ingredients together until fully combined. Serve immediately.
Variations
• Substitute raw almond butter for the tahini in the dipping sauce.
• Add or substitute different filling ingredients, such as green onion, diced jicama, thinly sliced chile peppers, red cabbage,