Sunday night, after a marathon pizza-baking session and halfway through the baking time for a batch of scones, the oven just shut down. No heat, no gas, no clock. The GFCI outlet next to it kept tripping, so that tipped us off that the range had blown a fuse. Long story short, I have no fire until Friday. Since I can't bear the thought of eating to-go food for the next three days, it's time to experiment with some raw food recipes!I pulled some inspiration from my all-time favorite cooking site, 101cookbooks, which isn't necessarily focused on raw foods, but on fresh, seasonal ingredients. I keep going back to a few recipes, in particular the Chopped Miso Salad, which involves an abundance of thinly sliced cabbage, chives, toasted almonds, tofu, and a brilliant miso-based dressing. Since I couldn't toast my almonds tonight, I sort of combined that recipe with the Carrot Seed Salad from another favorite, my Rose Bakery Cookbook. So, the first of the raw food experiment:
Purple Cabbage, Tofu & Seed Salad with Miso Dressing:
1/2 head purple cabbage
1 large carrot, grated
1 extra firm tofu, 1/4" dice
1/4 c. roasted, salted sunflower seeds
1/4 c. fresh cut chives
2 tbsp White Miso
2 tbsp brown sugar
1/2 tsp dijon mustard
3 tbsp lemon juice
5 tbsp olive oil
1/2 tsp sesame oil
Slice the cabbage super thin using a mandoline or sharp knife. Add to a large bowl with the carrot, tofu, seeds and chives. In a small bowl, mix the Miso, brown sugar, dijon mustard, and lemon juice. Whisk in the olive oil and sesame oil till emulsified. Toss with the chopped vegetables, divide into two serving bowls and serve.
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