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Raw Food Indian Spiced Vegetables

  • 80minutes

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Source: vegetarian.about.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 apricots, sliced

  2. 1/2 cup warm water

  3. 6 cups assorted chopped vegetables such as cauliflower, broccoli, zucchini, carrots, green beans, red bell peppers, collard greens, or spinach

  4. 1/4 cup diced spring onion, red onion or other onion

  5. 2 tablespoons minced ginger

  6. 2 cloves garlic

  7. 1/2 teaspoon curry powder

  8. 1/2 teaspoon coriander

  9. 1/2 teaspoon sea salt

  10. 1 tablespoon Nama shoyu

  11. 1/4 cup minced cilantro

Instructions Jump to Ingredients ↑

  1. First soak the apricots in the warm water and set them aside while you chop the veggies.

  2. Toss all of the vegetables together.

  3. Place the remaining ingredients, except the cilantro, in a blender or mini food processor along with the apricots and the soaking water. Process on high speed for 30 seconds or as long as it takes to blend the apricots into a thick paste. You may want to scrape down the sides a couple of times to make sure none of the flavors escape.

  4. Toss the vegetables together with the spiced paste. At this point you can either serve the food, refrigerate it, or put it in a dehydrator for an hour at 145F. Enjoy!

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