Southwestern - The Vegetarian Resource Group

Raw SouthwesternCuisine By Nanette BlanchardWHEN WE MOVEDto the Southwest10 years ago,I was amazed at how differentlywe ate when the warm weatherarrived. The thought of standingnear a hot stove was unbearable,and popsicles aren’t the best choicefor dinner every night. It wasobvious I needed a new plan.Now, as soon as spring arrives,baked casseroles and hearty soupsare removed from the menu, andI try to serve more raw mealsfocusing on fresh ingredients.Every recipe here is uncooked,and most of the recipes are completelyraw. They are perfect forthose days when the thermostat ishigh and your energy is lagging.CREAMY AVOCADOAND CORN SOUP(Serves 4)This is a rich soup, so I often servesmaller amounts, usually a 1 /4 cup,in ramekins (small dishes used forbaking and serving). Then, I top thesoup with a variety of garnishes—more shaved corn, some chipotlepowder, diced scallions, and/or thinslices of lime.2 large avocados1 ear corn on the cob, shaved1/2 teaspoon sea salt, or to taste1/4 cup chopped cilantro1 cup waterPlace all ingredients into a blenderand blend until mixture is smoothand foamy. Pour soup into ramekinsand cover.Chill for 30 minutes beforeserving.Total calories per serving: 181Carbohydrates: 12 gramsSodium: 305 milligramsSPICY JICAMA STICKS(Serves 6)Fat: 16 gramsProtein: 3 gramsFiber: 7 gramsJicama is a starchy vegetable that isquite refreshing in hot climates.1 medium jicama (approximately1 1 /2 pounds)Juice of half a lime1/4 teaspoon sea salt, or to taste1 Tablespoon chili powder1 Tablespoon extra-virgin olive oilPeel and cut jicama into thinFrench fry-sized sticks. In a largeserving bowl, mix jicama withother ingredients until thoroughlyblended. Allow to sit for 1 hourbefore serving.Total calories per serving: 66Carbohydrates: 11 gramsSodium: 114 milligramsFat: 3 gramsProtein: 1 gramFiber: 6 gramsSUNFLOWER SEED TACOS(Serves 6)*Pictured on the cover. Serve thesetacos with small bowls of the usualaccompaniments: olives, choppedonions, avocados, pickled jalapeños,chopped tomatoes, and sprouts.Because taco seasoning mixes canvary in sodium, add only part ofthe amount stated in the recipeand taste before you add more.1 cup sunflower seeds6 sun-dried tomato halves1 1 /2 Tablespoons taco seasoning mix,or to taste6 large lettuce leaves (You can use leaflettuce, Romaine, or collard greens.)Cover the seeds and tomatoes withwarm water and soak for 2 hours.Drain well and place the mixtureand the seasonings in a foodprocessor. Purée until sunflowerseeds are well-ground and all ofthe tomatoes are chopped up.For each taco, fill one lettuceleaf with a 1 /4 cup sunflower mix.If you like, drizzle on some FoodProcessor Salsa and Blender Jalapeño‘Cheese’ Sauce before serving.Total calories per serving: 184Carbohydrates: 15 gramsSodium: 546 milligramsFat: 12 gramsProtein: 7 gramsFiber: 4 gramsFOOD PROCESSOR SALSA(Makes 1 1 /2 cups or twelve 2-Tablespoonservings)I love using the food processor fora smooth salsa. It is much fasterthan chopping the ingredients byhand, and I don’t have to worry6 Issue Two 2009 VEGETARIAN JOURNAL