Namaskar - Oct 09
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Recipe<br />
A Raw Mexic<br />
xican<br />
Summer<br />
Moosa Alissa<br />
This dish combines my love of<br />
Mexican food with the freshness<br />
and energizing power of raw<br />
food in a style of wrap often<br />
enjoyed in Chinese cuisine. This<br />
fusion vegetable wrap is super<br />
crispy, spicy, rich and refreshing.<br />
The outer wrap may be lettuce,<br />
kale, cabbage or any green that is<br />
flexible enough to wrap a filling.<br />
The mole sauce in this recipe is a<br />
raw version of the traditional<br />
Mexican cooked sauce made<br />
with chocolate.<br />
INGREDIENTS<br />
Mole Sauce<br />
1 tomato, large chopped<br />
¼ cup raw cacao, whole or nibs<br />
½ cup raisins, soaked in water<br />
for an hour and drained<br />
½ cup organic pumpkin seeds<br />
¼ cup red onion, chopped<br />
1 Fresh jalapeno pepper, halved<br />
and seeded<br />
¼ tsp dried red pepper<br />
2 tbsp dark miso paste<br />
½ tsp cinnamon powder<br />
2 cloves garlic minced<br />
1 tbsp fresh oregano<br />
1 lime, juice and zest<br />
½ cup fresh orange juice<br />
¼ cup agave syrup<br />
¼ cup extra virgin olive oil<br />
Salt to taste<br />
Filling and wrap<br />
Sweet potato peeled and grated<br />
Carrot peeled and grated<br />
Red pepper, halved, seeded and<br />
thinly sliced<br />
8 Lettuce or green leaves with<br />
any hard stalk and tough veins<br />
removed<br />
PREPARATION<br />
1. In a blender or food<br />
processor add all ingredients and<br />
blend on medium speed until<br />
ingredients become a smooth<br />
puree. Transfer to a covered<br />
container till service.<br />
2. Using a cheese grater grate the<br />
carrot and sweet potato into a<br />
medium stainless steel bowl.<br />
3. Toss the grated vegetables<br />
with enough mole sauce to<br />
thoroughly coat vegetables.<br />
4. Place each leaf, outside down<br />
and place ½ cup vegetable filling<br />
in center of the leaf. Fold<br />
bottom edge over the mixture<br />
then fold the two sides of leaf<br />
across the filling in the centre<br />
leaving top of the wrap open<br />
5. Place each wrap folded side<br />
down on a plate with garnish of<br />
pumpkin seeds, sprinkle of<br />
paprika and fresh green salad<br />
with a citrus dressing. Serves 4 as<br />
a light lunch or dinner<br />
Moosa is<br />
Managing<br />
Director and<br />
Executive Chef<br />
of Life Café,<br />
Hong Kong’s<br />
original ecofriendly<br />
organic whole<br />
food restaurant.<br />
lifecafe.com.hk, (852) 2810<br />
9777, 10 Shelley Street, Soho,<br />
Hong Kong<br />
43
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