Beet Carpaccio, Chipotle Cheese, Broccoli Goji Salad

 

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Beet Carpaccio
1 beet
salt

Wash and peel beets. Mandoline slice 3mm each. Sprinkle both sides of each slice liberally with salt. Set aside.

Simple Chipotle Cheese
1 cup soaked cashew
1/2 tsp salt
1 – 2 tsp brewer’s yeast
1 – 1.5 tsp powdered chipotle
1/2 cup filter water

Blend everything together on high speed until smooth. Check the flavour. You may want to add more salt or seasoning.

Broccoli Goji Salad
2 cups of broccoli florets (each big floret chopped in 4 pieces)
4 tbls walnuts
1/4 preserved lemon
2 – 3 tbls goji
1 clove garlic, sliced paper thin

Place the broccoli and goji in a bowl. Pour hot water over and let it sit as you finely slice the garlic and julienne the preserved lemon. Drain the broccoli and add the garlic, nuts, goji and lemon to it. Toss in dressing.

Dressing
1/4 cup red wine vinegar
1/2 cup carmellia oil (whatever oil you really fancy)
2 tbls olive oil

Whisk together and mix into salad. Don’t pour the whole thing in at once. It may be too overwhelming.

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Composition

Marinating the beets in salt softens them and releases the water. Pat each beet down with a kitchen towel to remove the water. Place three pieces of dry beet carpaccio, slightly overlapping on a plate. Scoop on some chipotle cheese. Dress with salad in one of the ways pictured in either of the pics above.

This dish has sour, spicy, sweet, earthy tones. Absolutely delicious.

 

Raw Taipei, Workshop III – Gourmet Dinner-in-the-Raw for Ten!

As part of each workshop series, we include one gourmet dinner-in-the-raw event where participants put down their chopping knives and pick up the dinner ones. Adela Stoulilova created a beautiful, four-course dinner for ten lucky people.

For this workshop, we hosted in a wonderful organic store in the heart of Taipei called “SO Fresh” SOFR3SH 太│平│洋│鮮│活. Hilary, who manages the place, is a visionary. She has hydroponic farms which the line the entire length of one wall. She farms her greens on location and the farms also double up as a design aspect of the place. Beyond this, So Fresh hosts workshops for kids, teaching them about growing vegetables and also cooking them.

As our world develops more, kids become less accustomed to knowing their vegetables, let alone knowing how to cook them. What Hilary has done has created a community of educated kids who not only know their their veggies but also take pride in cooking and eating them!

Adela served a rejuvelac cooler with fresh beet juice and honey, an arugula, pear and blue ‘cheese’ salad, and the main was a selection of raw spaghetti (zucchini, carrot) with 3 delicious sauces – a cheese sauce, pesto sauce and tomato sauce. To top the meal off, participants were served an amazing raw raspberry cheesecake and raw truffles. It was wonderful!