the whole plate.

I’ve been eating a lot of raw food lately – at minimum a good third of the time.  It’s been going on for a few weeks, and particularly when dinner time comes around, I find myself so satisfied by meals that don’t require the stove.  Below would be my Friday evening dinner with Danielle, a perfectly monstrous Bonobo’s salad with walnut veggie paté, which may or may not have been followed by wine, a microphone, and Journey.  

It’s funny how unpredictable cravings can be: while I’d expect the decrease in temperature to bring along a yen for hot soup and comforting casseroles, it has only increased my desire for fresh foods.  I’ve been having all sorts of fun with vegan sushi, nut patés, marinated vegetables, and tasty salad dressings.

Of course, I’m not becoming raw or vegan or anything else.  I’m just listening to what I crave and rolling with it.  Six weeks ago I was eating steaming curried stews every other day.  Today, however, I cannot wait to wrap this paté up in nori with some sprouts for dinner.  A month from now?  I might be on a bread and hot soup kick.  Only time will tell.

I don’t feel well schooled enough yet to truly understand how to make a satisfying raw dish without a recipe [I know, who am I to actually be following recipes?].  There was a time when I didn’t believe I could be satisfied by a raw meal, but I’m discovering that it all comes down to proportions: as long as I kick that magazine advice on portion sizes and balanced plates firmly out of my head [I try to do that all the time anyway], I do in fact stay mentally and physically satiated.

Over the weekend, in the midst of snow and roasted vegetables, I decided to attempt my own dish.  I had a small head of cabbage and the idea to pair it with curry, and while I considered cooking it, I was really craving something in the raw.

The recipe could probably use a little tweaking, but I thought I’d share it anyway:

raw cabbage curry

• 4 c red cabbage, chopped
• 2 carrots, shredded
• 1/4 c raisins
• 3 T evoo
• 1 T apple cider vinegar
• 2 t agave
• 2 t curry powder
• 1/2 t cumin
• 1/4 t turmeric

Whisk together olive oil through turmeric until well-combined.  Toss with cabbage, carrots, and raisins.  

One of the best parts about raw recipes is how easy many are to make – just chop, toss, and eat.  This is pictured without the raisins and carrots, because I decided those would be good additions after I had already eaten it [my sister, who ate this twice, also agreed].  

So, my second raw recipe [the first was delicious in the summertime].  I’ve always believed the best way to learn to cook – or un-cook, in this case – is simply by doing.  I suppose that means more raw fun is on its way!

What are you craving these days?

Related posts:

1. carrot kick.
2. climate cravings.
3. mexican flavor and another bride.