I’ve long been a fan of the raw food movement with its bright, bold flavors and the sense of vitality that infuses most every bite. But I haven’t been so taken with it that I’ve bought a dehydrator — yet. That’s where Amber Shea Crawley’s “Practically Raw” (Vegan Heritage Press, $19.95) comes in handy.
Crawley, who blogs at chefambershea.com, is a realist. She knows not everyone out there is a vegan who will never eat food cooked at a temperature exceeding 118 degrees (the temperature point at which the enzymes in the food disappear and it becomes cooked). So, in her cookbook, she offers both a raw version and cooked version, which take into account time restraints as well as tastes and equipment.
In the following recipe, you can make it raw in your dehydrator or by marinating it overnight. Or you can whip it up quickly in a skillet on your stove. The choice is your. The end result will vary, but you’ll enjoy the flavor.
Quick Curried Cauliflower
2 tablespoons olive oil
2 teaspoons lemon or lime juice
2 teaspoons good-quality curry powder
1 teaspoon sea salt
1 small head cauliflower, stemmed and broken into florets (about 4 cups)
In a medium bowl, whisk together the oil, juice, curry powder and salt. Add the cauliflower and toss to coat well. Add a splash of water if the mixture looks dry.
Make it raw: Transfer the mixture to a shallow glass pan. Cover and place in the dehydrator to let marinate and warm for 1 to 2 hours before serving. Alternatively, place the bowl in the fridge overnight to allow the mixture to marinate; let come to room temperature before serving.
Make it cooked: Transfer the mixture to a large skillet over medium heat. Cook, stirring frequently, until the mixture is heated through.
Approximate nutritional value per serving; 82 calories, 7 g fat, 4.6 g carbohydrates, 2 g fiber, 1.6 g protein.
Makes 4 servings.
From “Practically Raw” by Amber Shea Crawley