I love eating pumpkin soup, nevertheless, in Hong Kong, it’s quite common to find this dish in many vegetarian restaurants. But to eat it raw, it’s really savory and we get the yellow phytonutrients from the squash, which provides lots of carotenes (vitamin A).
1.5 Cups of raw chunks of butternut squash, peeled and seeded.
3 Cups of orange juice (fresh)
1 Cup of mango
1/2 Teaspoon of Nutmeg
1-2 Tablespoons of agave syrup or 2-4 dates (soaked for 2 hours)
For Garnish per plate:
1/2 Chinese banana in slices
1/2 Cup of mango in cubes
Coriander on top for decoration
In a high speed blender place all the soup ingredients, and slowly increase the speed, this is to to prevent too much foam on top. Allow ingredients to fully mix. Serve and garnish with the rest of the ingredients
A couple of years ago I tried this dish, and I liked it a lot, but when I found out that the sauce was not vegan, I totally freaked out, nevertheless, I look for options to make this yummy dish raw vegan, keeping a low glycemic index, and a higher nutritional value. So here is what I came up with:
For the salad:
2 large carrots shredded
1/3 of green papaya shredded
1 medium tomato sliced
1/2 fennel root (give a fresh aroma and taste!!)
1/2 cup of basil leaves (no stems) cut into small pieces.
1/2 cup of coriander cut into small pieces.
Mix with hands and give your love to the veggies.
1/3 cup of Nama Shoyu (Or low sodium soy sauce, braggss aminos, try to find organic!)
2 Tbs green lime juice
1-2 Tbs of agave syrup (or 1/2 cup of orange juice)
1 minced garlic
1 tsp ginger
1 tsp lemon grass
1/2 cup of raw organic cashews cut into chunks
Optional 1 red Thai chili minced (try to remove seeds to make it less spicy, use a knife to do this, and remember to wash your hands well and don’t touch your eyes!!)
Mix well, and enjoy it !!
Just started settion this up, please visit often so see new posts and yummy recepies.