Freestylin
Whew, big food preparation night. I got home from the gym around 5:30-5:45, and didn’t stop until 11pm. I did take a break to eat, and drink a few beers, but otherwise did a lot of food preparation. A lot. I tend to plan meals for the week, sometimes longer, then do all of my shopping at the Dekalb Farmers Market on Monday afternoons, then doing as much of the preparation on Monday or Tuesday as possible. The rest of the week, if not longer, is a breeze as all I am doing is assembling meals or snacks. As much as I like playing around in the kitchen, i also like making it easy on myself by getting a lion share of the work done in one…errr…standing.
First off, i made the quinoa tabouli from ‘RAW FOOD real world’ cookbook. I am in love with this recipe. It’s simple, and delicious, plus it yields quite a bit, so you can snack off it for many days.
I also made a new version of rawcotta. I plan to try it out in an heirloom tomato raw lasagna later in the week. This rawcotta is sunflower seed based.
[i'll provide the recipe as soon as i receive approval from the creator]
I also made the sun-dried tomato ravioli recipe provided by Hi-Rawkus for dinner tonight. As i mentioned in a comment on the Hi-Rawkus MySpace page ’twas delicious’.
I only had one zucchini to make the ‘noodles’ for the ravioli, and due to some technique experimentation, it didn’t yield enough noodles to satisfy my hunger. This is where I decided to freestyle. I didn’t have a second zucchini, but i did have a squash, as well as some organic grape tomatoes I bought from the East Atlanta Farmer’s Market about 10 days ago. The tomatoes were slightly under ripe when i bought them, but perfect tonight. I made a little platter of finger food, almost like passed hors d’oeuvres. I sliced thin ‘crackers’ of squash, topped them with a small dollop of the sun dried tomato rawcotta cheese, then some Italian parsley, a piece of the grape tomato and sprinkled with olive oil. Turned out great, and was super simple.
