Raw take-away #6: Asian noodle salad and chocolate mousse pie

Another week, another delicious take-away. This take-away comes after a 3-day weekend, so it’s kind of a Monday today. That makes it even more helpful to have someone else preparing your meals– especially when the meal is healthy and oh-so-tasty. The main course was an Asian noodle salad (based on a cooked noodle dish that I love) with marinated mushrooms, fresh veggies and an Asian pesto sauce. For dessert, a rich and creamy chocolate mousse pie, made from avocados. That’s right, in addition to being delicious in guacamole, super on top of salads and generally wonderful, avocados make a superb base for puddings and mousses. They have the perfect texture, and don’t have too much flavour of their own, aside from a light buttery-ness. Enjoy!

Raw Asian noodle salad with pesto and vegetables

Raw Asian noodle salad

baby marrows (courgettes, zucchinis), approx 2-3 per person

spinach, chopped and drizzled with sesame oil, salt and lemon juice

mushrooms, sliced and marinated in sesame oil, salt and lemon juice (overnight if possible)

mange tout or sugar snap peas, chopped

spring onions (scallions), sliced fine

red bell pepper, sliced thin

sesame seeds

Asian pesto (recipe below)

Instructions: Peel the baby marrows, then slice thin using the peeler. Stack those slices and slice them again, to get long julienne strips, like noodles. If you have a mandoline or spiralizer, you can use that to make the noodles.

Sprinkle salt on the noodles and place them in a colander over the sink. They will release some water. Leave them at least 30 minutes.

When noodles are ready, place them in a bowl with Asian pesto (about a tablespoon per serving of noodles) and stir to combine. Add all the other ingredients, sprinkling sesame seeds on top.

Assembly of Asian noodle salad

Asian pesto

This pesto is delicious on raw noodles, or can be thinned slightly to use as a salad dressing. It is also great as a dip for crudites, or a filling for stuffed peppers.

1/2 cup raw almonds, soaked overnight

1/2 cup thai basil (or use regular basil if you can’t get the thai kind)

1/2 cup fresh mint

1/2 cup fresh coriander (cilantro)

1 clove garlic

small piece of fresh ginger

Himalayan salt

sesame oil

lemon juice

Instructions: Chop almonds in the food processor until finely ground. Add fresh herbs, ginger and garlic and process until well mixed. Add salt, oil and lemon juice to taste. Pesto should be smooth, but still quite thick.

Raw chocolate mousse pie

Raw chocolate mousse pie (makes four individual muffin-sized pies)

3 ripe avocados

1/3 cup dates, soaked at least 30 minutes (keep soak water)

4-6 Tbsp raw cacao (depends on how chocolatey you like your mousse)

1/2 cup raw almonds, soaked overnight

1/3 cup shredded coconut

4 dates

Instructions: To make the crust, process raw almonds in food processor until finely ground. Add coconut and dates, and process until the dough holds together. Press into the bottom of mini pie tins or muffin cups.

To make the mousse, process dates with some of the soak water in a blender or food processor to make a smooth paste. Add avocado and process until smooth. Add cacao, according to your taste, and process until smooth.

Spoon the avocado mousse into the pie tins and chill in the refrigerator for at least 1 hour before serving.

This week's take-away


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