Recipe: My Raw Vegan version of “Butter Chicken” + Gratitude Journal


Day 167 100% raw vegan!!

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I talk a lot – the beginning is about gratitude journalling – but if you want to get to the recipe part faster it starts at 4:30

So I have been meaning for a while to attempt to make a Raw Vegan version of Butter Chicken because I was feeling creative and I finally have all the ingredients I need! Enjoy!

Coconut “Meet”:
Open a young thai coconut and scoop out the soft coconut inside
Marinate in fresh garlic and ginger pressed in a garlic press, himalayan pink salt, smoked paprika, black pepper, curry powder, mustard powder, tsp apple cider vinegar and tbsp coconut aminos (optional)
Mix, marinate and dehydrate to infuse flavours (This is optional but highly recommended. You can let the coconut marinate for an hour or more if you don’t have a dehydrator).

Cauliflower “Rice”:
1/2 a head of Cauliflower
3 dates
(Blend the cauliflower and dates in the high speed blender until small like rice)
Stir in:
1/2 tsp Cumin
1/2 tsp Himalayan Pink Salt
about 2 green onion stalks chopped.

Raw Vegan version of “Butter Chicken” Sauce:
2-3 tbsp soaked cashews
3 brazil nuts (optional)
15 or so sundried tomatoes
1 small shallot
2 cloves garlic
1 small piece of ginger
6 pitted medjool dates
2 whole tomatoes
1/2 tsp garam masala (or All Spice)
1/2 tsp smoked paprika
1/2 tsp Himalayan Pink Salt
1/2 tsp curry powder
1/4 tsp cinnamon (or just a tiny bit)
All of the water from the coconut, plus a bit regular water depending on how it blends up.
Blend in high speed blender and save for topping.

Chop about 4 cups of black kale (or other green)
Add some of the cauliflower “rice” to the bed of greens
Top with the tomato sauce and sprinkle with the dehydrated or marinated coconut pieces with green onion or cilantro to garnish!!
Much love, Lissa xo

Fruit on!

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