Happy almost Friday, I’m ready to celebrate the weekend now! This has been a long week full of ups and downs. Poor Leela is looking about as dragged out as me!
The crazy weather has not helped, we’ve had triple digit heat every day this week with terrible air quality from wild fires burning around the area, going outside has just been miserable! And I’ve been feeling it by just lacking in energy and dealing with frequent headaches the last few days. Poor pups have been antsy wanting more walk time!
And I had a major recipe flop last night trying to create a new hemp protein socca in a skillet. Instead of flipping it, I made a crumbled mess!
Since it had a fair amount of pricey ingredients in it with sun dried tomatoes, hemp protein powder, and chickpea flower, I salvaged it by chopping up the crumbles for a salad.
And the socca crumbles were actually very good in a salad with a doughy, meat-like texture and savory flavor.
Tonight I had much better luck in the kitchen trying another new recipe. Back in my non-vegan days, I used to like Chinese broccoli beef, something about the tangy ginger and savory soy sauce flavor combo in the sauce with the crunchy texture from the broccoli. Tonight I recreated those flavors in another creamy hemp seed sauce. I know, I’m on another hemp seed kick. To me they’re so simple to work with for a raw ingredient with a high amount of protein balanced with omega fatty acids and plenty of iron. Plus no soaking needed, they’re ready to use right out of the freezer. And my freezer is always stocked with a regular Subscribe & Save shipment of the Nutiva Organic 5 lb. bag from Amazon, cheapest way to buy if you use a lot of them!
The Raw Project
Creamy Asion Hemp Sauce
- 1 cup shelled hemp seeds
- 1 clove garlic
- 1 green onion, chopped
- 2 tbsp. soy sauce
- 1″ chunk of fresh ginger
- 2 tbsp. lemon juice
- 1/4 cup water
Blend all ingredients in a high speed blender until smooth and creamy. Coat a mixture of veggies in sauce for a raw vegan “broccoli beef” or use as a dip for raw veggies. Makes 4 servings.
Since it’s the end of the week and our fridge is getting low on fresh ingredients, I had to get a little creative on what veggies to use – 1 zucchini, julienned into “noodles”, chopped red cabbage, and chopped broccoli. But it made a great combo for a raw vegan Asian-themed stirred, not fried. :-)
The sauce came out great if I may say, very savory with a strong ginger flavor and very much like the broccoli beef dishes I remember.
A satisfying win after a challenging week. :-)