Chinese food craving......

[Beanie]

I'm trying to stick to 100%, but I'm craving Chinese food. Especially Brocolli in white sauce/chicken type of sauce. Anyone know of a good Chinese raw dish that isn't just Nama Shoyu based? I'm looking more for a white/chicken flavored gravy.

I'm desparate............a good pizza recipe would be nice too! *blush!* :o

So how long do these cravings go on for? I've had them all week!!!!! :mad:

[SamuelWilson]

Actually you can have that brocolli in white sauce. I take my brocolli and put it in a hot water bath, stays 120 or below. You have to leave it in there an hour or so to warm it completely.

As far as the white sauce. I don't have the recipe handy, but I guarantee you can make a raw white sauce. I take my sauces and put them in little cups that I float in the hot water bath to heat them also. Once again, never above 120.

I feel you on the cravings, I have them also. I suggest you try to find a substitute to deal with them. If you will post the ingredients to that white sauce, I will be glad to help you come up with a recipe for raw white sauce. You could start with some raw almond milk as the base for your sauce and then maybe add some ground pine nuts. I don't know exactly off hand, but it would help if you could possibly get the SAD version recipe so I can break it down.

[Beanie]

The recipe comes from probably a "seafood" and brocolli stir fry! Its from a Chinese restaurant so I don't know the exact ingredients, but most of them have a "chicken" broth, corn starch, garlic, sugar and soy sauce I think. But any thick soupy, creamy gravy like sauce will do I'm sure!!!! But thats a good idea to soften and warm the brocolli in warm water. I tend to like my brocolli a touch softened.......but very lightly. I do have a dehydrator now, so I can warm it up too!! I just got it so I'm new to this. I just know if I give into the cravings, I will physically feel aweful!

I will post a similar recipe off the internet tonight since I don't know the actual recipe myself.

THANK YOU SO MUCH!!!! Going 100% raw can be challenging at times.

[cactus]

Beanie..... the other day when I was talking about asking about nut milks someone (cant remember who sorry) talked about making cream cheese by soaking cashews and putting them in the blender, so I soaked some last night and this morning I blended them with a little almond milk, some lemon and tons of black pepper and it really did come out like cream cheese I couldn't believe it, so Ive thinned it out a little to make a white sauce to have over vegetables for tea, maybe you could do the same and add some herbs you typically use that remind you of chicken, just an idea.

[Essensual]

Beanie..... the other day when I was talking about asking about nut milks someone (cant remember who sorry) talked about making cream cheese by soaking cashews and putting them in the blender, so I soaked some last night and this morning I blended them with a little almond milk, some lemon and tons of black pepper and it really did come out like cream cheese I couldn't believe it, so Ive thinned it out a little to make a white sauce to have over vegetables for tea, maybe you could do the same and add some herbs you typically use that remind you of chicken, just an idea.
Cactus,

that WILL work. I made a white sauce the other day from the liquid I drained from a cashew nut mixture. I added salt, pepper, garlic etc... It even tasted good cold.

[Beanie]

I'll give that a try! I think I've made mock ranch dressing using cashews!! MMMmmmmm! Not really a gravy, but its very creamy!!!!!! :p

[Beanie]

I'm not needing the shrimp though:

1 lb large shrimp, cleaned and deveined
3 1/2 cups assorted fresh vegetables, chopped (your choice)
1/3 cup chicken broth
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili paste (sambal oelek) (optional)
1 tablespoon dry sherry or sake
1 1/2 tablespoons vegetable oil
9 cloves garlic, minced
1 1/2 teaspoons minced ginger
10 Thai chiles, stemmed and left whole (optional)
1 tablespoon cornstarch
3 tablespoons water

Any ideas?????? :confused:

[rawpriestess]

Cactus,

I'm the one with he cashew cream cheese. YUMMY isn't it?

Okay, this is YOUR recipe:
1 lb large shrimp, cleaned and deveined
3 1/2 cups assorted fresh vegetables, chopped (your choice)
1/3 cup chicken broth
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili paste (sambal oelek) (optional)
1 tablespoon dry sherry or sake
1 1/2 tablespoons vegetable oil
9 cloves garlic, minced
1 1/2 teaspoons minced ginger
10 Thai chiles, stemmed and left whole (optional)
1 tablespoon cornstarch
3 tablespoons water

Substitute with:
1 lb raw cashews, soaked in filtered water with 1/2 cup dulse flakes (save water and dulse)
3 1/2 cups assorted fresh vegetables, chopped (your choice)
1/3 cup dulse flake water
1 teaspoon raw apple cider vinegar vinegar
2 tablespoons Nama Shoyu
1/2 teaspoon raw sesame oil
1 teaspoon raw thai chilis (soaked)
1 1/2 tablespoons raw olive oil
9 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger (peeled)
5 fresh raw chilis, your choice of type
1/2 cup cashew dulse water.

Take all ingredients, mix in large bowl, place on flat surface, like a plate, or baking pan, and place into dehydrator to warm and soften.

Enjoy.

If you don't have a dehydrator, I would marinate this for at least 24 hours, in the frige, then set on counter, covered to come back to room temperature.

Hope it works for you.

[Beanie]

Oh, I love you to pieces rawpriestess, LOL! Mmmmmm-mmmmm! :p

YIPEE!!!!! I can't WAIT until tomorrow........I'm going to eat Chinese! YAY!
:D :D :D :D :D Oh, I can't wait, I can't wait, I can't wait, LOL! Yes, I feel like a little kid again. Ahhhh, I LOOOOOOVE good food!

So how long do you think I need to dehydrate for? I just got a dehydrator!

[rawpriestess]

Probably an hour if you slice the veggies about a 1/4" thin. Expecially carrot cauliflower and brocolli, mushrooms take less time dehydrating

Make sure you let us know how it tastes.

[Beanie]

Oh, I will!

I may slowly add some ingredients like the garlic and ginger though. It seems raw foods have more flavor from my own experimentation. And I have noticed when I cheat, that cooked foods lose their flavor and need more flavorings. So when I convert, I tend to add less at first, taste to see if it needs the full amount.

Thanks again! ;)

[Beanie]

Well, I did it with a few alterations.

Kinda what I did with approximate measurements:
2 heaping tsp raw cashew butter (I was in a hurry this morning)
a big pinch dulse
4-5 cups kale-what was in the fridge
1/3 cup filtered water
1 teaspoon raw apple cider vinegar
1 tablespoons Nama Shoyu
1+ teaspoons raw sesame oil
1 raw thai chilis (soaked)
5 cloves garlic
1/2 inch fresh ginger (peeled)
a dollap of agave nectar
a heaping tsp of barley miso (not raw but I'm OK with living foods)

put in the vitamix, blend, put on top of kale, dehydrate 1 hr. Serve with some raw red pepper strips........oh, I was in heaven!! Not what I had in mind exactly, but I think with raw you close one door and open up another one, maybe even better!!!!

Thank you so much!!!!! I think the next time I will try it without the Nama Shoyu, to make it more of a white sauce and add celery juice instead of water. I think that would be fantastic!!!!!!!

[tvillemom]

Good for you beanie. I've been lurking here, wondering if you would come back and tell if you liked it or not. I really like to hear people so excited about what they are eating! :D
Wendi

[Beanie]

After my Chinese craving came the lasagna craving, the chocolate craving, the sandwich craving, and now its the kale craving, LOL! So I think the kale one is a good thing?????? :D

[THX-1138]

I have the same problem with cravings for Indian food. I've been raw now for almost 10 months, I suppose every so often I can eat cooked. Most longtime raw foodists are not 100% anyway.

[Beanie]

Oh, you can make raw curries! I do that all the time. I know some raw foodists that follow Graham. I could never do that I don't think!! I get cravings for certain flavors. But I think over time they lessen. I've only been raw for 4 months and still "cheat" once a week. But now its just one time a week. I had a sandwich last week with tofu and got sick!! I have a wheat allergy, but its so hard....... At night and on weekends I get in trouble. I guess it takes time.

[Sweet lips]

Renee of SC asked about this

This is marinated veggies are Alex - the RawGuru's recipe. In my sad days, I used rice paperwraps for spring rolls - although the ingredients were raw. So, I would think, if you choose to raw it up - substitue the rice paper wraps with either romaine lettuce, savoy cabbage or a soaked collard leaf ( be careful not to soak it long - I use a little salt water just to soften it) and these veggies and any other you like would work well.

I take thin strips of red and green bell peppers and use them to tie up the roll in a bundle and it is a neat little package to eat and serve along side my cucumber cellophane noodles.



Marinated Veggies
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks
1 cucumber cut into 1/4-inch-by-3-inch matchsticks
1 yellow zuchinni cut into 1/4-inch-by-3-inch matchsticks
Marinate everything for 1-2 hrs. in
3 tbs. sesame oil
1 tbs. black sesame seeds
1 tbs. raw soy sauce or 2 pinches of salt
2 tbs. lemon juice

Keep in the fridge until read to use.

Extras
1 avocado julienned
1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)