Russell James Remix
I can seldom make a recipe without thinking of 10 other things I can make with it. You may remember how much I loved Chef Russell James' Broccoli in Hoisini Sauce from his recent eZine. I actually e-mailed him to say how much I have been enjoying his recipes. I have made it several times since my post, and thought it may be time to mix it up a little:)
Today, I doubled the Hoisini Sauce, (which I do anyway because it is so good), and used it over some spiralized parsnip, with a sprinkle of scallion, pepper flakes and sesame seed. I like the sauce slightly sweeter, and sometimes add a splash of water to thin it a little. I also took the broccoli and added some chopped red and orange bell pepper and parsnip.I still marinated the veggies in lemon juice, tamari and oil, but subbed sesame oil this time.I added some hoisini sauce to them, but chose not to warm the veggies today as I was quite hungry:) Next time , I may use lime juice instead of lemon for more of a Pad Thai feeling.
Don't be afraid to mix it up and have fun with raw recipes.
Special thanks to Chef Russell James for the recipe and inspiration:)
I love to experiment with recipes. After realizing the ingredients in most "cheesecakes" are similar to the ingredients in "ice cream", I have tweaked some cake filling recipes and turned them into a rich ice cream!
Here is a picture of one of my favorite places. It is a short bike ride from my house, and I always spend some time here :)