Raw Mock Salmon on Baby Bok Choy with Not-Peanut Sauce

(Raw) Mock Salmon Salad on Baby Bok Choy 

with Not-Peanut Sauce

To me, it's lunch, but this would make a lovely apetizer!

I had something similar at a raw foods potluck once and I've never forgotten it. Often, these potlucks showcased raw food gourmet delights at their best and besides all the amazing new tastes, I learned much from going to them. This week I noticed Baby Bok Choy giving me the eye from the produce at our local Prairie Market, and you know what I had on my mind! Takin' you home baby . . .

I don't think it really tastes like salmon, but I love it just the same. I've made mock tuna a number of times before (very similar) so I looked around and found a recipe that I doctored up and I created a WINNER! I encourage you to give it a try.

 Mock Salmon:

Whole Baby Bok Choy leaves

1/2 cup raw sunflower seeds (soaked 2 hours)

1/4 cup raw almonds (soaked 2-4 hours)

2 Tbs water

1/4 of a lg. red bell pepper 

1 Tbs lemon juice

¼ tsp salt

2 Tbs minced parsley

½ grated carrot

¼ tsp onion powder

1 garlic clove

1 stalk celery finely cut

1 Tbs onion finely cut

Process the first eight ingredients until mixed well, but not too smooth. 

 Scrape down sides of bowl periodically.

  

Place in bowl and add in celery and onion. Mix well. 

Place heaping teaspoon of mixture in non-leafy end of Bok Choy.

Not-Peanut Sauce:

½ cup raw almond butter (any nut butter might do)

¼ cup water

1 Tbs. lemon juice

2 tsp. maple syrup

1 garlic clove

2 tsp Tamari (or soy sauce)

1/8 tsp ginger powder

Few crushed pepper flakes (or scant amt. cayenne)

Pinch of salt

Blend all ingredients until smooth.

 Pour Not-Peanut Sauce over the top. Yummy!

To print these recipes go here for a PDF

These recipes are similar to ones found in Raw Food Made Easy by Jennifer Cornbleet

Linking up with Wheat-Free Wednesday and Foodie Friends Friday