so, tonight was date night for doug and i. and we had our very first experience with RAW, vegan food.
we went to a foodie restaurant called live food bar – they mainly serve raw (preparations for every ingredient is uncooked – at most their flat breads are made from dehydrators) but there is a section for cooked vegan options. i suppose the idea of raw-ism is still just a small niche within our city so in order to sustain their business, they needed to be flexible.
it's a good idea. while doug and i loved our experience (we only ordered from the raw section), i don't think i could survive on uncooked food. this is something i would have once in awhile. i mean, if i had some one cook like this for me regularly, i would go raw at least once or twice a week. but… the preparations, as i've researched, is just crazy. i don't think i could do it. and buying pre-made raw food can be pricey. everything is organic, too.
anyway, we ordered the following to share:
Pecan 'Tempura' Sushi
Scrumptious pecan and sunflower seed pate rolled with carrots, sweet potato 'tempura' in crisp Nori sheets with a tamari Miso glaze.
Balsamic marinated tomatoes, baby spinach, basil hemp pesto, and a cashew 'chevre' on our almond 'baguettes' sprinkled with a ground almond 'parmesan'.
The Big Bowl
A high protein salad mix of field greens, and kale topped with carrots, beets, tomatoes, cucumbers, mixed seeds, black beans, avocado, and sunflower sprouts tossed with your choice of dressings.
Soft Shell Tacos
Corn tortillas filled with fresh salsa, guacamole, jalapeno jelly and spiced walnut 'taco meat'.
i believe the only thing that wasn't raw was the sun flower seeds in our salad (toasted) which one can sub for additional black beans (just soaked in water for a long time – not cooked).
i must stress again – everything was yummy. i especially liked the pecan sushi. the caprese bruschetta was also amazing.
the only option i could have done without was the big bowl salad. not that it wasn't great but it's something we could have easily created at home. it was doug's choice, though, so i went with it. had it been up to me, i would have chosen this combo, taste platter which contained the following, smaller portions which are, on their own, main entree options from the menu:
A buckwheat and flax crust topped with a sundried tomato red pepper marinara, marinated baby spinach, black and green olives, mushrooms, and a crumbled cashew 'feta cheese'.
Jicama and parsnip rice topped with teriyaki tossed veggies, mixed seeds, and spicy almonds. A perfect way to get your veggies!
Sunflower seed pepper Jack 'cheese' and corn pepper salsa stuffed into fresh sweet peppers,served with sesame mayo and an almond cacao mole.
A cashew herbed ricotta 'cheese' layered between zucchini 'noodles' filled with marinated tomatoes, basil pesto, and baby spinach. A Live favourite!