By Mary Ellen Psaltis
The project called for 285 four-color pages, over 100 original raw-food recipes and three intense years. The result? As told by author, chef, and artist, Laurel Anderson, “Wild Plate is a creative culinary adventure in the raw.” This describes her upcoming book as well as her business.
Anderson and I chatted recently at Dancing Goats; our time together melted more easily than coconut oil as we traversed topics from nut cheese to publishing. My secret desire is having all my meals skillfully prepared by Anderson. I pretty much eat the kinds of foods that she writes about (vegetables, fruits, nuts, and grains), but she elevates optimal, healthful eating to incredible, edible, art.
The odyssey that is Anderson’s life started in Olympia but eventually took her to Las Vegas as a professional dancer. The challenges to stay lean and energetic (while avoiding drugs and other detrimental behaviors) led to a natural food cleanse. This opened her eyes to fresh foods as it revitalized her body. Anderson was intrigued and bought a dehydrator and a blender. She pursued a life that included clean, healthful foods. As her dancing years waned, her thirst for creative outlets led to interior design and more cooking. Eventually she created her own business of preparing foods and cooking meals for clients. It’s no surprise that people started to want her recipes.
At last, Wild Plate, the book, will be available in January. Using her culinary expertise, design education and creative expression Anderson’s efforts have culminated in an artistic montage of recipes with corresponding photos. This is a book that will be equally at home on your coffee table or your kitchen counter. Or maybe even your nightstand! With her successful Kickstarter program behind her, Anderson is deep into the publishing of Wild Plate.
Anderson longed for a high quality book. It needed corresponding full-color photos for each recipe. And not just any picture, but ones artfully designed. She realized that she would need to shoot all the photographs herself. That led to an adventure in the world of food photography. Her sense of colors, textures and design show up on each page. As she was photographing, Anderson continued to perfect her recipes. Work on the book was interspersed with jobs as a personal chef and caterer. It took over three years to perfect the recipes, photograph in detail, and then compile and edit. Now the finish line is in sight. The book is with the printer.
After my visit with Anderson and her generous recipe sharing, I am knee-deep in soaking cashews for making Wild Plate’s Spinach and Garlic Dip, a creamy concoction without a speck of cheese or undesirable oil. Its satisfying mouth-feel, taste and nutritional value allow this ‘dip’ to be served as a side dish. My next batch of soaked nuts is transforming into cheese.
Anderson gifted me with a sample of her chili, another taste sensation. Its chunky texture and spicy overtones is perfect spooned over toast like a Sloppy Joe or ladled into a bowl. Don’t even look for meat, beans, or tofu. Really. Not there. Some people will be buying the book just to get that recipe.
You don’t have to dedicate your life to eating raw food or being a vegan. But don’t poo-poo these choices as faddist or crazy. Including more vegetables, fruits and legumes into your meal planning will give you the bonus of improved health. You can even find delights such as pizza and cheesecake. You might even find a few new favorites.
Stay in touch with Anderson’s book release by following her website or via Facebook. Pre-orders will be available at www.wild-plate.com.
Eat Well – Be Well
Here’s a preview of coming attractions. A main dish of teriyaki noodles and vegetables topped with a dessert of deep chocolate mousse.
Orange Teriyaki Noodles, Carrot, Broccoli, Kale, and Red Pepper
serves 4–6
This Asian-fusion-inspired dish is composed of a sweet orange teriyaki sauce tossed with crisp marinated vegetables and delicate kelp noodles, creating an exceptionally mouthwatering lunch or dinner.
Noodle Base
- 2 12–ounce packs clear kelp noodles
- 1 cup broccoli florets, chopped
- 1 cup carrots, shredded, with tops removed
- 1 cup chiffonade kale, stems removed
- 1 cup red bell pepper, seeds removed and cut into thin strips
Teriyaki Sauce
- 1/3 cup orange juice, fresh-squeezed
- ¼ cup wheat-free tamari
- 10 Medjool dates, pitted
- 3 tablespoons brown rice miso paste
- 2 tablespoons maple syrup
- 1 tablespoon expeller-pressed sesame oil
- 2 teaspoons fresh ginger, grated
- 2 large garlic cloves, peeled
Garnish
- ¼ cup green onions, chopped
- 1 teaspoon white sesame seeds
Make the noodles
1. Rinse kelp noodles in warm water. Pat dry with towel and place in medium mixing bowl.
2. In a different medium mixing bowl, add broccoli, carrots, kale, and red pepper, and toss gently. Set aside.
Make the sauce
In high-speed blender place wheat-free tamari, miso paste, orange juice, dates, maple syrup, sesame oil, ginger, and garlic. Blend on high for about 2 minutes, until the dates have broken down and sauce is smooth.
Assemble
1. Pour 1/2 teriyaki sauce over noodles and 1/2 over chopped vegetables. Cover and place in refrigerator for 2–3 hours. This will allow the noodles and vegetables to become soft and more of a cooked-like texture from the salts. The reason the noodles and vegetables are separated is because the water from the vegetables will lessen the flavor of the noodles so make sure to marinate these two separately.
2. Once marinated, place vegetables and noodles into strainer and allow excess sauce to drain out, pressing on the mix lightly.
3. Divide into bowls of choice and garnish with green onions and sesame seeds.
Note: Keeps in refrigerator up to 4 days in airtight container.
Dark Chocolate Mousse with Tangelo Créme and Zest
serves 4–6
Composed of velvety smooth chocolate mousse topped with a dollop of citrus-infused tangelo créme, luxurious in taste and texture, this is great dessert to serve when entertaining.
Mousse
- 1 1⁄2 cups young Thai coconut meat
- ¾ cup young Thai coconut water
- ¾ cup raw cacao powder
- 1/3 cup maple syrup
- 1/3 cup raw coconut oil
- 2 tablespoons raw light agave
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
Tangelo Crème
- ½ cup young Thai coconut meat
- ¼ cup young Thai coconut water
- 2 tablespoons tangelo juice, fresh-squeezed
- 2 tablespoons raw coconut oil
- 1 tablespoons raw light agave
- 3/4 teaspoon tangelo zest
- 1/8 teaspoon sea salt
Garnish
1 tablespoon tangelo zest
Make the mousse
1. In high-speed blender place coconut meat, coconut water, cacao powder, maple syrup, agave, vanilla extract, and sea salt. Blend on high for about 2 minutes, until coconut meat is broken down and mousse is smooth.
2. Add coconut oil to mousse and blend on high for 30 seconds, until just combined. 3. Pour mousse into serving dishes of choice. Place in refrigerator for 2 hours or until set. Should be firm to touch.
Make the créme
1. In high-speed blender place coconut meat, coconut water, tangelo juice, agave, tangelo zest, and sea salt. Blend on high for about 1 minute, until coconut meat is broken down.
2. Add coconut oil, and blend another 30 seconds, until well combined.
Assemble
1. Remove mousse from refrigerator. Place 1 or 2 tablespoons tangelo créme on top of mousse. Garnish with tangelo zest. Serve immediately.
Note: Mousse keeps in refrigerator up to 7 days in airtight container. Tangelo créme keeps 1 day in airtight container. The combination of young Thai coconuts, and some citrus fruits, create a bitter aftertaste after 24 hours. Try and make the tangelo créme the same day you will be serving it. It is delicious!
*Photos courtesy Laurel Anderson.
