I originally posted this recipe in 2010. This recipe was inspired by another recipe I found on www.hotrawchef.com. It was an entry made by Chef John Kohler, I just slightly changed it up a bit. Here’s the recipe:
Step 1.
Ingredients:
4-6 cucumbers (variety) juiced with skin
1 English cucumber juiced with skin
1 cup coconut meat (thick)
1 cup fresh cilantro
1/4 cup fresh chives
dash ground cayenne
pinch sea salt
Preparation:
Combine all ingredients in a food processor and blend well. Strain to get all the fiber out, and place juice back into blender for Step 2.
Step 2.
Ingredients:
1/4 cup brown rice miso paste
1 cup Young Thai coconut flesh (meat – jelly)
1 tsp. dried Chipotle pepper flakes
Preparation:
Add ingredients and blend will until smooth and frothy. Set aside for Step 3.
Step 3.
Ingredients:
1 generous handful soaked and drained Wakame seaweed (long strands like noodles)
1 cup soaked or fresh Shitake mushrooms
sprigs of chopped fresh chives
Preparation:
Place wakame into serving bowls. Add Shitake mushrooms to each. Pour creamy soup over each bowl to serve, and sprinkle sprigs of fresh chives over top. Soups are ready to serve. This dish can be served cold, or at room temperature.
Vega-Riffic Recipes 