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“Hungary” for goulash

Hungry4goulash

Okay juice feasters, listen up. We need your carrot pulp, like that last box of Wonka Bars (if you haven’t noticed yet, I have an odd sense of humor. For instance, my favorite part of the original “Willy Wonka and the Chocolate Factory” movie is when the woman says she’d give the kidnappers anything, “just to have Harold (her husband; at least I think that was his name) back.” Their request: they want her box of Wonka Bars, and then, to top it all off, she actually pauses to think about it).

So, give it up already. You won’t be needing it anytime soon, and you certainly wouldn’t let it go to waste. Just “put the bunny back in the box” and hand it over (oops, there I go with the goofy movie lines again. I use that one, too, when I want something. Face it; you’ve gotta think like me to understand half the things I type in these posts).

But seriously, what am I talking about? I’m referring to the carrot pulp I need to make more of my “rawified” Hungarian Goulash (it does look rather “ghoulish,” doesn’t it?).

But seriously, what am I talking about? I’m referring to the carrot pulp I need to make more of my “rawified” Hungarian Goulash (it does look rather “ghoulish,” doesn’t it?).

My mom used to make it for me when I was growing up, and my friends would just rave about it. In college, I even had some of them begging to go home with me on occasion just to get a second helping of the stuff.

Now, I have no idea if my mom’s version tasted anything remotely like the actual Hungarian cuisine, but it would have made Betty Crocker proud (my friend, Debbie, actually called me that once. I think she resembles Princess Leia, a character I was for Halloween on multiple occasions). That’s where she got her recipe (from “Betty Crocker’s Cookbook,” of course).

Naturally, when I found myself hungry for a raw version of this hearty meal, I went straight to the source. Unfortunately, I was not allowed to remove the Holy Grail of cookbooks from my mom’s kitchen (you should see her copy; it has truly been loved), but she did let me walk away with this revised addition, which was surprisingly in pristine condition).

So, without further ado, here is how you “rawify” Ms. Crocker’s family favorite:

Carrotpulpgoulashsauce

Raw Hungarian Goulash

  • 1 lb. carrots, juiced (drink the juice and reserve the pulp, or snag some from your juice feaster friend)
  • ¼ cup onion, diced, and ¼ cup onion, sliced (hey, that rhymes)
  • 1-2 cloves garlic
  • 2 Tbsp. olive oil
  • 1 cup filtered water
  • ½ cup sun-dried tomatoes, soaked
  • 1 Tbsp. agave nectar
  • 1-2 Tbsp. Bragg’s Liquid Aminos
  • 1 Tbsp. miso
  • 1 tsp. mesquite
  • 1 Tbsp. flaxseed, ground
  • 1 tsp. paprika
  • ½ tsp. dry mustard
  • 1 tsp. sage (I used poultry seasoning because I was out of sage at the time)
    dash of cayenne pepper (unless you’re Philip, who would probably add more; oh yeah, I forgot he’s juice feasting at the moment. ; )
  • Dash of sea salt
  • A few drops of liquid smoke (optional)
  • Zucchini pasta (peeled zucchini cut into thin strips, roughly the size of egg noodles)

If you haven’t already, juice your carrots and set the pulp aside until after you’ve made the sauce (the juice is great for sipping and curbing your appetite while you do the rest of the steps) ....

To make the sauce, blend the diced onion (save the ¼ cup sliced onion to mix in after the blending process), garlic, olive oil, water, soaked tomatoes, agave, Bragg’s, miso, mesquite, flax and seasonings in a high-powered blender until smooth.

Now, here’s where the pulp comes in; add a little of the sauce (in increments until you get the right consistency) to the pulp to moisten and flavor it. Then, gently mold it into little chunks (you don’t want it to get too tough; the stew beef in the original remained quite tender), and “cook” it in your dehydrator a few hours.

The rest of the sauce can be poured into a separate dish. Stir in the remaining ¼ cup of sliced onion and warm it in your dehydrator, along with the carrot “beef” chunks.

Then, carefully mix the “meat” into the sauce and allow it to warm a bit longer in your dehydrator while you prepare your zucchini noodles (this dish is traditionally served over egg noodles) or whatever else you plan to top with it.

Toss the “meat” sauce with the noodles and enjoy. The sauce even tastes good by itself, especially the next day. When you break up the chunks, it is reminiscent of pulled barbecue (another recipe I like to mimic using this pulp technique).

Carrotpulpmeatsauce

Just a warning, you may want to tone down the garlic and onions, if you are not really a fan of those flavors. I think I could have kept a few vampires away after that meal (at least my husband didn’t seem to notice), making me the next “Buffy the Vampire Slayer” (yeah, I was her for Halloween once, too … did I just admit that? Oh, yes I did.).

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