Rapidly Raw: Marinated Veggies
April 15, 2010

Hey guys!

Glad my storage tips were helpful.

Question of the week: what’s a girl to cook when she’s out each night, leaving her apartment at 6:30 a.m. each morning, and working in between? There are obvious answers to this question: big salads, quick soups in the Vitamix (easy to make before work), overnight oats (I’m loving some variations on Angela’s vegan overnight oats right now, made with homemade almond milk), and dips and spreads from my Sunday food prep. But of course, I get a little sad when a week or two goes by wherein I don’t try out any new and exciting recipes, both because I miss my culinary arts, and also because I hate coming to you, my readers, empty handed!

Last night, at 11:15 p.m., as I attempted to breeze through some work reading, answer a client email, and brush my teeth for bed all, I also gave a little thought to what I could possibly prepare that would cost me no time at all, and would also help me use up some veggies before my trip to Chicago this coming weekend. I wanted something versatile, fresh and raw, and adaptable.

What I came up with was a recipe for simple marinated raw veggies. Is it my most ingenious recipe? No. My most photogenic? No. My most original? Certainly not. But it is quick, easy, tasty, and close to nature, which means it fits all of my criteria for quality eating. And my favorite thing about these veggies is that you can do with them what you will: dump them on salads, snack on them plain, throw them on top of zucchini pasta, eat them with soup, eat them with cooked grains or a baked potato: the options are limitless.

So, too, are the veggies you can use. I had carrots, cherry tomatoes that were on the brink of mushiness, zucchini, and peppers that needed using, but I would love to try this with broccoli (shame on me for not having any at home), cabbage, artichoke hearts, celery, and jicama. Whatever produce you like, go ahead and use it. And while you’re at it, feel free to vary the spices: dill and oregano would be lovely here! Also note that I used dried herbs because they were all I had, but you could definitely use fresh ones instead.

Gena’s Simple Marinated Vegetables (serves 2)

For the marinade:

1/8 cup olive oil
1/8 cup lemon juice
1 tbsp agave nectar (optional)
1/8-1/4 tsp salt
1/4-1/2 tsp dried thyme (I went heavy on the thyme: I love it!)
1/4 tsp dried basil

For the veggies:

1/2 large or 1 medium carrot, sliced thin
1/2 large or 1 medium zucchini, sliced thin
1/2 cup cherry tomatoes, halved
1/2 large bell pepper, chopped

In a bowl, pour about 1/2 the marinade over veggies, and use your hands to coat them very well. Place vegetables in the fridge overnight; in the morning, they ought to be soft, tart, sweet, and delicious!

I love that these require little more than chopping; that I put them in the fridge overnight and they emerged tender and tasty; that I’ll have them on hand for the next two days or so to brighten up my otherwise rushed and boring packed meals. They’re beautiful alone:

[Side note: not bad for office photography, right?]

Or in a salad, as in today’s lunch: massaged kale, marinated veggies, and Lydia’s luna nori crackers:

As usual, simple is delicious.

A brief word about the next few days: I’ll be checking in tomorrow and on Saturday, and trying to post at least a meal or two that’s inspiring. On Sunday, I’ll be leaving for Chicago for a few days, returning on Tuesday night, and hitting south Florida on Thursday for a spontaneous beach weekend (yay!).

While I’m darting hither and yon this week, I’ll have four incredible guest posts for you, as well as my own blogging from the road, complete with tips (I’m sure) on how to handle travel as a vegan. Please forgive me in advance for the fact that I won’t be showing you much cooking or uncooking for the next few weeks; I hope to make up for it with some tasty restaurant reviews, some photos of sand, and some familiar faces from the blog world!

xo

Categories: Small Plates, Raw

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    44 Comments
  1. The marinated veggies were great-thank you for the inspiration! Had mine atop a big bed of organic romaine and a bit of bulgur wheat. Delish!

  2. Gena, can you tell me if the lemon juice destroys the enzymes, or just deactivates them? i discovered how to make raw veggies soft by marinating them in a salty marinade, but want to do it with lemon juice too. any info you could give me would be greatly appreciated! i read your blog regularly.

  3. I’m not a cook — at all so I may be asking a dumb question but you say to pour half the marinade over the veggies and coat them well with your hands but I don’t see what you do with the other half? I’m kind of assuming after you coat the veggies you pour the rest over to marinade over night but I guess I’m asking to be sure.

    Thanks

  4. rapidly raw… sounds like a great alternate name for your blog! have a great trip! I’m heading to chilly Montreal for a conference this weekend… I’ve already google-mapped the nearest juice/smoothie places!

  5. I’ve been packing my lunches lately (trying to save $$) and these marinated veggies look like the perfect addition to my lunch box.

    Safe (and fun) travels! I’m interested in hearing your healthy-eating traveling tips 🙂

  6. This looks simple and delicious! I’ve been loving thyme lately, too, it is so earthy and bright at the same time. Thanks for this great idea, Gena, this is a great alternative to my regular salads.

  7. This recipe looks so amazing and like the perfect addition to my hummus wraps. I like trying to incorporate more raw foods, but sometimes the uber crunchiness of the raw veggies just doesn’t meld well with my sandwich contents, or falls out to easily. Thanks!

  8. Hey I just wanted to say I love your new layout!!! And I love how you are not just focusing on a raw diet, you mix it up, but its all-natural, how I like to eat!

    I have a question I’m going to union square farmer’s market this weekend and was wondering if you have any good vegan/vegetarian restaurant ideas? I would love your ideas!

    thanks,
    kelli

  9. i love to marinate veggies that i don’t like as much plain–like mushrooms, broccoli, cauliflower, stuff like that. if you have a dehydrator you can warm them up for about and hour. yum!

  10. Question: your recipe says to pour 1/2 the marinade over the veggies. What do you do with the other 1/2? Use as a dressing for later? Maybe you said it and I just can’t find it. 🙁 Just making sure I’m not missing a step when I go make this. Thanks!

  11. I love this! It looks so tasty and simple. My kind of dish! I would argue, however, that it is quite photogenic indeed. I think the photos are lovely.

    Have fun on your trip!! 😀

  12. Can you comment on what exactly you mean by massaged kale? I’m assuming you just rub it a bunch to break things down a bit and make it less tough, but I’m not sure if that’s what you mean…

  13. Mmmm Gena this recipe looks so delicious! I love slicing up veggies such as the ones you suggested and throwing them in the oven and then tossing them with my salad greens! Delicious!!!

    Have a great vacation!
    xo

  14. I have to admit i’ve been eating spinach-salads this past week and i always think they are missing something. They are not juicy enough! but this marinated veggies will surely brighten them up!

  15. i love this line: “simple is delicious.”

    also, it’s nice to know there are others out there managing to balance heavy workloads with busy mornings, busy evenings, and busy weekends – and still cooking/uncooking good food inbetween. i think we all need awards for juggling those full lives.

    enjoy your travels! looking forward to catching up when you’re back in town. 🙂

  16. Those photos look delicious! I would love to have those veggies in front of me right now. And as simple as the recipe is, it’s not something I would have thought to do. Looking forward to trying it.

    Oh, and I love the new look!

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