Raw Shaved Asparagus salad with Avocado

So here’s a little something’-somethhin’ from the “no-cook-vegan” part of our cookbook. Raw Shaved Asparagus salad with Avocado. The asparagus was getting kinda hairy, so we shave it. Just kidding. Super easy & tastes like a grassy knoll. Looks pretty on a plate though! 1 bunch (about 14) thick asparagus stalks makes 5 servings. Trim about 2” of the tough asparagus ends, and shave each stalk into thin ribbons with a vegetable peeler. Squeeze 2 tbsp of fresh lemon juice and add olive oil to a large bowl, add asparagus, salt & pepper to taste, mix and let marinate in the fridge for about a hour, mixing occasionally.  Serve with few slices of avocado, and enjoy your pee as a bonus. 

Zucchini Pancakes

Are there any vegetarians up in here? Holla! This one’s for you. I strongly recommend that you invest in a food processor. And not just the 2 cup-mini prep one you cheapskate, those suck. Aside from a lost finger or two they really do make your life a lot easier. If you don’t own one – that’s cool -just use a grater like a caveman. 

I present, the Zucchini Pancake.

You will need (for 6-7 cakes):

 2 large zucchinis, grated.

1 egg, beaten

1 tsp white or wheat flower

1/2  tsp cumin

1/2 tsp salt

ground black pepper

Sour Cream

Sriracha (optional)

Grate the zucchinis in the food processor, or the pre-historic way on a grater. Just make sure to grate on the large holes, and please be considerate and remove any knuckle skin that you may have inadvertently grated into the bowl. Salt the shredded zucchini, mix thoroughly and leave to drain in a colander for about 15 minutes so it releases liquid. Squeeze as much  liquid out from the zucchini as possible. Drink it. Just kidding, that’s disgusting. Discard it. In a separate bowl mix the rest of the ingredients with the beaten egg. Add zucchini, and mix thoroughly. Heat 1-2 tbsp olive oil in a large skillet, form the zucchini mixture into flat-tish cakes about the size of your palm, and fry on medium heat COVERED for about 7 minutes, or until browned. Uncover, flip the cakes and brown the other side for about 5 minutes on medium. Serve with a dollop (Gawd, I hate that word) of sour cream and a spooge of Sriracha.

Woo-Hoo! Peace out.