Raw Week: Thai-Style Treats

The Chef: Molly

The Menu: Lettuce wraps have never been as exciting as they were today, filled with shredded carrot, coconut, and finely chopped cashews. The sensational soup you see to the right was something from another planet—specifically, the planet DeliciousRawSoupland. Butternut squash, sunflower seeds, cashews, dried apricots, coconut milk, and spices came together in such an incredibly tasty way this tom ka-cousin might have created a couple raw converts here in the office. Does it stop there? Oh no, we're only half done. Then, there was sushi. Yep, sushi. How to make raw sushi? Find some dried (not toasted) seaweed, and leave out the rice. Today's cucumber-mango-bell pepper-avocado-carrot rolls were a revelation. Then, for no reason other than it's a classic raw side, we had guacamole. And it was good.

The Goods: We may decide never to end raw week here at the VNHQ with all the amazing dishes that are coming out of our cool (temperature-wise, of course) kitchen. Ms. Molly's soup was a standout among standouts, and we just have to share how she made it with you. Enjoy!

What You Need:
A couple handfuls of raw cashews and sunflower seeds
1 butternut squash, peeled and cubed
Water for soaking
6 dried apricots
1/2 can of coconut milk
Cinnamon, curry powder, cayenne, and sea salt to taste

What You Do:
1. Soak the nuts and squash for one hour.
2. Combine all ingredients (including the soaking water) in a food processor and blend until smooth.
3. Adjust seasonings to taste and serve.