"Jason Wrobel, aka J-Wro, is a celebrity raw food & organic vegan chef, health entertainer, wellness warrior, TV and DVD host taking over the world one tastebud at a time with sweet superfood recipes and rockin' rhymes!". In addition to his Youtube show, he has a show on The Cooking Channel, titled How to Live To 100.
In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to bust out one of the most amazing raw noodle dishes you’ll find anywhere. This Impasta Bowl comes at you as the brainchild of J-Wricky-Wricky-Wro and Anthony Padilla of Smosh. You won’t be surprised to learn that the two “cooked” this recipe up between laughs while out to dinner one evening, but this pasta ain’t no joke. It means business. Let’s begin with the dressing/sauce that’s going to make those raw noodles really shine, and not just from the moisture. Your base begins with sesame oil and coconut aminos. Then comes your minced ginger, crushed garlic, red pepper (adjust this one to your own heat tolerances), the juice of a sweet Valencia orange, and a dash of Sunwarrior’s Immune Shield for extra minerals and immune boosting goodness. You now have a lot of different liquids with their own viscosities, flavors, and individual traits floating together, but remaining separate. We don’t want that. Segregation is bad. We want those flavors to meld together, influence one another, and become something more than it could ever be separate and lonely. You must whisk it, whisk it good! Now you will pour this over your impossibly awesome imposterish noodles that let you avoid all those processed carbs and gluten easily. But wait, we haven’t talked about those noodles yet. How do you make such a thing? J-Wro spiralized a daikon radish and a couple carrots for a beautiful, nutritious, angel hair pasta (you can make yours a little thicker if you like). Go ahead and drizzle your Asian inspired sauce over those sexy noodles. They can take it. Now for some veggies. King oyster mushrooms that have been sliced thin and marinated in coconut aminos and apple cider vinegar, minced scallions, cilantro, and halved snap peas go into the mix. You will want to get your hands in there and make sure all those juices get flowing over every bite (yum). Garnish it with black sesame seeds and enjoy this savory, tangy, spicy dish. It’s a good one and the perfect light lunch or dinner!
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