Fundamentals of Raw Cuisine: Day 4

zucchini tartare

On Sunday-Monday of this week, I completed day 4 of “Fundamentals of Raw Cuisine“. I probably should have spread it out over 3 days. There was a lot to do, and I only got to about half of it. More than half if it was setting components for other recipes up in the dehydrator. I can’t want to eat the finished products. 🙂

As with every day before, the day’s work started with knife skills. All those pretty cubes of zucchini and the chiffonade cuts of basil went into a beautiful zucchini tartare, and the rest went into the blender for some rosemary croutons. The rest of the veggies were juiced. I’ve been enjoying a fresh juice every day after my chopping exercises!

knife skills knife skills knife skills

After checking on my kale chips (not quite done), I started the day off with a delicious pumpkin pie spice smoothie. This smoothie was a little like a raw “cheesecake” that I made for Thanksgiving last year – it didn’t actually contain any pumpkin. The flavors of carrot and pumpkin pie spices sort of trick your palate into thinking there might be some pumpkin in there though! The recipe presented to us in the course is an adaptation of the “Bunny Spice” smoothie recipe in Matthew Kenney’s book, Raw Food/Real World: 100 Recipes to Get the Glow. The main difference is that the recipe in the class had less carrot juice and used pumpkin pie spice instead of just cinnamon. After looking at the recipe in the book, I think I might have liked to try it with the extra carrot juice though!

pumpkin pie spice smoothie pumpkin pie spice smoothie pumpkin pie spice smoothie

While I drank my smoothie, I worked through the reading material about the usage of superfoods in raw recipe creation, and also a primer on raw vegan sweeteners. Raw honey is occasionally used, which is not vegan, and grade B maple syrup is occasionally used, which is not raw, but both in moderation. Many raw foods are sweet on their own if they contain rip fruits or sweeter vegetables like carrots or peppers, and don’t need much extra, except to function as a bit of a flavor enhancer.

That was where I left off on Sunday. I decided to give myself a little rest after spending all day in the kitchen on Saturday. All work and no play makes Adrienne a dull girl, right? 😉

I picked up with Day 4 on Monday when I came home from work. The next assignment was a beautiful and delicious zucchini and avocado tartare. This one was really quick and easy to make, which was a good thing because I was very hungry when I got home. 🙂 The recipe blends delicate soft pieces of zucchini with avocado and a tangy herbal sauce in a ring mold to make a dish that is both light in summer flavors and artistic on the plate. Ring molds really step it up a notch!

The recipe is in Matthew Kenney’s book, Everyday Raw Express: Recipes in 30 Minutes or Less.

zucchini tartare zucchini tartare zucchini tartare

 

After my belly was full, there was some more prep work to get those recipe components into the dehydrator. I currently have in my dehydrator: pine nut “parmesan”, shiitake “anchovies” (mushrooms – pre-dehydration photos below), and rosemary croutons (pre-dehydration photos below), which were made with the almond flour that I created after dehydrating the almond pulp from my nut milk in the previous day’s coursework! There is going to be an amazing raw vegan Caesar salad in my future!

mushroom anchoviesrosemary croutons

I’ve saved the best for last. My kale chips turned out great. The pile got smaller as I photographed them because I couldn’t stop eating them. Life is hard, I know. I made two batches of kale chips: ranch and spicy mango lime. I will add recipes for each of them in separate blog posts since this one has become quite long already. For now, you’ll just have to salivate on your keyboard. Sorry! 😉

kale chips kale chips kale chips  

2 thoughts on “Fundamentals of Raw Cuisine: Day 4

  1. Pingback: Fundamentals of Raw Cuisine: Day 5 | A Taste of Two Plates

  2. Pingback: Ranch Kale Chips | A Taste of Two Plates

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