Tag Archives: guacamole

Advanced Raw Cuisine: Week 4

raw vegan chocolate walnut cake

Week 4 of Advanced Raw Cuisine was particularly exciting. We finished a few more pastry projects, made a few savory dishes, and got to work toward our final project, which for this class had some practical business applications. 

First, one of the final two pastry projects… raw vegan cupcakes! I always wondered if this was possible, and it sure is! They even had a nice little “bounce” from the Irish moss. We had creative freedom to make a flavor of our choosing, and since it was fall when I took the class, I made pumpkin spice with a vanilla frosting and some chocolate shavings.

Yes, I’m one of those people. Pumpkin spice all of the things! =D

raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes

We also started to learn about costing out ingredients so that we could calculate prices for dishes the way restaurants do. This was a very useful lesson for those with entrepreneurial aspirations. We made this dish of cacao corn chips and guacamole, calculated the cost of all of the ingredients, then the cost of the whole dish, and finally, added on a markup to ensure we were paid for our time and resources used. This was a really beneficial exercise. The guacamole was tasty too. It’s one of my favorite foods. 🙂

raw vegan cacao corn chips and guacamole w/sunflower mole raw vegan cacao corn chips and guacamole w/sunflower mole

One of the other “big” projects this week was to put a lot of the lessons we learned together in a final pastry dish. We were given two to choose from, or the option to make both. I selected the chocolate walnut cake project. It was delicious. I had more than enough to take into work and share with my coworkers. They all enjoyed the special delivery and this dish got rave reviews!

Below are some photos of the prep work and the final plated dish. The dish is comprised of the chocolate cakes, the sous vide pears, a walnut caramel sauce, a fennel oil, candied fennel seeds, sassafras ice cream, and some fennel fronds and lavender as garnish. It was really delicious.

IMG_2233sous vide pearsIMG_2230 IMG_2165sassafras ice creamraw vegan chocolate walnut cake raw vegan chocolate walnut cake

Following all that dessert, I’m so glad there was another savory dish. This one was especially good because it had a bit of spice in it! It didn’t hurt that cauliflower is one of my favorite vegetables too. I know, it’s a bit weird. So many people don’t like it, but to me, it has a subtle sweetness that makes it exquisite. 

This dish is a cauliflower and walnut harissa. I love that we branched out and used walnuts for more recipes this week. So many of the other recipes were based on almonds and cashews, which are certainly versatile nuts for their flavor and texture, but it was nice to have some more variety. There is a walnut cream sauce in the base, some harissa sauce, some marinaded and dehydrated spiced walnuts, and some cauliflower and romanesco. This dish would have been even more beautiful if I had access to some junky purple cauliflower, but my grocery store didn’t have any. I love the way we were instructed to plate this dish in a ring mold with the stems up. They are so organic looking. 

raw vegan cauliflower walnut harissa raw vegan cauliflower walnut harissa

The last real food recipe that we made before presenting out final projects was a lovely light carrot soup. This was somewhat like a gazpacho. There was a nice variety of carrot, radish, and apple chunks for texture and flavor. It was all topped with a bit of the soup, which had been foamed in the blender. The rest of the soup was poured in to make for a nice presentation. The soup was a great blend of sweet and savory with a smooth mouthfeel. It was a great lunch!

raw vegan carrot soup raw vegan carrot soup raw vegan carrot soup raw vegan carrot soup raw vegan carrot soup

For my final project, I decided to make a probiotic granola bar. I polled my social media friends to ask them what kind of product they might be interested in. The overwhelming response was for something quick and healthy that was also filling. I also asked about probiotics and what the perception of taste and texture was regarding fermented foods. People either love sauerkraut or they hate it. Personally, I love sauerkraut. I make it by the gallon, but I digress. I made these bars so that I could sneak some good bugs in without people having to fear the funky taste of fermented vegetables. 

raw vegan granola bars raw vegan granola bars raw vegan granola bars raw vegan granola bars raw vegan granola bars raw vegan granola bars

To celebrate the completion of the class, we were presented with some raw cocktail recipes. Whoo hoo! The base of both of these was also good as non-alcoholic drinks on their own. The green one is a nut milk with match powder – basically a vegan green tea latte. It is mixed with a cloudy sake to make it an adult beverage. The purple drink is a lavender and blueberry lemonade. It is also mixed with unfiltered nigori sake. Both were totally delicious. It was a nice way to celebrate. Cheers!

healthy vegan sake cocktails healthy vegan sake cocktails healthy vegan sake cocktails healthy vegan sake cocktails

 

 

I’m done!!! =D =D =D Be on the lookout for more delicious recipes and more class adventures coming your way!

advanced raw cuisine certificate of completion

Fundamentals of Raw Cuisine: Day 8

raw vegan tostada

Day 8 of fundamentals of raw cuisine has been completed! I started off the day by dehydrating some pecans that I soaked the night before (to neutralize enzyme inhibitors and then bring back the crunchy texture), and checking on my tostada shells. They were done! I also dehydrated some oat groats that I soaked (for the same reason) in preparation to make oat flour for a raw banana bread.  oat groats I got a free pass on the knife skills test today because it was mid-term quiz day! I am happy to say that I passed with flying colors! 🙂 After completing the quiz, it was time to eat! The big food project for today was a delicious tostada. Mexican food is one of my favorite cuisines to eat as raw food. It has so much flavor and there are so many fresh ingredients to play with. I was really happy to see this one on the menu.  For the tostadas today, in addition to the shells, I also made a seasoned cabbage slaw, a spicy mole sauce, pico de gallo, guacamole, and cashew sour cream. It was a lot of blending, but it was so worth it when all of the flavors came together!

Here is where you can find some of the recipes:

raw vegan tostada raw vegan tostada raw vegan tostada   After this was completely devoured, I reviewed a lecture on flours and put together a raw vegan pizza crust to put into the dehydrator overnight. Pizza tomorrow! I had fun experimenting with different herbs and seasonings on the dough before it went into the dehydrator. 

The pizza crust recipe is in Everyday Raw by Matthew Kenney on page 92.

raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust