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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 7

raw vegan kimchi dumplings

I made it to Day 7 of Fundamentals of Raw Cuisine! As I’m on the extended timeline, this is about half way through my third week of working on this. It’s a lot of work, but very rewarding. 

I worked on more knife skills to start off this day of course work, but you are probably getting tired of seeing the same cuts every day. Besides, today, I was told to work on getting my speed faster, so I was not allowed to measure as I went, but instead just had to cut, cut, cut, and measure afterward. Surprisingly, I didn’t do too bad. Most of my cuts were the right width or close to it, but my length was way off. Apparently, I can’t tell the difference between 2.5″ and 3.25″. This is why I am not a carpenter. 🙂

Anyway, the first thing I did today was to blend up some tostada shells and stick the into the dehydrator for a recipe that will be assembled on Day 8. After that, it was time to assemble the kimchi dumplings using the cilantro coconut wrappers that I put into the dehydrator yesterday. The filling called for tahini, so of course, I made my own. I’m going to reuse the rest for hummus later. 🙂

raw tahini

I will not lie. These wrappers were very challenging. I actually messed up the first batch, and had to re-do them. I’m not about being wasteful, especially when I had to spend hours cracking coconuts, scraping their meat out, etc. So, I took my too-thin, cracked, and dried up coconut wrapper failures, and put them in the blender with some water. I figured the dehydrator takes water out, so I’ll just put some back in. Thankfully, it worked.

I was a little wiser about spreading the mixture on the dehydrator sheets the second time, but even then, I had to keep a close eye on them. I checked every few hours and brushed on a little water if I thought an area looked like it was drying faster than another, paranoid that it would crack again. After they came out, I cut them into squares to be used for the dumpling wrappers. 

We used our homemade kimchi and some other ingredients to make a creamy/spicy filling for the wrappers. They were topped with a ginger foam (which didn’t really foam up all that well for me), and the plate was sauced with a red cabbage puree that had some of the kimchi juices in it.

To be honest, I wasn’t thrilled with my plating on this one, but we have been encouraged to be a bit bolder and more asymmetrical, to play with white space, etc., so I’ve been taking the opportunity to experiment a bit. I am getting some great feedback from my instructor, so my plating is improving each time. 

If you are interested to make these dumplings, the recipe is in Everyday Raw by Matthew Kenney on page 64. It is the recipe called “Sesame Cashew Dumplings”. The modification made for the class was to blend some homemade kimchi into the fillings.

raw vegan kimchi dumplings raw vegan kimchi dumplings raw vegan kimchi dumplings raw vegan kimchi dumplings raw vegan kimchi dumplings

The last assignment of the day was to make ice cream. OH YES! We were given a base recipe for a vanilla ice cream and some ideas for modifying it to make our own flavors. I came up with this “orange cake” ice cream, which I really loved, and I topped it off with a sage infused honey that I made with sage from my garden and a local raw orange blossom honey. The honey is really what inspired me to combine orange and sage to begin with. 

My ice cream recipe is a modification of the base vanilla ice cream recipe they provided for us, which can be found in Matthew Kenney’s book, Everyday Raw Desserts on page 138.

raw vegan orange cake ice cream raw vegan orange cake ice cream raw vegan orange cake ice cream raw vegan orange cake ice cream raw vegan orange cake ice cream raw vegan orange cake ice cream

 

Lastly, I am going to toot my own horn a little bit because I am tickled pink to have had (more of) my photos re-blogged by Matthew Kenney’s official Tumblr account. See my kimchi dumplings and my ice cream? =D

adrienne frankenfield food photos on matthew kenney tumblr adrienne frankenfield kimchi dumpling photo on matthew kenney tumblr adrienne frankenfield ice cream photo on matthew kenney tumblr