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Advanced Raw Cuisine: Day 9

raw vegan portobello picatta

Advanced Raw Cuisine, Day 9, at Matthew Kenney Culinary is completed!

We got to play with the sous vide machine again today. This thing is so much fun! It makes the texture soft and amazing, just like a cooked food, and all of the moisture is retained, unlike heating in a dehydrator. With precise temperature control, we can keep everything within the range that retains all of the vitamins and minerals, and is therefore still considered “raw”. 

For today’s big project, we put some portobello mushrooms in the sous vide and made a portobello picatta! The dish was served alongside a jicama and cashew mash, topped with a breadcrumb mix of walnut toast, almonds, and fresh herbs, and accented with some smoked herbed olive oil butter and a few leaves of watercress. 

If you’d like to make the components of this dish, the “mashed potatoes” are on page 100 of Everyday Raw, and the “portobello steaks” are on page 102. If you have access to a sous vide, simply prepare the portobellos in a sous vide rather than in the dehydrator, as the book instructs. 

sous vide portobello raw vegan portobello picatta raw vegan portobello picatta raw vegan portobello picatta raw vegan portobello picatta raw vegan portobello picatta

 This was a beautiful and earthy dish. I really enjoyed plating it and seeing all of the elements and textures came together. It has the appearance of “comfort food”, but is elegant at the same time. There is a lot of complexity in the flavor too. The jicama is subtly sweet from the cashew, the mushrooms are savory, the lemon butter is tangy and smoky, and the greens add just a bit of bitterness. 

After enjoying this meal, we prepared some cheese crisps that will be used tomorrow, and then it was time to plate the panna cotta! I chose to pair it with a raspberry sauce, some orange supreme slices, and a cacao cookie crumble which was a variation of the crumble made for the apple/pear sous vide dessert on day 7.

If you’d like to make the panna cotta at home, you can find the recipe on page 73 of Everyday Raw Desserts. To convert it to a white chocolate panna cotta as I did, you can replace the coconut oil with raw cacao butter. 

raw vegan  white chocolate panna cotta raw vegan  white chocolate panna cotta raw vegan  white chocolate panna cotta raw vegan  white chocolate panna cotta

While eating the panna cotta, it was time to review the material for the mid-term quiz on day 10. Big day tomorrow!

Cucumber Raita Rolls (Raw Vegan)

root vegetable salad with tzatziki cucumber rolls

Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

These cucumber raita rolls were the starter dish that I created for my final project. This dish was inspired by both Indian raita and Greek tzatziki yogurt dishes. The filling in the rolls is flavored more as a tzatziki. The cumin-infused raita flavor is in the root vegetable salad beneath it, which is a blend of sweet potato, turnip, and jicama. The dish is topped off with a sweet pepper relish and garnished with a few tiny mint leaves. 

root vegetable salad with tzatziki cucumber raita rolls root vegetable salad with tzatziki cucumber raita rolls

I was very pleased with the way the flavors and textures of this dish turned out. The noodles were neither too soggy nor too crunchy, the cucumber rolls had a lot of flavor, and their soft texture complimented the subtle al dente texture in the root vegetable salad, while the sweet pepper relish brought in just a bit of sweetness to top the whole thing off. It was a well blended mix of tangy, savory, salt, and sweet. I am really thrilled that the course gave me the means to create something so beautiful and delicious.

root vegetable salad with tzatziki cucumber raita rollsroot vegetable salad with tzatziki cucumber raita rolls

Cucumber Raita Rolls
Serves 1
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint. The amounts here serve 1. Feel free to increase the volume to suit the number of servings you'd like to make.
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Root Vegetable Salad Ingredients
  1. 1/4 cup each: sweet potato, turnip, jicama, spiral cut
  2. 1 TB grape seed oil
  3. 1 tsp lemon juice
  4. pinch of salt
  5. 1/4 tsp cumin powder
Sweet Pepper Relish Ingredients
  1. 2 TB each red, orange, yellow bell pepper, diced
  2. 1 tsp olive oil
  3. 1 tsp ACV
  4. 1 TB agave
  5. pinch salt
Yogurt Ingredients
  1. 3/4 cup coconut meat
  2. 1/4 cup soaked cashews
  3. 1/8 tsp 30B CFU Probiotic powder
Raita Ingredients
  1. 1 cup peeled and grated English cucumber
  2. 1/4 tsp salt
  3. 1/2 TB shallot, finely chopped
  4. 1/2 tsp garlic powder
  5. 1 tsp olive oil
  6. 1 tsp fresh dill, chopped
  7. 1/4 tsp fresh mint, chopped
  8. pinch of salt
  9. pinch of ground pepper
Cucumber Roll Ingredients
  1. 1 English cucumber, sliced thinly along the length of the fruit, on a mandolin.
Yogurt Directions
  1. Blend yogurt ingredients in a high speed blender until smooth and completely incorporated. Cover with muslin and put in dehydrator for 18 hours at 110 degrees. Put it in a cheesecloth with a weight on it and drain it for 36 hours. It will continue to ferment and thicken, and come out like a Greek yogurt. Put it in the fridge until you are ready to add the raita seasoning. Reduces to appx 1/2 cup + 2 TB.
Raita Directions
  1. Toss peeled and grated cucumber with 1/4 tsp salt. Let sit for 5-10 minutes. Squeeze as much moisture out as possible. Reduces down to about 2 TB. Stir into yogurt along with the rest of the ingredients. Refrigerate until ready to use.
Pepper Relish Directions
  1. Toss all ingredients together. Dehydrate at 115 for 4-5 hours (on a non-stick sheet so nothing falls through) to soften and chill overnight.
Root Vegetable Salad Directions
  1. Toss all ingredients together in a bowl and allow to marinade 10-15 minutes before serving.
Assembly
  1. Layer a small handful of the root vegetable salad on the base of a small sushi plate.
  2. Place roughly 1 TB of the raita mix onto the end of a cucumber slice and roll it up. Place rolls on top of salad.
  3. Top with sweet pepper relish.
Notes
  1. Feel free to make a much larger batch of yogurt, relish, or salad with this recipe. Whatever yogurt you don't use for the raita is excellent to eat for breakfast. Having a raw vegan relish is nice to add to any dish as a condiment!
A Taste of Two Plates http://tasteoftwoplates.com/

Fundamentals of Raw Cuisine: Days 19-20

root vegetable salad with tzatziki cucumber rolls

GRADUATION!!! I finished Fundamentals of Raw Cuisine! My last two days were spent working out the final details of my recipes and practicing my plating. Please enjoy the recipes

fundamentals of raw cuisine completion certificate

For our final, we were to design a 3-course meal and then implement 2 of those courses with complete recipes and plating. It was a wonderful experience and I loved the process of working out prototypes and receiving feedback from the instructors. I chose to execute my starter and my dessert.

Here is the menu that I created for my final project. It was based on my favorite cuisine, which is Indian food. 🙂

First: Cucumber Raita Rolls
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

Second: Mutter Masala Dosa
Curried Vegetables, Turmeric Mashed Jicama, Walnut

Third: Mango Malai
Cashew Milk, Cardamom, Black Cherry, Pecan

Cucumber Raita Rolls (click for link to recipe)

root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls

Mango Malai (click for link to recipe)

mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

On our last day, we made a wonderful cleansing and refreshing “apple aide” drink with a bit of cayenne pepper. Cheers!

apple aid

Raw Food Level 1: Day 17-18

raw vegan mango lassi panna cotta with black cherry sauce

Raw Food Level 1 is almost complete! Just 2 more days of class to go! Over the course of days 17-18, I worked on a lemon tart as part of the process for learning how to use Irish moss. Irish moss is a seaweed that can be used to thicken puddings, tart fillings, etc. 

Here is a photo of the seaweed soaking in preparation to use it.

irish moss soaking

There were some other essential skills that we learned here too. We made tart crusts that firmed up in the refrigerator, a frozen meringue formed into a quenelle, and some dehydrated citrus slices. It was fun learning how to make the quenelle, a classic French technique. I’ve always wanted to learn how to do that. All my frozen treats will be fancier from now on. I also didn’t know that you could dehydrate and eat citrus slices. I always found the peels to be bitter when blended or juiced, but after painting on a little agave and dehydrating, they are a delicious tart treat!

I shared this tart with my husband and visiting relatives, and they all gave it a big thumbs up.

raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart

Both of the dishes that I’m working on for my final project are of my own creation. We were tasked to come up with a three course menu, and then to execute two of the dishes. I chose the starter and the dessert. 

My starter is a cucumber tzatziki roll. The herbs are on the inside and the cucumber is on the outside! It is topped with a sweet pepper relish and paired with a root vegetable with a cumin vinaigrette. Which of my practice plating arrangements do you like best? 

raw vegan cucumber tzatziki rolls with root vegetable salad raw vegan cucumber tzatziki rolls with root vegetable salad raw vegan cucumber tzatziki rolls with root vegetable saladraw vegan cucumber tzatziki rolls with root vegetable salad

 My dessert is a mango lassi panna cotta infused with with cardamom and dusted with cinnamon. It is paired with a peppery black cherry sauce to create a spice blend reminiscent of chai. The panna cotta is topped off with a pecan tuile. Below are the photos of my practice plating before my big final presentation on day 19!

raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce