Tag Archives: mango

Mango Lassi Panna Cotta

mango lassi panna cotta with cherry pepper sauce

This mango lassi panna cotta recipe was the second that I executed for my final project. I labeled it as a “frozen mango malai” when I turned it in to be consistent with my Indian inspired theme, and not mix Indian and Italian phrases together, but it really does have the flavor of a mango lassi and the texture of a panna cotta. 😉

The panna cotta uses a bit of cardamom, the sauce has a bit of black pepper, and the whole thing is dusted with a bit of cinnamon to form a somewhat deconstructed chai spice blend. Overall, I was really pleased with the way this came out. 

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

Mango Lassi Panna Cotta
Serves 3
Mango Lassi Panna Cotta: Cashew Milk, Cardamom, Black Cherry, Pecan
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Prep Time
30 min
Cook Time
4 hr
Prep Time
30 min
Cook Time
4 hr
Panna Cotta Ingredients
  1. 1/2 cup chopped mango
  2. 1/4 cup cashew milk
  3. 2 TB cup soaked cashews
  4. 2 TB cup raw honey
  5. 1 TB Irish moss paste
  6. 1/4 tsp vanilla extract
  7. pinch of cardamom
  8. pinch of salt
Cherry Sauce Ingredients
  1. 1/2 cup black cherries, pitted and cut in half (10-11 cherries)
  2. 2 TB lemon juice
  3. 2 TB agave
  4. pinch of salt
  5. 1/4 tsp fresh ground black pepper
Panna Cotta Instructions
  1. Blend in a high speed blender until completely smooth and integrated. Set up in the freezer for 4-6 hours until firm enough to remove from the mold cleanly. If freezing longer than this, then remove from the mold first and allow to sit on a plate for 30-60 minutes until it softens to the correct texture again.
Sauce Instructions
  1. Blend thoroughly and strain through fine mesh sieve.
Notes
  1. The panna cotta recipe makes appx. 3 of them, depending on the size of the mold that you are using. If you double the recipe, you can safely get 5 from it.
  2. I recommend dusting the plate with a little cinnamon and some crushed pecans.
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

Fundamentals of Raw Food: Day 16

raw vegan chia pudding

Week 4 of Fundamentals of Raw Food has officially started!!! Only 4 more days left and then I’m done with the course. I can hardly believe how far I’ve come and how much I’ve learned. I’m really excited about the final project that I’m working on too!

The first thing we did was to create more nut milk for some additional recipes that we will be completing as part of the curriculum. I also created a cashew milk for the first time, as it is a component of the dessert recipe I am working on for my final project. 

The first project of the day was to create some tart crusts! These are so cute, aren’t they? They will eventually be filled with a lemon and chamomile tart filling. I can’t wait to taste it!

raw vegan tart crust raw vegan tart crust

After making the tart crusts, we made another breakfast (or anytime snack for that matter) dish. This is a banana chia pudding topped with a chai cream and some seasonal fresh fruit. The chai cream was amazing. It tasted just like a chai latte, and it gave me a great excuse to finally purchase some cardamom!

raw vegan chia puddingraw vegan chia pudding raw vegan chia pudding raw vegan chia pudding

We had another lesson in artfully plating and properly dressing salads today as well. If you toss the leaves in the bowl with the dressing and then arrange them on the plate, you get just the right amount in every bite. We have previously practiced with kale and a green of our choice in artfully plating salads. Today, we were given butter lettuce to practice with. It’s so light and fluffy. It almost looks like a flower when you make a little tower from it. Then, it’s easy to tuck little bits of vegetables into the folds. I feel like Christmas has come early with all the red and green bits tucked into my butter lettuce tree. =D

butter lettuce salad with honey mustard dressing butter lettuce salad with honey mustard dressing butter lettuce salad with honey mustard dressing

The class assignments are a bit lighter this week to allow us time for testing our final project recipes. We had to submit our first process/testing photos, so I can give you a little sneak peak of what I am working on. I started the prep work for my appetizer and my dessert. The appetizer will contain a yogurt cream sauce inside of a cucumber roll and my dessert is going to be a mash up of a mango lassi and a panna cotta. The photos below are my yogurt before starting incubation, a honey pecan wafer, and my panna cotta experiment in the molds, getting ready to go into the fridge to set up overnight.

raw vegan coconut yogurt raw vegan toule raw vegan toule raw vegan mango lassi panna cotta raw vegan mango lassi panna cotta

Raw Food Fundamentals: Day 15

raw vegan fermented nut cheese plate

Day 15 is Raw Food Fundamentals at Matthew Kenney Academy is completed! Today was an exciting day because I got to make some tasty breakfast items, and a fancy cheese plate! It just so happened that I finished the cheese plate on the weekend, so my husband and I were able to snack on it in the afternoon while we busied ourselves with bottling his home brewed beer. 😉

The first task of the day was to flavor our coconut yogurt. Mine was very tangy from the strong probiotics that I used in it and the extra time that I let it ferment. I added a little honey, vanilla, and some ripe bananas to make a delicious banana flavored yogurt. With this, I layered in some fresh mango along with my finished tropical buckwheat granola. I topped it all off with a pinch of cinnamon and a drizzle of raw honey. It was tangy and sweet and delicious!

raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait

The extra granola that was left was also amazing eaten as cereal with some homemade hemp milk and a little roasted dandelion tea (a reasonable facsimile for coffee if you want something that is caffeine-free, acid free, and good for your liver!).

raw vegan sprouted buckwheat granola with hemp milk

…And now the moment of truth. CHEESE PLATE TIME! With a little coaching about mixing flavors and textures together and the subtleties of plating something like this, I went to work. I actually own a cheese board too. I bought it for my sister’s baby shower last year, but I mostly use it for plating flax crackers and sauces or other snacks. Who doesn’t love food served up on a fancy piece of slate?

I did a little extra credit work on my cheeses since I’m on the slow track for this class. In addition to the 3 cashew cheeses that I made (rosemary crusted, orange/rose, and red wine/pepper), I wanted to try some with macadamia nuts as well, so I made 2 additional cheeses – one which I stuffed  with green olive, and another which contains layers of parsley, sage, rosemary, and thyme. Yup, it’s Simon & Garfunkle cheese. 😉 As my cheeses were all of the savory and salty variety, I paired them with sweeter elements and included some crunchy items on the plate as well. There are dried apricots, figs, and cantaloupe, fresh cherries, almonds, pecans dipped in raw honey and topped with the leftover homemade chocolate chops, and my trio of chia crackers that went into the dehydrator yesterday.

raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate

Following my nut cheese extravaganza, we made some more nut milks to prepare for tomorrow’s recipes and got to spend some quality time cleaning up our final project recipes, as well as making our grocery lists and daily schedules for testing out our final recipes and plating. I’m so excited!!!

Spicy Mango Lime Kale Chips

kale chips

Mmmmmmm….. Kale chips. This is a great healthy treat! Feel like you’re snacking and sneak more leafy greens into your diet!

Best of all, since these are made in a dehydrator with a temperature below 118 degrees (Fahrenheit), all of the vitamins and enzymes remain intact! They are much healthier than kale chips made in an oven. I don’t bake my vitamins out, especially not from my greens!

This recipe turned out great. I made it as part of a class project to come up with my own kale chip recipe. They were slightly sweet, moderately spicy, and had just a hint of tanginess. They did not last long. I had a hard time not eating them out of the bowl when I was trying to photograph them. 😉

kale chips kale chips

Spicy Mango Lime Kale Chips
Serves 4
These kale chips are sweet, spicy, and tangy! They will give you a delightful kick int the pants, and you won't be able to stop eating them. 🙂
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Prep Time
30 min
Cook Time
10 hr
Total Time
10 hr 30 min
Prep Time
30 min
Cook Time
10 hr
Total Time
10 hr 30 min
KALE
  1. 1 large bunch of kale, de-stemmed, washed, and ripped into chip sized pieces
KALE CHIP SAUCE INGREDIENTS
  1. 1 cup cashews, soaked (2-4 hours)
  2. 1 ripe mango
  3. 1/4 cup lime juice
  4. 1 TB red chili flake
  5. 1 tsp agave nectar
  6. 1/2 tsp sea salt
  7. 2 TB water (as needed to blend)
Instructions
  1. Blend all ingredients in a high speed blender until well combined. The sauce will be thick, so you might need a tamper to help it blend. If it is too thick to blend, add a little water - 1TB at a time until you can get everything mixed.
  2. Pat your kale leaves with a towel to ensure there is no excess moisture on them. This will help the sauce stick better.
  3. In a large mixing bowl, combine the kale pieces with the sauce. Mix it up thoroughly with your hands (I wear rubber gloves) until everything is well-coated.
  4. Spread the kale out on some dehydrator sheets and dehydrate overnight.
Notes
  1. Nuts are best soaked to reduce enzyme inhibitors and phytic acid, and make them more digestible. However, if you are in a hurry and you can't wait the 2 hours for your cashews to soak, just use 1 cup raw cashews and about 3 TB of water.
A Taste of Two Plates http://tasteoftwoplates.com/