Day 3 of Advanced Raw Cuisine is completed!
This has been a truly wonderful and delicious journey so far. We are not only creating beautiful raw versions of classic recipes like romesco and tabbouleh, but we are also learning the foundations upon which those recipes are built so that we will have the tools to create our own recipes in the future. Every one of these edible works of art is made from pure and uncomplicated ingredients. This is truly how food was meant to be eaten.
Today, we focused on tomato based sauces, demonstrating this technique with a raw vegan romesco sauce. I used a vibrant yellow tomato that I found at my local market to introduce an extra pop of color into the dish. Not unlike a traditional romesco, we used tomatoes, bell pepper, chopped nuts, and spices to build flavor and texture. The finished product was richly flavorful and vibrant, keeping all of the enzymes and vitamin C from the tomatoes and peppers intact that would otherwise be lost to the cooking process.
The second recipe we learned was a muhammara. Muhammara is dip eaten in the North African and Middle Eastern regions, traditionally made with red peppers, walnuts, bread crumbs, and olive oil. In the raw version, the dip is infused with a concentrated pepper flavor by dehydrating the peppers first. We also soak and dry our nuts to neutralize enzyme inhibitors, which makes them more digestible. Otherwise, it’s not too different from the traditional preparation, except that we use no breadcrumbs. The other ingredients give it so much texture that it’s really not needed.
We’ve also created a tabbouleh, replacing the bulgar wheat with hemp seed, and a zucchini hummus, which amazingly, has a very similar texture and flavor to one made with cooked chickpeas. Mine is a little more orange than usual because I’m currently having a secret love affair with smoked paprika. I love the hemp seed in the tabbouleh because it adds a slightly nutty flavor, good fats, and the complete range of essential amino acids. Besides that, it’s easy to come by and requires no preparation, making this version of the recipe even easier to prepare than its traditional counterpart.
The tabbouleh recipe can be found on page 88 of Matthew Kenney’s book, Everyday Raw. It calls for sprouted quinoa, but it is easily exchanged for hemp seed.
The eggplant bacon is on page 58 of the same book. Some basic flat bread recipes are on pages 50-52.
The hummus recipe is on page 85 of Everyday Raw Express: Recipes in 30 Minutes or Less.
Besides the muhammara, humus, and tabbouleh, the mezze platter also contains the eggplant bacon and the olive flatbread we created in the days prior. It all came together nicely with complimentary flavors and textures that were a delight to snack on for dinner. My husband ate his fair share too. 😉
The last plate of the day was mushroom calamari with caper and herb tartar sauce and the romesco that was prepared at the start of the day. We cut calamari shaped rings from mushrooms with ring cutters, and then marinaded them to create a softer, more rubbery, and fattier texture… like calamari, but without harming any sea creatures in the process. After marinading them, we “breaded” them with a blend of flax meal and herbs and then dehydrated until the outside was crispy.
It’s really an ingenious process, and the flavor and texture were very familiar and comforting without having that “greasy” feeling that fried foods leave in your mouth. This is food that leaves you feeling energetic, rather than lethargic, after eating it. There’s also no fear of burning yourself with any dangerous hot oils in during the preparation process.
Before the day was over, we also made two batches of seasoned cashews to add some extra flavor and texture in future recipes. One batch is coriander and the other batch is curry. I just love coriander. It is seriously underrated as a spice. Looking forward to making and eating more delicious things tomorrow!