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Raw Food Fundamentals: Day 11

raw vegan chocolate truffles

Day 11 of learning raw food fundamentals has been completed!

I started the day with some lessons about how to make raw vegan versions of cheese. This was very insightful. I have seen other recipes in the raw food community about fermented nut cheeses, and this course has allowed me to do some fun experiments with that, as well as learn some great techniques. I can now re-create comfort foods and as an added bonus, get some extra probiotics in my diet. I will never complain about that. 😉

Here is some “swiss cheese” spread out on the dehydrator sheet ready to go in. We’ll see what it looks like tomorrow.

raw vegan swiss cheese

After this, I started the process of soaking and sprouting some buckwheat for use in a later recipe. After the soaking is done, it still has to be dehydrated back to a crispy state. I am excited to see what it will be used for. 

Next came the assignment I was most eager to work on. CHOCOLATE! That’s right, we learned how to make chocolate truffles, and we got to select our own toppings. The texture and flavor of these is amazing. They aren’t overly sweet either, like the truffles you might purchase in a chocolate shop. I think they had just the right amount of sweetness. 

The recipe for the batter to make the truffles is in Matthew Kenney’s book, Raw Chocolate

In the photo with the truffles on the big round plate, the center truffle has pecans on it, and the flavors on the rest, starting clockwise from 12 o’clock position, are:

  1. cacao nib/chili powder/applewood smoked sea salt
  2. bee pollen
  3. pistachio
  4. maple candied pineapple
  5. lime zest, dried coconut, coconut sugar
  6. cinnamon, ginger, orange and lemon zests
  7. cinnamon
  8. cacao nib / Pirate’s Bite spice blend from Spice & Tea Exchange in Winter Park, FL

I sampled a few to make sure they were safe to eat. I have some other taste testers coming to visit tomorrow. 😉

raw vegan chocolate truffle toppingsraw vegan chocolate trufflesraw vegan chocolate trufflesraw vegan chocolate trufflesraw vegan chocolate truffles

 After my fun afternoon of truffle rolling (which may or may not have been accompanied by a lemon honey margarita), we made pancake batter. They’re all ready to go into the dehydrator! I was really excited to see this. I haven’t had pancakes in a long time. I can’t wait to see what they taste like!

raw vegan pancake batter

I’m all set for big day #12! I can’t wait to have more fun with the fermented cheeses and see how these pancakes turn out!

Tropical Carrot Cake Smoothie

tropical carrot cake smoothie

My sister is here for a visit this weekend. I decided to put my new smoothie design skills to work for a mid morning snack, and this tropical carrot cake smoothie is what I came up with. We had a large variety of fruits and vegetables to choose from, and since we both love carrot cake, we decided to use that as the inspiration for this smoothie. Enjoy!

Tropical Carrot Cake Smoothie for 2
Serves 2
This summer time smoothie is a perfect mid-morning snack for the carrot cake lover. Now you can have your cake and drink it too. 😉
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup carrot juice (fresh juiced)
  2. 1 cup orange juice (fresh squeezed)
  3. 2 frozen bananas
  4. 1 cup frozen pineapple
  5. 1 TB local raw honey
  6. 1 TB vanilla extract (I use alcohol free in vegetable glycerin)
  7. 2 pinches of sea salt
  8. 2 pinches of cinnamon
  9. 2 pinches of nutmeg
  10. 2 pinches of ginger
Instructions
  1. Juice enough carrots to yield 1 cup of juice (this will vary based on the size of your carrots and the model of your juicer).
  2. Juice enough oranges to yield 1 cup of juice (1-2 large oranges)
  3. Add juice and all other ingredients to blender, and blend until smooth, well combined, and frosty. You may need to use a tamper.
A Taste of Two Plates http://tasteoftwoplates.com/

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

Banana Orange Frozen Creamsicle Smoothie

Frozen banana orange creamsicle smoothie

This creamsicle smoothie is so ridiculously easy to make, and so good for you. With orange and banana as the ingredients, it is loaded with potassium! It’s also quite refreshing on a hot day. Sometimes, I like to toss a little ground flaxseed into the blender with it too, for an extra boost of omega-3 fatty acids and fiber.

Frozen Banana Orange Creamsicle Smoothie
Serves 2
This smoothie is ridiculously easy to make. It is simply frozen bananas and fresh sweet navel oranges. It is packed with potassium!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 ripe frozen bananas
  2. 2 sweet navel oranges, peeled
Instructions
  1. Put orange sections and frozen bananas into the blender. Blend until thoroughly combined. You may need to use a tamper to help it mix. It will be a bit on the thick side. It comes out a little like a milkshake in consistency. 🙂
Notes
  1. You can optionally add some pineapple or coconut water to thin it out. Both will give it a fun tropical flavor.
A Taste of Two Plates http://tasteoftwoplates.com/