Tag Archives: picatta

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!