Tag Archives: pumpkin

Advanced Raw Cuisine: Week 4

raw vegan chocolate walnut cake

Week 4 of Advanced Raw Cuisine was particularly exciting. We finished a few more pastry projects, made a few savory dishes, and got to work toward our final project, which for this class had some practical business applications. 

First, one of the final two pastry projects… raw vegan cupcakes! I always wondered if this was possible, and it sure is! They even had a nice little “bounce” from the Irish moss. We had creative freedom to make a flavor of our choosing, and since it was fall when I took the class, I made pumpkin spice with a vanilla frosting and some chocolate shavings.

Yes, I’m one of those people. Pumpkin spice all of the things! =D

raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes raw vegan pumpkin spice cupcakes

We also started to learn about costing out ingredients so that we could calculate prices for dishes the way restaurants do. This was a very useful lesson for those with entrepreneurial aspirations. We made this dish of cacao corn chips and guacamole, calculated the cost of all of the ingredients, then the cost of the whole dish, and finally, added on a markup to ensure we were paid for our time and resources used. This was a really beneficial exercise. The guacamole was tasty too. It’s one of my favorite foods. 🙂

raw vegan cacao corn chips and guacamole w/sunflower mole raw vegan cacao corn chips and guacamole w/sunflower mole

One of the other “big” projects this week was to put a lot of the lessons we learned together in a final pastry dish. We were given two to choose from, or the option to make both. I selected the chocolate walnut cake project. It was delicious. I had more than enough to take into work and share with my coworkers. They all enjoyed the special delivery and this dish got rave reviews!

Below are some photos of the prep work and the final plated dish. The dish is comprised of the chocolate cakes, the sous vide pears, a walnut caramel sauce, a fennel oil, candied fennel seeds, sassafras ice cream, and some fennel fronds and lavender as garnish. It was really delicious.

IMG_2233sous vide pearsIMG_2230 IMG_2165sassafras ice creamraw vegan chocolate walnut cake raw vegan chocolate walnut cake

Following all that dessert, I’m so glad there was another savory dish. This one was especially good because it had a bit of spice in it! It didn’t hurt that cauliflower is one of my favorite vegetables too. I know, it’s a bit weird. So many people don’t like it, but to me, it has a subtle sweetness that makes it exquisite. 

This dish is a cauliflower and walnut harissa. I love that we branched out and used walnuts for more recipes this week. So many of the other recipes were based on almonds and cashews, which are certainly versatile nuts for their flavor and texture, but it was nice to have some more variety. There is a walnut cream sauce in the base, some harissa sauce, some marinaded and dehydrated spiced walnuts, and some cauliflower and romanesco. This dish would have been even more beautiful if I had access to some junky purple cauliflower, but my grocery store didn’t have any. I love the way we were instructed to plate this dish in a ring mold with the stems up. They are so organic looking. 

raw vegan cauliflower walnut harissa raw vegan cauliflower walnut harissa

The last real food recipe that we made before presenting out final projects was a lovely light carrot soup. This was somewhat like a gazpacho. There was a nice variety of carrot, radish, and apple chunks for texture and flavor. It was all topped with a bit of the soup, which had been foamed in the blender. The rest of the soup was poured in to make for a nice presentation. The soup was a great blend of sweet and savory with a smooth mouthfeel. It was a great lunch!

raw vegan carrot soup raw vegan carrot soup raw vegan carrot soup raw vegan carrot soup raw vegan carrot soup

For my final project, I decided to make a probiotic granola bar. I polled my social media friends to ask them what kind of product they might be interested in. The overwhelming response was for something quick and healthy that was also filling. I also asked about probiotics and what the perception of taste and texture was regarding fermented foods. People either love sauerkraut or they hate it. Personally, I love sauerkraut. I make it by the gallon, but I digress. I made these bars so that I could sneak some good bugs in without people having to fear the funky taste of fermented vegetables. 

raw vegan granola bars raw vegan granola bars raw vegan granola bars raw vegan granola bars raw vegan granola bars raw vegan granola bars

To celebrate the completion of the class, we were presented with some raw cocktail recipes. Whoo hoo! The base of both of these was also good as non-alcoholic drinks on their own. The green one is a nut milk with match powder – basically a vegan green tea latte. It is mixed with a cloudy sake to make it an adult beverage. The purple drink is a lavender and blueberry lemonade. It is also mixed with unfiltered nigori sake. Both were totally delicious. It was a nice way to celebrate. Cheers!

healthy vegan sake cocktails healthy vegan sake cocktails healthy vegan sake cocktails healthy vegan sake cocktails

 

 

I’m done!!! =D =D =D Be on the lookout for more delicious recipes and more class adventures coming your way!

advanced raw cuisine certificate of completion

Fundamentals of Raw Cuisine: Day 4

zucchini tartare

On Sunday-Monday of this week, I completed day 4 of “Fundamentals of Raw Cuisine“. I probably should have spread it out over 3 days. There was a lot to do, and I only got to about half of it. More than half if it was setting components for other recipes up in the dehydrator. I can’t want to eat the finished products. 🙂

As with every day before, the day’s work started with knife skills. All those pretty cubes of zucchini and the chiffonade cuts of basil went into a beautiful zucchini tartare, and the rest went into the blender for some rosemary croutons. The rest of the veggies were juiced. I’ve been enjoying a fresh juice every day after my chopping exercises!

knife skills knife skills knife skills

After checking on my kale chips (not quite done), I started the day off with a delicious pumpkin pie spice smoothie. This smoothie was a little like a raw “cheesecake” that I made for Thanksgiving last year – it didn’t actually contain any pumpkin. The flavors of carrot and pumpkin pie spices sort of trick your palate into thinking there might be some pumpkin in there though! The recipe presented to us in the course is an adaptation of the “Bunny Spice” smoothie recipe in Matthew Kenney’s book, Raw Food/Real World: 100 Recipes to Get the Glow. The main difference is that the recipe in the class had less carrot juice and used pumpkin pie spice instead of just cinnamon. After looking at the recipe in the book, I think I might have liked to try it with the extra carrot juice though!

pumpkin pie spice smoothie pumpkin pie spice smoothie pumpkin pie spice smoothie

While I drank my smoothie, I worked through the reading material about the usage of superfoods in raw recipe creation, and also a primer on raw vegan sweeteners. Raw honey is occasionally used, which is not vegan, and grade B maple syrup is occasionally used, which is not raw, but both in moderation. Many raw foods are sweet on their own if they contain rip fruits or sweeter vegetables like carrots or peppers, and don’t need much extra, except to function as a bit of a flavor enhancer.

That was where I left off on Sunday. I decided to give myself a little rest after spending all day in the kitchen on Saturday. All work and no play makes Adrienne a dull girl, right? 😉

I picked up with Day 4 on Monday when I came home from work. The next assignment was a beautiful and delicious zucchini and avocado tartare. This one was really quick and easy to make, which was a good thing because I was very hungry when I got home. 🙂 The recipe blends delicate soft pieces of zucchini with avocado and a tangy herbal sauce in a ring mold to make a dish that is both light in summer flavors and artistic on the plate. Ring molds really step it up a notch!

The recipe is in Matthew Kenney’s book, Everyday Raw Express: Recipes in 30 Minutes or Less.

zucchini tartare zucchini tartare zucchini tartare

 

After my belly was full, there was some more prep work to get those recipe components into the dehydrator. I currently have in my dehydrator: pine nut “parmesan”, shiitake “anchovies” (mushrooms – pre-dehydration photos below), and rosemary croutons (pre-dehydration photos below), which were made with the almond flour that I created after dehydrating the almond pulp from my nut milk in the previous day’s coursework! There is going to be an amazing raw vegan Caesar salad in my future!

mushroom anchoviesrosemary croutons

I’ve saved the best for last. My kale chips turned out great. The pile got smaller as I photographed them because I couldn’t stop eating them. Life is hard, I know. I made two batches of kale chips: ranch and spicy mango lime. I will add recipes for each of them in separate blog posts since this one has become quite long already. For now, you’ll just have to salivate on your keyboard. Sorry! 😉

kale chips kale chips kale chips