Tag Archives: ravioli

Advanced Raw Cuisine: Day 5

raw vegan corn and mint ravioli

I just completed day 5 of the Advanced Raw Cuisine course through Matthew Kenney Academy. What a wonderful experience my first week has been so far. We covered different types of sauces extensively every day, putting our lessons into practice with a variety of delicious recipe creations. For many of these recipes, we also learned new techniques for food preparation. 

Today, we learned about a 5th type of sauce used in raw cuisine, the “enhanced sauce”. This group of sauces is quite versatile. They are emulsified and using the basic method, they can be used to create either a light and silky smooth sauce, a butter, or an ice cream. For today’s lesson, we used this technique to create a tangy “tomato fondue”, which was used as a sauce in a raw ravioli dish that we plated later in the day.

raw vegan tomato fondueraw vegan tomato fondue raw vegan tomato fondue

While the sauce was warming and thickening in the dehydrator, we created a second enhanced sauce. We were given the option of creating either an olive oil ice cream or a basil butter. I chose the basil butter because I grow my own basil, and I love being able to make recipes with food that I’ve grown myself. This creation went straight from the blender into the freezer to use at a later time. 

basil

When the tomato fondue came out of the dehydrator, it was time to assemble and plate the rest of the ravioli components. We made the corn and mint pesto, which you can see hiding between the coconut wrapper squares  in some of the photos, and we also tossed a little baby arugula with a little olive oil, pine nuts, salt and pepper to help break up the color and spacing on the plate. I had the coconut wrapper squares that were prepared and cut up for the previous day’s lesson all ready to go! 

Bonus: The mint came from my garden. It’s really rewarding to be able to use my own herbs in these recipes!

This is the final result. The whole dish came together beautifully. I was able to put it together quickly and have it ready for lunch time. The tomato fondue was savory, tangy, and had a buttery, but light consistency. The corn and mint pesto was very slightly sweet and refreshing. The coconut wrappers were infused with a bit of carrot and also offered a subtle sweetness to contrast the tanginess in the sauce. They also contributed a more solid, but still soft texture. The arugula tossed with olive oil and lightly seasoned added just a hint of bitterness and saltiness, which nicely balanced the whole dish, both in flavor and in plating. I was thrilled with how well this turned out.

raw vegan corn and mint ravioli raw vegan corn and mint ravioli raw vegan corn and mint ravioli raw vegan corn and mint ravioli

The final project of the day was to get started on some macadamia nut “goat” cheese, which will be used in some recipes over the next few days (and probably plenty of snacking too). 🙂

raw vegan macadamia nut goat cheese raw vegan macadamia nut goat cheese

 

Fundamentals of Raw Cuisine – Day 2

raw vegan lasagna

I just finished day 2 of “Fundamentals of Raw Cuisine“, a course offered online through the Matthew Kenney Academy. It’s been a great experience so far. It’s very labor intensive and I’m so thankful that I was able to do this as an 8-week course. There is going to be a lot of stuff happening in my kitchen this weekend as I attempt to finish Day 3 on Saturday and Day 4 on Sunday!

To start Day 2, we learned about flavor balancing, and we made some seasoned almonds in the dehydrator that will be used for a recipe later in the week (Day 6), so I’ll post a photo of them at that time. Following that, more knife skills! We do cutting exercises every day to learn better grip and control of both the knife and the food being cut. I’m sure it will save me from many future accidents! I think they are getting a little better, but I still need more practice.

chef knife skills exercise

 

We also learned about plating guidelines and put that into practice with two beautiful raw vegan dishes: red beet ravioli and lasagna. I have learned to much from this course in the mere two days of work that I have completed.

Both recipes can be found in the book, Raw Food/Real World: 100 Recipes to Get the Glow. Highly recommended!

The knife skills and the plating guidelines have helped me tremendously. Plating food really IS an art form. I really feel that these are probably the best food photos I have ever taken, thanks to the new things I have learned and incredibly helpful feedback from the instructors.

I’m definitely looking forward to day 3, because I peeked ahead and I get to make smoothies and pickles! =D

raw vegan red beet ravioli raw vegan red beet ravioli raw vegan red beet ravioli raw vegan lasagna raw vegan lasagna raw vegan lasagna