Tag Archives: walnut

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

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!