Tag Archives: water kefir

Advanced Raw Cuisine: Day 4

green curry kelp noodles

Day 4 of Advanced Raw Cuisine at Matthew Kenney Culinary has been completed!

Today’s creations were very exciting! We revisited the coconut wrapper technique that we learned in Level 1 and used to create the kimchi dumplings. For this variation, we added a little carrot juice to give them a brilliant orange color. They went into the dehydrator and will be used in a recipe tomorrow to create ravioli!

This is a really simple method to create flexible grain free wrappers that can be used in a variety of ways, from wraps to dumplings, to ravioli. Just blend some fresh young coconut, toss in a pinch of salt and whatever vegetable juice you’d like to color/flavor it with, and dehydrate until it holds together, but remains flexible. 

carrot coconut wrappers carrot coconut wrappers

The next project, green curry kelp noodles, was the main focal point of the day, and was used to illustrate today’s sauce lesson: plant based sauces. This is a class of raw vegan sauces that use pureed produce as a base. The green curry sauce we made today incorporated coconut milk and herbs with sweet and spicy notes.

It was plated with kelp noodles that we tenderized with warm water and baking soda. This was nothing short of amazing to me. I’ve tried kelp noodles before, and I could never completely get past the crisp texture and semi-bitter flavor until now. Simply soaking them with a little baking soda softened them up just like rice noodles and made the flavor more neutral, and they are completely raw! In this state, they are easily seasoned by any sauces and flavors that are mixed with them. We marinaded these in some chili oil and lime juice. 

The marinaded kelp noodles are topped up with a variety of vegetable noodles that include zucchini, carrot, and radish. Also in the mix are some marinaded mushrooms, fresh cilantro leaves, and some of those curried nuts we made yesterday

It was an amazingly fresh and vibrant dish, full of flavor and texture. I ate every last drop! 🙂

thai green curry kelp noodles green curry kelp noodles green curry kelp noodles green curry kelp noodles

The final task of the day was to flavor our nut cheeses that we started fermenting on day 2. Below, I have created:

  • caraway and smoked paprika (macadamia nut/ fermented coconut water)
  • honey, cinnamon, cardamom, and fig (brazil and pine nut/ water kefir)
  • parsley, onion, garlic, and turmeric (cashew/ probiotic powder)
  • dill (macadamia nut/ rejuvelac)

I can’t wait to eat these! They have a couple weeks to set up in the fridge though, as this is a lesson in aging nut cheeses. 

raw vegan fermented nut cheese raw vegan fermented nut cheese raw vegan fermented nut cheese raw vegan fermented nut cheese

Advanced Raw Cuisine: Day 2

raw vegan root vegetable gnocchi

On to day 2 of Advanced Raw Cuisine at Matthew Kenney Culinary! Today’s delectable treats included a raw vegan gnocchi and a vegetable miso soup. Not only was there was ample opportunity to continue honing my skills, every dish provided an opportunity to make culinary art and continue improving my plating skills as well. I have truly enjoyed learning new things each and every day.

The first thing I did today was to do a bit of rearranging in the dehydrator. I checked on the olive bread that I put in yesterday and removed it when I found that it was nice and crispy. In its place, I put in the eggplant that I left to marinade overnight. 

Our first lesson for today was on the second of the five raw mother sauces, the vegetable stock. That’s right! You don’t have to give up that tasty soup or your favorite recipes. We can still make flavorful raw vegetable stocks through juicing, blending, and dehydrating. It doesn’t take any more time than simmering a cooked stock would, and all of the vitamins and enzymes are kept in tact. This is especially important when you consider the heat-sensitive vitamin C and that unlike other primate and mammalian species, humans cannot manufacture their own!

Isn’t this broth beautiful?

raw vegan vegetable stock

 

 

Our next lesson was starting on a root vegetable gnocchi. I really love that we have the creative freedom to customize the flavors and ingredient choices in this class. It allows the recipe creation process to feel a lot more personal when the selected ingredients are close to your heart (and tongue!).

For the gnocchi, we were allowed to select any root vegetable that we wanted. The demo was shown using beets. Indeed, they offer many health benefits and are fantastic liver cleaners. I wanted to use a root vegetable that I hadn’t been able to work with over the duration of these courses yet and picked one of my personal favorites, sweet potato! I’ve really been into the color orange lately too. Beta carotine, FTW!

We were given the option to shape them into fancy French quenelles, or to roll them and use a fork to give them more of a “rustic” look. I chose the latter. I really love the traditional look of gnocchi with the ridges across the middle. After forming our selected shapes, into the dehydrator they went!

raw vegan root vegetable gnocchi raw vegan root vegetable gnocchi

 

While waiting a few hours for the gnocchi, there were plenty of other projects to work on, one of which was more fermented nut cheese! We made a few of these in our Level 1 class, but this time around, we’ll be using our own probiotics and aging them to build some additional character in the flavor and texture. I’m a bit of a mad scientist when it comes to fermenting things, so I had to make sure there were enough batches to experiment with. 😉

I’ve got a “control” batch of cashew with a standard probiotic powder, a brazil/pine nut combo with water kefir, a couple pistachio experiments with kimchi and sauerkraut brines, and some macadamia cheeses with fermented coconut water and rejuvelac. 

raw vegan nut cheesesraw vegan nut cheesesprobiotic fermented food

 

The second recipe we worked on while waiting for the gnocchi to dehydrate a bit more was a “new style miso soup”. This soup was a great opportunity to test out the versatility of the raw vegan vegetable broth. It was a flavorful and creative cross between a vegetable soup and a miso soup. It was also slightly creamy, but retained a lightness to it, which made for a satisfying appetizer. Working on this recipe gave me a lot of creative ideas for just how versatile our second mother sauce really is.

raw vegan vegetable miso soupraw vegan vegetable miso soup raw vegan vegetable miso soup raw vegan vegetable miso soup

At long last, after being taunted with the wonderful smells coming out of my dehydrator (don’t forget, the eggplant bacon is still in there too), something was ready to come out and be eaten. I removed the gnocchi after warming the lemon cream sauce from yesterday’s lesson a bit.

In addition to the cream sauce, we learned how to make gremolata, a parsley and lemon based condiment that adds a refreshing quality to an otherwise rich or heavy dish. The flavors and textures paired very well with the Meyer lemon cream sauce, and the textural contrasts looked beautiful on the plate as well.

The most rewarding part of all this is that the parsley came from my porch garden! Food is so much more rewarding when you’ve grown it yourself.

The whole thing was topped off with some micro-greens. I chose some baby chard here, not only for their mild tangy flavor, but also for the beautiful pop of color that the red stems added to the plating. I was really thrilled with how this all came together. It is by far the most beautiful dish I’ve ever put together, and I learned all of the skills with the help of my wonderful instructors. I am really impressed with the quality of the culinary education I’ve been receiving from an online program!

raw vegan root vegetable gnocchi raw vegan root vegetable gnocchi raw vegan root vegetable gnocchi raw vegan root vegetable gnocchi raw vegan root vegetable gnocchi

 

That wrapped up my second day! Looking forward to tomorrow’s projects! We will be putting a mezze platter together and learning about tomato sauces!