• Choose a category
• All
• Classic-Fiction

1 cup reserved coconut water

3 tablespoons ginger juice

1 tablespoon raw agave

Sea salt

Wrappers Open coconuts; strain water and reserve. Chop top off coconut, just where it begins to turn inward. Carefully remove the coconut meat using the back of a spoon, keeping the bottom in 1 piece and the top in 1 piece. Cut coconut into 2-inch squares, and then, very carefully, slice each in half the long way, making several very thin pasta squares.

Filling and Rabe Toss mushrooms in a bowl with half the olive oil, and season with salt and pepper. Spread on Teflex sheets and dehydrate 45 minutes. Toss the broccoli rabe with remaining olive oil, season with salt and pepper, and dehydrate 1 hour.

Purée Blend all ingredients in a Vita-Mix until smooth.

Cream Blend all ingredients in Vita-Mix until smooth.

Assembly Dip each pasta square in the ginger cream and place 4 on each plate. Add broccoli rabe and 2/3 of the mushrooms to top each square. Top with another pasta square, then remaining mushrooms. Drizzle sauce around raviolis and fig sauce over the tops. Serves 4

Green Tea Canneloni, Banana Lemongrass Cream, Almond “Gelato,” and Goji Lime Sauce

One of my earliest experiments was a Japanese dinner, where we pushed the boundaries with a number of new dishes. I recall writing the menu and wondering how in the world we would actually make this dish. Kristen, one of the sous chefs, did an amazing job by fulfilling the vision and creating one of the most sophisticated desserts to come out of my kitchen.

Canneloni

2-1/2 cups oat flour

1-1/2 cups cashew flour

1/4 teaspoon salt

2 tablespoons raw agave

1/2 teaspoon vanilla extract

1/2 cup maple syrup

2-1/2 tablespoons green tea powder

Cream

1-1/2 cups cashews, soaked 1–2 hours

1-1/2 ripe bananas

1/2 cup coconut meat

1/4 cup lemongrass juice

1/2 teaspoon salt

1 vanilla bean, scraped

1 tablespoon fresh lemon juice

2 tablespoons water

1/4 cup raw agave

1/4 cup coconut oil

“Gelato”

1/2 cup cashews, soaked 1–2 hours

1 cup macadamia nuts, soaked 1–2 hours

1/4 cup coconut meat

3/4 cup raw agave

1 cup water

2 teaspoons vanilla extract

1 tablespoon almond extract

Pinch sea salt

1/2 cup coconut oil

Lime Sauce

1/4 cup goji berries, soaked 15 minutes and strained

1/4 cup raw agave

1/2 cup lime juice

1 tablespoon lime zest

Canneloni Using your hands, mix ingredients until well combined. Roll thin and cut with a ring mold; wrap around a cylinder to shape canneloni. Dehydrate 48 hours.

Cream Blend all ingredients in a Vita-Mix until smooth.

“Gelato” Blend all ingredients in Vita-Mix until smooth.

Lime Sauce Blend all ingredients in Vita-Mix until smooth.

Assembly Fill each canneloni with cream. Place a pool of lime sauce on each plate and set canneloni on sauce. Scoop “gelato” close to canneloni. Serves 4

Ocean Vegetables and Squash Noodles with Oyster-Mushroom Escabeche, Faded Green Caviar, and Miso Tahini Sauce

Sea vegetables are simply incredible—the flavors are all unique, as are the textures—and they harbor some of the most important nutrients we ever need. For a vegan, it becomes even more important to find tasty sources of these minerals, and these are the best. Now that they have become mainstream, it is quite possible to build elaborate flavors and presentations around them.

Vegetables

4 ounces pink seaweed (tosaka), washed and soaked overnight

4 ounces wakame, reconstituted

4 ounces hijiki, reconstituted

4 ounces kelp, reconstituted

4 ounces light green seaweed (ogonori), washed and soaked overnight

4 ounces arame, reconstituted

Black and white sesame seeds

1 small knob fresh ginger, cut into very thin batons

1 medium beet, cut into very thin batons

1 small carrot, cut into very thin batons

1 small zucchini, cut into thin spirals

1 small jicama, peeled and cut into very thin batons

Noodles

1 yellow squash, cut into long noodles with a spiralizer

Salt

Olive oil

Escabeche

1/2 cup olive oil

1/4 cup apple cider vinegar

1 teaspoon ground mustard

1 tablespoon dried oregano

1 teaspoon