Entertaining in the Raw - Matthew Kenney [23]
Powder Spread zest on Teflex sheets and cover with a dehydrator screen. Dehydrate overnight until completely dry. Blend in Vita-Mix into a powder.
Assembly Mix broccoli rabe into “cheese” for the filling. To prepare the ravioli, place a teaspoon of filling just off center on each square and fold over, pressing each together softly. Line the raviolis in a row on plates and drizzle with sauce; garnish with orange powder. Serves 4
Chocolate Chili Tacos with Marinated Arugula, Pear Tomatoes, and Pignoli “Sour Cream”
Cacao, the raw cocao bean—not to be confused with processed or sweetened chocolate—is quickly becoming the most well-known superfood in the raw world. It is an excellent source of magnesium and ananamide, which is known as the “bliss chemical,” bringing on a sense of well-being. It is a stimulant and, although slightly pungent, its unique taste is pleasant, especially in a recipe like this.
Taco Shells
3 cups fresh corn
1-1/2 cups chopped red bell pepper
3/4 cup flax meal
1/2 cup water
1 tablespoon fresh lime juice
1-1/2 teaspoons chili powder
1-1/2 teaspoons sea salt
2 teaspoons cumin
2 tablespoons raw cocoa powder
“Sour Cream”
2 cups pine nuts, soaked 1–2 hours
1 cup water
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon sea salt
Arugula
1 quart fresh arugula, packed and gently torn
Olive oil
Sea salt
Black pepper
Tomatoes
1 pint pear tomatoes, halved
3 tablespoons olive oil
1/2 teaspoon salt
Black pepper
1/4 cup julienned basil
Garnish
1 avocado, optional
10 basil leaves, coarsely chopped, optional
Taco Shells Blend all ingredients in a Vita-Mix until smooth. Spread on Teflex sheets to 1/4-inch thickness in 5- or 6-inch rounds; dehydrate at 118 degrees F for 3–4 hours; flip and dehydrate 30 minutes more. Fold in half to shape into taco shells; dehydrate overnight.
“Sour Cream” Blend all ingredients in Vita-Mix until completely smooth. Pour into quart containers.
Arugula Toss arugula with enough olive oil to lightly coat, then add sea salt and black pepper to taste. Place arugula in a bowl and cover with plastic wrap; let sit in a dehydrator at 118 degrees F for 15–20 minutes, until wilted.
Tomatoes Toss tomatoes with olive oil, salt, and pepper; dehydrate 3 hours. Add basil.
Assembly Divide the arugula among the taco shells; add pear tomatoes and a generous amount of “sour cream.” Top with avocado and fresh basil. Serves 4–6
Cinnamon Graham Cookie with Marshmallow Crème and Dark Chocolate Fondue
Admittedly, this is a raw version of s’mores—I had been talking about making this dish for many weeks when I needed a chocolate dessert for a contemporary menu we had been planning. It is comfort food in disguise and a potent version at that.
Cookie
5 cups cashew flour
2-1/2 cups oat flour
3/4 cup water
1-3/4 cups maple syrup
2 tablespoons vanilla extract
1 tablespoon sea salt
2 tablespoons cinnamon
Crème
2 cups cashews, soaked 1–2 hours
1 cup coconut meat
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup raw agave
1/4 cup coconut oil
1 small (1.25-ounce) bottle Lorann Marshmallow Concentrated Oil
Fondue
4 cups maple syrup
2-1/2 cups raw cocoa powder
2 cups coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt
Garnish
2 tablespoons cinnamon
Cookie Mix ingredients in a medium-size bowl by hand. Spread flat to 1/8 inch thick on dehydrator screens. Dehydrate at 115 degrees F for 4 hours. Make an incision with the back of a knife for six rectangles. Dehydrate another 6 hours, then separate pieces. Keep well sealed, at room temperature, until ready to serve.
Crème Blend all ingredients in a Vita-Mix until smooth. Pour into a plastic-lined half sheet pan; refrigerate overnight or freeze 1–2 hours prior to serving.
Fondue Whisk all ingredients in a large bowl. Blend in batches in Vita-Mix. Pour into half sheet pan and store in freezer.
Assembly Bring