Entertaining in the Raw - Matthew Kenney [24]
Raspberry Sundae with Vanilla Bean “Ice Cream,” Chocolate Anise Syrup, and Candied Walnuts
This is a more straightforward dessert, a sundae that can include any number of berries. I love raspberries, but blueberry and anise work equally well together, as do strawberries or cherries. It’s pleasant enough to simply eat a big spoonful of berries with the chocolate sauce poured over them!
Raspberries
1/4 cup raw agave
2 cups raspberries, divided
Walnuts
2 cups walnuts, soaked overnight, drained, and dehydrated 24 hours
1/4 cup maple powder
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch salt
1/2 tablespoon cinnamon
Syrup
1/2 cup plus 2 tablespoons raw agave
1/2 cup melted coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1 cup plus 2 tablespoons cocoa powder
3/4 teaspoon hazelnut extract
“Ice cream”
1-1/2 cups cashews, soaked 1–2 hours
1/2 cup coconut meat
1/2 vanilla bean, scraped
1/4 teaspoon sea salt
1/4 cup raw agave
1/4 cup plus 2 tablespoons coconut oil
Garnish
1/4 cup cacao nibs
Mint sprigs
Raspberries Blend agave and 1 cup raspberries in a Vita-Mix. Stir in remaining raspberries.
Walnuts Mix nuts well with all ingredients and dehydrate 48 hours.
Syrup Blend all ingredients in Vita-Mix until smooth.
“Ice Cream” Blend all ingredients until smooth in Vita-Mix. Process in an ice cream maker and freeze.
Assembly Layer the raspberries, ice cream, and syrup. Top with walnuts, nibs, and mint sprigs. Serves 6
Saffron Avgolemono, Portobello “Meatballs,” Oregano Cream, and Lemon Balm
Raw food is beginning to develop its own culinary language, but at present, many dishes are still relying on descriptions based on traditional, often non-vegetarian recipes. This is not an absolute necessity, but it does make the food more interesting to a newcomer, who can perhaps identify with it a bit more. Avgolemono means “egg-lemon” in Greek. It gets its texture from the egg cooking and thickening. Of course, in our raw version, that is unnecessary—interestingly, the velvety texture is quite close here.
Avgolemono
1/2 cup chopped jicama
1/4 cup cashews, soaked 3–4 hours
3 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon saffron, dissolved in 3 cups warm water
Black pepper to taste
“Meatballs”
2 portobello mushroom caps
1/4 cup walnuts
1/4 cup tahini
2 tablespoons olive oil
1/2 cup chopped zucchini
2 tablespoons chopped parsley
Salt and pepper to taste
Cream
2 cups cashews, soaked 1–2 hours
1/2 cup water
2 tablespoons raw agave
1 teaspoon salt
1/2 cup fresh oregano
Garnish
Fresh saffron
1 tablespoon fresh lemon balm
Avgolemono Blend all ingredients in a Vita-Mix until smooth. Warm in dehydrator for 3–4 hours.
“Meatballs” In a food processor, process ingredients until well combined but not fully puréed. Form into small “meatballs” and dehydrate 5 hours.
Cream Blend all ingredients in Vita-Mix until smooth. Chill in the refrigerator until firm.
Assembly Warm avgolemono in a baking pan in dehydrator—place “meatballs” in each soup dish, and top with a couple of threads of saffron and lemon balm; drizzle with oregano cream. Serves 4–6
Cacao Crêpes and Sweet Mint Custard with Black Cacao Sauce
When I was first experimenting with raw cacao, it was challenging to use—it was not yet available in powder form, and the taste was unusual, so I was a bit unsure of it—but the dried beans actually reacted well to certain recipes, especially those where a soft texture is needed. This dish is pure classic in flavor.
Crêpes
1 quart flax meal
1 quart apples, peeled, cored, and chopped