Entertaining in the Raw - Matthew Kenney [38]
Filling Toss portobello mushrooms and onions with olive oil (just to coat), salt, and pepper. Dehydrate 30–40 minutes. Pulse in a food processor with cashews and thyme to chop into small pieces and set aside.
“Yogurt” Blend all ingredients in Vita-Mix until smooth and creamy. Store in refrigerator and bring back to room temperature before serving.
Assembly Place 1-1/2 teaspoons of manti filling in center of wrapper. Moisten edges. Gently fold four corners to meet in center. Lightly press. Divide soup among 4 bowls and gently place 2 dumplings in each. Garnish with chervil and spoon a generous amount of “yogurt” into soup. Serves 4–6
Note: These wrappers can be prepared in advance and stored in the refrigerator for quite some time. I have found that they remain fresh for a couple of weeks (perhaps longer, but they never last that long without someone eating them first) and are easily used as a wrapper for anything when you would like to prepare a quick lunch or snack. They should be well sealed in plastic wrap and kept dry. Remove them from the refrigerator at least 20 minutes before handling so that they become more pliable.
Spinach and Beet Ravioli, Cashew “Ricotta,” Wilted Spinach with Basil, and Wine Pear Sauce
In my early years with raw food, this same combination of ingredients may have resulted in a raw beet filled with a seasoned cashew purée, but this version is a well-tuned example of how far raw food has progressed. A standard coconut wrapper infused with spinach and beet creates a brilliant color contrast but is also a light, delicious base for the creamy cashew purée, chewy and tangy spinach, and the sweet pear sauce. I found it to be one of the most well-balanced dishes to come from my kitchen, and it is now something I serve whenever I have the opportunity.
Ravioli
2 cups chopped coconut meat, divided
2 tablespoons spinach juice
1/4 teaspoon salt, divided
2 tablespoons beet juice
“Ricotta”
3-1/2 cups cashews, soaked 1–2 hours
1/4 cup fresh lemon juice
1/2 cup water
1 cup olive oil
1-1/2 teaspoons salt
2 teaspoons nutritional yeast
Sauce
2-1/2 pears, peeled, cored, and chopped
1/4 teaspoon salt
1/4 cup raw agave
1/2 cup white wine
Spinach
2 quarts torn spinach
1 quart fresh basil leaves
Olive oil
Salt
Garnish
Fresh basil
Ravioli Blend half the coconut with spinach juice and half the salt in a Vita-Mix until very smooth. Spread very thin on dehydrator Teflex sheets and dehydrate 3–4 hours. Repeat the process with the beet version, using the beet juice instead of spinach. Remove from Teflex and trim edges. Cut into 9 squares.
“Ricotta” Process all ingredients in a food processor 3–5 minutes until smooth.
Sauce Blend all ingredients in Vita-Mix until smooth. Prior to serving, place in a dehydrator for 20–30 minutes at 115 degrees F to warm.
Spinach Toss all ingredients in a medium-size bowl. Let sit for 30 minutes in a warm place.
Assembly Assemble the ravioli by placing 1 teaspoon “ricotta” on half the spinach and half the beet raviolis. Wet corners slightly and press remaining pasta squares on top of the same color wrappers—press tightly.
Spoon sauce onto plates, keeping it away from edges, and place 2 spinach and 2 beet ravioli on each plate. Garnish with wilted spinach and fresh basil. Serves 4–6
Arugula Gnocchi, Sweet Pepper Sauce, Marinated Asparagus, and Pine Nut “Parmesan”
Shortly after beginning my first real restaurant job at the Sicilian restaurant Malvasia, I happened to be in the right place at the right time. The chef, Gennaro Picone, was a master with pasta, and every dish on his menu was outstanding. Most were light, but his gnocchi were rich and delicious. They were a bright green from subtly steamed spinach and were like eating green clouds—they were even good plain and cold, not to mention how they were with the woodsy porcini mushrooms and Gorgonzola cream that he