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We embrace revolution for the positive change it may often bring—that is not always the case, but it certainly offers passion, energy, and choice. Many of my dishes are inspired by countries that have been through everything from prosperity, hardship, and struggle in the face of revolution—there is always a sense of pride and thankfulness following such a struggle. It may be our own ability to romanticize history, but we often find that any kitchen becomes most inspired by the foods of these nations—meaningful cuisine with a long history and sensibility—foods that, when prepared in a modern kitchen, become very modern and yet still retain the charm of old-world cuisine.

Revolutions accelerate change, and as change relates to food today, that acceleration is necessary. A staid approach, ignoring the obvious signals from every direction, may lead to peril of one degree or another, whereas the old adage “change is good” has never been more appropriate. We love the idea of fighting for truth, living for health, reaching for meaning, and, most of all, preparing great meals. Let us all forge that path.

The recipes in this chapter embrace revolutionary intellect in the culinary world.

Empanada de Espinaca y Salsa de Tomate: Empanada with Spinach, Tomato Relish, and Cilantro-Mint Purée

Cuban empanadas are usually filled with seasoned meats. Of course, that won’t happen with raw foods, but the concept remains intact. I like serving empanadas as a filled pastry—a casual bite or light meal with a salad. The cilantro-mint purée is an important element in this recipe, as they otherwise may be a bit dry.

Pastry

3/4 cup flax meal

3 cups corn kernels

1 cup water

2 tablespoons olive oil

2 teaspoons cumin

1/2 small red onion, roughly chopped

1 clove garlic

3/4 teaspoon salt

1 tablespoon fresh lime juice

Pinch cayenne

Filling

3 cups pine nuts, soaked 1–2 hours

3 tablespoons fresh lemon juice

1 teaspoon salt

3/4 teaspoon nutritional yeast

2 whole scallions

Spinach

1 quart torn spinach

Olive oil to coat

Salt

Relish

2 cups finely diced tomatoes

1/4 cup finely diced onions

1 tablespoon olive oil

1/4 cup chopped parsley

2 teaspoons dried oregano

1 tablespoon fresh lime juice

1 teaspoon lime zest

Purée

1 cup fresh cilantro

1 cup fresh mint

1 cup olive oil

Salt

Garnish

Cilantro sprigs

Pastry Set flax meal aside. Place remaining ingredients in a food processor and blend until smooth. Stir in flax meal. Spread batter onto Teflex sheets in 3-inch circles and dehydrate at 118 degrees F for about 3–4 hours, or until able to flip. Flip rounds onto dehydrator screens and place another screen on top to hold rounds in place; dehydrate an additional 45–60 minutes, or until they are dry but still pliable.

Filling Process all ingredients except scallions in food processor until smooth. Add scallions and pulse until they have broken up and are well combined. Store in a container in the refrigerator.

Spinach Toss all ingredients in a medium-size bowl. Let sit 30 minutes or cover with plastic wrap and dehydrate 20 minutes.

Relish Mix all ingredients in a large bowl.

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

Assembly Spread filling on the side of pastry that is completely dry; top with spinach. Fold pastry in half over filling and secure edges tightly by pressing with the tines of a fork. You may need to wet edges with water before pressing with fork to secure well. Place back on dehydrator screens and dehydrate 15–20 minutes until the outside is completely dry. Place empanadas on the plate and drizzle with purée. Serve with the tomato relish on the side and garnish with cilantro sprigs. Serves 4–6

Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce

These tiny tamales, wrapped in a strand of corn dyed with beet juice, are so charming that they would be delicious filled with air—yet, the filling has a very silky body and deep flavor that is surprising, given the