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By Root 161 0

or fruit, life in the kitchen might not be that entertaining. Whenever possible, we like to incorporate vegetables or herbs into a dessert in a subtle way as a means to offer our guests a challenging flavor, something new, and a dessert that they will remember us by—hopefully in a fond way.

Pudding

3/4 cup cashews, soaked 1–2 hours

3/4 cup coconut meat

6 tablespoons water

1/2 cup raw agave

6 tablespoons melted coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

1/2 cup cocoa powder

3/4 teaspoon raw carob powder

Flan

3/4 cup fresh yellow corn

3/4 cup cashews, soaked

1/2 cup coconut meat

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup raw agave

6 tablespoons coconut oil

6 tablespoons coconut flour

1/2 teaspoon cinnamon

Macaroons

1 cup coconut flakes, ground to powder

1 cup cashew flour

1/2 cup flax meal

3/4 teaspoon cinnamon

1 teaspoon ancho chile powder

Pinch salt

6 tablespoons maple syrup

2 tablespoons coconut oil, melted

3/4 teaspoon vanilla extract

Syrup

1/2 cup raw agave

1 teaspoon cinnamon

1/2 teaspoon coffee extract

1/4 vanilla bean, scraped

Pinch salt

Garnish

1/4 cup fresh corn

Mint sprigs

Pudding Blend all ingredients in a Vita-Mix until completely smooth. Place in refrigerator for 5–6 hours or freeze for 1–2 hours prior to serving.

Flan Blend all ingredients until smooth in Vita-Mix. Pour into small ramekins; refrigerate 5–6 hours or freeze 1–2 hours prior to serving.

Macaroons Mix together dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Spread 1/2 inch thick onto dehydrator Teflex sheets. Dehydrate 24–48 hours. Cut into desired shapes and transfer to dehydrator screens; dehydrate another 8–10 hours.

Syrup Blend ingredients until smooth in Vita-Mix.

Assembly Place 1 scoop flan and a quenelle of pudding on each plate. Arrange with macaroons and corn; garnish with mint and drizzle with syrup. Serves 4–6

Chile Rellenos, Monta-Raw Jack “Cheese,” and Cacao Mole

This dish was first prepared by Kristen Reyes and Justin Baumgartner for a Mexican dinner I was hosting. When I first saw it, I could not believe the colors—bright green pepper offset by an orange cheese, golden corn filling, and chocolate mole—and it tastes every bit as complex and satisfying as it appears. I would venture to say that, strictly as a consumer, this would be my favorite dish to enjoy with a good glass of wine.

Rellenos Filling

2 cups fresh corn

2 cups sliced and quartered zucchini

1 cup diced red bell pepper

1 cup diced tomato

3/4 cup minced red onion

1 tablespoon minced jalapeño

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

1/4 teaspoon cumin

Pinch cayenne

Pinch chili powder

Salt and black pepper to taste

“Cheese”

3-1/2 cups macadamia nuts, soaked 1–2 hours

3/4 cup olive oil

1/4 shallot, diced

1 clove garlic

2 tablespoons fresh lemon juice

1 tablespoon sea salt

3 tablespoons nutritional yeast

3/4 teaspoon chili powder

Pinch cayenne

Cacao Mole

2 dried ancho or chipotle chiles, soaked 2–3 hours

1/4 cup chopped red onion

1 clove garlic

1 tablespoon sunflower seeds, soaked 4–6 hours

1/4 cup almond butter

1/4 cup raisins, soaked 20–30 minutes

3 tablespoons olive oil

1/2 cup water

2 tablespoons raw agave

1/2 cup cacao powder

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon salt

Pinch cayenne

Black pepper to taste

Red Pepper Sauce

2 cups chopped red bell peppers

1 red chile pepper, seeded and minced

1/2 cup cashews, soaked 2 hours

1/4 cup water

1 tablespoon fresh lime juice

2 tablespoons raw agave

Salt to taste

Garnish

4–6 fresh poblano or Anaheim chiles or red lipstick peppers

Rellenos Filling Combine all ingredients in a bowl and let sit 15–20 minutes prior to using.

“Cheese” Place all ingredients in a food processor. Allow to process up to 5 minutes; scrape sides of processor with a spatula to be sure all ingredients are completely combined.

Cacao Mole Blend all ingredients in a Vita-Mix until smooth.

Red Pepper Sauce Blend all ingredients