Entertaining in the Raw - Matthew Kenney [57]
2 tablespoons raw agave
1 tablespoon salt
Spicy Mango Salsa
1 cup diced mango
1 red chile, seeded and diced
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Pinch salt
1 tablespoon raw agave
1 tablespoon tamarind paste
Water
Assembly
1/4 cup black sesame seeds
1/4 cup finely chopped white sesame seeds
1 head baby bok choy
Portobello “Meatballs” Roughly chop mushrooms and toss in olive oil, salt, pepper, thyme, and lemon juice; spread on Teflex sheets and let dehydrate 45 minutes. Process garlic and walnuts in a food processor until chunky; place in a bowl. Roll mixture into 3/4-inch “meatballs” and dehydrate until firm on the outside and moist on the inside.
Sticky “Rice” Process jicama and pine nuts until they are finely minced, similar in size to rice grains. Dry with towels to remove excess liquid. Combine “rice” with vinegar, agave and salt. Spread mixture onto dehydrator screens and dehydrate 90 minutes, fluffing occasionally.
Spicy Mango Salsa Blend all ingredients in a Vita-Mix. Add water if needed to thin.
Assembly Cover portobello “meatballs” with a thin layer of sticky “rice” by hand, squeezing to form a circular shape. Roll in black and white sesame seeds. To serve, play Pearl Balls on bok choy leaves and serve with dipping sauce on the side. Serves 4
Mochi “Ice Cream”: Goji Berry, Vanilla Lemongrass, Green Tea
Mochi means “rice cake,” and they are another traditional New Year’s food, due to their resemblance of the mirror decorating the Shinto Shrine. They are a traditional Japanese food at holidays and festivals, including January 11, which is called “Mirror Opening Day.” The origin of the name has three translated meanings, including “full moon,” “from God,” and “stickiness.”
Mochi
1 cup cashews, soaked 1–2 hours
3/4 cup young Thai coconut meat
1/4 cup raw agave
1/4 cup raw coconut oil
Pinch sea salt
1/4 teaspoon nonalcohol vanilla extract
Few drops nonalcohol almond extract
1/2 cup oat flour*
3/4 cup coconut flour**
Goji Berry “Ice Cream”
1/2 cup cashews, soaked 1–2 hours
1/2 cup macadamia nuts, soaked 1–2 hours
1/2 cup young Thai coconut meat
3/4 cup raw agave nectar
1-1/2 cups water
2 teaspoons nonalcohol vanilla extract
1 teaspoon fresh lemon juice
Pinch sea salt
1/2 cup coconut oil
1 cup soaked goji berries, blended and strained through a fine sieve
Vanilla Lemongrass “Ice Cream”
1/2 cup cashews, soaked 1–2 hours
1/2 cup macadamia nuts, soaked 1–2 hours
1/2 cup young Thai coconut meat
3/4 cup raw agave nectar
1-1/2 cups water
2 teaspoons nonalcohol vanilla extract
1/4 vanilla bean, scraped
1/4 cup lemongrass juice
Pinch sea salt
1/2 cup coconut oil
Green Tea “Ice Cream”
1/2 cup cashews, soaked 1–2 hours
1/2 cup macadamia nuts, soaked 1–2 hours
1/2 cup young Thai coconut meat
1/2 cup raw agave
1-1/2 cups water
2 teaspoons nonalcohol vanilla extract
2-1/2 tablespoons green tea powder
Pinch sea salt
1/2 cup coconut oil
Black Cacao Syrup
1-1/2 cups raw agave
1/2 cup raw cacao powder
2 tablespoons raw carob powder
1/4 teaspoon nonalcohol vanilla extract
Pinch sea salt
1/2 cup coconut oil
Assembly
Oat flour
Mint or basil sprigs
Mochi Blend first 7 ingredients in a Vita-Mix until very smooth and creamy. Transfer mixture to a medium-size bowl and stir in flours until it is very well combined and lumps are smoothed out. Line a 9 x 13-inch pan with plastic wrap on bottom and sides. Pour dough into prepared pan and spread very thin, approximately 1/2 inch thick. Place in freezer until firm.
*Note: Oat flour is made by grinding whole raw oat groats in a high-speed blender or a coffee or spice grinder, until a very fine flour is achieved.
**Note: Coconut flour is made by grinding dried coconut flakes in a high-speed blender or a coffee or spice grinder, until a fine flour is achieved. Do not overprocess or the oils in the coconut will cause the coconut to cake.
Goji Berry “Ice Cream” Blend all ingredients in Vita-Mix until very smooth. Pour into an ice cream maker and follow manufacturer