Entertaining in the Raw - Matthew Kenney [58]
Vanilla Lemongrass “Ice Cream” Blend all ingredients in Vita-Mix until very smooth. Pour into ice cream maker and follow manufacturer’s instructions; or freeze base in square pan, cut, and run through masticating juicer (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of “ice cream” into pan or plate; freeze until very firm.
Green Tea “Ice Cream” Blend all ingredients in Vita-Mix until very smooth. Pour into ice cream maker and follow manufacturer’s instructions; or freeze base in square pan, cut, and run through masticating juicer (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of ice cream into pan or plate; freeze until very firm.
Black Cacao Syrup Blend all ingredients in a blender until smooth. Keep in a warm area until ready to serve.
Assembly Dust a dry cutting board with oat flour. Turn out frozen mochi onto cutting board and peel off plastic. Cut six 4 x 4-inch pieces. With floured hands, flatten each piece until very thin. Place 1 scoop of ice cream in the center of each mochi sheet and mold mochi around ice cream until ice cream is completely covered; smooth ridges with fingers.
Place mochi-covered ice cream in freezer immediately and freeze 8–10 hours until completely frozen. To serve, slice ends off each mochi ice cream ball and cut into 2 uniform pieces. Place a slice of each flavor on serving plates and garnish with mint or basil sprigs and cacao syrup. Serves 4
Jiaozi Three Ways: Sweet-and-Sour Tofu with Spiced Cashews, Caramelized Shiitake with Bamboo Shoots, and Bok Choy with Lotus Root
Jiaozi is an important part of Chinese culture today, no doubt in part because they are delicious and fun to eat. Everyone loves dumplings. They always appear during spring festivals, generally prepared before midnight on the last day of the lunar year and enjoyed on the first day of the New Year. These are made to look like gold and silver ingots—the Chinese hope that they will bring good fortune and, when sweetened, a sweeter life.
Tofu with Cashews
Wrappers
2 cups chopped coconut meat
3 tablespoons golden beet juice
1/4 teaspoon sea salt
Filling
2 cups cashews, soaked 1–2 hours
3 tablespoons nama shoyu
3 tablespoons sesame oil
2 tablespoons raw tahini
1 tablespoon chopped fresh ginger
Sauce (yields 1 cup)
1/2 cup nama shoyu
2 tablespoons raw agave
2 tablespoons fresh lime juice
1 tablespoon sesame oil
Pinch dried chile flakes
Assembly
3 cups torn spinach
1-1/2 teaspoons sesame oil
1/2 teaspoon sesame seeds
3/4 teaspoon finely diced fresh ginger
Pinch sea salt
1/4 teaspoon chili powder
2 cups minced cashews, soaked 2–3 hours
1 cup finely diced carrot
1/2 cup finely diced scallions
1 cup finely diced celery
Shiitake with Bamboo Shoots
Wrappers (see above, replace golden beet juice with spinach juice)
Filling
1 cup sliced shiitake mushrooms
2 tablespoons sesame oil
1/4 cup finely chopped bamboo shoots
1 tablespoon minced ginger
1/2 cup cashews, soaked 2–3 hours
1 teaspoon minced scallions
1/4 teaspoon minced green chile
Mustard Sauce
1/4 cup white miso
1 tablespoon pulverized mustard seeds
2 tablespoons fresh lemon juice
1/4 cup grapeseed oil
Water to thin
Assembly (See above)
Bok Choy with Lotus Root
Wrappers (see above, replace golden beet juice with carrot juice)
Filling
1 small head bok choy, roughly chopped
1/4 cup thinly shaved lotus root
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
Salt to taste
Ginger Dressing
3 tablespoons minced ginger
2 tablespoons fresh lime juice
1 teaspoon raw agave
1/2 teaspoon minced jalapeño
3 tablespoons olive oil
Salt to taste
Assembly (See above)
Final Assembly
1 bunch chives, cut into 1-inch batons
Tofu with Cashews Wrappers Blend all ingredients in a Vita-Mix