Entertaining in the Raw - Matthew Kenney [7]
Raviolini Wrappers
Raviolini Purée
1 cup almond meal (blend 3 cups sprouted almonds with 2 cups water and squeeze all liquid out of the purée—dehydrate the solids on a Teflex sheet for 12 hours, remove from sheet onto screen and dehydrate another 24 hours; let cool. Stored tightly, this will keep for a couple of weeks in a cool place.)
1/2 cup pine nuts, soaked 1–2 hours
1/2 cup cashews, soaked 1–2 hours
2 tablespoons lemon juice
2-1/2 teaspoons salt
2 teaspoons nutritional yeast
1/4 cup olive oil
1/4 cup garlic scapes or young green garlic
1/2 cup finely chopped fresh basil
Sauce
1/4 cup olive oil
3 cups chopped heirloom or red beefsteak tomatoes
Pinch red chili flakes
Salt and pepper to taste
1/4 cup julienned fresh oregano
Garnish
Fresh oregano leaves
Raviolini Purée Blend all ingredients except basil in a food processor until very smooth. Stir in basil by hand.
Sauce Toss olive oil and tomatoes together in a bowl. Place bowl in a dehydrator for 1–2 hours. Blend dehydrated tomatoes and chili flakes in a Vita-Mix until very smooth, season with salt and pepper, and stir in oregano.
Assembly Place 1 tablespoon of purée on 1/2 the wrappers and spread it to 1/4 inch from the sides. Brush the corners with a touch of water and press another wrapper on top, tightly holding it together.
To serve, cover the bottom of a plate with tomato sauce and set 4 raviolini on each plate. Garnish with fresh oregano leaves. Serves 4
Basil Black Pepper Wrappers, Macadamia “Cheese,” Cherry Tomatoes, and Avocado
The discovery of using young coconut as a wrapper and all-purpose replacement for pasta and rice paper was a miracle for us at my former restaurant the Plant. We have since evolved to using it in many forms, colors, and flavors, with this dish being one of my favorites. Often the best dishes are those that are somehow familiar to us, and I don’t know anyone who doesn’t like tomato and basil together. These are also great for entertaining because the components can be made in advance and assembled by the guests or just before serving. They’re addictively delicious.
Wrappers
4 cups coconut meat
1/4 cup spinach juice
1 cup fresh basil leaves
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
“Cheese”
2 cups macadamia nuts, soaked 1–2 hours
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1/2 medium-size shallot
3/4 teaspoon salt
Dried Cherry Tomatoes
1 cup halved ripe cherry tomatoes
Olive oil
Pinch salt
Garnish
Basil leaves
1 avocado, halved, pitted, and thinly sliced
Wrappers Blend all ingredients except black pepper until very smooth. Spread very thin on Teflex sheets, sprinkle with the black pepper, and dehydrate 3–4 hours. Remove from Teflex and trim edges. Cut in 9 squares and reserve. They hold best when placed between wax paper and kept cool.
“Cheese” Process all ingredients in a food processor until well combined. Crumble mixture onto dehydrator screens and dehydrate 4–6 hours. Store in refrigerator.
Dried cherry tomatoes Toss the cherry tomatoes with olive oil and salt, and spread on dehydrator screens. Dehydrate 3–4 hours. Remove and set aside at room temperature.
Assembly Place the wrappers flat on a work surface. Put 1 teaspoon “cheese” in the center of each wrapper and top with avocado, cherry tomatoes, and a fresh basil leaf. Lightly wet two of the opposite corners with a touch of water and roll them from one side, with the corner just reaching over the filling. Roll the other corner over that, forming a boat shape. Press tightly so they remain together. Serves 4–6
Squash Blossoms with Pistachio Purée, Green Zebra Fondue, Pine Nuts, and Purple Basil
For a raw chef, summer means outdoor farmers markets, and also food with tremendous vibrancy and color that can be easier to prepare than more elaborate winter dishes. Everyone generally thinks of squash blossoms as a dish that is stuffed (sometimes with cheese, crab, or pork), battered, and fried. Admittedly, they can be delicious in their traditional form, but they are also just as tasty