Porcini Cracker with Chives
The wonderful thing about dehydrating food is that there is very little method involved (blend, spread, dehydrate), the food retains it nutrients due to the low temperature and the flavors of whatever you are cooking intensify
This is my second attempt in the dehydrator, adapting a recipe from Matthew Kenney’s Plant Food, to create an umami savory sweet cracker. I offered these crackers to my tasters, without telling them about the method, and they loved them. It is hard to believed that there is no grain or flour in them, just almond and flax seeds and a little seasoning. If you don’t have a dehydrator, an oven, whilst you are in the house on a cold afternoon does the trick just as well
I liked these crackers with a little tofu cream cheese and fresh chives (see previous recipes) but Mr B is quite fond of them on their own, as a portable snack
- 1 cup almonds, soaked overnight
- ½ cup water
- 5 tbsp. tamari or coconut aminos
- 1 tbsp. porcini powder
- 1 tbsp. agave
- ¼ cup flax seeds
- Tofu cream cheese
- 1 bunch chives, chopped to ½ cm pieces
- Mix the porcini ingredients together in a blender. Spread 1.4 inch thick on parchment paper and dehydrate for 4 hours at 115f. Punch out shapes with a cookie cutter. Return to dehydrator on screens until dry and crisp, approximately 12 hours. If you don’t have a dehydrator, use the oven on the warm setting.
- Pipe or spread on the tofu cream cheese
- Top with chives
Butternut Squash Carpaccio
I found this recipe in a raw vegetable book, in which everything looks more like art than food. This dish is no exception, with it variety of vegetal colours including the deep orange from the butternut squash, the garden fresh green from the arugula and the beautiful vibrant pink from the pomegranates that look like jewels on the plate
This is a light starter and super healthy, it will impress your guests but hardly has any process or time involved. Mr. B as always is my primary taster and I wasn’t sure he would like my raw art adventure, however to my surprise he gave quiet a few nods, noting it as ‘a light and refreshing dish with a nice variety of textures and tastes’
- 2 cups arugula
- 1 tbsp. virgin olive oil
- 1 tbsp. balsamic glaze
- Cracked black pepper and sea salt, to taste
- 1/4 butternut squash, sliced thin
- 2 tbsp. pomegranate seeds
- Peel the butternut squash
- Use a mandolin to slice the butternut squash
- Place the slices in the olive with salt and pepper and leave it in the fridge for 20 minutes to a few hours depending on when you are to serve
- Once the slices have softened place them on a plate
- Mix the arugula with the balsamic glaze and place on top of the Carpaccio
- Sprinkle the pomegranates over the top and serve
Raw, Vegan Beetroot Ravioli
I love this recipe from vegan food and living by Juliette Bryant. It is raw and so takes little time to create. It tastes super luxurious and creamy due to the cashews with the nutritional yeast creating the sensation of a silky cheese sauce.
Beets are best eaten raw as they loose some of their vibrant color and nutrients when cooked. This marinade softens them, making the texture more like pasta than beet.
2 large beetroots
For the marinade
- 60ml olive oil
- Juice of 1 lemon
- 1 tsp. tamari
For the filling
- 300g pre-soaked cashews
- 115ml water
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast flakes
- ½ tsp. sea salt
- ½ tsp. black pepper
- Chives and parsley (optional)
- Mix all the marinade ingredients together in a bowl. Finely slice the beetroots into thin disc shapes and place them into a bowl with the marinade and leave covered for 4 hours. This will soften the beetroots.
- Place all the filling ingredients into a high powered blender or food processor and blend until smooth
- Place a dollop of filling onto the beetroot and then cover with a second piece of beetroot to make the ravioli
- Garnish with a sprig of parsley
Vegan Chocolate Mousse
This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.
I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.
- 300g soft silken tofu
- 80g vegan chocolate
- 3 tbsp. maple syrup
- ½ tsp. vanilla essence
- Pinch of salt
- Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
- Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
- In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
- Add the chocolate and rest of the ingredients
- Transfer into glasses or ramekins, serve with berries to cut through the richness
Raw Vegan Matcha Cheesecake
‘Dessert is like a feel-good song, the best ones make you dance’.
This is one of those life-changing recipes. It tastes beautifully decadent due to the silky texture but is gluten, dairy and refined sugar free. As you can see from the combination of ingredients, it is all natural and pretty similar to your granola, so you can eat cheesecake for breakfast and feel pretty good about it. Revolutionary.
I did a lot of taste testing with this recipe and no one could believe that the topping was made with cashews as the main ingredient and contained zero diary. I also did some live cooking to show how long it takes to make, my best time being 6 minutes 32 seconds!
If you don’t like Matcha, you can add raw cocoa and make a chocolate version or blueberries to make a fruity version. The options are endless.
- 1 cup hazelnuts
- 1 cup desiccated coconut
- 6 pitted dates
- ¾ coconut milk/cream
- ½ cup raw honey or maple syrup (vegan option)
- 5 cups raw cashews, soaked for 2 hours minimum in water and then drained
- ½ cup coconut oil
- 1 tbsp. matcha green tea powder
- Blend the hazelnuts, desiccated coconut and pitted dates until it reaches a crumb like consistency
- Press the mixture firmly into the bottom of a cake tin or if you want to make mini versions distribute evenly into 15 cup cake holders
- In a clean blender add the coconut milk, honey, cashews and coconut oil until silky smooth
- Add the matcha powder and blend again until fully combined
- Pour on top of the base and leave in the fridge/freezer to set
Raw Vegan Chocolate Cheesecake (substitute raw cocoa powder for the matcha)
‘I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that’ Jose Andres Puerta
I recently spent some time in Puglia in the south of Italy, the birthplace of Mr. B’s parents. The Apulian people are even more obsessed with food than the rest of Italy (hard to believe, I know). The reason is that the area is bountiful due to the amazing terrain and climate and so you can basically grow anything. Everyone has fig, almond and fruit trees in their gardens and the area is full of vineyards and olive groves
The Apulian people therefore make everything from scratch including almond milk and having had a glass every morning as I watched the sun rise over the beautiful terrain I thought I would attempt to replicate the taste and provoke the memory once I got back to the USA
The method was taken from Thekitchn.com a collaborative website with a collection of cooks recipes
- 1 cup raw almonds
- 2 cups water, plus more for soaking
- Use organic sweetener to taste
- Soak the almonds in a bowl of water for up to 2 days
- Drain and rinse the almonds
- Combine the almonds and water in a blender
- Blend at the highest speed for 2 minutes
- Strain the almonds using a cheese cloth, press as much of the almond milk out as possible
- Sweeten to taste (I personally don’t)
- Place in the fridge for up to 2 days
- The leftover almond meal can be dried out in an oven for a few hours and used as almond flour
Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean. The dish is typically made from raw fish cured in citrus juice such as lemon or lime and spiced with pepper or chilli. Additional seasonings such as chopped onions, salt and cilantro may be added.
It’s a healthy dish and can be made in a matter of minutes, you just need to make sure the fish is fresh, which is one of the advantages of living in a place like Boston, where not only can you get fresh sushi grade fish, but you can track it back to the fisherman who caught it.
I bought my salmon belly from Red’s Best, who offer traceability for their seafood, this means that the customer can trust that the seafood is caught locally, labelled correctly and subjected to quality control along its journey. Trust that an intelligently minimised carbon footprint maintains traceability without undue burden on natures footprint.
- 500g salmon
- 1 garlic clove – crushed
- 1 red chili – finely chopped
- ½ cup lime juice – freshly squeezed
- coriander – finely chopped
- ½ red onion – finely sliced
- Salt & pepper – to taste
- Wash and slice your salmon
- Place in a shallow ceramic or glass dish. Season with salt and pepper.
- Combine juice, chili, garlic and coriander and pour over your salmon
- Stir the fish gently to ensure it is completely coated with the juice mixture
- Place the sliced red onion on top of your fish while it ‘cooks’
- Let your fish ‘cook’ for an hour. You can leave it for as little as 5 minutes if you are in a hurry.
- Drain the salmon mixture and plate
- Serve immediately