Okay, until now, I have been getting by on the basics of raw food, due to time constraints, money constraints, fear of the unknown...you know how it is. I've been cooking with heat for so long that raw vegetables as an entree are a bit of a foreign concept to me. For the past nearly two weeks, I have been eating my weight in salads, with the occasional venture into something exotic, like mock tuna salad, for instance (this was a hit with Emma). But tonight!
Tonight, I will be making "Rawvioli" (I just made that up). Essentially, this is thin-sliced butternut squash, stuffed with pesto, and served in a white "cream" sauce. Sounds tasty!
For dessert? Brawnies (stole that one). My sweet tooth has been taunting me, it's time to give in. These are made with Raw Almond Flour, Raw Cacao Powder, Raw Agave Nectar, Pitted Dates and Vanilla (I think...?) and are frozen, rather than cooked. The picture looked yummy; I will let you know...
The results are in! Sorta...
ReplyDeleteOkay, so the rawvioli was a hit, in its own way. The flavor was excellent. The "cream" sauce and basil pesto really made the dish. HOWEVER, the process of slicing the butternut squash without a mandolin was labor-intensive, time-consuming and frustrating. Soaking the squash rendered it almost "crumbly," so I was not able to make ravioli pockets with it, rahter, I stacked it, interchangably, with the sauces (sauce, squash, pesto, squash, sauce, squash, pesto, etc). Very yummy.
Oh...the brawnies. *sigh*
These took me about an hour (after soaking the almonds for an hour) to prepare. The key is to use a food processor. Mine is out of commission, so I used a blender. This was HIGHLY inefficient and actually ruined the motor (note to self: dates don't belong in blenders). Because of this, the "batter" did not reach the right consistency and the heat from the blade "cooked" the brownies. There are significant lumps of date and almond in the brownies, BUT I haven't actually tasted them yet. After all that, I put them in the freezer and then left the house without them. Grrr...
I will definitely be posting the ravioli recipe, I will keep you posted on the brownies.
Have you obtained a dehydrator yet? I have a couple of Raw un-cook books: "Raw" by Juliano and "Raw Food, Real World" by Sarma Melngailis and Matthew Kenney. Sarma Melngailis owns a restaurant in New York called "Pure Food & Wine" and owns the company 'One Lucky Duck' which sells lots of good eco products and raw products and things.
ReplyDeleteSam :)