Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta” (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
The first raw food dish (or at least, the first successful raw food dish) that I ever created was a green zebra tomato lasagna that I designed for my first raw food menu. There was never a single evening that it wasn’t the best-selling dish on the menu, which lies in the fact that it offers familiar flavors in a unique form. Raw food can often be intimidating, especially for those who have never tried it, and the components of this dish resemble a welcoming gesture—tomato sauce, pesto, ricotta, tomatoes. They work together, we’ve all tried them, and the dish is full flavored.
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Cacao Crêpes and Sweet Mint Custard with black cacao sauce (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
When I was first experimenting with raw cacao, it was challenging to use—it was not yet available in powder form, and the taste was unusual, so I was a bit unsure of it—but the dried beans actually reacted well to certain recipes, especially those where a soft texture is needed. This dish is pure classic in flavor.
Serves 4–6 People
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For the Crêpes:
1 quart flax meal
1 quart apples, peeled, cored, and chopped
2 cups chopped coconut meat
2 cups cocoa powder
1/4 cup fresh lemon juice
2 quarts water
2 tablespoons maple syrup
1/4 cup raw agave
2 1/4 teaspoons salt
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Black Sesame and White Coconut Dumplings with creamy miso sauce (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
These dumplings are perhaps the most stunning dish I have ever served—they are ultra simple and elegant, like a black-tie affair, but the concept is undeniably charming and sophisticated. Fortunately, they taste even better than they look and have became an instant classic of mine.
Yields 16
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For the Black Sesame Dumplings:
2 cups young coconut meat
1/3 cup black sesame tahini
1/4 teaspoon salt
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Frozen Chocolate Pudding with cinnamon-glazed plums, chocolate basil wafers, and vanilla bean–plum syrup (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
I dare anyone not to like chocolate and plums. Is that even possible? It seems that everyone loves chocolate these days. I like to combine it with seasonal fruits, particularly stone fruits, which provide a good balance with their tartness and also a slightly nontraditional pairing.
Serves 4 to 6 people
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For the Pudding:
2 cups cashews, soaked 1–2 hours
2 cups coconut meat
1 cup water
1 1/4 cups raw agave
1 cup coconut oil
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 1/4 cups cacao powder
2 tablespoons raw carob powder
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Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
These tiny tamales, wrapped in a strand of corn dyed with beet juice, are so charming that they would be delicious filled with air—yet, the filling has a very silky body and deep flavor that is surprising, given the lack of heavy fats or dairy.
Serves 4 to 6 people
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For the Filling:
1 quart corn, divided
1 1/4 cups minced tomatoes
1 1/2 cups minced red bell pepper
6 tablespoons sun-dried tomatoes, soaked
1 1/4 cups pine nuts, soaked 1–2 hours
1 1/4 cups cashews, soaked 1–2 hours
1 teaspoon sea salt
3/4 teaspoon nutritional yeast
2 tablespoons minced red onion
2 tablespoons stemmed and chopped fresh cilantro
1 clove garlic, peeled and minced
3/4 cup fresh lime juice
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Photographer: G Monkie
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