Ingredient Spotlight | The Spicy Organic Chipotle Pepper

chipotlesoft Ingredient Spotlight | The Spicy Organic Chipotle Pepper

Chipotle Chili [chee-POT-tleh] is the famous jalapeno of Capsicum annum, smoke-dried to bring out the distinctive smoky and biting flavor characteristic of a lot of Mexican and Tex Mex cuisine. Chipotle is moderately hot between 5,000 to 10,000 Scoville Units and has been described as having a complex smoky sweet flavor with subtle molasses undertones. Smoked for several days in sealed chambers, the chipotles dry up like prunes. The smoke drying turns the chilies from bright green to dark brown and shriveled up, taking about 10 lbs of jalapenos to make one pound of chipotle. It is speculated that the Aztecs smoked the chilies for long term storage as drying the chilies was a difficult process due to the thick flesh.

Chipotles can add a spicy and smoky flare to soups, sauces, salsas, dips, guacamole, dressings, marinades, and even some deserts.

chipotle peppers Ingredient Spotlight | The Spicy Organic Chipotle Pepper

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Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

matthew kenny recipe cacao crepes and sweet mint custard Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

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

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 | Recipe by GreenChef Matthew Kenney

matthew kenny recipe black sesame and white coconut dumplings Black Sesame and White Coconut Dumplings | Recipe by GreenChef Matthew Kenney

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

For the Black Sesame Dumplings:

 

2 cups young coconut meat

1/3 cup black sesame tahini

1/4 teaspoon salt

book rating entertaining inth raw matthewkenney Black Sesame and White Coconut Dumplings | Recipe by GreenChef Matthew Kenney

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Smoky “Roasted” Garlic & Red Pepper Soup

omid smokyroasted garlic red pepper soup 01 Smoky Roasted Garlic & Red Pepper Soup

Recipe by G Living MemberOmid

Smoky “Roasted” Garlic & Red Pepper Soup (raw)

A perfect starter for any meal, this red pepper and garlic soup is completely raw and has a smoky flavor, thick creamy texture and has an absolutely delicious taste.

Serves about 4

For the Soup:

 

4 large red peppers, deseeded & chopped

1 cup chopped white onion

6 cloves garlic, grated

1/2 Tbsp finely chopped fresh rosemary

2 tomatoes, sun blushed & chopped

4 Tbsp sunflower oil

8 strawberries

4 Tbsp of honey

Himalayan pink sea salt & fresh black pepper to taste

omid smokyroasted garlic red pepper soup 02 Smoky Roasted Garlic & Red Pepper Soup

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Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney

matthew kenny recipe frozen chocolate pudding Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney

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

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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Exclusive Interview with Celebrity GreenChef Matthew Kenney

matthew kenney interview green chef 01 Exclusive Interview with Celebrity GreenChef Matthew Kenney

Photographer: G Monkie

It’s 4:30 in the morning and I just finished watching a version of the movie 1984 (The Love of Big Brother) by director Michael Radford, which I had never seen. The film, which is based on George Orwells novel 1984, came out ironically enough, in … 1984. I was only 16 at the time, and I somehow missed it. I guess the big brains here in Hollywood, thought this was a nice bit of marketing genius and a scary look backwards at what could have been, if the world had actually gone Red. We would all be living in a world which required us to chant things like “We love big brother” and “Drill Baby Drill”. The population would have also freely given up their personal rights to keep themselves safe from the Axis of Evil in East Asia. And of course we would trust completely in our leader the decider! Good thing that never happened.

I am only bringing this up because for years I have owned both the DVD of the film 1984 and a CD by the Eurythmics called 1984. The CD’s 9 songs are based on the book and have been hardwired in my mind as sort of a personal soundtrack, along with songs by the Clash of course. In all this time, I had no clue why the music was never part of the film. The music in the film is this dull grey sounding stuff which it turns out the director wanted and the financiers didn’t. The company funding the movie turned out to be the Virgin Group and I guess they got their way for the theater release and the director got his way for the DVD. So for all these years, I had no idea a Eurythmics version of the film even existed. Kind of strange, since in the book, the main theme is about not knowing what existed or what will be. The government had total control of all memories, by constantly altering the history of what was. I have always thought that was spooky and a little too close to reality, because who is to say we really know what happened at any given time. Our only knowledge is what we are told. For the most part, we have very little first hand knowledge of any major events in the world that happen during our lives.

matthew kenney interview green chef 041 Exclusive Interview with Celebrity GreenChef Matthew Kenney

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Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce | Recipe by GreenChef Matthew Kenney

matthew kenny recipe vegetable tamales with tomato chile sauce Hallacas Vegetarianas: Vegetable Tamales with Tomato Chile Sauce | Recipe by GreenChef Matthew Kenney

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

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

matthew kenney interview green chef 06 Hallacas Vegetarianas: Vegetable Tamales with Tomato Chile Sauce | Recipe by GreenChef Matthew Kenney

Photographer: G Monkie

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Food Glossary | Allspice

allspice Food Glossary | Allspice

Also known as Myrtle pepper, Jamaica pepper or newspice, allspice is a large, brown peppercorn from the West Indian allspice tree. Contrary to the commonly mistaken belief that allspice is a mixture of ground spices, it is actually a single dried fruit, given that name by the English who thought the taste resembled a combination of nutmeg, cinnamon, cloves and black pepper. You can buy it ground, or whole, and grind it fresh yourself. It is commonly used in sweet and savory dishes along with similar aromatic spices like cinnamon and cloves. It is used frequently in Caribbean cuisine in jerk seasoning, as well as curry powders and mole sauces, pickles, marinades, mulled drinks and Christmas pudding. Continue Reading / Additional Photos / Videos

GreenChefs | Zucchini Tartar with Paprika-Raspberry Puree

zucchini pesto rice timbale 02 GreenChefs | Zucchini Tartar with Paprika Raspberry Puree

Zucchini Tartar with Paprika-Raspberry Puree (vegan)
Recipe by Veganlicious

The simple flavor of the raw grated zucchini is pepped up with the paprika and raspberry puree. This recipe does taste as lovely as it looks.

Serves 2 people

For the Ingredients:

 

1 large or 2 medium zucchini, grated

4 pieces chives, sniped finely

1/4 tsp. nutmeg

for the puree

2 tbs. paprika puree

2 tbs. raspberry puree or sauce

2 tbs. olive oil

2 tbs. rice wine vinegar

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GreenChefs | Zucchini and Pesto Rice Timbale

zucchini 02 GreenChefs | Zucchini and Pesto Rice Timbale

Zucchini and Pesto Rice Timbale (vegan)
Recipe by Veganlicious

These tasty towers are great as a salad or they can also be used as an appetizer. They’re colorful and quick and easy to make.

Serves 4 people

For the Ingredients:

 

200 grams White Rice, Cooked

1 med. Zucchini, Cut in very thin slices

1/4 Cup Vegan Pesto

Tomato and Chives as Garnish

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GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

sauerkraut pierogi 02 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

Sauerkraut Pierogi with Mushrooms and Tofu Pieces (vegan)

Recipe by Veganlicious

These were the best pierorgi we’ve ever had. The combination was great, and they are really easy to make.

Serves 4 people

For the Dough:

 

2 cups pasta (fine semolina) flour

1/2 teaspoon salt

3 tablespoons oil (for this recipe I used truffle oil)

1/3 cup water

 

sauerkraut pierogi 01 GreenChefs | Sauerkraut Pierogi with Mushrooms and Tofu Pieces

 

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Simple Lemon Juicer | Citrus Reemer

wooden lemon reamer 01 Simple Lemon Juicer | Citrus Reemer

I use a lot of citrus. I use it in everything from my energized water to my daily dressing to my summer ginger limeade. If a good amount of your diet is raw friendly, chances are you use a lot of citrus too.

Back-in-the-day I would squeeze lemons/limes by hand and I can’t tell you how much time that would take. Then one day my mom gave me a simple tool to make my life easier – a lemon juicer (I was 19 when I started eating raw). Most of the lemon juicers that I’ve had have been plastic (from Ikea), but I’m on the look-out for a good metal one or wooden one. There are all sorts of complex citrus juicers you can get, but from my experience a simple one will do just fine – especially if you already have a juicer.

Juicers Pictured
Wooden Lemon Reamer $8.50
Melamine Reamer $3.95
Citrus Squeezer $16.99

metal lemon reamer 01 Simple Lemon Juicer | Citrus Reemer

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