I’m gonna walk you through more of the great dishes we learned how to make during my training – I’m so excited to make these meals in my own kitchen, and play, and create more recipes. I’m so fueled up that hopefully it will compensate for my lack of MoFo preparation.
In this Asian-themed meal, we made Teriyaki Veggies (Stirred, not Fried), which tasted great – actually, I almost preferred them to fried veggies for how fresh they tasted. The vegetables were marinated, which softened them, leaving a crisp-tender bite. And you’d never know the thick Teriyaki sauce we used was raw.
Possibly my favorite thing on this plate is the pineapple skewer, which was also marinated and then warmed – I definitely ate more of it than pictured. But I’m not telling how much more.
Raw pizza! Each pizza was all little and cute, about 6 inches in diameter, and we had a variety of toppings, along with a choice of pesto or tomato sauce. I opted for pesto since it’s so delicious, and also because fresh basil is hard to get in Saskatchewan.
Minestrone soup, served warm and full of chunky veggie goodness, was lovely and sweet. Most of the raw soups I eat are smooth and pureed, so it was nice having something a little different. The flavors were nostalgic, kind of like canned tomato soup, but, you know, better for you.
Here’s a spinach-mushroom quiche served with a red pepper remoulade, and it was delectable. I especially loved the crust, which was very close to a traditional wheat crust in both flavor and texture. And it was coconut-free! Logan will be thrilled about that. Once I’m back in my own kitchen, this crust is bound to make a reappearance on the blog.
Kale coleslaw, woo hoo! This dish isn’t necessarily everyone’s idea of a good time, but it has lots of flavor, what with the full-bodied miso vinaigrette and capers and stuff. Plus, I taught the class how to make this, so now it’s all sentimental.
This veggie burger spread had a ton of different components – mustard, ketchup, mayo, burgers, toppings, and onion rings – and was straight-up comfort food. No one would suspect the ketchup and mayo of being made from raw, whole ingredients. The mustard differed from the typical bright yellow stuff in that it wasn’t as neon and it was spicy, but was still an excellent condiment in its own right.
These were some damn good veggie burgers, pridefully standing on their own virtue, not trying to be like meat. They had some chunky veggie pieces and seeds, making them a textural wonderland.
Whoa, onion rings! Upon tasting one, my first impression was, “what the hell, these don’t taste like onion rings at all, they lack the characteristic deep-fried crunch”. But then before I knew it, they all disappeared from my plate. So while these might not have been an exact replica of onion rings, they made for a really addictive and low-fat snack.
There’s a fiesta on this plate, you’d better believe it. With enchiladas served with avocado creme de fraiche and hot sauce, alongside a heap of fresh avocado salsa and some Mexican-seasoned rice, this might have been my favorite meal of all. Maybe. It’s a close call.
I must admit, I’d never had dolmas until the day I took this photograph, which is kind of unfortunate because look how cute they are! Needless to say, I don’t know what they’re supposed to taste like, but I do know that our version, made with softened zucchini “rice” dressed with seasonings and fresh herbs, was yumtastic. The grape leaves were marinated in a tangy mixture involving some orange juice, and were tender and flavorful. And the leaves have such a great texture – hearty and a little chewy and dare I say meaty.
Alas, the end of the training meant the departure of some friends, like Acco and Sheli. Acco’s blog is in Japanese, but it’s so cute and I love it all the same. They’re both great chefs and great people, and I’ll miss them both dearly. Ahh well, just gives me another reason to go do some world travelling, to Osaka and Jerusalem!
I’m sure many of you are familiar with Jenny Cornbleet, raw author and instructor extrordinaire. She taught us about teaching and is just such a positive, encouraging lady. Plus, look how little she is! The first time I found myself standing beside her at the smoothie bar, it was a little startling, and kind of made me feel like a giant. I giggled. On the other side of me is Gina Hudson, another instructor who was so super friendly and a blast to work with.
Fare thee well!