Raw | The Wannabe Chef

Tag Archive: Raw

Peanut Butter Magic Shell

Written on August 1, 2011 by Wannabe Chef in Dessert

One of my favorite treats in the Summer when I was growing up was a Dairy Queen ice cream cone, specifically one dipped into cherry sauce that hardened up as soon as it hit the ice cream into a shell coating.

I have no idea how to make that.

But what I do know how to make is peanut butter magic shell, and that’s almost as good, especially with chocolate ice cream(or chocolate banana soft serve in this case).

Really, if you look up the ingredients in that cherry magic shell it’s about 20 things you can’t find in supermarkets and shouldn’t be putting into your body. This recipe has only 3 ingredients, all natural and easy to shop for. Let’s see Dairy Queen beat that.

Peanut Butter Magic Shell

Ingredients(For one bowl):

1 Tablespoon 100% peanut butter
1 Tablespoon liquid sweetener(maple syrup, agave, corn syrup, etc.)
1/2 Tablespoon coconut oil(preferably refined), melted or softened

Method:

Mix together the peanut butter, sweetener, and oil into a thick, even sauce
Pour the peanut butter sauce over plated ice cream. Wait a few moments for the sauce to harden before digging in.

This works best with ice cream straight from the freezer; if using softened ice cream or banana “soft serve”, the shell might not form immediately. Simply pour the sauce over the ice cream and refrigerate or freeze it for a few minutes until the shell has hardened

Now if you’ll excuse me, I have more eating to do.

37 Comments - Leave a comment!

Raw Lasagna

Written on July 21, 2011 by Wannabe Chef in Entree

The 2 times I’ve been to Wildflour this Summer, I’ve gotten the same menu item: The raw lasagna. The first time I ate it, I more or less devoured it without paying much attention. The second time I stopped to look how they made it; I was surprised it was just layers of zucchini and different pastes, presumably cashew-based, that all came together to make a rich and complex flavor.

Even once I decided to try and make this at home, I still put it off for a good week; it just seemed like something that would be hard to do. When I actually tried it couldn’t have been easier. It took just 30 minutes to make a big batch of lasagnas. I love Wildflour, but not having to pay $8 for a taste of their lasagna is music to my ears.

Raw Lasagna

Ingredients(Makes 4 servings):

2 cups cashews, soaked for 3-4 hours and drained
~1/3 cup water
1 1/2 Tablespoons nutritional yeast
3 Tablespoons tomato paste
1 Tablespoon extra virgin olive oil, divided
Handful of basil leaves
Handful of spinach leaves
Salt + pepper to taste
2 zucchini

In a food processor, blend the water and the cashews into a soft, smooth paste. Divide the cashew spread into three portions, two 3/4 cup portions and one 1/2 cup portion.

Mix the 1/2 cup portion with the tomato paste, 1/2 a tablespoon of olive oil, and salt to taste.

Mix one of the 3/4 cup portions with the nutritional yeast and salt and pepper to taste.

In the food processor, blend the last portion of cashew spread with the remaining 1/2 tablespoon of oil, basil, spinach, and more salt to taste until the leaves are completely chopped up and the spread is an even green color.

Cut each zucchini once in half across and then into thin slices lengthwise.

You can layer it however you want; I’m partial to alternating the 3 spreads with each slice. The best bites are the one with a taste of each flavor in them.

In some ways, this is the least Italian entrée you could make: It involves no cooking; the ingredients aren’t at all what you’d normally use; and it looks entirely different. But as soon as you cut in and take a bite the flavors are spot on, from the rich “cheese” to sweet tomato. Serve it at a dinner party and it’ll definitely catch a few eyes.

12 Comments - Leave a comment!

Healthy Frozen S’mores Parfaits

Written on July 18, 2011 by Wannabe Chef in Dessert

There’s been a recent explosion of s’mores desserts on food blogs lately. Besides making me think “You’re killing me, Smalls,” it’s also made me jealous and hungry for some s’mores(and if you don’t get the quote go out to Blockbuster or Red Box or however people get movies these days and rent The Sandlot). And so I made them my way, with chocolate banana soft serve, original Fluff, and a touch of gluten-free graham cracker crumbs.

These have just the right ratio of chocolate to marshmallow to graham cracker. It’s cool, creamy, and sweet; being from Massachusetts, I wouldn’t recommend anything other than marshmallow Fluff, but you could always use marshmallows or—gasp—an imitation marshmallow crème. Add a scoop of peanut butter, too, for something extra special.

Healthy Frozen S’mores Parfaits

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

2 large frozen bananas
3 Tablespoons cocoa powder
2 Tablespoons Fluff OR 1/4 cup miniature marshmallows
2 graham crackers

Method:

Throw the frozen bananas into a food processor and turn it on. Blend until creamy.
Add in the cocoa powder and pulse until it’s mixed in.
Scoop the chocolate-banana mixture into the glasses.
Finish with a tablespoon of Fluff or marshmallows and graham crackers. Serve immediately.

Technically the recipe is for 2 parfaits but every time I’ve made this I’ve eaten the whole batch by myself. I’m not sure if it’s because I’m extra hungry or this is just extra good—I assume both. It’s (mostly) healthy anyway so dig right in.

46 Comments - Leave a comment!

Raw Chocolate Mint Mousse

Written on July 13, 2011 by Wannabe Chef in Dessert

I’ve been holding out on you.

I’m sorry.

I made this about a week ago and never got around to posting the recipe. But late is definitely better than never.

It all started when I went to London and had the raw chocolate, vanilla, and mint mousse parfait from saf, which was by far the best thing I had the entire trip. I had been thinking about it as soon as I got back. Luckily, it wasn’t too hard to recreate because the ingredients were listed on the side of the dessert so all I had to do was copy them.

Let me tell you this tasted exactly like the real thing, which is good because I’m not sure I can afford a plane ticket to London every time I get a craving for this mousse. So, if you’re like me and have no plans to be near Kensington Square anytime soon, bookmark this recipe. If you do have plans to be there, send me a postcard. And some mousse.

Raw Chocolate Mint Mousse

Ingredients:

2 cups cashews, soaked for at about 3 hours
6 Tablespoons maple syrup or agave
1.5oz unsweetened baking chocolate, melted
3 Tablespoons cocoa powder
10 mint leaves, finely chopped plus more for garnish
1/4-1/2 cup water

Combine the cashews, sweetener, melted chocolate, cocoa powder, and mint in a food processor and process until it makes a smooth paste.

If serving immediately, slowly add in water to the processor as it’s blending until it reaches a light and airy consistency. Scoop into serving dishes and garnish with extra mint leaves.

If serving later, add in a tad more water than you think you should until the dessert is slightly runny. Pour into serving bowls and refrigerate until serving. As the mousse cools, the texture will firm up. If it firms up too much, simply whisk a couple teaspoons of water into the mousse with a fork until it’s come back to the right consistency again.

I like this better than raw chocolate mousse made with avocado because it actually has the light and airy texture of an egg and cream mousse. The taste is very rich and very minty.

It’s a lot of fat, but I’m going to pull out the “healthy fat” card here. We’re all going to die of something; if raw chocolate mousse does me in, I’m OK with that.

25 Comments - Leave a comment!

Raw Zucchini Noodles With Pumpkin Seed Pesto

Written on June 23, 2011 by Wannabe Chef in Entree

When I had the raw lasagna at Wildflour reminded me of a way to “cook” I forgot I knew. During the Winter I’d roast anything and everything and make heavy sauces for food to add flavor. I don’t like to cook as much in the Summer; I can’t remember the last time I even turned our oven on. It’s just too hot. And when the produce and herbs are so flavorful, they even taste better with less done to them.

Raw food is perfect for the Summer because the flavors are clean and powerful. While this could seem complex it takes less than 10 minutes to put together. The only tools necessary are a standard vegetable peeler and a food processor. It’s a little more complex than a salad, but completely worth it.

Raw Zucchini Noodles With Pumpkin Seed Pesto

Ingredients for 2 servings

For the noodles:

2 zucchini
Vegetable peeler

For the pesto:

1/2 cup pumpkin seeds
1 1/2 handfuls basil
0-2 cloves of garlic(depending on how much you love garlic)
1 Tablespoon lemon juice
2-3 Tablespoons extra virgin olive oil
1/4 teaspoon salt

For the noodles, simply peel long strips of zucchini until reaching the center. Discard the seedy core.

For the sauce, combine the pumpkin seeds, basil, garlic, lemon juice, and salt in a food processor. Turn the processor on and slowly pour in the olive oil until the ingredients blend into a smooth paste.

Toss the pesto with the noodles. Serve cold or at room temperature with extra veggies.

I wasn’t sure how the “noodles” would hold up, but they twisted and twirled just like any good pasta. The zucchini held on to the sauce well, too, and since it has such little flavor let the pesto shine. It’s not something I’d eat every day because I like my eggs and beans, too, but it’s fun for a change.

11 Comments - Leave a comment!

When In Providence…

Written on June 20, 2011 by Wannabe Chef in Restaurant Review

Time has really flown by lately. Yesterday I went to spend the day in Providence with a friend leaving soon and realized it’s been about a month since I was on campus.

A month since I walked across the main green.

A month since I last drank a GTS Kombucha from the bookstore café.

And a month since I last made a trip to Wildflour Bakery.

I really can’t resist this place. There’s no where like it in New England. They have the greatest selection of raw and vegan food with a bakery selection equally as fantastic. My friend suggested we go there(probably because I went through a phase when that’s all I would suggest we do) and I was no one to say no.

I’ve heard a lot about Wildflour’s raw lasagna and even though it was mid afternoon a filling, savory meal sounded great to me.

This reminded me how much I love raw food when it’s well prepared. Their lasagna is made up with layers of zucchini, tomato paste, and a herbed nut cheese. Even though none of it’s cooked, the flavors are complex and developed and the whole dish was rather filling.

To wash it down I grabbed one of their seasonal juices.

This was refreshing, but had a little too much lime juice for me. I would have liked a softer lime flavor and a touch of salt. I could never get enough of watermelon and salt.

Of course no trip to Wildflour is complete without grabbing something from their bakery. They have a huge selection of vegan baked goods. They have a good selection of gluten-free things, too, though I can’t say I’m not jealous of the chocolate peanut butter cup cupcakes and peanut butter brownies.

Since I’m probably not going to be back for at least another month, I got a trio of desserts: Chocolate coconut rum ball, raw coconut macaroon, and raw chocolate ganache(aka the best dessert money can buy). So far I’ve only had half of the raw chocolate ganache; it’s as good as I remember and blows the pants off of my version. But I think I’m one step closer to figuring out the recipe.

So when in Rome, do as the Romans do, minus the public urination and slave-driven gladiatorial games because they don’t like those so much anymore. And when in Providence, go to Wildflour Bakery. They won’t do you wrong.

15 Comments - Leave a comment!

London: Desserts Edition

Written on June 17, 2011 by Wannabe Chef in Miscellaneous, Restaurant Review

Whereas the food in London wasn’t so great, at the end of the day there was always something sweet and delicious offered up, from meringues the size of my head to vegan, gluten-free banoffee trifles from Manna.

This wasn’t the best dessert I had(that’s a little lower down) but it was definitely the prettiest. Layers of gluten-free chocolate cake, caramel sauce, soy pudding, and banana slices. I felt compelled to order this after another restaurant had banoffee pie on their dessert menu that same day and everyone in my party had to ask me what that was. It was also dessert on one of the flights; who knew it was that popular? The chocolate cake in the trifle was delicious, rich, and moist. The pudding, although it had good flavor, also had a strong soy aftertaste. If I tried to recreate this vegan I’d probably use something neutral in flavor for the custard base like cashews.

One thing that was everywhere in England was fudge. It must be the national dessert, because you could get it on any street corner. This brand apparently won awards so I just had to try it, and a chocolate fudge by the same manufacturers. The chocolate fudge wasn’t very chocolaty—I prefer my microwave chocolate fudge—, but the manuka honey fudge was excellent. It had a strong amber flavor to it that made it taste like a soft, butter toffee.

The best dessert I had was from a vegetarian restaurant called saf located at the Kensington Whole Foods. We didn’t eat at the actual restaurant but I grabbed a raw pudding cup from their to-go section. It wasn’t very pretty, but what it lacked in looks it made up for I flavor.

Mmm, doesn’t that look appealing, especially when you know that spirulina and moss are what make that bright green color? As off-putting as it was, I just had to lick the sides of the container clean. It was that good. I will definitely try to make something like this at home, perhaps without the moss.

Even though it wasn’t English, I’d give honorable mention to the chocolate covered vanilla-infused ganache from La Maison Du Chocolat. This came from the confections room at Harrods, which was quite literally a room full of gourmet chocolate stands. I was in heaven. It was hard to choose just one thing but I think I made the right choice with this; the inside was impressively soft and a nice contrast to the chocolate shell. I wanted to stay in that room all day.

Isn’t dessert grand?

11 Comments - Leave a comment!

Raw Mini Ganache Tortes

Written on June 2, 2011 by Wannabe Chef in Dessert

Remember the best dessert money can buy? I can’t forget. Ever. One thing I miss horribly about Providence is being a short bus ride away from Wildflour bakery. That’s probably a good thing for my wallet and health but hard on the heart. Since I’m obsessed with their raw ganache dessert it was the first one I wanted to try and recreate. Smooth, rich chocolate that I could call healthy and make any time? How could I say no.

Raw Mini Ganache Tortes

Ingredients for the crust:

1 1/4 cups cashews*
3 Tablespoons cocoa powder
1/4 cup maple syrup(or agave)
1 Tablespoon coconut oil

Ingredients for the filling:

6oz cacao butter**, melted
1 cup cocoa powder
1/2 cup maple syrup(or agave)
2 Tablespoon coconut oil

*You can use any nuts; these are what I had on hand

**cacao butter is a specialty food product available online and in some grocery stores such as Whole Foods.

For the crust, pulse the cashews in a food processor until they’re finely ground. Add in the cocoa powder, coconut oil, and maple syrup and continue to blend until it forms a dough.

Flatten about a tablespoon of dough into the bottom of regular sized muffin wells.

To make the filling, gently melt the cocoa butter and coconut oil until they’re completely liquid(be careful that the cocoa butter doesn’t boil on you). Mix in the cocoa powder and maple syrup until completely smooth.

Scoop about 1/4 cup of ganache over each crust. Refrigerate until the chocolate has set.

To release them, gently run a sharp knife around the edges of the well until the torte pops out. For the best texture, keep refrigerate until 20 minutes before serving.

These are good. Like, really good. If I weren’t up against the best dessert money can buy they’d probably be my favorite. But I have to admit that Wildflour’s raw ganache is still the best I’ve ever had. It’s also probably cheaper to buy it than to make it with the raw ingredients since cacao butter is a pricey ingredient(although I plan on seeing if unsweetened baker’s chocolate will work in this recipe as well for a cheaper, less-raw alternative). Until I have theirs again I’ll have no problem settling with these.

23 Comments - Leave a comment!

Mini Raw Cheesecake With Chocolate Shortbread Crust

Written on May 2, 2011 by Wannabe Chef in Dessert

Most of the time I like no fuss desserts: A ~~bar~~ piece of chocolate, 5 a spoonful of peanut butter, leftover frosting eaten with a spoon—you know, something simple. But once and a while I like making something unique with complimenting flavors and textures, the sort of thing you’d buy at a bakery. These were surprisingly simple for how impressive they came out. The cookie crust could be eaten on its own and really brings the dessert to a new level. It’s more rich than it is sweet. And since it’s raw and mini, you can eat about 5 and feel good about it, or at least think that.

Mini Raw Cheesecake With Chocolate Shortbread Crust

Ingredients(Makes 7 mini cheesecakes)

For the crust:

3 Tablespoons almond butter
3 Tablespoons coconut butter, semi-softened
1 Tablespoon agave nectar
3 Tablespoons cocoa powder

For the filling:

1 1/4 cups cashews, soaked in water for 3-4 hours
1/4 cup coconut oil
4 Tablespoons agave nectar
1 teaspoon lemon juice
1/4 teaspoon salt

Optional: Fruit, nuts, or chocolate shavings for topping

Line a cupcake tray with paper liners. Make the crust by mixing together all of the crust ingredients and separating it into 7 equal portions. Flatten each into a disk and place it into the bottom of the paper liners. Refrigerate the chocolate bases while making the filling.

To make the filling, drain the cashews from their water. Add all the ingredients into a food processor and blend until smooth.

Scoop the filling evenly into the paper liners and level each. Place them in the refrigerator to harden until ready to be served.

I think I’ll have another.

23 Comments - Leave a comment!

Brown Sugar Cinnamon Pineapple Rings

Written on April 21, 2011 by Wannabe Chef in Snack

As weird as it sounds, I don’t really like fruit. In fact, I’d rather have vegetables like roasted brussel sprouts for a snack instead of an apple. That’s just how my taste buds are. But I’m a sucker for a sale and had to buy a whole pineapple for $2.50 over the weekend since it was half off. But what to do? I’ve always been intrigued by the brown sugar cinnamon pineapple Whole Foods sells in prepared food and decided to try that. Fruit + more sugar? You really can’t go wrong.

Not only is this delicious, but it has an incredible depth of flavor for something that has just 3 ingredients and takes minutes to make. You could even make this for a party and grill it over the Summer, but it’s fine cold, too. Maybe I’ll start turning around to fruit(maybe…).

Brown Sugar Cinnamon Pineapple Rings

Ingredients:

1 whole pineapple*
1/4 cup light brown sugar or turbinado sugar
1/2 teaspoon cinnamon

*You could also use canned pineapple. In that case, make sure to drain off all the excess liquid before using/

Cut off the ends and side of the pineapple so that just the edible parts remain.

Cut the pineapple into 1/2 inch rings all the way through. Cut out the firm core of each ring with a sharp knife(alternatively, you could switch the order of these two steps; I just didn’t have a knife long enough that would work).

In a bowl, combine all the ingredients and toss the pineapple with the sugar until all of the rings have been evenly coated. Plate and serve or refrigerate until eating.

This is a great refreshing snack. I wouldn’t quite call it a dessert because it doesn’t have chocolate, but I guess in some circles it could pass as a dessert, too.

22 Comments - Leave a comment!