Wednesday, May 03, 2006

Raw Food Wednesday: Arugula Salad with Carrot Gnocchi, Morel and Fennel Stacks, Heirloom Tomato and Basil Salad

Raw Food Wednesday 5/3

Arugula Salad with "Carrot Gnocchi"
(w/ a garlic, date dressing)

Morel Mushroom and Fennel Stacks
(with Mustard Seed Vinigrette and Basil Vinigrette)

Heirloom Tomato and Basil Salad
(with salt and pepper, olive oil)

Dipping back into the Charlie Trotter/Roxanne Klein book "Raw" for this dinner -- fresh morels made all the difference between this and the last time we made the stacks. Basically five items: Morel mushrooms, cleaned, sliced into 1/2" rounds and marinated in a bit of olive oil; thinly slice Fennel; Fennel puree (fennel, olive oil, salt, pepper); Fennel fronds; Mustard Seed vinaigrette and Basil vinaigrette. For assembly, slice of morel, fennel slice, fennel puree, fennel frond, repeat twice. drizzle viniagrette on plate.

The "Carrot Gnocchi" = cashew "cheese" + shallots + lemon juice + nutritional yeast + dehydrated for 8 hours and then rolled in carrot powder.

Carrot Powder = peeled carrots + 8 hours in the dehydrator / grinding in spice mill.

A dressing of pureed dates and garlic was the fabulous counterpart to the little gnocchi taste bombs.

Despite it not being tomato season, these dark heirloom tomatoes were ripe and full of flavor. All that was needed was a simple prep of salt/pepper/olive oil with whole basil pieces between the layers of the tomatoes.

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