Wednesday, November 05, 2008

Raw Food Wednesday: Apples

Raw Food Wednesday: 11/05

Compressed Apple with Parsnip Balls and Coconut Curry Sauce
(recipe below)

Apple and Greens Salad with Plum Vinaigrette Dressing
(recipe below)

Green Apple and Celery Root Soup
(adapted from "Raw Food, Real World")

Answering the question, "What if there was a Raw Iron Chef competition using apples?" *

We decided to use the last of our big and juicy Melrose apples -- from Beckwith Orchards (about 3 miles from our house) -- in all the dishes tonight.

First up was a raw version of Tofu Curry with Rice Balls.

Compressed Apple with Parsnip Balls and Coconut Curry Sauce
(serves 2)

Compressed Apples
(make a day in advance)

1 Melrose Apple, peeled, trimmed and cored.
4 key limes, juiced (about 1 1/2 tbs.)
1/8 tsp. ginger, microplane
1 tsp. raw agave
pinch of salt
1/8 tsp. lemongrass

(We had a huge bunch of lemongrass earlier this year, so we chopped some of it up and dehydrated overnight. Then we put the lemongrass in a spice grinder and stored for nights like tonight when we don't have fresh on hand. If you have fresh, just mince it as finely as possible.)

Mix together the key limes, ginger, agave, salt and lemongrass.

Cut around the core of the apple, into four large squares slabs -- then cut those horizontally so you get eight squares total. Place in the vacuum bag along with the key lime mixture. Seal the bag and place in the freezer overnight. The next day, put the apples in the refrigerator to defrost. Take out of the fridge about two hours before service.

If you plate three apples squares on each plate, you'll have two pieces leftover, enjoy as a snack. ;)

Parsnip Balls

2 parsnips, peeled
1 tbs. jalapeno, minced
1 tbs. shallots, minced
1 tsp. garlic
1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. black pepper

2 tbs. of fennel cheese
2 tbs. white sesame seeds

Pulse the parsnips in a vita-mix to break it into rice-sized pieces, place in a large bowl with the jalapenos and season with salt and pepper. Add 2 tbs. of the fennel cheese and mix together until it is incorporated thoroughly. If the mixture isn't holding together, you may need to add an additional 1 tbs. of the fennel cheese.

Form the parsnip mixture into the size of golf balls, and roll in the sesame seeds, shaking off any excess. Place into a 105F dehydrator for 3-4 hours until firm.

Coconut Curry Sauce

1 tsp. lemongrass
1 tsp. cumin seed, freshly ground
1/2 tsp. coriander seed, freshly ground
1 tsp. key lime juice
1 tsp. shallots
1 tsp. jalapeno, minced
1 tsp. agave
1 clove of garlic
1 young coconut
1/2 cup young coconut water
3 thai basil leaves
salt & pepper

6 thai basil leaves, for garnish

Cut the young coconut open, drain/strain the water and reserve. Scrape out all of the young coconut "meat" and place in the vita-mix. Add all of the remaining ingredients and puree, until the sauce reaches the right consistency. You may need to add more liquid if it seems too thick -- you want the sauce to lightly coat the back of a spoon.


Place the apple squares on a rectangular plate, pour the sauce around the squares and top the apple with the parsnip balls. Garnish with thai basil leaves.

The salad was mixed greens with sliced apple, carrot, zucchini, red bell pepper and leeks, topped with a plum vinaigrette.

Plum Vinaigrette

6 plums, seeded
1 tbs. apple cider vinegar
1 garlic clove
1 tsp. ginger
1 tbs. jalapeno, minced
salt and pepper, to taste

3 tbs. sesame oil, cold-pressed

Add all of the ingredients to the vita-mix, except the sesame oil and puree. Slowly drizzle in the sesame oil until the vinaigrette thickens.

* well, we'd be disqualified for only making three dishes and one of the theme ingredients was used in a salad. ;)

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