Rather than follow one of the recipes in our handouts, I opted to invent my own. Since Indian food is probably my favorite cuisine, I created a gobi palak (curried cauliflower and spinach) filling.
I think it turned out well! The filled tarts (and leftover filling, formed into pancakes) went back in the dehydrator, where they’ll firm up into a quiche-like texture. This dish is to be continued!
Next, we finally got to make another sweet treat! (My diet feels very low in desserts right now; sadface.) We blended together cashew and cacao butters with agave and vanilla.
After blending in cacao powder, we poured the mixture into a pan and refrigerated it. You’ll see tomorrow what this chocolate will be turned into!
We took a recess to snack on one of life’s simple pleasures: a Medjool date stuffed with raw cashew butter. YUM.
Then we were right back to the chocolate-making, blending up another cacao mixture and putting it in piping bags to make from-scratch chocolate chips!
I gotta tell you, these were fun to make for a row or two, but after awhile the task turned from novel to tedious. This whole sheet took a good 15-20 minutes to complete. By the end of it, my back and shoulder hurt, and my chips had starting coming out a little demented-looking. Oh well; who needs perfection? This is chocolate!
After what seemed like forever, our piping bags were all emptied, the chips were in the dehydrator, and we were ready to move on. Yesterday, we’d also prepped some rye bread…
…and Swiss cheeze.
The bread had dried and darkened and the cheeze had firmed up by the time we took them out this morning.
We’d trimmed the crusts and cut slices of cheeze, then set them aside for the day.
We’d also marinated and sous-vided some shaved portobello mushrooms this morning.
What for? A Reuben sandwich! Having never had a “real” Reuben, I had no expectations for it, but I was actually a little disturbed at just how much those mushrooms looked like deli meat. ::shudder::
At the end of the day today, we built our sandwiches with the rye bread, Swiss cheeze, mushroom “meat,” some kimchee tossed with cashew sour cream (as the restaurant was out of sauerkraut – thankfully!), and raw Thousand Island dressing.
We plated our Reubens with some more crispy kale chips.
I’m sorry I can’t wax poetic about this one, but seeing how I dislike a) creamy stuff, b) cheezy stuff, and c) sandwiches in general (excepting PB&J, perhaps – I don’t know what to tell you, but sandwiches have just never interested me!), I wasn’t as jazzed to try this as, say, tacos or pizza. So, I donated it to the café staff. Hopefully they enjoyed it!
This Reuben sandwich is a huge hit at the restaurant, though; I’ve heard several of my classmates rave about it. As for me, I happily munched on those kale chips. Nom!