Wow, this day was just jam-packed with good stuff. Before I get into all of it, I wanted to share with you the email that Matt sent me this morning. I gave him permission to use my Vitamix while I’m gone, and today he said:
“I’ll have you know that I made a chocolate and banana smoothie with water, frozen banana, cacao beans, almonds, maca, coconut oil, cacao nibs, agave nectar, and ice. It was good! I’m a pro now.”
Is that an awesome almost vegan boyfriend, or what?! I’ve taught him well. 😉
(Sorry for the fierce morning sunlight saturating that photo!)
I kept my coatings pretty straightforward.
I rolled some in cacao powder, some in coconut, and the rest in a blend of crushed cacao nibs and raw pistachios.
These melt in your mouth AND in your hand, but I’ve got no problem with that!
To keep myself somewhat safe from the truffles’ siren song, I only brought about a third of them home with me. (Which means that by tomorrow night, I may be all out.)
The chocolate parade wasn’t over yet, though—yesterday‘s chocolate chips had firmed up in the dehydrator overnight.
We then made precisely what should be the vehicle for fresh chocolate chips:
chocolate chip cookies!
People, this cookie dough was utterly astonishing. Typically, I find that raw adaptations of “normal” foods taste great – often far better than their non-raw counterparts – but VERY rarely do I think a raw food tastes “just like” the cooked version. This cookie dough broke that mold. No, it shattered it with a sledgehammer.
Something magical must happen in the interplay of maple syrup, lucuma, and vanilla. When combined with fluffy oat flour and a blend of buttery nut flours, this tasted JUST LIKE the chocolate chip cookie dough I ate out of the mixing bowl (salmonella be damned!) as a kid. SENSATIONAL. I don’t understand it, but I’m thoroughly infatuated with it.
Then, of course, we went and added our fresh chocolate chips to the batter. ::Fans self::
You can’t comprehend how much it hurt me to have to leave these in the dehydrator over the weekend. Goodbye for now, sweet cookie mine. Until we meet again! (You know, on Monday.)
Ok, on to savory stuff. Yesterday, we’d each prepared a single hamburger bun.
Today, as those were finishing drying, we marinated and dehydrated a portobello mushroom.
With the additions of mashed avocado, raw ketchup, and more of Wednesday‘s caramelized onions, my burger was complete.
I’m thrilled with how well my bun came out!
Actually, the whole thing’s resemblance to a “real” hamburger is downright uncanny.
I haven’t tried my burger yet (it went straight into a container to bring home), but when I do, I will let you know how it is!
Lastly, remember yesterday‘s gobi palak (curried cauliflower and spinach) tart filling? Well, the timer on the dehydrator we all had our tarts in was not set properly, so they overdried a bit.
It didn’t harm the flavor (in fact, if anything, it concentrated it further), it just reduced the volume quite a bit, and made them a little less visually appealing. Garnishes to the rescue!
I made a fresh mango-tomato “chutney” and added it to the tart with some fragrant cilantro.
I also brushed the plate and lightly drizzled the tart with some curry oil I made. Three cute lil hot peppers completed the presentation.
I’m really proud of myself for going out on a limb and inventing this Indian-inspired tart filling on the spot.
This too went straight into a to-go box, but I’m quite antsy to give it a taste. Actually, I’m gonna have to let you guys go now…I think I have a date with the refrigerator…
Have a wonderful weekend!