Raw Cauliflower Couscous

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Blender
    Blender
  • Processor
    Processor

It is DAY 8 of the "Gluten Free Vegan Recipes" series and we start week two off with a bang with the rockstar of the raw foods world, the incomparable Matthew Kenney. I was fortunate enough to meet Matthew a few years ago at a “RAWkstar” Degustation Dinner at Matthew Kenney OKC (formally 105 Degrees).

I will unleash the squealing teenager in me again and openly admit that I felt a few butterflies bounce around in my overindulged stomach when I met Matthew. He is just hot! He is the movie star poster boy for eating raw foods! If seeing him in person doesn’t make you grab for a naked celery stick…..nothing will! "Yes, my name is Tess, and I am a Matthew Kenney Groupie!" But good looks and all joking aside; if you don't know about this incredibly talented guy, get acquainted now, or you are just letting the best in the raw foods world pass you by.

Matthew Kenney is one of the world’s most famous raw food experts -- an acclaimed chef, educator, lifestyle entrepreneur, television host, and speaker (including two high-profile TEDx events) and author of 10 gorgeous cookbooks including Everyday Raw, Everyday Raw Express, Everyday Raw Desserts, Entertaining in the Raw, 5 Raw Dinners with Matthew Kenney, Raw Food/Real World (with Sarma Melngailis), and Raw Chocolate (with Meredith Baird). I have all of these books and I love them. The recipes are incredible, and are accompanied with stunning food photography. Kenney also shares his secrets on the iPad app, Matthew Kenney’s Raw Express, complete with 12 full-length videos and more than 40 recipes that can all be prepared in less than 30 minutes. To say Kenney has had a significant impact on the raw foods community worldwide is an understatement, and continues to lead the way into the new frontier.

The Food & Wine Best New Chef, VegNews Chef of the Year, and the twice-nominated James Beard Foundation Rising Star Chef opened his first restaurant, Matthew’s in New York City in 1993. Ten years later, after a chance dining experience at a raw foods restaurant in Manhattan he discovered his calling: creating raw dishes with an emphasis on nutrition and innovation. He opened his first living restaurant, Pure Food and Wine with then partner Sarma Melngailis in 2004 and began his work as a raw food pioneer.

Kenney now owns and operates several celebrated living foods restaurants in Venice, California, Miami, Florida, Belfast, Maine, New York City, and soon Bahrain.

Matthew Kenney’s food is just inspired. He successfully uses techniques such as immersion, smoking, emulsification, and dehydration to create imaginative, creative, and innovative food that consistently pushes the envelope in the raw food world to create original, cutting edge dishes that help dispel the myths about raw cuisine and deliver incredible tasting live gourmet food. I feel so honored to be sharing Matthew's Raw Vegan Couscous recipe from Everyday Raw Express today, which is just one glorious example of his beautiful food.

Kenney created this quick, easy dish with the fabulous Meredith Baird. By processing raw cauliflower with a few simple ingredients, you get a light, fluffy, couscous - like consistency, which when combined with fresh vegetables, herbs, and spices creates a delightful feast for the senses.

I just cannot rave enough about Matthew Kenney and his mouthwatering food. I have eaten at all of his restaurants many times, have made almost every single recipe in all of his books, and am never disappointed. He is truly one of the treasures of the culinary world.

Matthew, thank you for all that you do to inspire the plant-based community, and for graciously sharing your wonderful recipe as part of this event. You are just incredible. Special thanks to the fabulous Juliana Sobral for co-ordinating this contribution.

Learn more about Matthew Kenney at Matthew Kenney Cuisine
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Raw Cauliflower Couscous

Raw Cauliflower Couscous

Serves 415 MINS

couscous:

vegetable medley:

  • 1 cup Fava beans, peeled
  • 1 cup corn 
  • 1 cup finely diced carrots 
  • 1 cup finely diced shiitake mushrooms 
  • 1 cup finely diced zucchini 
  • 1/2 cup finely chopped flat-leaf parsley 
  • 1/4 cup finely chopped fresh basil 
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Celtic sea salt and pepper to taste

sauce:

  1. To make the couscous, process all ingredients in the food processor until very fine. Season to taste.
  1. To make the vegetable medley, toss all the ingredients until well combined.
  1. To make the sauce, blend all ingredients together in your blender until smooth and well emulsified.
  2. To assemble, toss the couscous together with vegetable medley.
  3. Spoon a few heaping tablespoons of sauce on mixture before serving.
  4. If plating individually, drizzle each serving with more sauce or serve as a side.

Recipe from Matthew Kenney
Photo by Trent Lanz; styling by Alicia Buszczak

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