I’m not a vegan or a raw foodist, but I have dabbled in raw vegan cooking. I even recipe tested this book back in the day. So when Meredith Baird invited me to attend her Raw Vegan Detox at Matthew Kenney Culinary, I immediately said yes. I mean, you obviously can’t/don’t say no to learning from a raw food guru!
Over the course of two days, we strained creamy Brazil nut milks, whipped avocado into delicious clouds of chocolate mousse, spiralized zucchini into beautiful corkscrews, fermented coconut meat until it was tangy, and so much more. All in the name of raw, vegan cooking. Everything we made was very approachable and delicious; things I’d actually (happily) re-make at home. Here are some images from the workshop.
Students from near (L.A) and far (U.K.) filled the class. We all had a great time laughing and learning together.
I loved playing in a fully stocked kitchen. Here’s an impressive arsenal of dehydrators and spices.
This recipe for zucchini noodles with tomato relish sure make me happy that I bought that spiralizer last year. I can see myself making oodles of zucchini noodles this summer.