Guest Recipe by Matthew of Matthew Kenney Cuisine
Matthew Kenney Cuisine is an integrated plant-based lifestyle company specializing in hospitality, education, products, media, and services. Matthew Kenney Culinary academies have locations in Santa Monica, Belfast Maine, Thailand (Spring 2015), Miami (Fall 2015), as well as an online platform.
*If you would like to read all about my experience at the Matthew Kenney Acadmey click here.
Raw. Vegan. Diary Free. Gluten Free. Refined Sugar Free.
Adapted from Matthew Kenney holiday class, inspired Stacey Cramp & Scott Winegard inspired by Plant Food by Matthew Kenney
½ cup golden flax seeds
1 cup soaked almonds
1 cup water
2 tablespoons tamari
1 tablespoon agave or maple syrup
2 tablespoons freshly ground coriander seeds
- Grind ¼ cup of flax seeds, set aside. Mix almonds, water, tamari, sweetener and coriander seeds in a high-speed blender until a paste forms. Fold in the whole and ground flax seeds. Let sit for 10 minutes.
- Spread a thin layer 1/8-1/4 inch thick on teflex and score into 2×3 ½ inch pieces. Dehydrate at 115 degrees for 4 hours. Flip toast and finish dehydrating on screens for another 6-8 hours.
1 bunch of radishes, thinly sliced
1 tablespoon olive oil
1 teaspoon lemon juice
pinch of sea salt
½ cup radish sprouts, optional
- Thinly slice radishes on a mandolin or cut in halves. Place in a bowl and toss with olive oil, lemon juice, sea salt and radish sprouts (if using)
- Place 2-3 tablespoons of spinach dip onto each piece of toast. Place thinly sliced radish on top and garnish with fresh microgreens and edible flowers.
Photo Credit: Stacey Cramp