Matthew Kenney's Sweet Pepper Soup, Basil Manti and Hazelnut Yogurt


A extremely flavorful, although slightly complex recipe. You will not regret making this after trying it.


“This recipe, inspired by my travels to Turkey, is one from that chapter, and one that may help you stay warm until you’re ready for the snow to arrive.” - Matthew Kenney


Difficulty: Rather challenging

Servings: 4-6 people

Directions:


Soup

Blend all ingredients until smooth. Before serving, warm in a dehydrator.


Wrappers

Blend all ingredients until very smooth.

Using and offset spatula spread the mixture thinly on dehydrator teflex sheets.

Dehydrate at 115 degrees for 3-4 hours, or until the surface is dry.

Carefully flip over and remove from teflex.

Wrappers should be pliable and completely dry.

On a flat surface, trim the edges and cut into 9 equal squares.


Filling

Toss Portobello mushrooms and onions with olive oil (just to coat), salt, and pepper.

Dehydrate 30-40 minutes.

Pulse in a food processor with cashews and thyme to chop into small pieces and set aside.


Yogurt

Blend all ingredients until smooth and creamy.

Place 1 teaspoons of manti filling in center of each wrapper. Moisten edges.

Gently fold four corners to meet in the center and lightly press.


Assembly

Divide soup among 4 bowls and gently place 2 dumplings in each.

Garnish with chervil and spoon a generous amount of yogurt into soup.

Note: These wrappers can be prepared in advance and stored in the refrigerator for quite some time. I have found that they remain fresh for a couple of weeks (perhaps longer, but they never last that long without someone eating them first) and are easily used as a wrapper for anything when you would like to prepare a quick lunch or snack.


They should be well sealed in plastic wrap and kept dry. Remove them from the refrigerator at least 20 minutes before handling, so that they become more pliable.


RawSoup

Ingredients

Soup
1 cup cashews,

soaked 1–2 hours
5 cups water
1 cup coconut meat
3 1/2 teaspoons salt
Black pepper
2 teaspoons fresh lemon juice
1 teaspoon nutritional yeast
2 pinches cayenne pepper
3/4 teaspoon Aleppo pepper spice
2 cups red bell pepper pieces,
dehydrated 2 hours



Wrappers
2 cups coconut meat
1/2 cup fresh basil leaves
1 tablespoon water
Pinch salt



Filling
2 cups roughly chopped portobello mushrooms
1/2 cup chopped red onions
Olive oil
Salt
Black pepper
1/2 cup cashews,

soaked 1–2 hours
1 teaspoon chopped thyme



Yogurt
1 3/4 cups hazelnuts,

soaked 1–2 hours
1/2 cup coconut meat
3/4 cup water
1/3 cup fresh lemon juice
1/4 teaspoon salt


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As a leading authority and pioneer of Raw Food and Living Cuisine, Matthew Kenney frequently travels across the globe giving lectures, attending and organizing events, as well as consulting with organizations, communities, and businesses of diverse needs in order to pursue his goal of educating others on healthful cuisine and nutrition.

 

Check out Matthew’s raw “cook” books at our aStore. If you are interested in obtaining more information on Matthew’s services, please email him at [email protected]

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