GREEN CURRY. kelp noodles. chili oil. cilantro. lime. 
photo and presentation by advanced raw cuisine student, tina. matthew kenney online.
http://www.matthewkenneycuisine.com/education/online/about/
STUDENT WORK. cashew ricotta cheese parcels. bell pepper wrappers. work from #mkonline graduate, natalia. #craftingthefutureoffood
BRASSICAS. COCONUT CURRY. The Matthew Kenney Santa Monica team demonstrates how plant-based will take over. #makemenu spring 2014. Come visit us in Santa Monica and tour MK CULINARY adjacent to the restaurant.
ART of DESSERT. Hazelnut Panna Cotta | Orange Dreamsicle Ice Cream | Candied Hazelnuts #thegothicrestaurant #plantbased #dessert
SPRING SALAD. Citrus | Fennel | Carrot | Herbs & Leaves
Lovely photo from The Gothic Restaurant. Belfast, Maine.
 
JUICE. To get you over the Wednesday hump. #tamazulokc #juiced #plantbased #lifestyle
MAPLE PANCAKES. David creates and plates one of our favorite recipes for MK ONLINE.

Join us from anywhere in the world with internet access. ‪#‎craftingthefutureoffood‬
Not your average strawberry ice cream…
#thegothicrestaurant #strawberry #plantlab #mkcuisine #maine
 
SPRING VEGETABLE COUSCOUS. FAVA. a seasonal recipe share from EVERYDAY RAW EXPRESS. 

While we include a number of ingredients in the vegetable portion of this recipe, do not hesitate to use more of something you like or remove an ingredient that is not readily available.

COUSCOUS
2 large heads cauliflower
2⁄3 cup pine nuts
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 tablespoon agave
Salt and pepper
VEGETABLES
1 cup fava beans, peeled
1 cup corn (preferably fresh)
1 cup finely diced carrots
1 cup diced cremini mushrooms
1 cup diced zucchini
1⁄4 cup minced parsley
2 tablespoons minced basil
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper
SAUCE
1⁄2 cup nama shoyu 
1⁄4 cup lemon juice
1 tablespoon apple cider vinegar
3 tablespoons agave
1 tablespoon olive oil

COUSCOUS Pulse cauliflower and pine nuts in a food processor until very fine. Gently pulse pine nuts and stir in remaining ingredient. 
VEGETABLES Toss all ingredients until well combined.
SAUCE Blend all ingredients in a high-powered blender until
smooth and well emulsified.
FINISH Toss couscous with vegetable medley. Spoon a few heaping tablespoons of sauce over the mixture before serving. If plating individually, drizzle each serving with more sauce or serve as a side.

Recipe: EVERYDAY RAW EXPRESS http://amzn.to/1lOOswg
Photo: Adrian Mueller 

#rawfood #veganrecipeshare
RAMEN. A fresh take on a favorite at Matthew Kenney Santa Monica. Broth poured last.

We believe that good food and health go hand in hand. Everything we do is based upon our desire to bring together culinary art and ultimate nutrition. In our efforts to achieve this goal, we employ innovative techniques and creative thinking to prepare minimally processed, plant-based cuisine, that is delicious, vibrant and nutritious.
What You Should Know Before Starting a Raw Diet

KALE STACKS. crispy and massaged kale. harissa. olives. spiced almond. lemon zest. The Gothic representing what we do in BELFAST, MAINE where nature remains so gorgeously intact.
Visit us for an epic meal or summer courses this season.
POTATO SOUP. harissa. dill. sneak peek into our upcoming plant-based cooking course. matthew kenney online. 
AVOCADO. ROASTED TOMATILLO. CILANTRO. RADISH. in perfect harmony. ‪#‎plantbased‬ is ‪#‎thefutureoffood‬
Join the movement www.matthewkenneycuisine.com