Brunch Pate   |   Butternut Squash Soup   |   Banana Pudding



Brunch Pate by Chef Joann Burnham

This recipe is from the final exam where students were given 30 minutes to make a pt and plate it using a collard leaf, napa cabbage, nori or zucchini.


cup of cashews soaked 6 hours
cup of pine nuts
cup of hemp seeds
1 bunch of basil
Dulse flakes
1 large heirloom tomato (preferably a red variety)
2 collard leaves
Sea salt to taste
Juice of of a lemon
Nama Shoyu to taste
Water or Rejuvalac as needed
Olive oil

  1. Chiffonade 1 collard leaf and toss with lemon juice, a sprinkling of Nama Shoyu and a pinch of sea salt.

  2. Cut a circle out of remaining leaf with a 3 inch ring. Add to collard mixture.

  3. Continue to toss occasionally to help the greens break down.

  4. Cut one generous slice from the tomato (about inch thick). Set aside

  5. Finely chop remaining tomato and chiffonade about 6 basil leaves. Toss with olive oil and sea salt. Let sit.

  6. Process cashews, pine nuts and hemp seeds in a food processor with liquid as needed until it achieves a smooth consistency.

  7. Add a few basil leaves, dulse and sea salt and pulse until well combined.

  8. In a high speed blender puree remaining basil with olive oil until emulsified. Pour into a squeeze bottle.


  1. Squeeze both the circle of collard and the chiffonade to remove as much liquid as possible.

  2. Place Tomato slice on plate.

  3. Place collard circle on top of tomato.

  4. Set a 3 inch ring mold on top

  5. Fill the ring mold 1/3 of the way with pate

  6. Fill the ring mold 1/3 of the way with the tomato basil mixture

  7. Fill the ring to the top with pate

  8. Gently tap ring mold and remove

  9. Top with chiffonade of collard

  10. Squeeze small drops of basil oil around the plate


Butternut Squash Soup Chefs Lily, Kim and JoAnn

This This recipe was created when we converted cooked dishes to raw dishes.

Ingredients (Yield: 4 servings)

1 cucumber
2 carrots
1 small onion
bunch of celery
1 small butternut squash, peeled and chopped
2 cups cashews, soaked 6 hours and strained
4 scallions, chopped
3 tablespoons olive oil
1 tablespoon nama shoyu
1 teaspoon curry powder
1 teaspoon sea salt
teaspoon garam masala
1 capful vanilla extract (alcohol free)
Nutmeg for garnish
Chopped scallions for garnish
Chopped Basil for garnish

  1. Make a stock by juicing the cucumbers, carrots, onion and celery. Set aside.

  2. In high speed blender, combine remaining ingredients except nutmeg, scallions and basil for garnish. Add stock.

  3. Set blender on high and pulse by turning on and off about 10 times, then let it run on high until creamy.

  4. Taste and adjust flavors as desired.

  5. Pour into serving bowls.

  6. Garnish with nutmeg, scallions and basil.

  7. Serve immediately. Will keep in refrigerator up to 3 days.

Juice all ingredients.


Banana Pudding by Raw Soul Eddie Robinson & Lillian Butler

This simple recipe was one of the class favorites.

Ingredients (Yield: 12-18 cup servings)

Vanilla Wafers

medium papaya or 4 cups coarsely chopped
1 cup macadamia nuts, soaked 8 hours and strained
1 cup oat flour
1 cups agave nectar
2 cups water
1 teaspoon sea salt
2 vanilla beans

  1. Combine all ingredients in blender. Blend until thick.

  2. Using a tablespoon form cookies onto teflex dehydrator sheet.

  3. Dehydrate for 12 hours. Turn over and dehydrate until crispy.

  4. Set aside.


5 ripe bananas
Meat from 3 young coconuts
cup coconut water
cup lemon juice
cup agave nectar

  1. Combine all ingredients in blender. Blend until thick and creamy, adding more coconut water if needed to blend.

  2. Taste. Adjust flavors as desired.

  3. Set aside.


6 ripe bananas
cup fresh lemon juice

  1. Slice bananas and add lemon juice to prevent oxidation.


In 9 x 12 Pyrex pan or 2 quart glass bowl, layer 1/3 each the wafers, bananas and pudding. Repeat. Form additional cookies around the parameter of the pan. Garnish as desired. Chill before serving.


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