"Recipes from the Chef's Kitchen"

Show 979

Mary Jane Orchard Farm
4521 Stone Ln.
Woodford, Va. 22580
301-237-9555
www.maryjaneorganicfarm.com

Brian Stone - Owner (right)
Osato Stone - Chef (left)



Hand Rolled Sushi Smoked
Salmon Vegan Sushi

The Wrap
Ingredients:

1)   1 Nori Wrap
2)   1 Mango
3)   1 Dragon Fruit
4)   1 Avocado
5)   Parsnip Rice (see below)
6)   1 Carrot
7)   2 oz. Spicy Salad Microgreens
8)   Carrot smoked Salmon (see below)
9)   Wasabi Ginger Creme Sauce (see below)
10)
Dipping Sauces, Tamari Sauce, and Pickled Ginger&Wasabi

Preparation:
1)   Cut all fruits to desired thickness between 1/4  to 1/2 inch.
2)   Finely chop the parsnip in a food processor.
3)   Add salt and pepper to taste.
4)  
Lay nori wraps on flat surface and gently dab with water or wet paper
       towel...just enough that the wrap becomes pliable.
5)   Then place the damp wrap on a sushi roller.
6)   Lay the parsnip rice evening on wrap
7)   Lay 3 slices of each cut fruit evenly into the wrap.
8)   Lay 3 slices of smoked salmon carrot.
9)   Spread a generous amount of Maryjane Organic Microgreens.
10) Use the roller to tightly wrap.
11) Use very sharp knife to slice into 4 or 6 evenly sliced pieces.


The Parsnip Rice
Ingredients:

1)   1 Medium Sized Parsnip Chopped Finely in Food Processor
2)   Salt and Pepper to taste
3)   1 tsp. Olive Oil
4)   1 tsp. Rice Vinegar

Preparation:

1)   Soak the parsnip in the other ingredients overnight.
2)   Chop the parsnip into rice sized pieces

The Smoked Salmon Carrot
Ingredients:

1)   1 Clean Carrot Thinly Sliced 1/8th inch thick (use mandolin)
2)   1 tsp. Olive Oil
3)   1 tsp. Salt
4)   1 tsp. Apple Cider Vinegar
5)   1/2 tsp. Liquid Smoke


Preparation:
1)   Soak the carrot overnight in the other ingredients.  The longer
       the soak the softer it becomes.

The Wasabi Ginger Creme Sauce
Ingredients:
1)   1 oz. Raw Cashews
2)   1/4 Cup water
3)   Pinch of Salt and Pepper to Taste
4)   1/2 tsp. Lemon Juice
5)   1/2 tsp. Fresh Ginger
6)   1/2 tsp. Wasabi Paste
7)   1/2 tsp. Monk Fruit Powder


Preparation:

1)   Blend the ingredients
.

The Plating
1)   Lay pieces on plate.
2)   Garnish with Maryjane Organic Micro Mix
3)   Serve with Dipping Sauces, Tamari Sauce, and Pickled Ginger&Wasabi



Raw Vegan Vanilla
Pumpkin Cheesecake
 
Ingredients:
The Filling
1)   1 Cup Cashews
2)   1/2 Cup Honey, Agave, or Monk Fruit
3)   1/2 Cup Coconut Creme
4)   1 tsp. Vanilla
5)   1/2 Cup Coconut Oil

The Crust
1)   1/2 Cup Walnuts
2)   8 Pitted Dates
3)   1 tbs. Agave
4)   1 tsp. Vanilla
5)   1/4 Cup Coconut

Preparation:
1)   Blend the ingredients of the filling and separately blend the ingredients
       of the crust.
2)   Mold Crust on a non-stick 12-inch pan Freeze crust for 1 hour.
3)   Then pour filling on top of crust and freeze for 8-12 hours or overnight.
4)   Remove from freezer when you are ready to serve.
5)   Will keep in the freezer for several weeks.



Alfredo Creme Zucchini
Linguini Pasta

Ingredients:
The Pasta
1)   5 Zucchini's Thinly sliced on Mandolin
2)   1 tsp. Olive Oil
3)   Pinch of salt

Preparation:
1)  
Take sliced Zucchini and soak in the salt and olive oil for 10 minutes in a bowl.

Alfredo Sauce
1)   1/2 Cup Cashews
2)   1/2 Cup Pine Nuts
3)   1/4 Cup Nutritional Yeast
4)   1 Tsp Rosemary
5)   1 Clove Garlic
6)   1/2 Cup water
7)   Pinch of Salt Pepper to taste

Preparation:

1)   Blend the ingredients.

Garnish

1)   1 Clove Finely Minced Garlic
2)   1 tsp. Olive Oil
3)   1 Pinch Sea Salt
4)   2 oz. Of Maryjane Organic Micro Basil

Final Preparation:
1)   Pour off any standing oil or liquid from pasta bowl.
2)   Pour the desired amount of sauce into the pasta bowl and toss.
3)   Plate sauced pasta and finish with the garnish.



Good Eating!!!