Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday Challenge

November 7th, 2016


Recently, Meatless Monday President Peggy Neu was a guest presenter at a Matthew Kenney Culinary Food Future educational course held in Manhattan. The class concluded with 18 student chefs participating in a Meatless Monday Quick-Fire Challenge, where they had to reinterpret traditional dishes by turning them into plant-based raw recipes.

All of the entries submitted were raw-tastic. We invite you to try your hand at the winning recipes here:

1st Place Winner
Turnip Ravioli

turnip_ravioli

By Alexandra Jones from Australia
Instagram: @_akj 
This innovative ravioli uses round turnip shapes to envelop a burnt butter, sage, and nut filling.

 

2nd Place Winner
Raw Enchiladas

enchiladas

By Heidi Briggs from Australia
Instagram: @heidi.flora
This enchilada recipe offers an abundance of vegetables: from the marinated vegetable filling to the Chinese cabbage wrap! The vegetables in this dish provide fiber and vitamin C, among other nutrients.

 

3rd Place Winner
Raw Tomato Soup and Green Garden Salad with Avocado Dressing

soupsalad_split

By Fiona Galloway from Australia
Instagram: @fifigalloway
Soup paired with salad is a lunch staple. This raw tomato soup and green garden salad recipe offers refreshing citrus and cilantro flavors that are sure to please.

We’d love to hear your thoughts on these new raw food recipes as well as some of your own favorites. Let us know on Facebook.