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I think I met Peter Pan. He goes by the name of Matthew Kenney and, just like the mythical character, Matthew appears to have defied the aging process. At 47, he could easily pass for a 20-something. And I’ve worked with a number of chefs in my lifetime, but Matthew was the most unassuming and polite I’ve ever met. One might never suspect that he’s already accomplished so much in his lifetime.

After opening and operating a number of NYC restaurants, Matthew has found his true passion in raw vegan food. Matthew Kenney OKC was voted one of America’s Best New Restaurants by Forbes Magazine. His culinary academy is the nation’s first and only classically structured Raw and Living Foods educational center in the world. Named one of the 10 Best New Chefs in America by Food & Wine Magazine at only 27, and the author of many cookbooks (the latest, Raw Chocolate, which he co-authored with Meredith Baird, is due out early 2012), Matthew travels the world speaking about the dangers of processed foods and the benefits of eating raw.

With more schools set to open in Florida and Singapore next year, and plans for another restaurant, Matthew was kind enough to answer a few questions for us.

You’ve been eating a mostly raw, vegan diet for about 7 years. What inspired you to make this change?

I reluctantly accompanied a friend to a raw foods restaurant. When I left, I felt so energized and had a clarity of mind I’d not experienced before. That was enough to convince me to give raw foods a try.

Why is it a good idea to include raw foods in our diets?

Raw foods are full of living enzymes that create a more alkaline environment within our bodies. That kind of state allows for better nutrient-absorption and makes it easier for our bodies to expel toxins. It’s a high-quality diet.

How else does eating raw make a difference?

A vegan diet, especially a raw one, is far more sustainable than the Standard American Diet most consume now. To produce one pound of beef, for example, requires over 2,000 gallons of water and 7 pounds of grain. Consider the average American consumes about 93 lbs of beef annually, and that’s a diet this planet simply cannot sustain over time. Agriculture, particularly organic agriculture, is beneficial for our bodies and the planet.

Thank you, Matthew, for taking some time out of your busy schedule. Best wishes on your many upcoming ventures!

Thank you! It was a pleasure. I’m happy that raw food preparation is becoming more mainstream.

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Naturally, I forgot to bring my camera to the session, so I re-created some of it at home.

Matthew pointed out the importance of “the claw” when using a knife? Are you familiar with the claw?

I usually keep my fingers tucked, and it’s those times I forget that I always manage to slice more than the food.

Here is a photo of the raw lasagna we made in the session. (Though Matthew’s was even prettier.)

It was SO amazing! The flavors of each of the layers melded so well in my mouth. Wow.

Couldn’t wait to make again for the photo!

If you’d like to re-create a simplified version of the lasagna, here you go!

(Matthew’s recipe below, along with gorgeous photo!)

bottom layer: raw zucchini, sliced thin

tomato sauce: two fresh, organic tomatoes, sliced, and about a cup of sun-dried tomatoes (marinated for a bit in olive oil and rosemary), blended together

raw “ricotta cheese”: macadamia nuts- soaked for a bit to soften-, nutritional yeast, filtered water, salt and pepper to taste. (Blend in food processor and add water till desired consistency.)

pesto: pistachio nuts and fresh basil blended with nutritional yeast, salt and pepper to taste.

Layer each ingredient and top with fresh tomato slices. So delicious!

Heirloom Tomato Lasagna…by Matthew Kenney

Ingredients
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt

Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes

Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Lasagne
3 medium zucchini, ends trimmed
3 medium Heirloom tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves

Cooking Instructions
Lemon-Pignoli “Ricotta”

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce
Place all ingredients in a blender, and process until smooth.

Basil-Pistachio Pesto
Place all ingredients in a blender, and process until smooth.

Lasagne
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.