Wednesday, September 17, 2014

raw vegan zucchini rollatini

looking to wow your friends and show them how amazing raw, animal-friendly food can be? well do i have the dish for you! these bite-sized rollatinis look fancy, taste incredible and can be served as a nutritious appetizer or main dish.

john ate his right up and declared "these are great! the sauce mixed with the cheese reminds me of something my mom used to make." coming from a man whose a) mother is an exceptional cook and b) response has been an unenthusiastic "not bad" to many of the things i've been making lately, this really means something.=)

the rollatinis were actually john's suggestion. we love raw zucchini lasagna but it can be a bit of a production to make. these rollatinis do require the same steps (minus the walnut meat) but to me, they're worth it! you can also make some of the filling ahead of time and keep it in the fridge.

soak: the first thing you want to do is get some ingredients soaking in water to make them easier to blend. for the cheese you'll need to soak 1 1/3 cup cashews, and for the tomato sauce 3/4 cup sun-dried tomatoes and one medjool date. they can soak anywhere from an hour to overnight, whatever works for you.

slice: next you want to slice your mushrooms thin and get them marinating. you'll want to use about 12 baby bella, cremini, or button mushrooms. mine were tossed with a drizzle each bragg's liquid aminos, extra virgin olive oil and some fresh thyme from the garden. if you don't have bragg's you can use soy sauce, lemon juice or balsamic vinegar. fresh or dry herbs are optional.

blend: while your mushrooms are marinating, make your cashew cheese and sauce in a high speed blender. you could also use a food processor but your cheese may not come out as smooth. to lessen the clean-up and add a little creaminess to the sauce, i make the cheese first, pour it into a ramekin, then make the tomato sauce right in the messy blender.

cashew cheese
(this recipe makes enough cheese for about 16 rollatinis)

1 1/3 cup raw cashews, soaked
1/4-1/2 cup water
2 tsp lemon juice
2 garlic cloves
1/2 tsp salt
1-2 T nutritional yeast (optional, to taste)

drain the cashews and place all ingredients in a high speed blender. process until smooth. you can see that i stirred some leftover kale salad into the cheese. you could also add chopped chard or spinach, or nothing at all. it's up to you, but i do recommend the simple kale salad

tomato sauce
(adapted from delightfully raw by carmella soleil, also makes enough for about 16 rollatinis)

3/4 cup sun-dried tomatoes, soaked
1 large tomato, chopped
1 medjool date, soaked
1 T extra virgin olive oil
1/2 tsp salt
fresh or dried herbs, to taste (optional)

drain the date and sun-dried tomatoes, and give them a little squeeze to remove the excess liquid. place everything in a high speed blender or food processor and blend until smooth.
now we need to cut 16 thin rollatini strips. to do this you'll need two medium zucchini and a mandolin or v-slicer. spread about a tablespoon cheese and marinated mushrooms onto the zucchini strips like in the picture above, then roll carefully from bottom to top.

to serve your rollatinis raw, gently warm them in the dehydrator at 118 degrees for three to four hours. if you don't own a dehydrator, you could probably warm them in the oven on the lowest setting. the heat may be too much to keep them "raw", but they will still be good and healthy.

lastly, top with tomato sauce and chopped basil and enjoy your homemade, raw gourmet meal! yay for the garden still producing zucchini because i can't wait to make these babies again! do you think you'd give something like this a try?


1 comment:

Related Posts Plugin for WordPress, Blogger...