whole foods and beyond....nourishing the body, spirit and soul

Monday, December 27, 2010

raw vegan cheezey zucchini roll ups

on the second day of "vegetablowing" chaz's super carnivorous mind,  i had to pull out all the bells and whistles. my main priority is getting him hooked on veggies but to also have him feeling full and satisfied...seeing as how he's a really big guy and can eat a lot. typically these types of men think the only way they can be full is by eating a meal loaded with steak, wings, or chaz's favorite, chicken breast. oh how glorious it was to see his satisfaction upon feasting on these cute little rolls! now for me this could have been a really filling meal, but for him this is an appetizer. so when i pulled them out of the dehydrator we just snacked on them until i was finished making the rest of the meal...which included roasted squash and easy tatziki sauce. don't miss the recipe posted in a few days!

RAW VEGAN CHEEZEY ZUCCHINI ROLL UPS
with a creamy cheesy texture, these rolls would be great to serve to someone not used to this diet and lifestyle to basically shatter their thoughts of vegetables being boring. they would make a fabulous appetizer at any dinner party so don't be intimidated by any of the steps;)

RAW VEGAN CHEEZEY ZUCCHINI ROLL UPS
zucchini rolls:
two thicker zucchinis, shaved into long thin slices (i used a vegetable peeler, but a mandolin would make this a lot easier)
juice of one lemon
3 tbs olive oil
pinch of sea salt

cheddar kream cheeze:
2/3 c macadamia nuts, soaked for atleast two hours
1/3 c walnuts, soaked atleast two hours
1 red pepper, roughly chopped
4 cloves of garlic
1/2 tsp of sea salt
juice of half a lemon

*using your vegetable peeler or mandolin, very carefully slice the zucchini in thin long pasta like strips. place them in a bowl and add the lemon juice, olive oil and sea salt. send some love and peace through your finger tips and massage the zucchini strips. set them aside (for as long as over night in the fridge) as you prep the rest.

*next rinse and drain your nuts that have been soaking. i used the same bowl for both nuts. add them to the blender with the red pepper, garlic, sea salt and lemon juice. blend on high for a few minutes adding just enough water to keep it moving. this should come out really thick and smooth.

*now the fun part! lay your strips of zucchini lengthwise on your dehydrator trays, overlapping each other to look sort of like a lasagna noodle. take a table spoon full of the cheeze and spread it lengthwise all down the strips, leaving a half inch around all the edges. this is what it should look like:
now as amazing as this looks right now...hold yourself back devouring them all and your reward will be much greater when these little guys are finished in a few hours

*now put these long strips, unrolled, directly in your dehydrator on 110 degrees for two hours. after the two hours the zucchini and cheeze will have firmed up just enough to make it easy to roll. roll up each one from top to bottom and put back in the dehydrator for atleast another hour. i put these back in for an hour and a half and they were perfect then!

now just think of how classy you are inside and out as you savor these delicious raw hors d'heurves! the garlic and red pepper mixed together give this the perfect tang, reminiscent of cheddar that will pop in your mouth. paired with a decadent creamy texture, and the zucchini!...oh it's got this chewy pasta like texture with a bold flavor from the lemon marinade. enjoy!

stay tuned for my recipe on the roasted squash and easy tatziki!




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