Sunday, July 22, 2007

Raw Food Sunday: Caponata, Zucchini Roll-Ups, Spinach Salad

Raw Food Sunday 7/22

(recipe below)

Zucchini Roll-ups

Spinach Salad with Dried Cherries
(garlic, dressing from Juliano)

Raw-ifying another classic dish, caponata -- eggplant, tomato, red bell pepper

Raw Caponata

1/2 eggplant cut into 1/4" dice
1 tbs. lemon juice

2 roma tomatoes, cut lengthwise, flesh scooped out
1/4 cup sun-dried tomatoes soaked in water for 30 minutes
3 tbs. minced red bell pepper
3 tbs. minced celery
2 tbs. minced green olives
1 tbs. pine nuts
1 tbs. fresh currants (or raisins)
1 tbs. lemon juice (or 2 tsp. of apple cider vinegar)
1 tsp. raw agave
2 tsp. nama shoyu
1 tbs. chopped basil
1 tbs. chopped parsley
black pepper

Add 1 tsp. salt to the diced eggplant in a colander, toss to coat and let drain for 30 minutes. Rinse eggplant and pat dry with paper towels. Put the eggplant in a small bowl and add lemon juice while you're prepping the rest of the veggies.

Scoop out the tomato flesh from the tomato half and add to a large bowl with the celery, sun-dried tomato, red bell pepper, currants, pine nuts, green olives, basil, parsley, olive oil, lemon juice (or apple cider vinegar), nama shoyu, basil, parsley and black pepper. Drain the eggplant, add to the mixture and stir to combine. Check for seasoning.

Stuff the tomato halves with the eggplant mixture and dehydrate for 6-8 hours at 105F.

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