Wednesday, October 24, 2007

Raw Food Wednesday: Autumn Roll, Celeriac and Green Apple Soup

Raw Food Wednesday 10/24

Autumn Roll

Celeriac and Green Apple Soup
(adapted from "Raw Food Real World")

Oh, how we struggled with a name for this... ;)

Rawsage? Faux Sausage? (fauxsage?!), or the other option was: "Collard Greens Stuffed with Dehydrated Walnut, Sun-dried Tomato, Sage, Fennel Seed and Dill Seed" -- but that seemed long-winded ;)

In the end, as the leaves have almost peaked here in Ohio, we went with "Autumn Roll"

We made the stuffing and filling in the morning, and assembled the roll with the squash threads about an hour before dinner.

Perhaps for Thanksgiving we'll make these again with a cranberry dipping sauce -- which would be an awesome way to serve them.

Autumn Roll
(makes 6)

6 Collard Green leaves


1/4 cup celery
1/4 cup parsnip
1/4 cup carrot
1/4 cup red bell pepper
1/2 cup cremini mushrooms
2 garlic cloves, minced
1 tbs. olive oil
salt and pepper to taste

Cut them all into a small dice, combine and dehydrate at 105F for 30 minutes.

Walnut/Sun-Dried Tomato Filling:

1 cup walnuts
1/2 cup soaked sun-dried tomatoes
1 tbs. nama shoyu
1 tbs. dried sage
1 tbs. fennel seed
1 tbs. dill seed
black pepper (to taste)

Crush the spices with mortar and pestle. Add half of the spices (reserve the rest) to a high-speed blender along with the walnuts, sun-dried tomatoes and nama shoyu. Pulse until it begins to break down and gets sticky. Divide the filling into six pieces, and roll into tube shapes about 1/2" thick and 3-4 inches long. Place in the dehydrator at 105F for 2 hours.

Butternut Squash (just the top part)
1 tsp. olive oil
salt and pepper (to taste)

Peel the squash and spiral cut into medium-sized strings. Toss with olive oil, the rest of the reserved spices, salt and pepper.

Here's the step-by-step with pretty pictures...

Step 1: Cut out the center rib of collard greens, about 3/4ths of the way up the leaf. Brush with olive oil. Place in a 105F dehydrator for 20 minutes to soften it up.

Step 2: Place about two tablespoons of the stuffing about 1" from the bottom of the leaf.

Step 3: Place the walnut/sun-dried tomato filling on top of the stuffing.

Step 4: Add the optional cashew cheese. We had some leftover, so we used it. This already has plenty of nuts, so feel free to omit this step.

Step 5: Roll up from the bottom, then fold in the sides...

Step 6: ...and roll all the way to the top. Press gently, with the seam-side down.

Step 7: Lay the butternut squash threads on the cutting board, north to south. Place the roll at the bottom, fold over the threads, and roll tightly to the top of the board.

Step 8: Here's a close-up of the roll. Put the rolls back in the dehydrator for 1 hour at 105F. This tightens the butternut squash threads, sealing the roll.

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