Raw Food Wednesday: Calabacines Rellenos con Queso, Grape and Tarragon Salad

Raw Food Wednesday 8/31

Calabacines Rellenos con Queso

Grape and Tarragon Salad

Something new for RFW, a riff on last week's cooked version of Calabacines Rellenos -- stuffed zucchini topped with cheese. In this version we used the squee inducing baby zucchini and stuffed them with a cumin and walnut filling.



Starting with the baby zucchini, we first cut them in half and then dipped them in a olive oil & nama shoyu marinade for five minutes. From there they went into the dehydrator for 1 hour.

The next step was to remove the center seed section, so I pulled out my trusty #20 Parisian scoop (a.k.a. tiny melon baller) and got to work.



The filling was roughly 1/4 cup of raw walnuts which were tossed into the same bowl as the leftover zucchini marinade with the addition of some cumin seeds that were freshly ground along with a pinch of Mexican oregano. Normally at this point, I'd get out the Vitamix and pulse down the walnuts, but because it was such a small amount, I crushed them with the mortar and pestle.

After adding the stuffing to the zucchini, they were put into the dehydrator for six hours at 105F.

The finishing touch was a squirt of cashew cheese piped on top of each piece. Yes, I need to work on my piping. ;)

Tags: raw food wednesday, raw food, raw, zucchini, walnuts, cashew, grape, salad, lettuce, tarragon, vegan, food, dinner, tofu666