View Full Version : Recipe Needed: Zucchini Rolls?
12-29-2007, 02:25 AM
I have seen this recipe around, but can't find it by doing a search. It is a type of zucchini roll that is stuffed with raw cheese and spices (I think) and then dehydrated? Does that sound familiar to anyone? Help?.... :D
12-29-2007, 05:12 AM
I made something like this the other day. Soooo yummy. I can't remember the quantities but it had soaked and sprouted sunflower seeds, carrot, salt, garlic, parsley, lemon and orange juice and processed together. Spread it on some zucchini that's been sliced lengthways and roll it up. Secure with a toothpick and dehydrate.
My husband loved them so much! I also spread some between layers of nori and that was awesome too!
12-29-2007, 08:00 AM
sounds awesome! and I have a TON of zucchini to use up too!
12-29-2007, 09:03 AM
I lve using cashews and garlic for my nut cheese
12-29-2007, 11:00 AM
I *think* this is the one you may be thinking of .. it's posted on Carmella's blog~ the sunny raw kitchen
Pate Du Soleil (Nope...no blood relationship here! he he)
3 cups hulled sunflower seeds, soaked 8-12 hours, sprouted 2-4 hours
1 cup lemon juice
2 red capsicums/peppers, roughly chopped
4 scallions (green onions), roughly chopped
½ small onion roughly chopped
½ cup raw tahini
2 tablespoons nama shoyu or other salty product
8 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, minced
½ teaspoon cayenne pepper
1. Soak sunflower seeds overnight. Drain.
2. Allow to sit out on counter for 2-4 hours (but no longer, if you are not ready to continue with recipe, rinse, drain and refrigerate to slow the sprouting process).
3. Rinse and drain.
4. If you have a large enough food processor just put all the ingredients in it, and run until pate is quite smooth.
5. Taste, adjust seasonings. The garlic flavor will develop and become stronger in a few hours.
This pate can be made with nuts or a combination of seeds and nuts; when you make it with all sunflower seeds it will keep for a week or more in the refrigerator.
½ zucchini per person
Pate du Soleil (enough to lightly cover each slice)
1. Thinly slice room temperature zucchini the long way using a mandolin on the thinnest setting. It is difficult to slice this thinly using a knife, but if you don't have a mandolin or other type of slicer, be sure your knife is very sharp and slice as thinly as possible.
2. Spread a thin layer of pate on each zucchini slice and place on dehydrator mesh tray.
3. Run the dehydrator and when the zucchinis are soft and flexible (2-4 hours) take the trays out and roll up the zucchini. You may have to hold them together with a toothpick.
4. Remove enough trays so roll-ups will fit back in to the dehydrator and dry until zucchinis are hard.
5. This could take as long as 24 hours. These will keep for some time.
6. Serve on a tray. They are so delicious just try to keep your guests from eating too many! Before they know it they will have eaten two zucchinis and 1⁄4 cup of pate before the meal even begins!
12-29-2007, 06:52 PM
I think the recipe you want is at: http://www.thesunnyrawkitchen.blogspot.com if you scroll through Carmella's photos you will see a zucchini rolled with something inside. I'm planning to get that recipe soon. The crabcakes one is divine.
Oops ignore this, just read the post above me.
12-29-2007, 06:57 PM
Thank you everyone for your help...:)
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