Raw food has been a hype for a while now, with good reason, and I am not a complete raw food vegan but I like to play around with raw recipes and do think that eating raw is a great way of fueling your body. Cooking food, especially fruit and veg, diminishes some nutrients which you take benefit from eating foods raw. These lasagne rolls are great canapes or sides to a rainbow salad or maybe the rainbow salad would be a great side to these rolls. Either way they are filled with raw nutrition and are packed with flavour!
One fantastic benefit from eating raw food is preserving the natural enzymes which foods contain. Enzymes aid in food digestion and our own bodies create enzymes. However it is beneficial to eat foods with a high enzyme content for ultimate digestion from when food enters your mouth until it exits your body. Another benefit from raw food is high fibre contents which is also great for the digestive tract.
This recipe contains cashews and walnuts which contain a heap of healthy fats, vitamins and minerals as well as being a great source of plant protein. Another fantastic ingredient is nutritional yeast which offers a cheesy flavour which is used to make “cashew cheese”. Nutritional yeast is a deactivated yeast meaning it doesn’t grow when activated and it is high in vitamin B12. A vitamin many people are deficient in, especially vegetarians and vegans. It also has a high protein content.
This dish is fresh but still has a flavorful character due to the spices used when preparing the nut cheese and mince as well as naturally from the sundried tomatoes and basil. It has great plan protein and being raw all the nutrients and enzymes are preserved. There are loads of reasons to try this festive recipe!
Requires a food processor.
Requires a mandolin or a lot of patience.
Makes roughly 20 rolls.
1 packed cup sundried tomatoes
30 basil leaves
½ cup alfa alfa sprouts
1 cup cashews
3 garlic cloves
Juice from a ½ lemon
1 sprig rosemary (or 2 tsp dried)
⅓ cup nutritional yeast
Water if needed
1 cup walnuts
4 tsp tamari
2 tsp olive oil
1 ½ tsp cumin
1 tsp paprika
1 tsp oregano
Pinch of chilli
Salt and pepper to taste
Soak cashews and walnuts over night (or whilst at work) in separate containers.
Place garlic in food processor until chopped.
Drain and add cashews.
Add lemon juice, yeast, rosemary, salt and pepper and process until smooth, if not smooth add a little water.
Remove and place in fridge.
Place walnuts, tamari, olive oil, cumin, paprika, oregano, chilli and salt and pepper in food processor.
Pulse until the mixture looks like mince and remove from processor, place in fridge.
Process sundried tomatoes and 5-10 basil leaves in food processor until it is a ‘bitty’ sauce.
Mandolin/Slice courgette lengthways thin enough to roll without breaking.
Spread a tsp of tomato sauce on one side of the courgette slices, roughly 1-2 tsp walnut mince and 1-3 tsp cashew cheese.
Place one basil leaf at one end and some sprouts on top of it.
Roll each slice, starting from the basil leaf, and place a toothpick into it.