RAW VEGGIE ROLLS WITH KETCHUP
I knew this day would come, but I had hoped that it wouldn’t have happened at such a busy time of year. With all the stress of working long hours (the bakery is insanely busy this time of year), trying to get something nice for my loved ones, and trying to take photos in zero natural light (I work from 5 a.m. until 1:30 and by the time I get home I only have about 30 minutes of good light), I finally did it…..I lost a recipe! I keep a couple of note books where I sketch out meals, flavours, and jot down ingredients as I make things, but for some reason I managed not to write this down? Or did I just loose the piece of paper? Did I put it in the recycling? I don’t even know anymore…
For the most part, I managed to remember all the goodies that when into these tasty little rolls, except I’m not sure it I added tamari or not…so I suggest tasting the filling and if it isn’t salty enough, add 1 tsp tamari (see note in recipe).
And as for me, I have decided my New Years resolution will be to become organized, and maybe up the flax oil (I need all the memory I can get).
SERVES: 4 – 6
PREP TIME: 20 Minutes
COOKING TIME: 24 Hours in Dehydrator
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Gluten Free
1 1/4 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1/2 cup Cashews
1 cup Grated Carrot
1 Lemon (juiced)
1 tbsp Parsley
1 tbsp Miso
1 tsp Grated Ginger
1/2 tsp Chili Powder (more or less to taste)
1 Clove Garlic
1 tsp Tamari***
1 cup Sun-dried Tomatoes (soaked for at least 4 hours)
3 Medjool Dates (soaked for at least 1 hour)
1 Medium Tomato
1/2 tsp Sea Salt
1 1/2 tbsp Apple Cider Vinegar
1 Clove Garlic
Rolls: In a food processor combine the seeds, nuts, miso, seasoning, and garlic, puree until the seeds start to become broken up. Add the rest of the ingredients and puree until the mixture forms a ball. You may have to add a little bit of water to get the mixture moving, but be careful not to add too much – you want it moist, but to be able to hold its shape.
Form 4 Tbsp (1/4 cup) of mixture into a roll, about 2 cm thick (think hot dog thickness). Place on a parchment lined dehydrator wrack and dehydrate at 40 C (105 F) for about 24 hours, or until the outside is crisp and the inside of the roll is nice and moist. Alternatively, you can dehydrate them with your oven at its lowest temperature and the oven door slightly open (this will take less time). Store in the refrigerator.
Wrap in a collard leaf, or greens of choice. Serve with ketchup or dip of choice.
Raw Ketchup: Combine all the ingredients in a food processor and puree until smooth. Taste, and adjust seasoning. I like my ketchup to be nice and smooth, so I passed it through a fine sieve. If you have a high quality blender, you could probably skip this step. Lasts for about 1 week.