Super Easy Raw “Ricotta” Roulade
Preparation: 10 minutes, Equipment: mandoline
Makes 25 rolls, 6 appetizers or 3 main dishes
Ingredients
3⁄4 cup Macadamia ‘Ricotta Cheese’ (see below recipe)
1 large zucchini
1⁄4 red bell pepper, cut into 25 very thin sticks
1 cup clover or alfalfa sprouts
Directions
Using mandoline, slice zucchini lengthwise into 25 very thin pieces.
Spread zucchini slices on work surface. Place 11⁄2 tsp (7 mL) of Macadamia Ricotta Cheese on one end of each slice. Place 1 stick of bell pepper on top of ricotta, allowing it to slightly extend past the edge of the zucchini slice. Place a pinch of sprouts on top.
Roll up each slice starting at the end with the filling. Hold roll in place with a toothpick, if necessary. Arrange rolls on a tray. Serve cold.
Macadamia ‘Ricotta Cheese’
Makes about 1 2⁄3 cups (400 mL)
Preparation: 10 minutes
Equipment: food processor
1 1⁄3 cups macadamia nuts 325 mL
1⁄3 cup water 75 mL
2 tbsp freshly squeezed 30 mL lemon juice
1⁄4 clove garlic 1⁄4
1⁄2 tsp sea salt 2 mL
1⁄8 tsp ground black pepper 0.5 mL
In food processor, reduce macadamia nuts to small pieces.
Add remaining ingredients and blend for a few seconds to form an emulsion. The ‘cheese’ will turn white and creamy with small crunchy pieces of nut.
Tips Serve as a dip with raw vegetables, in a salad, on crackers or as a sandwich, either wrapped in lettuce or spread on raw bread.
Recipe source: RawEssence: 180 Delicious Recipes for Raw Living, by David Côté and Mathieu Gallant