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. ;)