Raw Food Inspiration

Raw Nacho Cheese Sauce (Source here) Ingredients: 1 cup raw...

pennspiration — Thu, 07 Feb 2013 18:31:30 -0500

Raw Nacho Cheese Sauce

(Source here)

Ingredients:

1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC

Directions:

Soak cashews in water 2-4 hours, rinse and drain.

Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.

Notes:

Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Pecan Tartlets (source here) makes (2) 4” tarts or (18) mini...

pennspiration — Fri, 18 Jan 2013 12:42:56 -0500

Raw Pecan Tartlets

(source here)

makes (2) 4” tarts or (18) mini tartlets

* double the recipe to make (1) 9” tart

Ingredients

Walnut Tart Shell

1 3/4 cup walnuts
3 dates
pinch of salt

Pecan Filling

1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

Green Soup (source: MINE!) Ingredients Avocado Bell...

pennspiration — Thu, 17 Jan 2013 08:01:34 -0500

Green Soup

(source: MINE!)

Ingredients

Avocado
Bell Pepper
Cucumber
Lime
Garlic
Cilantro
Green Onions
Jalapeno
Olive Oil
Salt & Pepper
Seeds to garnish

Throw everything into the blender except the cilantro. Pulverize Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume.

Corn Tortillas! (source here) Ingredients 3 cups raw corn...

pennspiration — Thu, 17 Jan 2013 00:05:25 -0500

Corn Tortillas!

(source here)

Ingredients

3 cups raw corn kernels, removed from corn cob
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 cup, plus 1 tablespoon flax meal
4 tablespoons nutritional yeast
6 sundried tomatoes
2 tablespoons water
1 red bell pepper, chopped

What You Do:

In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.

Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Raw Vegan Crepes w/ Whipped Cream and Fig Syrup (source...

pennspiration — Sat, 12 Jan 2013 16:02:42 -0500

Raw Vegan Crepes w/ Whipped Cream and Fig Syrup

(source here)

Crepe Batter

1c golden flax (ground)
1/2c shredded coconut
1 apple (granny smith) OR 2 bananas (i like nanners better flavor wise but apple is a better food imo)
cinnamon
pinch salt
cloves, nutmeg, whatever

you could put a teaspon of coconut oil too if you got it around, or some chia

I put it all in the Vita mix, add about 1c water and then add about another half cup as its combining.

THEN I put my small pie mold on my dehydrator sheets and make four crepes per excalibur tray.

dehydrate for about an hour, flip, then 4 hours more.

these are cool cause you can do em with other lunch stuff and have em for desert at dinner, if you got that kinda time!

Macadamia Whipped Cream

1c macadamias
2 tbsp lemon juice
1 banana or some date paste
pinch salt, maybe mesquite, cinnamon, maca
irish moss (just enough to make it a lil fluffy, like 1 oz)
water as needed, probably around a half cup to cream the macadames

Fig Syrup

6-12 figs
cinnamon
water to blend em down
a Vita Mix to get all them seeds!

Cashew Cream Stuffed Strawberries (source...

pennspiration — Sat, 12 Jan 2013 08:01:56 -0500

Cashew Cream Stuffed Strawberries

(source here)

Ingredients

Strawberries (1 carton to 1 pound)
1 cup raw cashews
1/4 – 1/2 cup water
2 tablespoons agave nectar
1 teaspoon lime juice
2 almonds
1 teaspoon ground flax seed

Directions:

Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.

You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.

Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!

Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!

Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

Raw Zucchini Match-Stick “Fries” (source here) Ingredients 2...

pennspiration — Fri, 11 Jan 2013 16:02:12 -0500

Raw Zucchini Match-Stick “Fries”

(source here)

Ingredients

2 medium zucchini (these work best with small to medium zucchini)
1 teaspoon olive oil*
pinch Himalayan salt and pepper

1. Slice zucchini in to match stick size strips. See photo above.

2. Toss with oil, salt and pepper.

3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry.

*Go easy on the oil, a little goes a very long way in this recipe.

**It stays raw because the food temperature never goes over 115 in that first hour.

Strawberry and avocado layered salad (source...

pennspiration — Fri, 11 Jan 2013 08:01:54 -0500

Strawberry and avocado layered salad

(source here)

Ingredients

2 cups of baby salad greens, washed
1/2 a very ripe avocado
1/2 a punnet of strawberries, sliced

Dressing:

1 tbsn tahini
Juice of 1 lemon
Pinch of salt
1/2 tspn agave syrup
1 tspn freshly ground pepper

In a large bowl, mix the greens with the avocado and strawberries by hand

Make sure the avocado coats the greens and strawberries very well

Whisk dressing together and pour over salad

Using a food ring, tightly pack the salad and layer the strawberries and greens

Top with more sliced strawberries and poppy seeds to garnish

Raw Lavender Lemon Tea Cookies (source here) Makes 2 dozen 3...

pennspiration — Thu, 10 Jan 2013 16:02:14 -0500

Raw Lavender Lemon Tea Cookies

(source here)

Makes 2 dozen

3 cups cashew flour
1/2 cup almond flour*
2 tablespoons lavender, divided
2 tablespoons lemon juice
2 tablespoons lemon zest
1/2 teaspoon vanilla (optional)
2 tablespoons coconut oil, melted
2 tablespoons raw agave nectar (or liquid sweetener of choice)
1/2 cup dried coconut

1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.

2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.

3. Roll into balls and set aside.

4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.

5. Chill to set.

*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!

Rosemary Almond Crackers (or chia) (source here) Ingredients 1/2...

pennspiration — Thu, 10 Jan 2013 08:02:05 -0500

Rosemary Almond Crackers (or chia)

(source here)

Ingredients

1/2 cup ground golden flax (or 1/2 cup chia seeds)
1 cup water
3 cups almonds, soaked overnight, rinsed and drained with skins removed*
2 tablespoons rosemary, chopped fine
Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.

2. Place wet, drained almonds in the food processor and process until very fine.

3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.

4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.

5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.

*The skins come off easily after soaking. You do not need to remove the skins.

Kitchen Sink Cookies (source here) 1/3 cup coconut oil,...

pennspiration — Wed, 09 Jan 2013 17:54:06 -0500

Kitchen Sink Cookies

(source here)

1/3 cup coconut oil, melted
1/2 cup raw cacao powder
1/3 cup raw, organic agave nectar or liquid sweetener of choice
2 tablespoons chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup raw, flaked oats
1/2 cup dried unsweetened coconut
1/2 cup golden raisins
Himalayan salt (just a sprinkle)

1. Whisk together coconut oil, cacao powder and agave.

2. Stir in remaining ingredients.

3. Form into golf ball-sized balls and place on parchment paper.

4. Chill until firm.

Marinated Mushrooms & Mashed Rosemary Cauliflower (source...

pennspiration — Wed, 09 Jan 2013 16:02:29 -0500

Marinated Mushrooms & Mashed Rosemary Cauliflower

(source here)

Ingredients

Mushrooms:

3 Large Portobello Mushrooms, Sliced 1/3″ thick.
1/3 C Olive Oil
1/3 C Nama Shoyu
1 T Agave

Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours. I like to do this the night before and leave them in the fridge. You will need to occasionally stir them.

Cauliflower

1 Large Head Cauliflower
Olive Oil
Salt
Pepper
1/3 C Pine Nuts
1 t. Rosemary (coarsely chopped)
1 T Olive Oil
2 T Filtered Water

Cut all florets off of the main stem. Thinly slice. Place slices and place slices (and any extra pieces) in bowl. Sprinkle with oil, salt and pepper. Toss. Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower. Dehydrate at 116 for 2 hours. Place in food processor along with pine nuts, oil and water. Process until pureed. Add rosemary and blend. Salt and pepper to taste. I love to warm this up in the dehydrator before serving.

Raw Chili (source here) Ingredients 4 cups tomatoes 1 cup each...

pennspiration — Tue, 08 Jan 2013 17:47:00 -0500

Raw Chili

(source here)

Ingredients

4 cups tomatoes
1 cup each red and yellow peppers diced
1/2 cup diced onion
1/2 cup celery diced
tbl chili powder
1/2 tbl cumin
Sea Salt to taste
2 cups purified water

Directions

Place water, tomatoes, spices in a blender and blend until smooth. Add peppers, onion, celery mix and enjoy.

Miso Soup Miso has a ton of great qualities like being a...

pennspiration — Tue, 08 Jan 2013 16:31:17 -0500

Miso Soup

Miso has a ton of great qualities like being a complete source of protein and is high in antioxidants For more information click here.

Ingredients

2 Tbsp. Miso Paste
2 Tbsp. Green Onions
1 Small Mushroom
2 Tbsp. Wakame

Combine and blend water, miso paste and half the green onions until heated. Chop the mushrooms and add to the soup with the wakame and remaining onions. Let sit until mushrooms are heated.

Pimento “Cheese” Spread & Caramelized Onion...

pennspiration — Mon, 07 Jan 2013 11:47:33 -0500

Pimento “Cheese” Spread & Caramelized Onion Flatbread

(source here)

For the pimento “cheese” spread:

1 1/2 cups raw macadamia nuts, soaked 10-12 hours
1/2 cup pine nuts, soaked for 4-6 hours
1 cup red bell pepper and/or cherry peppers, dehydrated until soft and diced
1/2 cup filtered water (to thin)
1 tbs lemon juice
1 tbs nutritional yeast
1 garlic clove
dash of hot sauce
1 tsp sea salt

Blend all ingredients except for the water in a food processor until well blended. Gradually add water until you get a thick, creamy consistency. The spread will be soft and fluffy. For a more dense cheese, spread onto a lined dehydrator tray and dehydrate until desired thickness and dryness is reached, then refrigerate. Pimento cheese spread will keep up to 5 days. { Great on celery too! }

Caramelized onion flatbread:

3 cups red onion, thinly sliced (will yield 1 cup reduced)
1 tsp agave
sea salt
1 tbs extra virgin olive oil
2 cups roughly chopped zucchini
2 cups almond flour
1 cup golden flax meal
1/2 cup golden flax seeds
1/4 cup extra virgin olive oil
1 garlic clove
2 tsp dried tarragon
2 tsp dried thyme
2 tsp sea salt
1/4 tsp cayenne pepper
freshly ground black pepper

First prepare the onions: place sliced onions in bowl, liberally season with sea salt, and allow to sit for about 1 hour. Drain excess liquid, drizzle in agave, 1 tablespoon extra virgin olive oil and mix well. Spread onto a lined dehydrator tray and dehydrate at 115 degrees for 2-3 hours, until onions are very soft, reduced and “caramelized”. This will yield about 1 cup.

Meanwhile, put almond flour, flax meal, and flax seeds in a large mixing bowl. Process the remaining ingredients in a food processor until smooth. Pour into the dry ingredients, and mix well until very well blended. Divide mixture to spread evenly onto 2 lined dehydrator trays, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours, until lightly hardened but pliable. Carefully flip onto mesh dehydrator trays (underside of flatbread will still be soft and sticky). At this stage, sample the flatbread for saltiness. If desired, sprinkle sea salt over top of flatbread. Dehydrate for 12 hours longer until crispy.

Lemon Sweet Cream with Winter Fruit (source...

pennspiration — Thu, 03 Jan 2013 14:19:37 -0500

Lemon Sweet Cream with Winter Fruit

(source here)

Ingredients:

Lemon Sweet Cream:

1 1/2 c Cashews, soaked for 2 hours and rinsed
1/3 c Lemon juice
1/4 c + 1 tbls Agave Nectar
1/2 c + 1 tbls Filtered Water
2 tbls Coconut Oil, melted
1 tbls Lemon zest

Winter Fruit topping:

1 Grapefruit, peeled and skin removed
1/3 c Pomegranate Arils

Directions:

Lemon Sweet Cream:

1) Blend all the ingredients until completely smooth.

2) Pour into 4 jars, glasses or 1 large bowl and let set in the fridge for 1 hour.

Winter Fruit topping:

1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

SAMOSA (source here) What you need: 1 head cauliflower,...

pennspiration — Wed, 14 Nov 2012 16:01:00 -0500

SAMOSA

(source here)

What you need:

1 head cauliflower, chopped

1 yam, chopped

1 zucchini, chopped

1/4 cup walnuts

1/4 cup raisins

2 dates

2 cloves garlic, pressed

1 cup green peas

juice of 1 lemon

4 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon red pepper flakes

1 teaspoon salt

1 medium onion, finely minced

2 jalapeno, finely minced Mango sauce:

1 mango, peeled and chopped

3 tablespoons agave

1/2 cup water

What you do:

1. In a food processor with an “S” blade, process the cauliflower, yam, zucchini, walnuts, raisins, dates, and garlic until pureed. This is a lot and I processed this in a few batches. Mix together with the rest of the samosa ingredients.

2. Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft.

3. To make the mango sauce, simply puree mango with the agave and water until smooth. Serve the samosas with a generous dollop of mango sauce

Raw Vegan Surf ‘n’ Turf (source here) Ingredients: for the surf...

pennspiration — Wed, 14 Nov 2012 08:00:39 -0500

Raw Vegan Surf ‘n’ Turf

(source here)

Ingredients:

for the surf ‘n’ turf:

2 zucchini, peeled, grated and finely chopped
1 small-med. onion, chopped finely
3 stalks celery, grated and chopped finely
1 red bell pepper, minced
3 Tbs. nutritional yeast flakes
3 Tbs. almond flour or small handful of almonds without the skins
2 Tbs. kelp powder (or self made nori powder)
2 Tbs. lemon juice
1 clove garlic, minced

for the dill tartar sauce:

1/2 cup cashew butter
1 lemon, juiced
2 Tbs. mirin vinegar
1 stalk celery, minced
2 Tbs. horseradish
1 small red onion, minced
1 tsp. lemon grass
3 Tbs. fresh dill, finely chopped

Directions:

To make the Surf ‘n’ Turf:

If you want the Surf ‘n’ Turf to be white in color, then peel the skin from the zucchini, otherwise the Surf ‘n’ Turf will be greenish in color.
Grate the zucchini and place in a sieve to drain the moisture.
I used a spoon to further press the excess water from the zucchini.
Using a food processor, finely chop the onion, garlic and celery and almonds then add the zucchini and chop once more.
Remove from the food processor, add the mined bell pepper, nutritional yeast and kelp powder and mix well.
Season to taste with lemon juice, salt and pepper.
Using round pastry forms, put the Surf ‘n’ Turf mixture in and gently push down to form a nice “cake” .
Remove the form carefully and continue to use up the mixture.
Serve with a small dollop of the dill tartar sauce and garnished with a bit of dill.

To make the creamy dill tartar sauce:

Place the cashew butter in a bowl.
Add the lemon juice and mirin and mix well.
Add the rest of the ingredients.
Season to taste with salt and pepper.

Notes:

As kelp powder was not available, we improvised with nori sheets that were ground in a coffee grinder.

Polenta with Wild Mushrooms & Porcini Gravy (source...

pennspiration — Tue, 13 Nov 2012 17:56:09 -0500

Polenta with Wild Mushrooms & Porcini Gravy

(source here)

For the polenta:

2 cups fresh or fresh frozen corn
1/2 cup pine nuts, soaked for 4 hours
1/2 cup cashews, soaked at least 4 hours
1 green onion, cut into 2 inch pieces
1 tbsp nutritional yeast
1 tsp lemon juice
1 big garlic clove
1 tsp sea salt
good pinch crushed red pepper flakes
a few grinds of freshly ground black pepper

Put pine nuts, cashews, salt, and garlic in a food processor and blend until finely crumbled. Add the rest of the ingredients and blend until smooth, like creamy cornmeal. Spoon about 1/2 cup each polenta into ramekins, cocottes, or a ring mold. Dehydrate for 4 hours at 115º until polenta becomes slightly firmer and crusty on top.

For the mushrooms:

8 oz. shiitake mushroom caps, sliced about 1/4″ thick
7 oz. royal trumpet mushrooms, sliced lengthwise about 1/4″ thick
3.5 oz. beech mushrooms, separated and whole
1/4 cup arugula, finely chopped
2 tbsp shallot, finely minced
2 tbsp celery, minced
1 garlic clove, finely minced
1 tsp lemon juice
1 tsp sea salt
a few grinds of freshly ground black pepper

Combine all ingredients in a large bowl. Toss well and let marinate for 30 minutes to 1 hours. Transfer to a lined dehydrator tray and dehydrate at 115º for about 2 hours, until mushrooms become chewy and “cooked” in texture.

For the porcini gravy:

3 oz. dried porcini mushrooms
2 cups very warm filtered water
1/4 cup cashew milk
1 tbsp marsala wine (optional)
1/2 celery stalk, cut into chunks
1 tbsp coarsely chopped shallot
1 tsp dried thyme
1 tsp sea salt
a few grinds of freshly ground black pepper

Soak the porcinis in the water until very soft, about 2 hours. Drain and save 1 cup soaking liquid. Combine the mushrooms, 1 cup of soaking liquid, and all other ingredients in a food processor until very smooth. Pour into a bowl and place at the bottom of a dehydrator for about 3 hours, until the liquid reduces and slightly thickens.

To serve:

Transfer the mushrooms to a bowl and stir in about 3/4 to 1 cup of the gravy, or desired amount. Then spoon mushrooms over the polenta and serve If using cocottes or ramekins, cover and heat in the dehydrator before serving.

Spinach, “Raw”cotta, & Squash Involtini with...

pennspiration — Mon, 12 Nov 2012 19:05:32 -0500

Spinach, “Raw”cotta, & Squash Involtini with Marinara

(source here)

For the marinara:

2 lbs roma tomatoes (about 10-12 medium sized), sliced in half lengthwise
8 sundried tomatoes in extra virgin olive oil
4 to 5 smashed garlic cloves
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
pinch of crushed red pepper
1 tsp sea salt
cup of water

Put the roma tomatoes in a large bowl, add all ingredients except for the sundried tomatoes and water, and gently toss to evenly distributing herbs, olive oil, garlic and salt. Allow to marinate for 1 hour. On lined dehydrator trays, place tomato halves cut side up. Press the garlic cloves inside random tomato halves. Pour over extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20 hours until tomatoes are reduced and “roasted” in appearance.

In a food processor, add the romas, sun-dried tomatoes, and 2 of the garlic cloves (discard or save remainder for another use). Process until well blended. The mixture will be thick, so begin streaming water little by little until there is a marinara sauce consistency. Check for seasonings and make adjustments if necessary. Add more basil and parsley if desired.

Macadamia “raw”cotta:

1 cup macadamia nuts, soaked 8 hours
1/4 cup pine nuts, soaked 4 to 6 hours
1 garlic clove
1 tsp lemon juice
1 tsp nutritional yeast
1 tsp sea salt
cold water

First blend all ingredients, except for water in food processor until very crumbly. Gradually stream in cold water until creamy, light and fluffy.

For squash, breading, & spinach:

3 to 4 large straight neck or goldbar squash
sea salt
extra virgin olive oil

1 cup golden flax meal
1 tbsp finely minced basil
1 tbsp finely minced parsley
1/2 tsp sea salt
1/8 tsp cayenne pepper

8 oz fresh baby spinach
sea salt
extra virgin olive oil

With a wide vegetable peeler, slice squash lengthwise from end to end as evenly as possible. The thickness should be that of a lasagna noodle. Continue peeling one side until the seeds are reached, then rotate squash to peel each side evenly. Lay the peeled squash layer by layer in a square or rectangular casserole dish, lightly sprinkling each layer with sea salt. Allow to sit 1/2 hour, then drain excess water. Drizzle squash lightly with olive oil.

Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in another casserole dish and mix well with a fork. Coat each slice of squash in the breading on both sides and then place on dehydrator trays. Dehydrate at 115 degrees for a little over an hour, until it gets lightly crisp.

While the squash is dehydrating, add the spinach to a large bowl and very lightly drizzle with olive oil, then sprinkle with sea salt. Use hands to toss and distribute the olive oil and salt evenly. Allow to marinate and wilt while the squash is dehydrating, and periodically use your hands to remix.

Involtini assembly:

First, in a casserole serving dish, spoon in some marinara to cover the bottom of the dish.

Take two like-sized slices of squash, even in length, and lay them on a flat surface slightly overlapping each other with the ends closest to you. Spoon on about 1 tablespoon of the rawcotta and spread evenly from end to end. Repeat using an even layer of the spinach, and carefully take the ends close to you and roll into a pinwheel. Carefully place each involtini into the casserole dish on top of the marinara.

The casserole dish can be kept at the bottom of a dehydrator or warm oven for up to an hour before serving.