An ideal raw food appetizer, these zucchini appetizer rolls are filling and delicious. You can play with the recipe as much as you like, using different herbs, spices, chili peppers, added greens or other veggies as well! The bite-sized package is a great way to serve for raw food newbies. Soaking the nuts will make them softer, giving you a cheesier consistency. Try serving with Raw Tomato Sauce for dipping!
Prep Time: 45 minutes
Dehydrator Time: 30 minutes
Total Time: 1 hour, 15 minutes
Yield: 10 to 12 Roll-ups
Ingredients:
- 1 large zucchini
- 3 tablespoons cold-pressed olive oil
- 1/2 cup cashews, soaked at least 30 minutes, and rinsed
- 1/2 cup walnuts, soaked at least 30 minutes, and rinsed
- 1 clove garlic, pressed or minced
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 1/2 teaspoons fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch celery seed
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons nama shoyu or substitute
- 1 teaspoon fresh lemon juice
- 1 teaspoon raw apple cider vinegar
- 1 tablespoon nutritional yeast
Preparation:
Cut the ends off of the zucchini. If you have a mandoline, set it to slice at 1/8-inch, otherwise use a sharp knife to slice the zucchini lengthwise into very thin strips. You'll need about 10 to 12 zucchini strips. Brush the strips with olive oil and sprinkle with a little sea salt. Either place them in a dehydrator at 145°F for 20 to 30 minutes, or allow them to sit at room temperature for an hour or so, until they are flexible and able to roll up without breaking.
Place 1 tablespoon of olive oil in a food processor with the remaining ingredients. Process on high speed for 10 to 15 seconds or until the nuts are in small pieces but not yet a paste. Something of a ricotta-like appearance works best.
Scoop a spoonful of the "cheese" onto each strip of zucchini and use the back of the spoon to spread it along the entire length. Roll from one end to the other to make little bite-sized pieces.