Lasagne Scroll Salad
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Semidried Tomato Chutney Sauce
  • 500 g Cherry Tomatoes, dehydrated
  • ½ Onion
  • 1 Tomato, large
  • 1 Clove of Garlic
  • 4 Dried Dates, soaked
  • 1 Red Capsicum, deseeded, white removed, chopped, dehydrated
  • ¼ cup Raisins, soaked
  • ¼-½ cup Reserved Soaking Water
  • 1 TBSP Olive Oil
  • 1 tsp Mixed Italian Dried Herbs
  • ½ tsp Cayenne Pepper & Salt
Mushroom and Almond Pâté
  • 1 cup Almonds
  • ¼ cup Black Sesame Seeds
  • 1 cup Portobello Mushrooms
  • ½ cup White Button Mushrooms
  • 2 TBSP Tamari
  • 2 TBSP Balsamic Vinegar
  • 1 TBSP Olive Oil
  • 1 TBSP Maple Syrup
  • 1 TBSP Dried Ginger
  • 1 tsp Sage
  • 1 tsp Thyme
  • ½ tsp Dried Onion
  • ½ tsp Garlic Powder
  • ¼ tsp Salt & Pepper
  • 2-3 tbsp Filtered Water (optional)
Pine Nut and Coconut Ricotta Cheese
  • 1 Probiotic Capsule
  • 1 cup Pine Nuts, soaked overnight
  • ¼ cup Coconut Water, extra fresh
  • ¼ cup Fresh Young Coconut Flesh
  • 3-4 TBSP Lemon Juice
  • 2 tsp Nutritional Yeast
  • 1 tsp Sea Salt
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • 2 Pinches of Dry Oregano
  • Pinch of Dry Thyme
  • Good Pinch of Black Pepper
Basil Salad Dressing
  • 1 Clove of Garlic
  • 2 cup Basil Leaves, fresh
  • ½ cup Olive Oil
  • ⅓ cup Apple Vinegar
  • 2 TBSP Maple Syrup
  • 1 TBSP Coconut Sugar
  • 2 tsp Dijon/Mustard Powder
  • ¼ tsp Black Pepper, freshly ground
  • ¼ tsp Sea Salt
Zucchini, Carrot and Pumpkin Ribbons
  • 1 Zucchini, medium
  • 1 Carrot, medium & peeled
  • ½ Butternut Squash, medium & skin removed
  • 1 tsp Sea Salt
Instructions
Semidried Tomato Chutney Sauce
  1. To create semi dried tomatoes and capsicum, take the cherry tomatoes and cut in half, and chop the red capsicum into 1 inch pieces.
  2. Toss in a bowl with olive oil to coat, then arrange on a dehydrator tray.
  3. Dehydrate for 8-12 hours at 38°C (100°F). Don’t allow the tomatoes and capsicum to completely dry - leave them soft in the centre, with crisp outside.
  4. Place all ingredients in a high speed blender, except the reserved soaking water, and puree into a smooth and thick paste that is spreadable and not too wet.
Mushroom and Almond Pâté
  1. Soak the almonds for 12 hours or overnight. The nuts should have swelled and water decreased by the next day. Then, pour the nuts through a colander and drain the water, give them a rinse, and allow to dry.
  2. Soak the black sesame seeds in water for 1-2 hours, but they too can soak overnight if desired. Use a small tea strainer or cheese cloth to rinse and drain the seeds.
  3. Marinate overnight the mushrooms in a bowl with the balsamic vinegar, maple syrup and olive oil. Just cover and store in the fridge, and toss now and then to distribute the marinade.
  4. Next day, arrange the mushrooms on a dehydrator tray, and dehydrate at 38°C (100°F) for 4-6 hours. You want the mushrooms slightly dry but still fresh (should have a ‘cooked’ texture).
  5. When the nuts and mushroom are ready, place in a food processor with the s blade, or high powered blender, and process the almonds and sesame seeds until well broken down.
  6. Add the rest of the pâté ingredients, and grind and puree until well blended. You are looking for a well-puréed mixture with only very small grainy pieces. If it’s having trouble blending, add a tablespoon of water and try blending again. Repeat with more water if needed. Keep it thick.
  7. Store in a jar or container in the fridge until needed.
Pine Nut and Coconut Ricotta Cheese
  1. Blend until smooth in a food processor the soaked pine nuts, lemon juice and coconut flesh.
  2. Then, add the probiotic contents and stir well (this is where you ferment and acquire a thick texture and tangy flavor to the ricotta). Transfer to a glass jar and cover with cheese cloth, or a nylon stocking, and secure with a rubber band.
  3. Place the jar in a warm place for 24 hours.
  4. After fermenting, take the jar contents and place back in a high speed blender. Add the rest of the ricotta ingredients and blend until smooth and creamy, scraping down sides as needed, around two minutes.
  5. Store covered in the refrigerator for up to 5-7 days.
Basil Salad Dressing
  1. Combine vinegar, basil, garlic, mustard, coconut sugar and maple syrup in a food processor or blender, and puree mixture until smooth and bright green.
  2. With the motor running, slowly add the oil to form an emulsion.
  3. Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.
Zucchini, Carrot and Pumpkin Ribbons
  1. Using a mandolin or vegetable peeler, create long, thin long ribbons down the vegetables - the sizes can be even, but different sizes add interest, its up to you.
  2. Place the long strips in a bowl and sprinkle over the sea salt (it will release water from the vegetables and make them soft and pliable to bend).
  3. Drain the strips and rinse under cold water.
  4. Place on a clean tea towel and pat dry.
ASSEMBLY
  1. Lay the tenderized vegetable ribbons flat and spread each one with the tomato chutney sauce, the almond and mushroom pâté, and pine nut and coconut ricotta.
  2. Roll up the strips into roses and place on a serving plate. (at this point, the roses/scrolls can be warmed in a food dehydrator or oven on low temp if desired, but as it is a salad, it delicious freshly raw).
  3. Drizzle over the basil salad dressing, and/or serve with the salad.
Notes
The chutney requires dried raisins, dates, semi-dried cherry tomatoes and semi dried capsicum. In order to have them dried and soaked ready to use for the chutney, allow ample days before beginning, between 2-5 days.

The pâté requires soaking the almonds for 12 hours or overnight to create a nut easily able to break down in the blender. The sesame seeds need at least 1-2 hours to soak and soften, but overnight is better. Therefore, prepare these ingredients 1-2 days before commencing the pâté.

Black sesame seeds can be found in Asian grocery stores or online specialty stores, if they can’t be sourced from the supermarket.

The mushrooms require marinating overnight and dehydrating. Allow 1-2 days to prepare the mushrooms to use in the pâté.

The pine nuts for the ricotta need to soaked overnight, so allow 1-2 days preparation. All you have to do is measure nuts into a bowl, cover with filtered water, and either place in the fridge or a cool spot on your bench top. The next day, drain and rinse the pine nuts, and toss straight in your high speed blender.

The ricotta also needs 1-2 days to ferment. Please factor in the time needed to prepare as it is essential to the overall flavours and textures of the end result.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/lasagne-scroll-salad/