Sunday, November 7, 2010

Veggie Rolls on Red Cabbage and Olives

Veggie Rolls on Red Cabbage and Olives

Today I am using leftover from yesterday to create a veggie roll. We’ll need:

A nice large collard leaf, leftover cashew ricotta and tomato/rosemary sauce
and finely shredded red cabbage

Place the collard leaf on a cutting board, spread ricotta on it , then the tomato rosemary sauce, finely sliced red pepper, diced parsley, roll it up, cut in middle.
Set on the red cabbage,decorate w some olives and parsley, sprinkle with lemon juice fresh ground pepper

(cashew ricotta –

Soak natural cashews for about 1-2 hours in spring water, then place in food processor w garlic, preserved lemon (or lemon juice and some rind), a little water, seasalt, process to creamy consistency.

Tomato/rosemary sauce –

Organic sundried tomatoes, soaked for ½ hr (keep t he soaking water for your veggie smoothie), some fresh tomato, lemon juice, olive oil, sea salt, pepper, process in food processor until smooth, then add diced shallots and fresh rosemary)

That’s it, a glass of organic red  goes with it as usual; I maybe some “raw” crackers with it.

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