{ raw vegan, gluten-free, makes 10-12 involtini }
Who says raw food cannot be hearty and fill you up?
One of the most common misconceptions of the raw food diet is that a meal can’t possibly be substantial enough to stick to the ribs. Salads and carrot sticks? Oh puuulease.
Oh sure, anyone would get bored with the everyday salad and carrot sticks. But ounce for ounce, raw food is most nutritionally dense, which translates to satisfying and filling your belly faster and with surprisingly less of a quantity than a lot of cooked foods.
This is especially the case when raw dishes are made creatively with multiple components and flavors. When just a few ingredients such as macadamia nuts, tomatoes, spinach, and squash come together to create for example, this involtini, their nutritional values are inherently maintained. Since we begin eating with our eyes first, it often comes as a surprise when a perceivably “light” dish can slow your chowing down faster than expected.
{ straightneck squash }
{ perfect in a casserole dish }
Involtini, also known as “rollatini”, is typically made with breaded and fried eggplant strips rolled with ricotta cheese, topped with mozzarella, and baked. As much as I would have loved to use eggplant here, I’ve unfortunately developed a progressive intolerance to it over the years. Straight neck yellow squash made a fine stand-in, but by all means use eggplant if you desire.
Macadamias are some of my favorite nuts to use for cheese substitutes, especially for creamier varieties like ricotta. Like any nut-based “cheese”, a comparison shouldn’t be taken too literally to its dairy counterpart, because nut cheeses have rich, delicious flavor profiles and textures all their own.
This involtini dish is perfect for four or more people, as two to three of them will fill you well as a main course. The marinara and “raw”cotta can be made up to two days in advance. Serve with a salad of colorful seasonal greens, and this makes an easy and impressive meal that’s perfect for introducing those new to raw food.
{ pretty on a plate }
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.
<3, JMK
