Raw Zucchini Spring Rolls w/ Sprouted Sunflower “Cheese” + Video(!) & Raw Potluck

Hey there lovely people! (Do I get an award for longest title ever?)

 

 Guess what?! I have finally committed to creating my first video in 3 YEARS! – It’s a demo on how to create these raw recipes I’m always telling you are so good!

I apologize for the length (9 1/2 minutes), but I feel pretty accomplished that I got it down to that! If you like being able to WATCH how to make these raw recipes, please let me know! I plan on creating more (with better quality) and I have a lot of people I’d like to interview and get their stories out because they’re all amazing! (For example – 2 people I’m working with at the Pomegranate Cafe are going raw(!) and one has athletic ambitions. I’m going to be helping him transform, and we want to document it!)

Anyways – enough delay! This is the recipe I took to a RAW potluck (which was amazing, see below)

http://www.youtube.com/watch?v=_4WyHZJYmPM Is the link… Should I upload it here? :)

They were a hit (and were gone like *snap* that!) Here are some more pictures of the potluck:

Because it was Hawaiian Themed – there was a MOCK ‘Meatloaf’ raw vegan ‘pig’!!!

How cute – and delicious!

The wonderful beings – and the huge table!

And yes – here is also the recipe:

Raw Vegan Zucchini Spring Rolls w/ Sprouted Sunflower “Cheese”

Yield: 2 1/2 Dehydrator Sheets = 10-15 rolls

Prep Time: 1 Hour + Dehydrating Time

 

Ingredients:

 

(Wraps)

4 Zucchini Squash (smallish)

1 Yellow Squash

1 Carrot

¾ Bell Pepper (1/2 Cup)

Dash of your choice of seasonings (I use Braggs – Sea Kelp)

Dash of Himalayan Sea Salt

¼ Cup Water

1 – ½ Cup of Flax

 

(Sunflower “Cheeze”)

1 Cup Sprouted Sunflower Seeds

2 Tablespoons Nutritional Yeast

1-2 Tablespoon Apple Cider Vinegar

1 Tablespoon Dill

Dash of Sea Salt

 

Directions:

1) In a blender, combine all wrap ingredients except for Flax. Blend until combined.

2) If you have a high-speed blender, combine flax and blend on High until completely combined –

OR

– Put ingredient mixture in medum sized bowl. Wipe out blender and/or grind flax in whatever you have that grinds them finely. You may also use them whole, but will have to wait for them to absorb the water.

3)Let mixture sit – once thickened enough, spread thinly on Teflex or Parchment sheet paper.

4) Dehydrate at 105 degrees for 6-8 hours. (Put them in overnight, and you won’t have to wait or worry!)

5)For the “Cheeze”: Put all sprouted cheese ingredients in a blender, add minimal water and blend until smooth.

6) Put in a container while you wait for wraps to dehydrate.

 

Next Day:

1)If you need, wet the flax wraps a little bit until they are loose and ‘rollable’. Cut into ½ x 4 inch strips.

2) Spread sunflower ‘cheeze’ on the wraps, add your choice of veggies (I used Bell Pepper & Squash)…

3) Roll them up.

4) Enjoy immensely after all of your hard work!!!

 

“Whew” – what a project, but I hope you like it!

Much Love and Blessings!

Amanda

– check out my new YouTube Channel & Subscribe! Many great things to come!