This raw and vegan friendly lunch platter is made up of several elements including Pizza Rolls filled with Vegan Cheese as well as tasty Vegan Sushi Rolls. We used an electric fan oven set on either de-frost or slow-cook setting to try and mimic a dehydrator. If you are lucky enough to own a dehyrator then your results will be slightly different and of course truer to the Raw Food ethic! The lunch starts off with these appetizer-style cheesey kale bites...
Pre-heat the oven on a slow cook setting and set aside a non-stick silicone sheet on top of a baking tray.
Add all the ingredients except for the kale into a blender or food processor. Blend for 10-20 seconds, then stir the mixture and continue in this manner until all the ingredients are combined into a smooth paste.
Put the kale into a large mixing bowl then add the sauce. Using a wooden spoon and/or your hands coat all the pieces of kale. This will be quite a thick coating.
Spread the coated kale evenly across the silicone sheet and place in the oven for at least 2-3 hours. Turn them half way through if you wish.
The kale bites should be browned and lightly crisp when they come out of the oven. They can be stored in the fridge in an airtight container for several days.
In a large mixing bowl add the Golden and Brown Flax Seeds, the Sprouted Flax & Chia Powder and the water.
Allow to soak for 2-3 hours at room temperature. Stir half way through. The mixture should become progressively thicker.
Soak the sun-dried tomatoes in a separate dish for 30 minutes to an hour. Drain and set aside.
In blender or food processor add the onion, garlic cloves, olive oil, almonds, sunflower seeds, pumpkin seeds and the sun-dried tomatoes. Blitz until you have a paste. Add extra olive oil if necessary.
Pre-heat the oven on a slow cook setting and set aside two non-stick silicone sheets on top of two baking trays.
Stir the paste into the soaked Flax-Chia and add the Oregano, Marjoram and Pepper. Combine the ingredients thoroughly until you have a thick cake mixture consistency.
Spread out the mixture over both silicone sheets and smooth over evenly. Use the baking trays to transfer each silicone sheet onto an oven shelf, so that the silicone sheets are resting directly on the wire shelves. Place in the oven for 2 hours.
Then turn over and continue to gently 'cook' for a further two hours or until both side of each flatbread are browned and 'cooked' all the way through i.e. the colour will look golden to dark brown all the way through. Tip: they are not quite ready if slightly brown-grey inside.
Allow to cool and then cut as you wish. We made rolls filled with Vegan cream cheese (see recipe below) as this flax bread is both strong and flexible.
Large handful of fresh Coriander Leaves, washed and patted dry.
Place all the ingredients into a powerful blender or food processor and blitz until you have a smooth paste.
Serve/use immediately or store any remainder in an airtight container in the fridge for up to 2 days.
We used this dip to fill the inside of the Vegetable Sushi Rolls. Cut strips of Untoasted Nori Seaweed and lay flat on a chopping board.
Lay down a layer of lettuce or baby spinach (we used Iceberg Lettuce), then spread with a layer of the houmous. Add some strips of carrot and cucumber in the centre part of the seaweed strip and wet one end.
Gently roll from one end to the other and gently smooth the seaweed sheet together with your fingers.
Repeat as may times as you wish to make your chosen number of Sushi rolls.
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