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Recipe: Courgette Canapes

November 28th, 2009 by Kendra

: Courgette Canapes

: Pre-dehydration

: Raw Ingredients

Summary: Adapted from Nomi Shannon and Sheryl Duraz’s ‘Raw Food Celebrations.’ Tangy, tasty courgette canapes, great for serving at raw parties or just for a posh looking dinner for yourself (which is what we made them for!). The end result is quite oniony – feel free to skip some or all of the onions if you’re not keen. Makes 18 courgette roll-ups.

Ingredients

1 1/2 cups sunflower seeds, soaked 8-12 hours
1/2 red bell pepper
Juice of 1 lemon
1/4 cup raw tahini
1/4 cup parsley
1/4 small onion
2 spring onions
1 tbsp tamari or Braggs Liquid Aminos
1 clove garlic
1/4 tsp cayenne
3 small courgettes

Instructions

Combine all of the ingredients except the courgettes in a food processor until smooth.
Wash the courgettes and chop off the top and bottom.
Slice the courgettes as thinly as you can, using a mandoline if you have one.
Spread the processed mixture onto one side of each slice, to about 1/4″ thickness.
Place the slices onto a dehydrator tray. Dehydrate at 105-115 degrees for 4 hours.
After 4 hours the courgette should be pliable and the topping getting crispy. Roll each slice in on itself and secure with a toothpick. If you want yours to come out looking a little neater than mine (!) you may want to scrape away the excess mixture which splodges out when you roll each slice.
Dehydrate for a further 18 hours until dry, and up to 36 hours if necessary.

Preparation time: 30 minutes

Number of servings: 18 courgette canapes (serves 2 as a meal or 6 as snacks).

Meal type: hors d’oerves

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