Monday, September 10, 2007

This is how they should look before going into the dehydrator.


Moroccan Butternut Squash Parcels

Ingredients:


1 cup Butternut Squash
2-3 medium Zucchinis
¼ cup Pine Kernels
4 dried Apricots soaked till soft
1 tbsp Agave Nectar

For the spices you will need a pinch of:

Garlic powder
Paprika
Onion
Cinnamon
Cumin powder
Turmeric
Salt
Pepper

Instructions:

Grate one Zucchini and the Butternut Squash into a bowl.
Ground ½ of the Pine Kernels and add to the mix along with the un-ground ones.
Chop the soft Apricots into small chunks and add to the mixture.
Add the Agave Nectar and mix in well.
Now in another bowl mix all the spices together (this is so we don’t end up with the spices not getting evenly mixed in) and then mix into your main mixture and set aside while you do the next stage.

With a vegetable peeler, peel thin slices length ways down the Zucchini. With these slices lay one on top of the other to form a cross, Place a heaped tablespoon of the Moroccan Butternut Squash mix in the middle and then bring the ends of the Zucchinis up to cross over the top to seal the parcel.

Now these can be eaten like this but for best results place in the dehydrator for 4 ½ hours to firm up.

For a cooked version use filo pastry to make the parcels instead of the Zucchini and bake them in a medium oven for about 20 minuets or until the parcels are golden brown.

This is how they should look after the dehydrator.

Serve them with a nice green salad.



Bear. x

2 comments:

Zoe said...

Those looks so good. I have wanted a moroccan raw recipe for a while. Thank you for this, I'm definately going to try it.
I hope your ebook is going to be a recipe book, you have got a really great way with food.

Vegan Bear said...

The first eBook will be a simple getting started. When I was looking for books and eBooks on how to go raw they all seemed to be a thousand time more information than I needed and all that happend was I spent loads of time reading and no time doing it...

I will do a recipe one later on but I like posting my recipes on my blog to show people how it looks and give you feed back on them. I don't think I would do that in a cook book.

Bear. x