Raw Food Mexican Zucchini Roll Ups

Ingredients:
Raw Mexican Veggie Walnut “Meat”:

  • 1 small sized zucchini
  • ½ cup chopped mushrooms caps only (see note)
  • ¼ cup sundried tomatoes dry or in water, not oil
  • 2 tablespoons fresh cilantro
  • 3 teaspoons chili powder
  • 2 ½ teaspoons cumin
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 cup raw walnuts soaked overnight (I use NOW Foods brand)


 Roll ingredients:

  • 1 medium sized zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 1 avocado
  • Chili Taco Crema (if you don’t make or have raw cashew milk, replace it with water in this recipe to keep this full raw)
  • Extra cilantro optional
  • A few pinches of sea salt to salt zucchini


Method:

  1. If you are using dried sundried tomatoes, place them in a bowl of hot water to soften them.
  2. Peel the small sized zucchini until you have peeled off all of the green areas, you should see a light yellow green color underneath. They are slippery so if you peel over the trashcan hold tight so it doesn’t fall in (don’t ask me how I know this). Slice the peeled zucchini until you fill a ¾ cup, and add it to a food processor.
  3. Now put in the mushrooms, sundried tomatoes, cilantro, garlic, lemon juice, smoked paprika, chili powder, cumin and salt into the food processor.
  4. Next add the walnuts on top of the other ingredients. Make sure you add the ingredients in the order stated. It’s important to have them this way to achieve the texture of a meaty crumble.
  5. Pulse the ingredients slowly until you get a crumble like texture. Don’t do this too fast or you will get walnut butter (again don’t ask me how I know this). It takes some patience but it will eventually get crumbled.
  6. Once it is ready put the mixture into a bowl and set aside. The longer it sets, the better the flavors marinate and come through.
  7. Peel and then slice the medium sized zucchini into very thin strips, you should get about 16 if you sliced them thin enough, I used a mandolin. Salt them and allow them to sit while you prepare the rest in order to draw out some of the water.
  8. Slice the yellow pepper, red pepper and avocado into matchstick sized slices. Make the Chili Taco Crema if you haven’t.
  9. In order to assemble, wipe the salt off of the sliced zucchini. Lay one flat and spread some of the meat onto the slice, covering about half.
  10. Next lay a layer of peppers, avocado, and cilantro on top of the meat aligning the bottom edges of the veggies to the zucchini slice so the top of the veggies stick above the slice of zucchini. Then drizzle a touch of crema over the meat and veggie area.
  11. Then starting on the end that has meat and veggies, carefully begin to roll until you reach the other end of the zucchini. You may need to secure the end of the zucchini with a dab of taco crema.
  12. Assemble on a plate, drizzle some more crema and devour!
recipe and image: veggiesdontbite