Tonight I decided to do a raw dish for dinner. I had leftover pulp from juicing some carrots and other veggies, so I wanted that to be my base. I knew about what type of flavors I wanted, and the result was pretty delicious!! These would also be a great appetizer if you wrap the kale like a little taco with a toothpick. Here is the recipe.
Spicy carrot 'meat' filling
Ingredients:
1 cup veggie pulp (mine was from 2 carrots, half a cucumber and a pear)
1 Tbsp ground flax seed
2 Tbsp walnuts
2 Tbsp nama shoyu or soy sauce
3 scallions, mostly white parts
2 cloves garlic, roughly chopped
3 Tbsp olive oil
2 Tbsp lemon juice (about half of a large lemon)
1 tsp raw agave
1/2 tsp cayenne
1/2 tsp cumin
dash of salt and pepper
1/2 tsp mustard seed (optional)
Directions:
Add all ingredients to a food processor or blender. Blend until nice and smooth. Add an additional tbsp olive oil or water if your blender/food processor is struggling.
For the raw kale bites:
Take 2 or 3 stalks of kale and wash. Remove leaves from stems in large, but bite-sized pieces. Pat dry and put in a bowl. Add a few Tbsps of olive oil, juice of 1/2 lemon, and a light sprinkling of salt. Massage with your hands until all of the leaves are fully coated in the marinade.
On a plate, lay out a piece of kale, about 1 tsp of the filling, and a slice of fresh tomato or sundried tomato.
Eat them up!
