October 8, 2015

Raw Zucchini Rolls


1 medium size zucchini
2  carrots, julienned
1  cucumber, julienned
1  snow pea, julienned
1 avocado, peeled and sliced
1 small bunch of mint
Half cup of raw cashews
1  small red chilli
Soy sauce for dipping sauce
Cashew  Paste
1 cup raw, unsalted cashew nuts
1 tbsp of Tahini
2 tbsp fresh ginger, peeled and grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
1/3 cup filtered water
1 small chilli
2 tbsp of fresh lemon


1. Soak cashews in filtered water for three hours.

2. Drain, and add to food processor with tahini, fresh ginger, soy sauce, sesame oil, maple syrup and fresh chilli; blend until soft paste. (Depending on how long the cashews were soaked, you might need to add a tablespoon of water to get the right consistency)

3. Chop ends off your zucchini and use your vegetable peeler to peel your zucchini into long, thin strips.

4. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of the zucchini.

5. Add a few of the veggies, avocado, cashew paste and mint.

6. Roll on up and enjoy!

7. Serve with soy sauce.

By Roxanna Chan

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