Yesterday, we talked about raw food and cold weather. It’s so much easier to stay committed to raw when it is warm out. Fresh fruit and vegetables are abundant and in season. As the cold weather approaches, our bodies crave more substantial, warmer foods. One way I deal with this is to make my favorite fall raw foods, warm. I approach my dehydrator the same way I would approach a crock pot. With a little advanced preparation, you can have a warm dinner waiting for you. The wraps can be made a head and put into the dehydrator for the last 20 minutes as you prepare the sage “cream” sauce.
Squash and sage are a great combination. I found these little beauties at the farmer’s market on Sunday. Throw in a few craisins for an accent and you have a dish, easy to make and worthy of company. By soaking the squash before hand and placing it in the dehydrator in the morning, the starches will be reduced and your warm squash is ready to go.
For this recipe, I used carnival squash. They are sweet, full of beta-carotene which is an anti-oxidant and anti-inflammatory, vitamin A and C and fiber. Other benefits include folate, copper, vitamin B6, niacin, and omega-3 fatty acids.
This recipe might seem a little complicated at first but it is actually very easy. Read through it first. You have a little advanced preparation but only minutes of actual food handling and very few ingredients. Enjoy!
Savory Zucchini Wraps with Squash, Craisins and Sage “Cream”
Squash
- 2 medium carnival or acorn squash
- 2 T Olive Oil
- Salt and Pepper
Advanced Preparation: The night before: cube squash and place in cold, salted water. Place in refrigerator over night. In the morning, drain, toss with 2 T olive oil, salt and pepper. Place on screens in dehydrator. Dehydrate for 8 hours.
Wraps
- 4 C Pureed Zucchini
- 1 C Ground Flax
- 2 T Olive Oil
- 2 T Fine Herbs
Combine all ingredients. Spread on teflex sheet. You may need two sheets. You want this to be at least 1/4″ thick as zucchini will greatly reduce when dehydrated. Place in dehydrator with squash. You will want to peel the sheet off half way through the dehydration. Always place face up after you remove the sheet. You want these dried but not crisp. Dehydration time will be around 8 hours at 116. Cut into quarters. Will make 4 to 5 wraps.
Sage “Cream” Sauce
- 1 C Soaked Cashews
- 1/2 C Pine Nuts
- 2 T Olive Oil
- Juice from 1/2 lemon
- 2 T sage (I used dried)
- salt and pepper to taste
In the morning, Put 1 C cashews in water, place in refrigerator. You will make the cream sauce just before assembling. Place all ingredients in food processor and process until well blended and smooth. You can also put this in the vitamix for an even smoother consistency.
Assembly
- 1/2 C Craisins
- Sage Cream Sauce
- Zucchini Wraps
- Squash
Spread sage cream sauce on wrap. Top with squash and craisins. Roll, cut and enjoy!
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Amazing dish I can’t wait to try this!
Looks delicious. Glad to hear that carnival squash is so good for me because I love it. And I love sage… perfect combo I would agree.
WONDERFUL raw dish for fall!
Holy YUM!
Wow wow WOW!!
Oh man, what a wonderful recipe! Squash is one of my favorites, and this looks perfect! Can’t wait to try it out!
very nice!! besides the orange squash and cream what are the red things you seed in the wraps in the photo?
Looks good! I’ve been getting into the zucchini wraps a lot myself recently. I made some last night with apple & zucchini.
This looks great. I’ve been wondering how people make those gorgeous and yummy cream sauces without dairy. Can’t wait to try it tonight!
Those are the craisins.
susan these look amazing! gonna try them today. I sooo wished you had had the dessert class. For anyone out there who hasn’t taken one of Susan’s classes – they are truly rawmazing amazing! She teaches, instructs and encourages and keeps it simple and affordable. Any plans to reschedule the dessert class. i’m sorry to have missed it. cant wait to try new recipes! see you soon
I made these for dinner tonight and they were amazing!! I used raisins instead of cranberries since I couldnt find any without sugar. I also used butternut squash. I will definitely be making these again.
Wow, these looks so good and they sound amazing… hard to believe they are raw!
I just got my dehydrator so I’ll have to give this a try. I love all the ingredients so it should be fun to make and it sure looks delicious.
I had to add flax meal to my pureed zucchini in order for it to dry. Someone else on the RFC also had to add flax as well. Perhaps we didn’t puree the zucchini correctly? I used 5 small zucchini and processed them until the mixture was nice and smooth. After several hours I was sure the one wrap would never dry. So at 2pm I scraped it off and added the flax meal. Then I stuck it back in the dehydrator and it worked fine. I’m just wondering what I did wrong. Maybe I shouldn’t have pureed my zucchini so long in the food processor? And how many zucchini did you use to make your puree? I took couple photos of my results which were good. And I really liked my crepe with the flax meal (I also added Spike seasoning)
Joyce Holsten
Thanks for pointing that out, Joyce. There was a typo on the recipe. I did use 1 C ground flax.