Squash “Beggar’s Purse” with Pomegranate and Sage

by Susan on December 1, 2010

My friend, Farmer Gray, dropped off a huge bag of squash for me a while back. I have been slowly working through all of the little beauties, making tons of great raw food recipes. Today, I decided to make some squash wraps for little “beggar’s purses”.  A cashew sage cream sauce is the perfect accompaniment.

These little “beggars purses” are filled with a mixture of pumpkin seeds, almonds, shredded squash, spinach, and pomegranate seeds! Make the wraps the day ahead and you will have a perfect little treat.

Squash “Beggar’s Purse” with Pomegranate and Sage


Wraps:

  • 4 cups peeled and cubed squash
  • 2 young coconuts, flesh from
  • 1 cup water from coconut
  • 1 cup ground flax seeds

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. Spread thin on non-stick dehydrator sheets.

3. Dehydrate at 115 for 2-3 hours until dry but still flexible. Do not over dehydrate.

5. Peel from sheets, cut into 5″ squares.

Filling:

  • 1 cup pumpkin seeds (soaked and drained)
  • 1 cup almonds (soaked and drained)
  • 1/4 olive oil
  • 1/4 cup water
  • 2 cups spinach leaves, packed
  • 2 cups grated squash
  • orange, juice and zest from
  • 1 tablespoon agave syrup (optional)
  • 1 1/2 tablespoons dried sage
  • 1 cup pomegranate seeds
  • salt and pepper to taste*

1. Place almonds, pumpkin seeds, water and oil in food processor. Process until finely blended.

2. Add spinach and process until finely chopped and well incorporated. Remove to bowl.

3. Add squash, orange juice and zest, optional agave, and dried sage. Stir to combine.

4. Stir in pomegranate seeds and salt and pepper to taste

*I only use Himalayan Salt.

Sage Cream Sauce

  • 1 cup cashews, soaked and drained
  • 3/4 cups water
  • 2 teaspoons dried sage
  • salt and pepper to taste

1. Place all ingredients in high-speed blender and process until smooth.

Assembly:

  • Chives

1. Place spoonful of filling in center of wrap. Fold sides up and tie with chives.

2. Place spoonful of sauce on plate, and place the “purse” on the sauce.

Print Friendly

{ 26 comments… read them below or add one }

Jackie December 1, 2010 at 9:00 pm

You are so creative!!! What a beautiful dish!

Kyle Weber December 1, 2010 at 9:41 pm

This looks amazing!!!!

Roxanne December 1, 2010 at 10:19 pm

When I saw the word “purse” my eyes popped. I collect them. This is probably your best creation ever. We all love your creative surprises! Thank you so much! This recipe is precious.

Nikita December 2, 2010 at 10:26 am

Amazing! I know there is no substitute for young coconut but is there anything else that would work to make the purse? I really want to make these but I don’t have any young coconut.

Trudy December 2, 2010 at 11:21 am

Susan,

You definitely do spread light into others lives through your gift of creativity. May abundance always be the life for you and your family.

Thanks for sharing.

Susan December 2, 2010 at 11:27 am

In this recipe, it helps make the wraps flexible. I don’t have a substitution. Do you have any asian markets around? They often have the coconuts, or frozen young coconut flesh.

Kris December 2, 2010 at 12:08 pm

Ohh! This looks like pasta! Living in Italy it’s sooo hard doing without the filled-pasta.
Going towards a raw-diet I find it most hard to do without the bread and “wraps” . Saw the recipie of the green-wraps the other day ( wow! That’s for us ) and now this :)) BUT even I still have to find the “young coconut”. Do you mean the green ones ? I’ll have a look in a small indian food-store nearby. Compliments for your skills !

SweetOnVeg December 2, 2010 at 12:10 pm

Wow! These look truly magnificent, Susan!

Barb December 2, 2010 at 1:20 pm

These look delicious. I am making them right now! How big of a batch does this make, I am wondering how many sheets of wraps I should prepare? Thanks.

Dot D. December 2, 2010 at 1:59 pm

You are the most remarkable chef I’ve ever known! You make such delightful creations from a bag of squash, or a few seeds and tomatoes, or mushrooms in season….. simply Amazing! An Incredibly Talented Chef you are! My hat’s off to you, Susan.

Susan December 2, 2010 at 2:57 pm

There is a lot of filling. The wrap recipe will make 16…you will have plenty of filling.

Susan December 2, 2010 at 2:57 pm

PS The chive tying is a little challenging. Be patient and use long chives or tie them together.

Chris December 2, 2010 at 7:00 pm

WOW! What a creative recipe….can’t wait to try it!

Lois December 2, 2010 at 10:09 pm

Oh my…these do looking amazing! You are amazing Susan! I look forward to trying the recipe in the near future.

Wind December 2, 2010 at 11:06 pm

These look and sound positively gorgeous. What an artist you are.

Mei Teng December 3, 2010 at 9:54 am

Excellent food photo. Delicious looking.

Eco Mama December 3, 2010 at 2:50 pm

These are GORGEOUS!! Edible art. You’ve outdone yourself.
xo
Eco Mama

Kat December 3, 2010 at 4:32 pm

Absolutely amazing…….words just fail! Bravo!

Wendi Cross December 3, 2010 at 9:48 pm

This is sheer genius! I need to be in your kitchen 24/7 to experience the creative genius you seem to have come so naturally to you! Absolutely Wonderful! (((HUGS))) for sharing this with us!

Gayle December 3, 2010 at 11:52 pm

I am in the process of making these right now for a tea tomorrow! They look so beautiful and will be perfect for the tea.

Rene Oswald December 4, 2010 at 5:40 am

You can substitute 1/4 cup coconut cream concentrate for the meat in one Thai coconut. If it’s not available in your area, you can find it at http://vivapura.net

Tessa December 4, 2010 at 9:02 am

Rene,

Thanks so much I have never made anything with coconut meat and thanks to you I can.

Nancee December 4, 2010 at 8:34 pm

I thank you, too, Rene, since its almost impossible to find young coconuts in the Ouachita Mountains of Arkansas! ;)

Gayle December 4, 2010 at 10:47 pm

These were fun, pretty, and delicious too!

Stephanie Quilao December 6, 2010 at 1:41 pm

I concur with everyone, VERY creative! I could eat a whole bunch of those :-)

Shannon December 12, 2010 at 10:25 pm

These look absolutely fabulous! My husband and I are trying to be more and more raw, and I really really really want to make them since we just got a Excalibur dehydrator! Unfortunately, I don’t have access to fresh coconuts as I am located in rural Arkansas. Is there any raw substitute for young coconut flesh?

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: