Inspired from Greek stuffed vegetables with jicama root.
by Dimitris raw vegan Chef (from his book 220 raw recipes- A complete guide to raw enzymatic diet, secrets and lifestyle)
Tools needed: food processor
A few Swiss chard leaves or similar green leaves
1 ½ cups of jicama root, chopped in grain size
3 tbsp of white onion finely chopped
2 tbsp of fresh onion finely chopped
2 tbsp of dill finely chopped
1 minced garlic clove
3 tbsp olive oil
1 red bell pepper finely chopped
2-3 sun-dried tomatoes marinated in garlic, olive oil, oregano
½ glass tomato juice
1/3 cup shiitake marinated mushrooms
Pinch of ground basil
A few chopped green olives
¼ cup finely chopped cabbage (marinated and dehydrated)
1 tbsp tamari
1 tbsp rice vinegar
Marinate the cabbage with tamari, oil, salt, garlic powder and dehydrate for 30 minutes.
Marinate the mushrooms with olive oil, salt, black ground pepper, vinegar and also dehydrate for 30 minutes.
Marinate the sun-dried tomatoes in olive oil, garlic and oregano for 1 hour.
Place all the ingredients into a large bowl and let them stay for 2 hours to extract the flavors.
Choose the longest leaves. Fill and roll them like the sushi.
Serve with vinaigrette, tamarind or tahini sauce.
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