Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe

May
2013
31

posted by on Raw Recipes

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This Chili Garlic Sauce Recipe is a  delicious sweet and spicy sauce that makes a wonderful marinade for these raw vegan skewers of zucchini wrapped nutmeat balls. This makes an amazing side dish that is filling and satiating, but not heavy, like most raw food recipes. You will feel energized, rather than sleepy after this meal. These skewers are comforting, filling and delicious enough to satisfy everyone who tries them. 

Nutmeat is made up of nuts, seeds, vegetables, mushrooms (which give great texture) spices and herbs. It is highly nutritious and very delicious as well. Check out the original nutmeat recipe post, with video, here.

I love nutmeat patties in wraps, wrapped up in big soft leaves with my favorite condiments and toppings. My taco wrap recipe with video and photo descriptions on how to make them, and how to use a collard leaf to wrap these awesome wraps, is here

But now, back to our recipe for today!

 

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe plated with salad

 

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe

Ingredients

1 recipe Nutmeat Patties
1 Zucchini
1 Tbsp Sesame seeds
1 recipe Chili Garlic Sauce (below)

Prepare the nutmeat patties recipe. Form nutmeat mixture into balls. Use approximately one tablespoon of the mixture for each. Dehydrate for two to four hours, until dry to the touch, turning over half way so that they get dried on all sides.

Peel zucchini and continue peeling down to get thicker strips with a vegetables peeler. Cut these thicker strips into 3 inch lengths, or just enough to wrap around nutmeat balls and pierce zucchini slice with the sewer on each side of ball (see photo). Put 4 to 5 nutmeat balls wrapped with zucchini on each skewer.

Drizzle Chili Garlic sauce over skewers and then set back on teflex sheet. Sprinkle with sesame seeds and then dehydrate again for one to two hours, flipping halfway through drying time to make sure skewer is dry on both sides.

Remove from dehydrator and serve.

 

Chili Garlic Sauce Recipe

Ingredients

1 ½ Tbsp Tamari
1 Tbsp Honey or Agave
1 large Garlic clove – minced
½ tsp Sambal oelek, or other ground chilies or hot sauce. Add more if desired to taste.

Directions

Mix all ingredients together in a bowl.

 

Photo Description – Chili Garlic Sauce Recipe

Assemble ingredients

Chili Garlic Sauce Recipe - ingredients

Mince garlic clove and mix all ingredients in a bowl.

Chili Garlic Sauce Recipe - mixed in bowl

 

Photo Description – Making the Nutmeat Patties Recipe

Presoak the nuts and seeds. Then assemble ingredients

Nutmeat Patties Recipe ingredients

Chop the vegetables

Nutmeat Patties Recipe ingredients - veg chopped

Process the nuts and seeds first.

Nutmeat Patties Recipe nuts and seeds in processor

Process until broken down and chunky. Then add garlic, tamari and olive oil.

Nutmeat Patties Recipe ingredients processed

Process until well incorporated and mixture is broken down more.

Nutmeat Patties Recipe ingredients processed

Add the mushrooms and vegetables

Nutmeat Patties Recipe ingredients processed

..and the herbs. I added baby kale to get more green in. I’m always sneaking green in whenever possible. All of these ingredients could have been added with the vegetables. The man thing is that everything gets well broken down and combined.

Nutmeat Patties Recipe ingredients processed

Process until it looks like this

Nutmeat Patties Recipe ingredients processed

Form into balls and place them on a teflex sheet on a dehydrator tray.

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - nutmeat balls

Dehydrate for 3 to 4 hours, flip after an hour onto the mesh screen to dry quicker and continue dehydratng until they are dry and firm enough to hold together on the skewers.

 

Photo Description – Zucchini and Nutmeat Skewers

Assemble dehydrated nutmeat balls,  zucchini, Garlic Chili Sauce and sesame seeds

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - ingredients

Peel and slice zucchini into strips with vegetable peeler. Cut these into 2 and a half inch lengths, or long enough to wrap around nutmeat ball and be pierced by skewer on each side.

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - peel zucchini

Skewer zucchini and nutmeat balls like this.

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - skewering 1

I would dip the zucchini slice into the sauce before skewering. It’s a little messy. You can also just spoon the sauce over the skewers held over the bowl to coat them with the sauce.

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - skewering 2

Lay skewers on teflex sheet to dehydrate. Dehydrate for a few hours, turn over or transfer to mesh halfway through drying time.

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - skewers on teflex

Tip: Chop up the left over zucchini and marinade it in a Lemon Marinade. Let sit for an hour and then add to your accompanying salad. This is really delicious. It’s a great summer salad idea!

Lemon Marinade:  Mix 2 Tbsp Lemon juice, 1 Tbsp Tamari and 1 Tbsp Honey, and salt and pepper to taste if desired. Mix marinade with chopped zucchini and let sit for half and hour to an hour. Then mix with your salad and enjoy!

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe - left over zucchini chopped and marinated for salad

When skewers are dry to touch, serve along with a beautiful side salad.

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe

 

Enjoy! To your optimal heath.

With love, Robin

 

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