For last night’s dinner, Mitch took a break from his culinary journey through Dr Joel Fuhrman’s Super Immunity and raided one of my raw-food recipe books and the file of recipes I’ve collected from magazines over the years. Oddly enough, he chose 2 stuffed recipes:
Raw stuffed vine leaf rolls
1 jar vine leaves
2 cups oat groats (whole, hulled oats) or steel-cut oats
2 celery stalks
1 lebanese cucumber
Soak oats in water for 8 hours, then rinse and drain.
Blend soaked oats, avocado flesh, shallots, celery and half the cucumber in a food processor until smooth.
Rinse the vine leaves, then place, vein-side up, on a board. Put 2 tsp of the oat mixture in the centre of the leaf, fold in the edges, then roll up. Serve garnished with remaining cucumber, thinly sliced.
Soba noodle-stuffed pumpkin
1 large jap pumpkin
2 tsp olive oil
4 large onions, peeled and chopped into eighths
1 clove garlic
1 bunch English spinach, roughly chopped
160 g soba noodles
2 tsp rice vinegar
Cut the pumpkin in half, scoop out seeds and bake at 200°C for 45 mins or until flesh is soft. Cover with foil if pumpkin starts to brown.
Meanwhile, heat oil in a saucepan and cook onions until caramelised.
In another saucepan, water sauté garlic for 30 seconds. Add spinach, cover and cook on low heat for 3 minutes. Purée in food processor until very smooth.
Cook the soba noodles in a large pan of boiling water for 5 minutes. Drain and mix with chopped shallots and rice vinegar. Fill each pumpkin half with half the noodles, top with half the onions and place in the oven for 10 minutes to re-heat. Serve topped with spinach sauce.