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Cucumber Rolls with “Goat’s Cheese” and Mint Sauce

These Cucumber Rolls with “Goat’s Cheese” and Mint Sauce hold together surprisingly well. They are ideal as an appetizer or finger food when you have guests.
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raw-vegan

15min   25min   medium  


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Ingredients (for servings, )

For the cucumber wraps
2 Cucumbers
(32 oz)
For the goat’s “cheese”
4 ½ ozCashews
4 ½ ozMacadamia nuts
3 tbspLemon juice
(0.77 oz)
1 tbspNutritional yeast flakes
(0.1 oz)
1 tspSalt
(0.21 oz)
1 tbsp choppedChives
(0.11 oz)
For the mint sauce
1 bunchSpearmint
(0.88 oz)
220 mlAgave syrup
(7.2 oz)
2 tbspLemon juice
(0.51 oz)
1 dashSalt
(0.01 oz)

Equipment

  • blender
    or hand-held blender / immersion blender
  • mandoline
  • vegetable peeler
  • refrigerator
  • citrus juicer (lemon squeezer)
  • makisu (bamboo mat)

Type of preparation

  • food preparation without heating
  • blend
  • squeeze
  • cool
  • peel

Preparation

  1. For the cucumber wraps
    Peel vertical strips from the cucumber so as to create an alternating white-green pattern. Using a mandolin, cut the cucumber lengthwise into very thin slices.

  2. Both the strips and discs will be used later in the step for rolling up the wraps.

  3. For the goat’s “cheese”
    Blend all of the ingredients except the chives in a high-speed blender until creamy. If you don’t add probiotic powder, you can use the cheese immediately after mixing.

  4. If you use probiotic powder, the goat's “cheese” should be transferred to a bowl lined with cheesecloth and allowed to drain 8–10 hours. It is not absolutely necessary, but it does give the “cheese” an especially savory flavor.

  5. For the mint sauce 
    Blend all of the ingredients for the mint sauce in a high-speed blender until creamy.

  6. Rolling up
    Line a bamboo mat with a sheet of plastic wrap so that nothing will stick to the mat and it stays clean. Lay long strips of cucumber on the mat and make sure that the slices overlap slightly so that the roll holds together well.

  7. Spread a little goat's “cheese” on the lower third of the sheet (horizontal to the cucumber slices). Carefully roll the slices up. Wrap the cucumber rolls in the plastic wrap and let them cool in the refrigerator for several minutes before slicing.

  8. Shortly before serving, cut the rolls into 1.5 cm slices and arrange on a plate. Garnish with some chives (chopped or as long stalks) and serve with mint sauce for dipping.

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Notes about recipe

Cashews and raw food: Cashews are not edible eaten raw because they contain the toxic oil cardol. The cashews sold commercially are either pretreated with water vapor or roasted to deactivate the cardol. They are therefore not technically raw.

Quantity: With the ingredients listed for 6 servings, you can prepare 12 cucumber rolls.

Tips

Alternative to a makisu: A bamboo roll mat is called for in the original recipe. If you don’t have one at home, you can try using just plastic wrap or a placemat — but this requires a little skill.

Alternate preparation

Savory “cheese”: To obtain a more savory “cheese,” you can optionally add a teaspoon of probiotic powder (see recipe). This, however, requires a waiting time of 8–10 hours.