When you are a vegan, you can sometimes miss eating meat – for example, I miss eating green slugs, and so these really do the job! They are fat, squishy and really refreshing, so much like a real slug. These are a lot like raw ravioli, when you use fresh peas, raw pumpkin pepitas and possibly some fresh basil. The wrapping is that used on fresh spring rolls; stuff that comes in a hard disk and requires soaking in hot water. Once the water has softened the paper, you can wrap and the papers should stick together. I have to say, fresh spring rolls have the wrapping consistency of a drowned person’s skin, but they are very popular over here. And I’ve always wanted to be popular.
That’s actually untrue, but it has been uncomfortably hot lately, so I’m happy to avoid anything that requires cooking. But the problem I have with raw foods is they can be rather high in calories (which is totally OK if you’re fully raw, but not if you just have the occasional meal). The meals can also often be complicated (requiring a lot of prep) and also not always satisfying in the way a hearty cooked food can be. That said, I’m fully aware that it’s a supremely healthy way of living, and so I fully respect anyone eating this way!
What would actually be super rad with this would be FRESH BASIL because herbs are amazing – tasty, healthy and they grow so easily. I also served this with nutritional yeast which plays a cheese substitute.
Now, you can properly blend the heck out of your filling, and it can creates a blended mush, as pictures above. OR you can do a half-assed job and blend it only a little bit, so there are juicy pea chunks and crunchy bits of seed. You also get more filling when you only half-blend the mix, as a whole pea has more bulk than a blended one.
- ½ cup pumpkin pepitas
- 1 cup frozen peas
- 1 ts dried garlic or green garlic shoots
- 15 small rice paper sheets
- tomato pasta sauce of choice
- In a food processor, blend the seeds, peas, garlic and some salt & pepper. Don't over blend - keep it chunky and not puree.
- Fill a shallow dish with some boiling water. One at a time, soak the rice paper for a minute and move it onto your bench. Ladle a tablespoon of green into the centre. Wrap like a present.
- Repeat this with all of the rolls and green.
- When complete, serve with your tomato sauce. You may wish to warm that sauce if you would like.