Raw Crepes with Brazil Nut Ricotta, Marinated Vegetables and Basil Oil

I haven't posted here in a long time, so I knew it had to be a good one when it finally happened.
Trust me, it is. You should make this. It's delicious.

The crepe recipe and the cheeze recipe are both from Ani Phyo's book Ani's Raw Food Essentials. This is a great book if you're starting out with raw foods and want some easy recipes...I also just tried the sushi rice  (a turnip and pine nut mixture) which was really good - will post some ideas on raw sushi soon, I promise.

I made this two days in a row and had a wholly satisfying and absolutely delicious lunch! Athough the crepes themselves are slightly sweet, this is balanced by the tart and garlicky vegetables, cheeze and basil oil to create a delicious savoury dish.

I have a batch of banana crepes in the dehydrator now (from the same book) and am looking forward to some dessert concoctions in the next few days...

Raw Crepes with Brazil Nut Ricotta, Marinated Vegetables and Basil Oil


Crepes:
1 cup diced apple
1/2 cup flax meal
tiny pinch salt
up to 1/2 cup water

Put the apples in the bottom of a blender and add the flax meal, then about half the water. Turn on blender and add more water as needed to blend into a smooth, thick milkshake consistency. Spread evenly on one Teflex-covered dehydrator tray and dehydrate at 105 degrees for about 4 hours, till dry to the touch but still pliable. Peel off tray and cut into 4 square crepes. Will keep wrapped up in the fridge for a few days.

Brazil Nut Ricotta
1 cup brazil nuts, soaked 4 hours or more
1 tsp garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
pinch salt
water to blend

Rinse the soaked nuts and chop finely in food processor with garlic and salt. Add lemon juice and olive oil and a small amount of water and process to a ricotta-like consistency, adding more water as needed. Will keep for 4 days in the fridge.

Marinated Vegetables
About a cup and a half per person thinly sliced vegetables: peppers, zuchinni, mushrooms, sun-dried tomatoes were used in this variation.
olive oil
lemon
salt and pepper
handful fresh oregano, chopped

Gently toss the vegetables in enough oil to coat, then add salt, pepper, oregano and lemon to taste.  Place in a ceramic or glass bowl and warm in the dehydrator at 105 for about an hour, stirring occassionally, till the veggies are warm and softened.  About half an hour into this process, you can assemble your crepes by placing 2 per plate, spooning ricotta down the middles and rolling into cylinders and placing the crepes in the dehydrator to warm for the last half-hour or forty minutes that the vegetables are marinating.

Basil Oil
handful basil leaves
15 garlic chives
pinch salt
1/4 cup olive oil

Blend in blender and store in a jar in the fridge. Use within a few days.

When ready to eat, spoon the vegetables over the crepes, and drizzle basil oil over the plate. Garnish with yellow cherry tomatoes or any other fresh garnishes from your garden...Enjoy!

Minnie supervised the making of the Basil Oil to ensure that it was garlicky enough...