Monday, July 30, 2012

Zucchini Involtini with Blackberry Ginger Sauce

Once you get the hang of using thinly sliced zucchini as a wrapper for any roll, you can fill these with whatever you fancy. The tighter you roll, the easier it will be to slice and cook without falling apart. Use the plastic wrap as a tool to maneuver the roll without having to touch it with your hands.

Carrots, onions, fresh apricots and tvp rolled tigthly in zucchini and quickly seared, served with a slightly sweet and savory blackberry ginger sauce.

Zucchini Involtini
serves 2
5 tbl extra virgin olive oil, divided
4 large zucchini, thinly sliced with a mandolin or vegetable peeler
1 small yellow onion, minced
1 carrot, minced
1 fresh apricot, minced
2 garlic cloves, minced
1/2 cup textured vegetable protein (tvp)
1 tbl creole seasoning
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4 cup orange juice
3 tbl chopped fresh parsley

Gently cook all of the zucchini slices in 1 tbl of olive oil just to soften so they will be pliable. Drain on a paper towel to remove any excess oil and set aside to cool.
Saute the onion, carrot, apricot and garlic in 2 tbl of olive oil until tender, 10 minutes. Add the TVP and season with creole blend, cumin, salt and pepper. Cook until the tvp browns, 3-4 minutes. Add the orange juice and simmer until evaporated, 3-4 minutes. Taste and season for more salt and pepper and add the parsley. Set mixture aside to cool.
Place a large piece of plastic wrap on the counter. Divide all of the zucchini slices in half. Making one roll at a time, place half of the slices vertically about 8 inches wide, slightly overlapping each piece. Cover with overlapping pieces going horizontally. Place half of the filling in the lower half closest to you and use the plastic wrap to tightly roll up. Chill for at least 30 minutes. Repeat making one more roll.
Slice into 5-6 pieces each roll and brown, seam side down in the remaining olive oil.

Blackberry Ginger Sauce
1 tbl extra virgin olive oil
1/4 cup minced sweet onion
1 garlic clove, minced
1 cup blackberries
1/4 cup water
2 tbl balsamic vinegar
2 tsp organic cane sugar
1 tsp minced candied ginger
salt and pepper, to taste
1/2 tsp cornstarch

Saute the onion in olive oil over medium heat until soft and caramelized, 10 minutes. Add the garlic, blackberries, water, vinegar, sugar, ginger, salt and pepperand simmer for 15 minutes until the berries break down. Transfer to a blender with the cornstarch and blend until smooth.

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