This went surprisingly good for someone that doesn’t have a mandoline slicer.
TOP LAYER:
Green grapes and sliced red apple
BOTTOM LAYER:
Zucchini rolls
Inspired in the lasgana bites of Vida Foods.
I’m broke until graduation, which won’t happen for another year an a half if it happens. This week was particularly bad and I couldn’t afford to buy any nuts and I didn’t have half of the ingredients for this recipe, so I change it around.
1 medium zucchini sliced as thin as possible (The best if to use a mandoline slicer, I don’t own one, so I just spent a lot of time cutting)
The tomato sauce
2 small tomatoes
1 cup of sun dried tomatoes, I use the ones from Trader Joe’s. They are packed in oil and they are delicious. If the tomatoes are dried, soak for 2 hours or more.
1/2 of olive oil if tomatoes are not packed in oil
1 teaspoon of salt or to taste
A pinch of pepper
Mix all the ingredients in a high speed blender.
Sunflower pesto
Pesto usually is made with pinenuts and I usually make it with pistachios with Sarma’s recipe from Raw Food, Real Word, but I didn’t have either of those things. I just had sunflower seeds, which are very cheap.
2 packed cups of basil
1/2 olive oil
1 teaspoon of salt
1/3 cup sunflower seeds
Process in food processor or, what I do, I put the stuff in my vitamix at speed 3 or 4 and then I raise it to 5 or 6. Leave it slightly chunky but with no leaves wondering around.
Assembly
Slightly marinate zucchini with a little bit of extra olive oil. Put a layer of tomato sauce and on top a layer of pesto. Keep the end clean so it sticks together more easily. Roll and enjoy.
Stuffed Mushrooms
I wanted to put something else in the bento, so I just took two white bottom cap mushrooms and stuffed one with pesto and the other one with tomato sauce. It was rather late at night, so I just put them in the dehydrator and left them there all night. I liked them much better when they are more dehydrated, they have more flavor and them absorb the flavor from the tomato and pesto.
The other thing in the box are tomato flax crackers (my favorites). Super easy, pretty much the same than every other kind of flax cracker. Soak the seeds, add some lemon juice and blended tomato. Salt. I like to dehydrate them for a long time. Crunchier.
