Had a hankering for Chinese food the other day, & realised that fruit & a salad just wasn't gonna cut it for dinner for once. Or, more specifically, I had a hankering for some sweet, gooey hoisin sauce. So I thought I'd look up a recipe for it, & see if it was possible to make it raw. It mostly was:
a whole lot! 15-20 hors d' oeurvres sized turnovers
These are even better than the fried version! With deep, dark, woodsy shiitake mushrooms marinated in rich seasonings layered between delicate, crispy flax "pastry". Decadent! Yet very healthy. And, most importantly, alive and full of natures mysterious goodness.
This recipe takes a day or so to make right. So I like to prepare this larger quantity of the flax pastry and mushroom filling ahead of time, at the same time, and then once the pastry is crispy, assemble as needed. The crust keeps for a long time. And the mushroom filling will keep for a couple of days, and get more yummy after a day or so, but is yummy even immediately, if you can't wait!
Also, if you're looking for a raw, healthy version of phyllo dough, for baklava, or spanakopita or whatever, this flax pastry is for you!
Submitted by justagirl on November 22, 2007 - 1:30pm
This is similar to a recipe on here for taco meat, but I wanted something a bit creamier, so I added tomato. I also love lots of spice, so you may want to play with the spices a bit. I was amazed after I finished that it tasted like the refried beans I had been missing since going raw. I use this as a great dip for parties too.