Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe

May
2013

This Chili Garlic Sauce Recipe is a delicious sweet and spicy sauce that makes a wonderful marinade for these raw vegan skewers of zucchini wrapped nutmeat balls. This makes an amazing side dish that is filling and satiating, but not heavy, like most raw food recipes. You will feel energized, rather than sleepy after this meal. These skewers are comforting, filling and delicious enough to satisfy everyone who tries them.

Nutmeat is made up of nuts, seeds, vegetables, mushrooms (which give great texture) spices and herbs. It is highly nutritious and very delicious as well. Check out the original nutmeat recipe post, with video, here.

I love nutmeat patties in wraps, wrapped up in big soft leaves with my favorite condiments and toppings. My taco wrap recipe with video and photo descriptions on how to make them, and how to use a collard leaf to wrap these awesome wraps, is here.

But now, back to our recipe for today!

Zucchini and Nutmeat Skewers with Chili Garlic Sauce Recipe

Ingredients

1 recipe Nutmeat Patties
1 Zucchini
1 Tbsp Sesame seeds
1 recipe Chili Garlic Sauce (below)

Prepare the nutmeat patties recipe. Form nutmeat mixture into balls. Use approximately one tablespoon of the mixture for each. Dehydrate for two to four hours, until dry to the touch, turning over half way so that they get dried on all sides.

Peel zucchini and continue peeling down to get thicker strips with a vegetables peeler. Cut these thicker strips into 3 inch lengths, or just enough to wrap around nutmeat balls and pierce zucchini slice with the sewer on each side of ball (see photo). Put 4 to 5 nutmeat balls wrapped with zucchini on each skewer.

Drizzle Chili Garlic sauce over skewers and then set back on teflex sheet. Sprinkle with sesame seeds and then dehydrate again for one to two hours, flipping halfway through drying time to make sure skewer is dry on both sides.

Remove from dehydrator and serve.

Chili Garlic Sauce Recipe

Ingredients

1 ½ Tbsp Tamari
1 Tbsp Honey or Agave
1 large Garlic clove – minced
½ tsp Sambal oelek, or other ground chilies or hot sauce. Add more if desired to taste.

Directions

Mix all ingredients together in a bowl.

Photo Description – Chili Garlic Sauce Recipe

Assemble ingredients

Mince garlic clove and mix all ingredients in a bowl.

Photo Description – Making the Nutmeat Patties Recipe

Presoak the nuts and seeds. Then assemble ingredients

Chop the vegetables

Process the nuts and seeds first.

Process until broken down and chunky. Then add garlic, tamari and olive oil.

Process until well incorporated and mixture is broken down more.

Add the mushrooms and vegetables

..and the herbs. I added baby kale to get more green in. I’m always sneaking green in whenever possible. All of these ingredients could have been added with the vegetables. The man thing is that everything gets well broken down and combined.

Process until it looks like this

Form into balls and place them on a teflex sheet on a dehydrator tray.

Dehydrate for 3 to 4 hours, flip after an hour onto the mesh screen to dry quicker and continue dehydratng until they are dry and firm enough to hold together on the skewers.

Photo Description – Zucchini and Nutmeat Skewers

Assemble dehydrated nutmeat balls, zucchini, Garlic Chili Sauce and sesame seeds

Peel and slice zucchini into strips with vegetable peeler. Cut these into 2 and a half inch lengths, or long enough to wrap around nutmeat ball and be pierced by skewer on each side.

Skewer zucchini and nutmeat balls like this.

I would dip the zucchini slice into the sauce before skewering. It’s a little messy. You can also just spoon the sauce over the skewers held over the bowl to coat them with the sauce.

Lay skewers on teflex sheet to dehydrate. Dehydrate for a few hours, turn over or transfer to mesh halfway through drying time.

Tip: Chop up the left over zucchini and marinade it in a Lemon Marinade. Let sit for an hour and then add to your accompanying salad. This is really delicious. It’s a great summer salad idea!

Lemon Marinade: Mix 2 Tbsp Lemon juice, 1 Tbsp Tamari and 1 Tbsp Honey, and salt and pepper to taste if desired. Mix marinade with chopped zucchini and let sit for half and hour to an hour. Then mix with your salad and enjoy!

When skewers are dry to touch, serve along with a beautiful side salad.