Earlier in the day I picked some tender nasturtium leaves from my garden plot at ChapelSeed Community Garden. They're kinda like grape leaves, only not as tough and slightly peppery in flavor. I suspected they would complement the savory richness of a raw nut cheese, so I decided to make some stuffed rolls for the picnic (recipe below)
I started by soaking the macadamia nuts in water overnight to soften them up and remove the enzyme inhibitor. After draining and rinsing them, I put them in a food processor with mellow white miso, nutritional yeast, garlic, lemon juice, olive oil and sea salt.
I pulsed the mixture together just until crumbly, then gradually added more water to get a semismooth paste. I then added some dried and fresh herbs, black pepper and a drizzle of olive oil. The result is an Italian inspired creamy ricotta-like filling that tastes rich, but is not heavy.
Onto the cannolis. . . First, I spread about 1 heaping tablespoon of the cheese along the bottom end of the leaf.
Then I rolled it up like a burrito (or in this case, little cannolis).
Tomorrow, I will be laying them on a platter and garnishing with lovely orange and yellow nasturtium blossoms. Can't wait!!
Macadamia Cheese "Rawcotta”
2 tsp mellow white miso
2 cups macadamia nuts (soaked, drained and rinsed)
3 Tbl lemon juice
1 tsp olive oil
½ tsp sea salt
1-2 cloves garlic
1 Tbl onion powder
½ tsp dried basil
½ tsp dried oregano
Fresh black pepper
2 Tbl fresh parsley
Enough water to chop
In a food processor, pulse together miso, macadamia nuts, lemon juice, olive oil, sea salt, garlic and onion powder into a thick paste. Empty into a bowl and add remaining ingredients.