The Ravens Sea Palm Strudel
Ingredients
FILLING
4 ounces sea palm, soaked for 5 minutes in enough warm water to cover
4 cups water
6 tablespoons tamari
1 cup brown rice syrup
1 tablespoon grated fresh ginger
1 onion, thinly sliced
2 carrots, julienned
3 tablespoons sesame oil
PHYLLO WRAPPING
1 package whole wheat phyllo dough
Olive oil with pastry brush for spreading on phyllo sheets
Black sesame seeds
Procedure
Preheat oven to 450 degrees
1. In a large saucepan, combine drained sea palm, 4 cups water, tamari and rice syrup. Over medium heat, bring mixture to a slow boil. Lower heat and simmer until the liquid turns to syrup (about 15 minutes). Add ginger and remove the saucepan from the heat and allow to cool.
2. In a medium saucepan, sauté the onion and carrots in the sesame oil. Lower heat and allow the onions and carrots to caramelize. Set aside to cool.
3. To assemble, lay down one sheet of phyllo dough and brush lightly with oil. Place a second sheet on top of the first and brush with oil again. Repeat with a third layer. Sprinkle black sesame seeds over the whole third sheet. Layer two more sheets of phyllo, brushing each with butter or oil (total of 5 layers). Sprinkle black sesame seeds on top layer.
4. Spread a 3 inch wide strip of the cooled sea palm mixture evenly across the bottom of the phyllo sheets, leaving 2 inches at the bottom. Lift the bottom edge up and over the sea palm mixture, rolling and securing the mixture. Then place a 3 inch wide strip of the cooled carrot and onion mixture evenly across the top of the secured sea palm mixture. Roll the sea palm up and over the carrot mixture, securing the onion carrot mixture. Continue to gently roll up. Place, seam side down, onto a greased baking sheet.
5. Bake in a 450 degree oven for 15 to 20 minutes or until golden brown and heated through. Allow to rest for 5-10 minutes.
UME PLUM SAUCE
Ingredients
½ I ounce bag frozen raspberries
Juice of 1 lime
¼ jar Umeboshi Plum Puree
1 cup apple juice approximately
2 tablespoons arrowroot
Procedure
1. In a small sauce pan combine the raspberries, lime juice, and plum paste. Cover with apple juice, using
only enough to cover the mixture. Bring to a boil over medium heat.
2. Combine the arrowroot with a small amount of water, just enough to make a milky paste.
3. Carefully add the arrowroot mixture to the boiling raspberry mixture. Mix well and remove from heat.
Note: This sauce can be made ahead and refrigerated for up to 5 days.
Makes approximately 1½ cups
WASABI SAUCE
Ingredients
2 ¼ teaspoons wasabi powder, mixed with enough water to form a paste
¾ teaspoon rice vinegar
½ cup canola oil
Procedure
1. Place wasabi paste and rice vinegar in a food processor fitted with a metal blade. Process until both ingredients are combined.
2. Continue to process while slowly adding the oil through the feeding tube until the mixture develops into
a smooth and creamy sauce.
Makes approximately ½ cup
Assembly
1. Using a serrated knife, slice the Sea palm Strudel into 4 inch pieces. You can either place them on the plate whole or cut each piece in half and place them on the plate with vegetable stir fry between them.
2. Carefully pour 2 tablespoons of Ume Plum Sauce on the other side of the plate.
3. Using a squirt bottle or a pastry bag with a fine tip (you can also use a zip-lock bag with the end cut to make a fine tip), squeeze out a thin zig-zag line of the Wasabi Sauce onto the plum sauce, so that you have many short green lines.
4. Starting at the top on the far side, drag a toothpick through the plum sauce and green lines. This will create a scalloped look. Repeat every 2 inches, switching direction each new line.
Serves 4