Today I would like to present you an exciting dish. Both kids and adults will love it. The first ones for it’s colorful and playful shape the second ones for it’s nutritional values. This is a vegetarian, vegan, sugar-free, gluten-free dish. With spirulina and olive oil, it’s packed with antioxidant and vitamins. The soy, seitan and spirulina give it an incredibly high protein content.  This dish goes nicely with red vegetable like tomatoes, red bell peppers or beets. This is a recipe from Italian Chef  Andrea Moro @ MicroLife (www.microlife.bio), make sure to check him out, he has many more incredible recipes!

Forest RollIt takes a little bit of practice to make the roll, so don’t make this the first time when you have guests, but when you’ve done it once, it goes pretty smoothly.




Preparation time: 35 minutes
Cooking time: 20 minutes

Difficulty: intermediate

 

 

 

 

  • Ingredients for the cornmeal (or polenta, grits):
    5 gr of Pure Italian Organic Spirulina (1 tsp)
    1 liter of water
    1 tablespoon Extra Virgin Olive Oil
    250 gr soy flour or polenta (2 cups)
  • Ingredients for the stuffing:
    1 onion
    300 gram of seitan (10 oz)
    500 g of mushroom (20 oz)
    A pinch of black pepper
    Celery
    6 teaspoons of extra virgin olive oil
    100 grams of tomato puree (4 oz)
    1 carrot
    1 cup white wine
    salt
    parsley

Start by preparing the filling for the roll by adding the minced carrot, onion and celery in a large greased saucepan on medium heat for about 15 minutes. Add the diced seitan and the wine and cook for another 10 minutes  Add the salt, pepper and mushrooms. When the mushrooms are tender, add the tomatoes and cook until the sauce thickened. When it’s ready add the parsley.

For the cornmeal. You first have to dissolve the spirulina is some water. If you have a blender, just place a cup of water and spirulina in the blender and blend on high speed until it’s completely dissolved. Add the rest of the water, give it a quick mix. You should have a nice homogenous green water.

Bring the water to a boil, add the salt, olive oil and the polenta, whisking all the time to prevent the formation of lumps. Let to simmer for 5 minutes, stirring every now and then.

Place the cornmeal on a parchment paper and level it. Add the seitan and mushroom stuffing on top of the cornmeal layer and level it, leaving about 1.5 inch on each side free. Set aside about 2 tablespoons of the stuffing for the final decoration.

Using the parchment paper,  immediately start to roll the cornmeal when it’s still soft and form the roll. Let it rest for a few minutes with the open side down. Place on a greased baking pan and cook for about 20 min at 400º (pre-heat the oven).

Take the roll out of the oven, let is cool down for about 10 min.  Decorate the top of the roll or the plate with the seitan and mushroom stuffing you have set aside and cut in slices before serving!

If you liked this recipe, let us know and leave a comment!

5 from 1 reviews
Spirulina Forest Roll Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Vegan, vegetarian, gluten-free, sugar-free
Serves: 4
Ingredients
  • Ingredients for the cornmeal (or polenta, grits):
  • 5 grams of Pure Italian Organic Spirulina (1 tsp)
  • 1 liter of water
  • 1 tablespoon Extra Virgin Olive Oil
  • 250 grams of soy flour or polenta (2 cups)
  • Ingredients for the stuffing:
  • 1 onion
  • 300 grams of seitan (10 oz)
  • 500 grams of mushroom (20 oz)
  • A pinch of black pepper
  • Celery
  • 6 teaspoons of extra virgin olive oil
  • 100 grams of tomato puree (4 oz)
  • 1 carrot
  • 1 cup white wine
  • salt
  • parsley
Instructions
  1. For the stuffing
  2. In a large saucepan with warmed olive oil, add the minced carrot, onion and celery,
  3. Saute the vegetables on medium-heat for 15 minutes,
  4. Add the diced Seitan,
  5. Add the white wine in the saucepan with the black pepper and the mushrooms and cook for an additional 10-15 minutes on low heat.
  6. Add salt to taste
  7. When the mushrooms are tender, add the tomato puree
  8. Cook sauce until thickened
  9. Adjust season with salt and pepper and add the parsley
  10. Remove from heat.
  11. For the Polenta:
  12. Mix the spirulina with a little bit of water until it's completely dissolved and the water is green
  13. Add the rest of the water (1L)
  14. Bring the green water to a boil, add the salt and olive oil then the polenta, mix vigorously to avoid lumps.
  15. Let simmer for 5 minutes, stirring constantly, then turn off the heat
  16. Pour the polenta on a rectangle of parchment paper (12''x 14'' - 30 cm x 35 cm) and level it
  17. Add the seitan and mushroom filling to the entire surface and level it, keeping an 1.5 edge all around free, setting aside 2 tablespoons for decoration.
  18. As soon as the filling is leveled, when the polenta is still soft, using the parchment paper, start making the roll
  19. Let stand for 5 minutes with the opening facing down
  20. Place in a greased baking pan and cook for 20-25 minutes at 400ºF
  21. When ready, let sit for 10 minutes, add the filling that you had set aside on the top, serve slices of the Forest Roll

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