Monday, August 27, 2012

Spicy Kale and Mushroom 'Cannelloni'

For our brunch, we prepared a dairy free and  grain free 'cannelloni', made with free range happy chicken eggs instead of pasta. Cannelloni is another one of our favorite pastas. This new recipe is very tasty with a touch of spice! The egg cannelloni is stuffed with fried onions, garlic, oyster mushrooms, raw pumpkin seeds and raw kale*. We topped it off with a spicy raw tomato sauce. Raw foods contain enzymes needed for a healthy immune system! See recipe below. Enjoy!


Spicy Kale and Mushroom 'Cannelloni' Recipe
Makes 2 large cannelloni
Ingredients:
Cannelloni:
∙ 2 or more large organic kale leaves
∙ sea salt
∙ organic black pepper
∙ organic chilli powder/pepper
∙ 1-2 organic leek leaves
∙ 1 large organic shallot
∙ 2-3 organic garlic cloves
∙ 1 cup of organic oyster mushrooms
∙ 4 free range happy eggs
∙ 1-2 tbsp organic coconut oil
∙ 2 or more tbsp organic pumpkin seeds

Tomato sauce:
∙ 1 large organic carrot
∙ 1 large organic tomato
∙ 2 tbsp organic sun dried tomatoes (chop sun dried tomatoes to measure)
∙ bunch organic Italian parsley
∙ sea salt
∙ organic black pepper
∙ organic chilli powder/pepper

Directions:
1. Preheat oven at 120°F.
2. Wash kale and place on parchment paper over top of a cookie sheet. Then add spices.
3. Place in oven and dehydrate for about 10-20 minutes (to soften kale) while you prepare other ingredients. (Make sure to leave your oven door open for air circulation.) This step is optional.
4. Chop leeks, shallot, garlic and oyster mushrooms. Set aside for 5 minutes.
5. Chop carrots, tomato, sun dried tomatoes and parsley. Then add to a container (for blending). Try to remove some water from the tomato.
6. Hand blend ingredients to create a puree/sauce. Add spices and set aside.
7. In a small mixing bowl, beat 4 eggs and set aside.
8. Line two 9" round oven pans with coconut oil and pour egg mixture evenly across both pans.
9. Remove kale from oven. Set aside.
10. Turn oven heat up to 325 degrees F.
11. Place egg pans in oven and bake for about 10 minutes.
12. In a small frying pan, at medium-low heat, add coconut oil.
13. Add leeks, shallot, garlic and mushrooms to pan and lightly fry for about 5 minutes. Once ready, add about 1/4 of the onion mix to the tomato sauce and then set both aside.
14. When egg mixture has baked, remove from oven and let cool.
15. Using a spatula, carefully remove egg omlette from pan and place on a flat surface (plate or parchment paper).
16. Cut egg omelet on the edges to create a sqaure. Repeat for second egg omelet. (You can use the egg scraps for stuffing or discard them.)
17. Place egg squares on 2 seperate plates. Set aside.
18. Chop kale and add to onion mix. Then add pumpkin seeds and mix well.
19. Divide ingredients in 2 (this is your stuffing) and then evenly distribute to the top of the 2 egg omelets.
20. Roll your egg up and place the folded end down on the plate to keep the roll from opening.
21. Top off both plates evenly with tomato sauce.
22. Serve and enjoy!

*We dehydrate kale for only 10-20 minutes (at 120 degrees F, with the oven door open) so that we are able to keep the enzymes, but also to soften the kale. If you dehydrate longer, it will start to become crispier, but will also have it's enzymes.

Check it out at Fastpaleo.com.

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3 comments :

  1. Oooh I love this idea! I am always looking for grain free dinner recipes and this sounds delicious.

    ReplyDelete
  2. I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from vegetarianmamma.com

    ReplyDelete

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