🌿Sharing Chef Christopher's favorite recipe! Proud to partner with Leaf Vegetarian Restaurant! 🌿
Leaf mushroom burger with heirloom tomato jam on a Hävenly Nordic Keto Bun. Served with a side kale salad.
When you meet a friendly smile and get the best vegetarian meal in town, you know you are at Leaf Vegetarian Restaurant on 1710 Pearl Street in Boulder. We are exceptionally proud to have Hävenly's Rustic Loaves and Nordic Keto Buns be part of the Leaf Menu. Leaf Vegetarian Restaurant is dedicated to creating an outstanding and creative vegetarian dining experience, and they source organic freshly harvested produce and herbs directly from Three Leaf Farm in Lafayette, CO. In this email, Executive Chef Christopher shares his favorite dish from home - his own take on a vegan and gluten-free Rollatini!
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Boulder Farmers Market this Saturday, November 13! This is Hävenly's last farmers' market in Boulder for this year. It's been an amazing ride, and we are grateful to all our Boulder customers! The weather is looking great. Come and say hi between 8 am - 2 pm. Please also mark your calendars for the Winter Market in Longmont on December 4 and 5, as well as the Swedish holiday market on December 4 in Denver! For the Swedish Holiday Market you can now pre-order our baked goods through our website.
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Savory Spice in Denver carries Hävenly's bake-at-home bread mixes over the holiday season! Starting this Friday, Savory Spice on 1537 Platte St, Denver will carry our bread mixes as a holiday special. Stop by and grab the best spices available while you are at it for your holiday cooking! We proudly use Savory Spice spices for our bread mixes as the quality is unparalleled!
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Executive Chef Christopher Robert Clauss and General Manager Joseph Colonna welcome you!
Chef Christopher's
Vegan Raw Rollatini with Cashew Ricotta and Pomodoro Sauce
Ingredients
2 cups heirloom tomatoes (about 2 medium-sized tomatoes)
2 medium squash or zucchini
2 cups raw cashew
½ cup extra virgin olive oil
Zest of one organic lemon, splash of lemon juice.
½ cup basil
½ cup parsley
3-4 garlic cloves
Splash of red wine.
1tsp ground fennel seeds
1T crushed red pepper (or a little less if you prefer milder)
0.5-1T salt (add more to taste)
1tsp black pepper
1 bulb fennel
1/4C raw sliced almonds or toasted hazelnuts
Instructions
You will make zucchini/squash rolls filled with cashew ricotta drizzled with a tomato sauce. All are served raw with thin slices of fennel and sliced almonds or toasted hazelnuts. We recommend serving the Rollatini's with Hävenly's Rustic Bread, lightly toasted, as an appetizer. To make this the main course, we'd add a salad, and maybe rice.
Soak cashews in cold water for an hour or store them in the fridge overnight.
Using a mandolin or potato peeler, thinly slice the zucchini or squash, lay the slices into a tray, salt them. After a few minutes drizzle olive oil over and set aside.
Add cashews, fennel seed, ¼ cup olive oil, 0.5 T salt, lemon zest and juice, and 2T of cold water to a food processor. Process until smooth. You don’t need to use all the lemon juice; a splash will do. This is your cashew ricotta. Set aside.
Score the bottom of tomatoes with a shallow “x” cut, blanch for 30-60 seconds in nearly boiling water, shock in ice water bath.
Peel the tomatoes, remove seeds, and put the tomato "meat" in a powerful blender.
Add garlic, basil, parsley, 1 tsp salt, crushed red pepper, black pepper, a splash of red wine, and tomato paste. Blend till smooth. Pour in about 1/4 cup oil slowly while blending to emulsify.
Thinly slice fennel bulb, set aside.
Set out zucchini slices, add about 2 tsp of cashew ricotta to each zucchini slice, roll up. Place three on a plate, pour over a coating of sauce, garnish with fennel and almond slices/hazelnuts. YUM!
