Yesterday I fetched out of the freezer the mini pockets Mosaica and I made during our last savory D day. The funny thing is that they came about totally unexpectedly. (Isn't it how some of the best recipes get created?) After assembling
Russell James' excellent
Spinach & Wild Mushroom Quiches, we ended up with lots of let-over filling. Hum, what to do? As we were also planning to make the Veggie Pizza Crusts, we swiftly changed plans and used the filling for mini pockets.
All I can say is "Wow!" I'm in love with pockets!!! So many possibilities to play with and so fun to eat! Bet they would make a fantastic take-along snack too. As I'm munching on them, I have to remind myself that these are raw! lol
Spinach & Mushroom Pockets
Makes 10-12 mini pockets
Veggie Herb Pizza Crust
4 cups sprouted buckwheat
4 cups chopped zucchini
1 cup ground golden flax seeds
3 cloves garlic
2 tbs olive oil
2 tsp onion powder
2 tsp tamari or salt (to taste)
2 tsp Herbes de Provence
Process in food processor until a dough-like consistency is reached.
Form batter into small half circles on Teflex sheets, between 1/8 and 1/4 " thick.
Dehydrate for a couple of hours at 110 degrees. Flip onto mesh, dehydrate some more until dry to the touch (another hour or so). You still want the dough to be pliable so as to pinch the edges together when assembling the pockets.
Spinach & Mushroom Filling
Adapted from a recipe by
Russell James
2 cups crimini or button mushrooms
1/2 tsp salt
1 tbs lemon juice
Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 cup white miso
2 tsp lemon juice
1/2 medium white onion
3 tbs nutritional yeast
1 tbs powdered psyllium husk
1/2 tsp salt
Blend all ingredients in a high-powered blender until smooth.
2 cups tightly-packed spinach
2 tbs olive oil
1/4 tsp salt
Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tbs minced basil (or 1 tsp dried)
Assembly:
Spread a few tablespoons of filling on a half circle of crust.
Place other half on top and carefully pinch the edges together. (Dipping your fingers in water helps the process.)
Dehydrate the assembled pockets at 110 degrees for 8 hours or so. (I left mine overnight.)
Carmella's Notes:
~ In order to facilitate the pinching process, I usually spray a little water along the edges of each half-circle and let it sink in before getting to work.
~ You may have some filling leaking out as you pinch. That's okay; just wipe it away and make sure to close the sides well.
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