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Savory Vegetable Roll with Sea Vegetable




Source of Recipe


from Larissa's Corner Recipes


Recipe Introduction


This is another delicious pastry that is easy to assemble and it has the
added benefit of being low in calories, since it also uses oil rather than
butter or shortening. Saut�ed cabbage develops a slightly sweet flavor that
tastes wonderful encased in pastry. You can omit the sea vegetables if the
flavor is not appealing to you however they are rich in minerals and
extremely health supportive.


List of Ingredients




Savory Vegetable Roll with Sea Vegetables

� cup safflower oil
2 cups unbleached all purpose flour
1 cup masa harina or yellow cornmeal
1 cup water
� teaspoon salt
1 small head finely shredded green cabbage
3 medium shredded carrots
2 finely sliced medium onions
1 small handful Arame (available from health food stores)
Tamari or soy sauce and sesame chili oil

Recipe



Begin by preparing the pastry, as it needs to chill for at least an hour.
Bring the water to a boil and set aside. Measure the flour cornmeal and salt
into a large bowl and rub the oil into the flour till the mixture resembles
coarse meal. Add the hot water and stir until the dough forms a ball. Knead
lightly for ten turns. Divide the dough in half and wrap each half in
plastic wrap. Chill for an hour or overnight.
Cover the Arame with water and soak for 15 minutes to soften. Saut� the
onions in a large skillet over medium heat for 5-6 minutes to soften. Drain
the Arame, combine with the onions and cook covered for 15 minutes over low
heat. Add the remaining vegetables and cook for 8-10 minutes. Season the
mixture to taste with the Tamari and the sesame chili oil or your favorite
prepared sauce and set aside to cool. Preheat the oven to Convection Bake
400 degrees.
Roll out one of the pastry halves to a long rectangle the length of your
cookie sheet or baking tray. Drain the vegetables (the juice is delicious to
drink or add to a soup) and place half of the vegetables along the lower
third of the pastry, leaving a 2-inch border. Fold the short edge over the
vegetables and fold the wide edge over to cover the vegetables completely.
Turn the roll over so the seam rests underneath and crimp the ends of the
roll to seal, place on the baking sheet and make some vent marks along the
top. Repeat with the remaining pastry and vegetables. Bake at 375 degrees
Convection Bake for 35 minutes or until the pastry is golden.