Squash Beggar’s Purse with Pomegranate and Sage
My friend, Farmer Gray, dropped off a huge bag of squash for me a while back. I have been slowly working through all of the little beauties, making tons of great raw food recipes. Today, I decided to make some squash wraps for a little beggar’s purse.. A cashew sage cream sauce is the perfect accompaniment.
These little “beggars purses” are filled with a mixture of pumpkin seeds, almonds, shredded squash, spinach, andĀ pomegranateĀ seeds! Make the wraps the day ahead and you will have a perfect little treat.
Squash "Beggar's Purse" with Pomegranate and Sage
SERVES 3-4
Wraps
- 4 cups peeled and cubed squash
- 2 young coconuts, flesh from
- 1 cup water from coconut
- 1 cup ground flax seeds
- Place all ingredients in high-speed blender. Blend until very smooth.
- Spread thin on non-stick dehydrator sheets.
- Dehydrate at 115 for 2-3 hours until dry but still flexible. Do not over dehydrate.
- Peel from sheets, cut into 5″ squares.
Filling
- 1 cup pumpkin seeds (soaked and drained)
- 1 cup almonds (soaked and drained)
- 1/4 olive oil
- 1/4 cup water
- 2 cups spinach leaves, packed
- 2 cups grated squash
- orange, juice and zest from
- 1 tablespoon agave syrup (optional)
- 1 1/2 tablespoons dried sage
- 1 cup pomegranate seeds
- salt and pepper to taste*
- Place almonds, pumpkin seeds, water and oil in food processor. Process until finely blended.
- Add spinach and process until finely chopped and well incorporated. Remove to bowl.
- Add squash, orange juice and zest, optional agave, and dried sage. Stir to combine.
- Stir in pomegranate seeds and salt and pepper to taste
*I only use Himalayan Salt.
Sage Cream Sauce
- 1 cup cashews, soaked and drained
- 3/4 cups water
- 2 teaspoons dried sage
- salt and pepper to taste
- Place all ingredients in high-speed blender and process until smooth.
Assembly
- Chives
- Place spoonful of filling in center of wrap. Fold sides up and tie with chives.
- Place spoonful of sauce on plate, and place the “purse” on the sauce.
Dot D. wrote on December 2, 2010
You are the most remarkable chef I’ve ever known! You make such delightful creations from a bag of squash, or a few seeds and tomatoes, or mushrooms in season….. simply Amazing! An Incredibly Talented Chef you are! My hat’s off to you, Susan.
Barb wrote on December 2, 2010
These look delicious. I am making them right now! How big of a batch does this make, I am wondering how many sheets of wraps I should prepare? Thanks.
SweetOnVeg wrote on December 2, 2010
Wow! These look truly magnificent, Susan!
Kris wrote on December 2, 2010
Ohh! This looks like pasta! Living in Italy it’s sooo hard doing without the filled-pasta.
Going towards a raw-diet I find it most hard to do without the bread and “wraps” . Saw the recipie of the green-wraps the other day ( wow! That’s for us ) and now this :)) BUT even I still have to find the “young coconut”. Do you mean the green ones ? I’ll have a look in a small indian food-store nearby. Compliments for your skills !
Trudy wrote on December 2, 2010
Susan,
You definitely do spread light into others lives through your gift of creativity. May abundance always be the life for you and your family.
Thanks for sharing.
Nikita wrote on December 2, 2010
Amazing! I know there is no substitute for young coconut but is there anything else that would work to make the purse? I really want to make these but I don’t have any young coconut.
Susan wrote on December 2, 2010
In this recipe, it helps make the wraps flexible. I don’t have a substitution. Do you have any asian markets around? They often have the coconuts, or frozen young coconut flesh.
Roxanne wrote on December 1, 2010
When I saw the word “purse” my eyes popped. I collect them. This is probably your best creation ever. We all love your creative surprises! Thank you so much! This recipe is precious.
Kyle Weber wrote on December 1, 2010
This looks amazing!!!!
Jackie wrote on December 1, 2010
You are so creative!!! What a beautiful dish!