This recipe for Sea Palm Strudel comes courtesy of Ravens, the longstanding vegan restaurant outsourced by the extraordinary organic gardens at the Stanford Inn in Mendocino California.
4 oz sea palm, soaked for 5 minutes in enough warm water to cover
4 cups water
6 tablespoons tamari
1 cup brown rice syrup
1 tablespoon grated fresh ginger
1 onion, thinly sliced
2 carrots, julienned
3 tablespoons sesame oil
Whole-wheat phyllo dough
Olive oil for spreading with a pastry brush on phyllo sheets
Black sesame seeds
Preheat oven to 450°F. In a large saucepan, combine drained sea palm, water, tamari, and rice syrup. Over medium heat, bring the mixture to a slow boil. Lower the heat and simmer until the liquid turns to syrup (about 15 minutes). Add ginger, remove from the heat, and cool. In a saucepan, sauté the onion and carrots in the sesame oil. Lower the heat and caramelize the onions and carrots. Set aside to cool.
To assemble, lay down one sheet of phyllo dough and brush lightly with oil.
Place a second sheet on top of the first and brush again with oil. Repeat with a third layer.
Sprinkle black sesame seeds over the whole third sheet. Layer two more sheets of phyllo, brushing each with oil (total of 5 layers). Sprinkle black sesame seeds onto the top layer.
Spread a 3-inch-wide strip of the cooled sea palm mixture evenly across the bottom of the phyllo sheets, leaving 2 inches at the edges.
Lift the bottom edge up and over the sea palm mixture, rolling and securing the mixture. Then place a 3-inch-wide strip of the cooled carrot and onion mixture evenly across the top of the secured sea palm mixture. Roll the sea palm up and over the mixture, securing it.
Continue to gently roll up. Place the strudel seam side down, onto a greased baking sheet.
Bake in a 450°F oven for 15 to 20 minutes or until golden brown and heated through.