Ingredients for the cornmeal-

  • 5 gr of Pure Italian Organic Spirulina (1 tsp)

  • 1 liter of water

  • 1 tablespoon Extra Virgin Olive Oil

  • 250 gr soy flour or polenta (2 cups)

Ingredients for the stuffing-

  • 1 onion

  • 300 gram of seitan (10 oz)

  • 500 g of mushroom (20 oz)

  • A pinch of black pepper

  • Celery

  • 6 teaspoons of extra virgin olive oil

  • 100 grams of tomato puree (4 oz)

  • 1 carrot

  • 1 cup white wine

  • Parsley


      For the stuffing :

  1. In a large saucepan with warmed olive oil, add the minced carrot, onion and celery,

  2. Saute the vegetables on medium-heat for 15 minutes,

  3. Add the diced Seitan,

  4. Add the white wine in the saucepan with the black pepper and the mushrooms and cook for an additional 10-15 minutes on low heat.

  5. Add salt to taste

  6. When the mushrooms are tender, add the tomato puree

  7. Cook sauce until thickened

  8. Adjust season with salt and pepper and add the parsley

  9. Remove from heat.                                                                                                               For the polenta :

  10. Mix the spirulina with a little bit of water until it's completely dissolved and the water is green

  11. Add the rest of the water (1L)

  12. Bring the green water to a boil, add the salt and olive oil then the polenta, mix vigorously to avoid lumps.

  13. Let simmer for 5 minutes, stirring constantly, then turn off the heat

  14. Pour the polenta on a rectangle of parchment paper (12''x 14'' - 30 cm x 35 cm) and level it

  15. Add the seitan and mushroom filling to the entire surface and level it, keeping an 1.5 edge all around free, setting aside 2 tablespoons for decoration.

  16. As soon as the filling is leveled, when the polenta is still soft, using the parchment paper, start making the roll

  17. Let stand for 5 minutes with the opening facing down

  18. Place in a greased baking pan and cook for 20-25 minutes at 400ºF

  19. When ready, let sit for 10 minutes, add the filling that you had set aside on the top, serve slices of the Forest Roll