I loyally followed directions. I was rewarded with about two teaspoons of dehydrated squash to add to the soup. Oh now this is really going to make a difference, isn’t it? You hold up a recipe for 18 hours to dehydrate 1 lb of squash and you end up with two teaspoons. If you ever make this recipe, skip that stupid, unnecessary step. It is fascinating to note what this means: that the bulk of squash is water!
The other dysfunctional thing about this recipe is how they instruct to make the “tuilles.” Thi
s is pureed squash with water and olive oil, which they then instruct you to pass through a sieve and then spread rounds out on a dehydrator sheet. I’m sorry, but if you strain it, there's no "spreading" about it, you are pouring runny liquid onto a dehydrator sheet! But I did it anyway. It looked like runny watercolor paint: Tuille de Monet le PeePee. Anticipating complete failure, I also made tuilles out of the actual puree, unstrained.Thank goodness, because the liquid tuilles were nothing but stain marks on the parchment: Tuille de Monet le peepee Fini. The pureed tuilles were flakey, paper-thin cakes.
The shredded spaghetti squash in the soup was delicious, and inspired me to try and come up with a raw version of Sizzling Rice Soup. The crunchy shredded spaghetti squash really reminded of the sizzled rice they serve in the popular Asian soup.
Overall the soup had a nice, full flavor and the tuilles added some “meat” to the dish. What keeps on surprising me about raw food is how filling it can be. A bowl of this soup with a small salad for lunch totally satiated me. And without the unnecessar
y step of dehydrating the squash, this recipe is fairly easy to make.
