An easy vegan recipe From Foodly Doodly Doo using zucchini squash and cashews
Zucchini is a high source of antioxidants and Vitamin C. You’ll also get smaller amounts of vitamin A, folate, riboflavin, and thiamin. Minerals in zucchini include manganese, potassium, and small amounts of magnesium and phosphorus. Cashews contain a high amount of iron and copper and are very important for the production of red blood cells. The polyunsaturated and monounsaturated fats found in cashews can help to lower cholesterol. They are also high in antioxidants and other compounds that can help suppress the replication of cancer cells. The magnesium and potassium found in cashews help to promote the relaxation of your blood vessels, which helps to lower blood pressure.
Zucchini Rolls with Cashew Ricotta
Ingredients
- 4 zucchini
- 3 Nori leaves
- 50 g peeled sesame seeds
- 1 Tbsp black sesame seeds
- 5 small dried chili peppers
- 4-5 tsp horseradish spread
Cashew Ricotta
- 1 cup cashews soaked in water overnight then rinsed and drained
- 1/4 tsp Curcuma
- 1/4 tsp paprika
- 1/4 tsp salt
- 4 Tbsp nutritional yeast
- 1 small shallot
- 4 Tbsp lemon juice
Herbs/Spices
- Curcum
- Paprika
- Salt
Instructions
Preparation
- Wash and peel the zucchini.
- Slice the zucchini into about 2mm thin slices and cut the ends off.
- Chop the chili peppers finely.
- Chop the shallot in big chunks.
Instructions
- Blanch the zucchini slices by first submerging in boiled salted water for about 90 seconds. Then cool the slices down in ice water.
- Put the zucchini slices on paper towels and carefully dry them.
- In a blender or food processor blend cashews with the cut-up shallot and lemon juice, add a little bit of water if necessary.
- Remove from blender and place the cashew mixture in a large bowl.
- Add the Curcuma, paprika, salt, and nutritional yeast. Blend.
- In a dry pan, lightly toast 50g peeled sesame seeds until golden.
- Let sesame seeds cool, then mix with the chopped dried peppers and the black sesame seeds.
- Cut the Nori sheets with a sharp knife first into long strips, then into small rectangles (about 1cm on the longest side).
- Place each zucchini slice in front of you. Spoon the cashew ricotta onto the zucchini slices.
- Top with a bit of horseradish spread and sprinkle with the sesame mixture and cut up Nori sheets.
- Roll the zucchini and secure with toothpicks.
- Sprinkle tops again with a few sesame seeds and Nori mixture.
See Foodly Doodly Doo for original recipe
Get the next Meatless Monday recipe from Foodly Doodly Doo: Vegan potato pancakes
