Zucchini and Horseradish Macadamia Cheese Rolls
[Vegan]
Author Bio
For Solla Eiríksdóttir the key to successful vegan cooking is simple: easy-to-make recipes that are...
For Solla Eiríksdóttir the key to successful vegan cooking is simple: easy-to-make recipes that are tasty and delicious. Here, she shows how to make great vegan food at home for all kinds of occasions, whether a quick work-day lunch or special dinners with friends. The perfect book for a modern, plant-based lifestyle, its three sections cover: Basics (vegan staples such as nut milks and tofu); Everyday (breakfast through to dinner); and Celebrations, which spotlights a meal strategy for larger events. The 75 basic recipes for vegan staples such as nut milks and tofu provide the foundation for the 70 dishes that will take you from breakfast through to dinner. Recipes for hearty Vegetable Tagine, nourishing Sweet Potato and Smokey Lentils, and super light Spicy Strawberry Pavlovas will surprise and delight in equal measure. Read more about Solla Eiriksdottir
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Zucchini and Horseradish Macadamia Cheese Rolls [Vegan]
Using a zucchini (courgette) as a wrap around a tasty filling is an excellent way to make simple bite size food. A medium zucchini will yield 15–18 usable slices. It is easy to prepare these rolls in advance, so they are still fresh when serving. Store them in the refrigerator...
Using a zucchini (courgette) as a wrap around a tasty filling is an excellent way to make simple bite size food. A medium zucchini will yield 15–18 usable slices. It is easy to prepare these rolls in advance, so they are still fresh when serving. Store them in the refrigerator and let stand at room temperature 15–20 minutes before serving.
Recipe Text Credit: Excerpted (or Adapted) from VEGAN AT HOME © 2022 by Solla Eiríksdóttir. Reproduced by permission of Phaidon. All rights reserved
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Ingredients You Need for Zucchini and Horseradish Macadamia Cheese Rolls [Vegan]
How to Prepare Zucchini and Horseradish Macadamia Cheese Rolls [Vegan]
- Put all the ingredients for the filling into a food processor, add 4 tablespoons water, and mix until it becomes thick, smooth, and spreadable. Set aside.
- For this dish, it is best to use straight zucchini (courgettes) so that the slices will be similar in shape. Trim the ends of the zucchini, then using a mandoline or a vegetable peeler, slice them into thin strips. There should be 15–18 usable slices from each zucchini.
- Put 1 tablespoon of the filling onto the end of one of the strips, sprinkle the microgreens and chives on the top of the filling and roll up tightly. Place the roll, seam side down, on a serving plate and repeat with the rest of the zucchini strips and filling.
- Garnish with pea sprouts or microgreens.
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