Cheesy Walnut Crunch Zucchini Bites

It is official, our very first book has been released – Feed Life: Delicious, Easy and Delicious Recipes for your Whole Family.  We wanted to give you a sneak peak of one of the 114 recipes included in this book.  And to be honest, I picked one of the best.  

Karen is one of my culinary mentors and a close friend. I ask her to write the forward for the book because out of all of the plant-based chefs in Vancouver, Karen was Eden’s favourite. We were regulars at Graze where Karen was the head chef.  As well as being my business partner in Blue Heron Creamery, she is a legendary chef and has an incredible depth of culinary knowledge.  

These bites may appear to be complicated, but don’t really take much time. They are ideal for an after school snack for the food adventurous young person, or for canapes at a dinner party.

Cheesy Walnut Crunch Zucchini Bites
Ingredients
  1. Cheesey Bites
  2. -------------------------
  3. 1 medium red pepper
  4. 2 tsp smoked paprika
  5. 1 medium carrot
  6. 1-2 Tbsp nutritional yeast
  7. 2 cloves garlic
  8. 1⁄4 cup coconut milk
  9. 1⁄2 tsp salt
  10. 2 Tbsp Lemon juice
  11. 2 tsp apple cider vinegar
  12. -----------------------------
  13. Walnut Crunch
  14. 1⁄2 cup walnuts, soaked pinch black pepper
  15. 1 clove garlic
  16. 2 Tbsp fresh basil, chiffonade
Instructions
  1. Prep Walnut Crunch by soaking walnuts for a few hours. Pat dry, pulse into a chunky crumb (you can also use a mortar and pestle).
  2. Mince the garlic and add to the walnut crumb Chiffonade the basil and add to the mixture, toss to combine. Set aside.
  3. De-seed the red pepper and chop.
  4. Wash, peel and chop the carrot.
  5. Mince the garlic.
  6. Place all ingredients in the vitamix/blender, blend until very smooth. Adjust seasoning as necessary.
  7. Using a peeler, pull long strips of zucchini. Basically we will make little purses and fill them with the cheesy sauce and walnut crunch, saving some of both elements for garnish.
  8. In a separate bowl, place the nut mixture and then mix some of the red pepper ‘cheese’ sauce in.
  9. Use 1-2 strips of zucchini and overlap them slightly. Place about 1-2 Tbsp of filling toward one end of the zucchini strips, then roll into a snug wrap. You can lay them flat on the ends, or plate standing up. If the zucchini strips are a little thick and you are having difficulty keep- ing the rolls together, you can use a skewer to hold them in place.
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