As we head into Autumn let’s celebrate the humble zucchini with these gorgeous vegan appetizers.
Having this pretty recipe up your sleeve will impress your guests and is WAY better than a cheese platter, don’t you think??
They are best assembled close to eating.
Prepare your favourite dip/spread ahead of time. This can be anything that spreads well and isn’t too moist.
Here we use a sun-dried walnut pate but you can also try this colourful beetroot dip or a red pepper hummus or soft cashew cheese …
With a high speed blender the pate can reach a smooth pate-like texture but a food processor will do just fine. it’s great on crackers too or dolloped on steamed potatoes for a quick dinner.
There’s no need for fancy equipment to make the strips of zucchini – all I use is a vegetable peeler – you’ll get the hang of it.
Spread zucchini with dip, add a wee bundle of fixings (capsicum, carrot, green leaves, microgreens, herbs) and roll up.
Make sure some of the fixings are beyond the edge of the zucchini to get a lovely presentation.
Zucchini Vegan Appetizers
INGREDIENTS
3-4 large zucchinis
Fixings (capsicum, carrot, green leaves, microgreens, herbs)
Sun-dried tomato walnut pate
1½ cup walnuts
6 Tbl sun-dried tomatoes, sliced
¼ cup basil, sliced thin
1 Tbl lemon juice
1 Tbl tamari
1 tsp garlic, minced
¼ tsp salt
METHOD
Soak walnuts in water for 2 hours to overnight. Strain, discard soak water & rinse.
Soak sun-dried tomatoes in at least 1 cup water for 30 mins. Strain & reserve soak water.
Place walnuts, tomatoes, basil, lemon juice, tamari, garlic and salt and blend for 30 seconds on high. Slowly add tomato soak water as needed. Mixture should be smooth but not watery.
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If you’re a zucchini lover like me try these gluten free fritters or alfredo pasta zoodles.
