Zucchini Flowers | Vegan dinner party idea | Light Dinner
Vegan dinner party idea

Zucchini Flowers

A beautiful vegan dinner party idea.

INGREDIENTS:

8 zucchini flowers
1 ½ cup of chickpeas (canned is fine, rinse well before using)
1 ½ cup of sweet potato (cubed not mashed)
1 clove garlic
1 tablespoon (15ml) spoon of tahini
1 tablespoon (15ml) of freshly squeezed lemon juice
½ cup of freshly chopped coriander (cilantro)

 

TOOLS:
Food processor
2 mini baking tins (14 x 7 x 4 cm)

METHOD:

  1. Preheat oven to 180 degree celsius.
  2. Steam sweet potato and garlic till soft when tested with a fork ( around 10 minutes).
  3. Let cool.
  4. While these ingredients are cooling, gently open zucchini flowers and remove the stamens ( middle pollen part of the flower).
  5. Once the sweet potato and garlic have cooled, blend them in your processor along with the chickpeas, tahini, lemon and coriander. The mixture should be blended to the consistency of a thick hummus.
  6. Line a baking tray with parchment baking paper. Spray lightly with olive oil.
  7. Carefully open each flower and stuff with 1.5 teaspoons of the mixture.
  8. They should be fairly full, but you should still be able to twist the flower ends.
  9. Place them on the baking tray. Lightly spray tops with olive oil.
  10. Cook for 20-25 minutes, or until lightly browned, serve warm.Yummy with sweet chilli sauce. Check the label but many are vegan.

Recipe by Catherine Carr

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