You know those days when it gets so hot outside, that regardless of having both air conditioners running all day/night you still cant get the apartment back down to a human temperature? Yeah, that’s the small hell we’ve been living with here in Sherbrooke for the past week. Thankfully its slowly starting to go down, this morning I was even able to get up for a 5am walk and it was a finally a liveable temperature! Of Corse that’s a whole different story now that its around 11am…. Anyways......
Zucchini is probably one of my top 5 favourite squashes, just because it’s so delicious when eaten both raw and cooked! Since this summer heat wave has been kicking us in the butt, I thought it was about time to break out the raw recipes I love to make, when the weather is making it impossible to cook, boil or basically heat up anything in any way, shape or form.
Don’t forget to add any of your fave veggies to these zucchini rolls, I used what I had on hand but feel free to get creative with these delicious little appetizers!
2 medium Zucchinis, sliced thinly
1 Batch of Cashew ricotta
1 Tbsp. Dill, minced
¼ Cup, Fresh corn (optional)
1 Carrot, Chopped into matchsticks
2 Basil Leaves, ton (optional)
½ Cup. Cashews (soaked over night)
1-2 Tbsp. Lemon juice
1 – 2 Tbsp. Dairy free milk
2 Tbsps. Nutritional Yeast
1 Tsp. Garlic powder
1 Tsp. Dried basil
Salt and pepper to taste
Spread a thin layer of the cashew ricotta onto each slice of zucchini.
Sprinkle some dill on top of the cashew cheese.
On the end closest to you place a generous amount of sliced carrots and gently start to roll everything together. Once you’ve tightly but gently rolled up the zucchinis, place a toothpick through the rolls to hold everything together.
For the Cashew Ricotta:
Into a high speed blender add in all of the ingredients for the cashew ricotta and blend until you like the consistency, do a little taste test and adjust the lemon juice, salt and spices as you see fit!