Zucchini Artichoke Boats

[Guest guest]

* Exported from MasterCook *

 

Zucchini Artichoke Boats

 

Recipe By :Dreena Burton

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium-large zucchini -- (roughly 8 " long and 1 1/2 " in diameter)

1 batch Artichoke Delight Dip -- with or without spinach

1/2 cup green or red peppers -- chopped (or combination)

1/3 cup kalamata olives -- chopped

1/4 cup sun-dried tomatoes or red peppers -- reconstituted and

chopped

1/4 cup celery -- diced

1 cup good quality breadcrumbs

couple pinches sea salt

couple pinches fresh ground black pepper

 

Sidebar:

Using the " Artichoke Delight Dip " (p. 58), combined with tasty extras for a

stuffing, zucchini is transformed into a delicious main course. You can

customize the extras, using your favorite ingredients in addition to those

listed (e.g., chili powder, fresh dill, green onions).

 

Preheat oven to 375F. Trim ends off zucchini, split lengthwise, and use a spoon

to scrape out seeds and some of the flesh, leaving about 1/4-1/2 " of flesh along

the skin (discard scrapings). Follow directions for Artichoke Delight Dip,

setting aside the 1/2 tbsp soy parmesan topping. Mix dip in a bowl with peppers,

olives, sundried tomatoes, and celery In a separate bowl, mix breadcrumbs with

the reserved optional 1/2 tbsp soy parmesan. In an 8 " x12 " baking dish, place

zucchini " boats " side by side to help keep them stable while baking. Distribute

artichoke filling evenly in the zucchinis, heaping it on each. Sprinkle on

breadcrumb topping, and a couple pinches of sea salt and pepper. Bake uncovered

for 24-28 minutes until topping is lightly browned and zucchini boats are

softened, but still a bit firm. Makes 3 servings (2 " boats " each).

 

For 6 " boats, " per " boat " (without garnishes), per serving: Calories: 129; Total

Fat: 4.6 g (Sat. Fat: 0.6 g); Cholesterol: 0 mg; Carbohydrate: 15.7 g; Fiber:

4.3 g; Protein: 6.6 g.

 

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 120 Calories; 7g Fat (50.3% calories from

fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 545mg

Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Artichoke Delight Dip

 

Recipe By :Dreena Burton

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soft tofu -- packed

1/4 cup Nayonnaise (or other creamy, not too yangy

vegan mayonnaise)

2 garlic cloves -- (2 to 3 small to medium) roughly

chopped

1 tablespoon fresh lemon juice

2 teaspoons rice vinegar

1/8 teaspoon sea salt

fresh ground black pepper -- to taste

1 can artichoke hearts -- rinsed well and drained (roughly 1

cup, coarsely chopped)

1/2 cup fresh spinach -- roughly chopped, packed (see sidebar)

3 tablespoons fresh parsley -- chopped (3 to 4)

2 1/2 tablespoons soy/rice parmesan

1/2 tablespoon soy/rice parmesan (for topping)

 

Sidebars:

If you don't have fresh spinach on hand, you can make this dip without it - it

will still taste wonderful.

 

Serving suggestions: Serve with " Pita/Tortilla Crisps " (p. 68), warmed crusty

bread, warmed pita bread, and/or fresh veggie nibblers. Make " Artichoke Puffs "

as described on the next page, to be served as an appetizer, or as part of an

entree.

 

Preheat oven to 375F. In a food processor, puree the tofu, Nayonnaise, garlic,

lemon juice, vinegar, sea salt and black pepper until well blended (scraping

down the sides a couple of times). Add the artichoke hearts, spinach, parsley,

and 2 1/2 tbsp soy/rice parmesan, and pulse through until mixture starts to

smooth out but still has some texture. Transfer the mixture to a small baking

dish and sprinkle with the 1/2 tbsp soy/rice parmesan. Bake for 20-25 minutes

(the top should be golden in spots). Remove, let cool slightly, and serve. This

dip can be made ahead and refrigerated until ready to bake and serve, but after

refrigeration, the baking time will be a little longer. Makes roughly 2 1/2

cups.

 

For 1/6 of dip (roughly 1/2 cup, not including bread or other accompaniments):

Calories: 68; Total Fat: 3.2 g (Sat. Fat: 0.4 g); Cholesterol: 0 g;

Carbohydrate: 6.1 g; Fiber: 1.6 g; Protein: 4 g.

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 64 Calories; trace Fat (3.4% calories

from fat); 4g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

334mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0