Zucchini Rolls

Zucchini Rolls with Vegan Boursin Cheese& Red Pepper

From finecooking.com


2 small zucchini, washed, dried, and ends trimmed
Kosher salt
1 small bunch fresh chives
¼ pound of Boursin vegan cheese*
1 tsp chopped fresh thyme
Freshly ground black pepper – optional
Pinch of cayenne
3 jarred roasted Spanish piquillo red peppers (or 1 jarred roasted red pepper) cut into
 ¼-inch strips.


Line a large, rimmed baking sheet with a couple layers of paper towels.

Using a mandolin:  slice the zucchini lengthwise to get 16 long think strips each about 1/8 inch thick. Set
the zucchini on the paper towel and sprinkle both sides with salt; you’ll use about 1 tsp for all the slices. Let sit for 15 minutes to soften and remove excess water.

Meanwhile, trim any coarse ends from the chives. Cut 2-inch-long pieces from the tip end of the chives and reserve. Thinly slice the rest of the chives (you should have about 1 Tbsp sliced chives).
In a small bowl, stir the cheese with sliced chives, thyme, ½ tsp black pepper, and the cayenne. Season with more salt and pepper to taste (it should be assertive).

Pat the slices of zucchini dry on both sides with more paper towels. Set a slice of Zucchini on a clean work surface and spread with about 1 tsp of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, lay one or two strips of red pepper and a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that the more attractive end will peek out when the zucchini slice gets rolled.
Beginning with chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving. Yields: 16 pieces; easily doubled.

*NOTE:  The Vegan Boursin Cheese recipe comes from the cookbook: Artisan Vegan Cheese by Miyoko Schinner.  As a substitute can use Better than Tofu Cream Cheese or Vegan Cream Cheese.

Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)

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