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Post by Paulinemom on Dec 30, 2006 10:15:20 GMT
Prep and Cooking Time: 20 minutes Makes 12 – 14 canapes Vegan INGREDIENTS 1 large courgette (approx 200g), straight if possible 45g vegan cream cheese (eg. Swedish Soft or Tofutti) 2 artichoke hearts (in brine) drained & chopped 2 sun dried tomatoes, drained of oil and chopped 1 tsp lemon juice 2 tsp chives, finely chopped METHOD 1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one). 2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water. 3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives. 4. Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.
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