Zucchini Carpaccio Roll
Roger Ubach Bolde
Time to wow your family and friends this summer! The freshest, simplest appetizer ever. Feel all the freshness in every more
- Level
Intermediate
- Cooking
55m
- Overrall
13h+
- Ready
in 13 hours
Zucchini
1
Chopped Roasted Almond
1tbsp
Arugula
¼ bunch
Alfalfa Sprout
to garnish
Cashew Nut & Chives Spread
Raw Cashew Nut
14.11oz
Chive
1 bunch
Nutritional Yeast
3tbsp
Lemon
1
Extra Virgin Olive Oil
2tbsp
Black Pepper
to taste
Salt
to taste
Ice Cube
2
Water
as needed
Roasted Tomato
Tomato
1
Garlic
1 cloveExtra Virgin Olive Oil
to tasteBlack Pepper
to tasteSalt
to taste
Balsamic Reduction with Blueberry
Blueberry
2tbsp
Balsamic Vinegar
3tbsp
Brown Sugar
1½tbspLemon
½
Activity
What's a good substitute for Nutritional Yeast?
For this recipe, you can replace nutritional yeast with:
1. Miso paste (1-2 tsp)
2. Parmesan cheese (if not vegan)
3. Crushed nuts like cashews or almonds
4. A pinch of garlic powder and onion powder
These will add umami flavor to the cashew spread, similar to nutritional yeast.
J
Sous answers Juulia Kemiläinen
What is the best time of the year to eat zucchini?
Zucchini is typically in season during the summer months, from June to August. This is when you'll find the freshest and most flavorful zucchini. However, zucchini is available year-round in most places, so you can enjoy it anytime!
Sous answers Orlando Fontán
Zucchini Carpaccio Roll
Roger Ubach Bolde
Soak 14.11oz of raw cashew nuts in water overnight
Thinly slice 1 bunch of chives
Strain the soaked cashew nuts and stir to remove excess water
Add the cashew nuts, ½ of the sliced chives and 3tbsp of the nutritional yeast to the cup of a blender
Add salt and black pepper to taste
Halve 1 lemon
Add 2tbsp of extra virgin olive oil and squeeze the juice out of the lemon
Blend on maximum speed until homogenous and scrape the sides occasionally. Elongate the texture with more extra virgin olive oil and water if needed, until it becomes a smooth paste
Add 2 crushed ice cubes and blend until homogeneous
Transfer the paste to another recipient, add the remaining chives and mix. The cashew nut and chives spread is ready
Preheat the oven at 428 °F
Cut 1 tomato in half. Remove the core and cut the tomato into eights
Peel and finely chop 1 garlic clove
Transfer the tomato and garlic to a bowl. Drizzle with extra virgin olive oil to taste
Season with salt and ground black pepper to taste. Gently stir to combine
Spread onto a roasting tray lined with parchment paper
Roast for 20-30m until golden brown
Preheat a skillet over medium heat
Add 2tbsp of blueberries and 3tbsp of balsamic vinegar
Add 1½tbsp of brown sugar. Cook while tossing until the bubbles are larger. To check the correct point, run your finger along the back of a spoon coated with the sauce, edges should stay apart
Add the juice of ½ a lemon and combine. The balsamic reduction with blueberry is ready
Thinly slice 1 zucchini lengthwise. Choose the larger part from the center, keeping the edges for another recipe
Transfer the tomato to a plate and drizzle with extra virgin olive oil to taste. The roasted tomato is ready
Place the zucchini slices on a countertop and spread a portion of the Cashew Nut & Chive Spread on each slice
Sprinkle 1tbsp of chopped roasted almonds and place 1 Roasted Tomato near the end of each zucchini. Leave a portion for rolling
Add the leaves of ¼bunch of arugula
Gently roll each slice. Be careful not to tighten too much to prevent the filling from leaking
Plate the rolls and add a portion of the Cashew Nut & Chives Spread
Finish with a portion of the Balsamic Reduction with Blueberry and garnish with alfafa sprout. Tha Zucchini Carpaccio Roll is ready
Serve it on its own as a delicious starter or pair it it with some hummus, tofu, mushrooms or as you prefer.