Squash Kussa & Dilled "Labneh"

Name: Squash Kussa &amp; Dilled "Labneh"
Yield: Serves 4
Ingredients: 4 medium zucchini or summer squash, halved & flesh scooped out; 1 cup cooked beluga lentils; 1 cup walnut pieces, toasted; 1 teaspoon unsweetened cocoa powder; 1 teaspoon tomato paste; 1 teaspoon marmite; 1/4 cup dried shitake mushrooms; 1 teaspoon ground cumin; 1/2 teaspoon allspice; 1/2 teaspoon ground cinnamon; 2 tablespoons dried currants; 2 teaspoons minced garlic; 1/2 yellow onion, thinly sliced; olive oil cooking spray; vegetable stock; 1 cup unsalted raw cashews, soaked overnight; 2 tablespoons each minced parsley, and dill; 6 ounces container unsweetened cultured coconut milk yogurt; Juice and zest of 1 lemon; 1 bunch finely chopped mint, finely chopped

By G

August 20, 2015

0 Comments

⎙

Squash Kussa & Dilled "Labneh" — Photo by Genevieve Greco

Edit Recipe Add Photos

Author Notes: A riff off a middle eastern classic: ground lamb stuffed zucchini boats. Using my "meat" of choice: dehydrated minced lentils and walnuts, a bevy of umami bombs, and a dairy-free labneh for creamy cool contrast. Double up the walnut mix and stir it into tacos, chili's, and lasagnas. —G

Serves: 4

4 medium zucchini or summer squash, halved & flesh scooped out
1 cup cooked beluga lentils
1 cup walnut pieces, toasted
1 teaspoon unsweetened cocoa powder
1 teaspoon tomato paste
1 teaspoon marmite
1/4 cup dried shitake mushrooms
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
2 tablespoons dried currants
2 teaspoons minced garlic
1/2 yellow onion, thinly sliced
olive oil cooking spray
vegetable stock
1 cup unsalted raw cashews, soaked overnight
2 tablespoons each minced parsley, and dill
6 ounces container unsweetened cultured coconut milk yogurt
Juice and zest of 1 lemon
1 bunch finely chopped mint, finely chopped

Puree cashews with the yogurt, lemon juice, half of the mint, 2 tbsp. each of the dill and parsley, Season with salt, and let sit for 30 minutes at room temperature. Chill until ready to serve.
Preheat oven to 350F. Place zucchini on a parchment lined baking sheet, flipped upside down. Bake for 15 minutes. Remove and let rest.
Place cumin, allspice, cinnamon, tomato paste, and cocoa powder in a skillet with garlic and onion. Add in 1 cup vegetable stock and cook until translucent and beginning to stick. Deglaze pan with more stock, and cook until onions are caramelized. Place mushrooms in a food processor, grind into a fine powder. Add in lentils, onion mixture, and walnuts, and pulse until crumbly, resembling ground beef. In a skillet, add onion, tomato paste, cumin, cinnamon, and allspice with 1 cup vegetable stock or water. Fold in currants, stuff mixture into zucchini boats and spray with oil and sprinkle with sea salt.