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
Ingredients
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4
medium zucchini or summer squash, halved & flesh scooped out
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1 cup
cooked beluga lentils
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1 cup
walnut pieces, toasted
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1 teaspoon
unsweetened cocoa powder
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1 teaspoon
tomato paste
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1 teaspoon
marmite
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1/4 cup
dried shitake mushrooms
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1 teaspoon
ground cumin
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1/2 teaspoon
allspice
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1/2 teaspoon
ground cinnamon
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2 tablespoons
dried currants
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2 teaspoons
minced garlic
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1/2
yellow onion, thinly sliced
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olive oil cooking spray
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vegetable stock
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1
cup unsalted raw cashews, soaked overnight
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2 tablespoons
each minced parsley, and dill
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6 ounces
container unsweetened cultured coconut milk yogurt
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Juice and zest of 1 lemon
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1 bunch
finely chopped mint, finely chopped
Directions
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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.
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Preheat oven to 350F. Place zucchini on a parchment lined baking sheet, flipped upside down. Bake for 15 minutes. Remove and let rest.
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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.
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