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
medium zucchini or summer squash, halved & flesh scooped out
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.