Vegetable Sushi Rolls with Ricotta Butter
These rolls, filled with zesty ricotta butter, make a perfect bite for gathering where candlelight is a main source of light—all of the contents are safely nestled between secure zucchini strips, which means the entire roll will be that much easier to snack on!
1/2 cup (125 mL) ricotta cheese
1 small garlic clove, crushed and minced
2 tsp (10 mL) tahini
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) maple syrup
1/4 tsp (1 mL) lemon zest
Pinches of cayenne, salt, and freshly ground black pepper
3 large green zucchinis, about 8 in (20 cm) long
1 medium carrot, peeled
1 red bell pepper, cored
Cilantro sprigs
To make ricotta butter: Combine ricotta, garlic, tahini, cumin, maple syrup, lemon zest, cayenne, salt, and pepper in large bowl. Stir vigorously with whisk or wooden spoon until fairly smooth. Taste and add a little more tahini and seasonings if you wish. Set aside.
To make rolls: Trim ends of 2 zucchinis. Using vegetable peeler, thinly shave 2 zucchinis lengthwise into paper-thin slices. You should have about 6 to 8 strips per zucchini. Lay out flat on parchment-lined baking sheet in a single layer. Lightly spread slices ricotta butter to edges of each slice.
Cut remaining zucchini, carrot, and red bell pepper into 2 x 1/8 in (5 cm x 3 mm) thin matchsticks.
Bundle a few assorted zucchini, carrot, and red pepper matchsticks crosswise onto bottom end of each zucchini strip. Tightly roll up and seal end of zucchini strip with a spot of ricotta butter, or press a small pick into the side of each roll to hold.
Place rolls upright on serving platter. Tuck cilantro sprig into top of each roll. Cover and refrigerate until ready to serve.
Serves 6.
Each serving contains: 77 calories; 5 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 9 g carbohydrates (5 g sugars, 2 g fibre); 49 mg sodium
source: "Earth Hour Appies", alive #389, March 2015
