Prep and Cooking Time: 20 minutes
Makes 12 – 14 canapes
Vegan
Calories per canape: 14 kcal
Fat per canape: 1g
INGREDIENTS
1 large courgette (approx 200g), straight if possible
45g vegan cream cheese (eg. Swedish Soft or Tofutti)
2 artichoke hearts (in brine) drained & chopped
2 sun dried tomatoes, drained of oil and chopped
1 tsp lemon juice
2 tsp chives, finely chopped
METHOD
1. Peel 12 or 14 vertical strips of courgette using a potato peeler
(preferably a swivel type one).
2. Bring a large pan of water to the boil, blanch the courgette for
30 seconds and then refresh under cold water.
3. Put the cream cheese, artichokes, tomatoes and lemon juice into a
food processor and blend until smooth, then add the chives.
4. Lay the courgette strips flat and spread a tsp of the pate on top.
Then roll up gently and stand upright. Garnish with extra chives and
thin strips of sun dried tomatoes.
© The Vegetarian Society 2006
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