Ingredients: Zucchini cups 2 zucchinis, each about 8 inches long Stuffing 1/3 cups of jarred roasted bell pepper, well-drained and minced 1/3 cup coarsely crumbled tofu 2 Tbs toasted pine nuts 1 tsp minced fresh oregano, or 1/4 tsp dried oregano 1/4 tsp sea salt Directions: To make zucchini cups: Trim and discard zucchini ends. … Continue reading Roasted Red Pepper Stuffed Zucchini Cups
Lentil Asparagus Canapes
Ingredients: 2 cups vegetarian broth 1 small onion, peeled and cut in half 1 bay leaf 1 sprig fresh thyme 1/3 cup lentils (black, red, or green) 2 Tbs extra-virgin olive oil Sea salt 6 Tbs extra-firm tofu, at room temperature 1/4 cup non-dairy cream cheese, at room temperature 12 thin asparagus spears, steamed, cut … Continue reading Lentil Asparagus Canapes
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