• 12servings
  • 14calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large courgette (approx 200g), as straight as possible

  2. 45g (2oz) vegan cream cheese (eg. Swedish Soft or Tofutti)

  3. 2 artichoke hearts (in brine), drained and chopped

  4. 2 sun dried tomatoes, drained of oil and chopped

  5. 1 tsp lemon juice

  6. 2 tsp chives, finely chopped

Instructions Jump to Ingredients ↑

  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 strips for 30 secs 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 cream cheese pate on top. Roll each strip up gently and stand upright. Garnish with extra chives and a thin strip of sun-dried tomatoes to make it look like a candle.


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