Raw Zucchini Sushi Rolls
From For the Love of Food
1/2 cup cashews, soaked overnight
1 Tablespoon rice vinegar
3 - 4 zucchini (each yields 6 - 8 slices)
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, sliced
1 avocado, peeled and sliced
1 small bunch cilantro
Drain cashews and put into food processor with rice vinegar. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.) Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture.
Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro. Roll up and enjoy!
Homemade Thin Mints
★☆☆☆☆ (very easy)
- 8 ounces butter
- 1 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour
- 10 ounces semi-sweet baking chocolate
- 1 ½ teaspoon peppermint extract
- Preheat oven to 350 degrees.
- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
- Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
- Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
- Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
Great party idea.
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