Roll with the Punches

I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bob and weave, parry and block; keep on dancing around obstacles and don’t let anything stop you. We’ve all suffered setbacks in recent weeks, to put it lightly, and even on the brightest of days, it’s easier said than done. How can one keep on going, keeping on rolling, in the face of such daunting odds?

There’s no easy answer, certainly no snappy, one-size-fits-all solution, but it all starts with you. That means nourishing your mind and body, which comes together quite nicely for me in the form of healthy, fun, and light meals. This one is literally how I roll.

California Walnuts, rich in plant-based omega-3, are a solid staple for versatile snacks both sweet and savory. Blended with umami miso and savory herbs, they turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Spread lavishly across tender planks of grilled zucchini and twisted into tidy pinwheels, I’d be willing to call it the new power lunch.

Complementing the Italian-leaning seasoning, simple marinara sauce is a velvety tomato blanket to cradle these bundles, although it could just as easily be served alongside as a dip, turning each pinwheel into two-bite canapes for a crowd. One day, hopefully soon, those garden parties will blossom with friends, family, and good food once again.

Just keep on rolling, friends.

Yield: Makes 3 - 4 Servings

Creamy Zucchini Pinwheels

Creamy Zucchini Pinwheels

Walnuts blended with umami miso and savory herb turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Wrapped up in tender planks of grilled zucchini and served with marinara sauce, it may just be the new power lunch.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

Herbed Walnut Ricotta:

  • 1 Cup Raw California Walnuts, Soaked for 4 - 6 Hours, Thoroughly Drained
  • 1/3 Cup Cooked White Beans, Thoroughly Drained
  • 2 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Ground Black pepper
  • 1/4 - 1/2 Cup Water
  • 1 Tablespoon Chickpea Miso Paste
  • 1 Tablespoon Rice Vinegar
  • 1/4 Cup Fresh Basil, Finely Minced
  • 1/4 Cup Fresh Parsley, Finely Minced
  • Salt, to Taste

Grilled Zucchini:

  • 2 Medium Zucchini
  • 2 Tablespoons Avocado or Olive Oil
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Ground Black Pepper

To Serve:

  • Marinara Sauce
  • Roughly Chopped California Walnuts

Instructions

    1. Beginning with the walnut ricotta, place the walnuts, white beans, nutritional yeast, garlic powder, onion powder, and black pepper in the bowl of your food processor. Pulse to begin breaking down the nuts and combining all the ingredients.
    2. Once roughly chopped, add the first 1/4 cup of water along with the miso paste and vinegar. Pulse to incorporate. Scrape down the sides of the bowl to make sure everything is incorporated.
    3. With the motor running, slowly stream in additional water, as needed, until the mixture is creamy, but not completely smooth. It should still have a bit of texture to it, just like conventional ricotta. When fully blended, transfer to a bowl and stir in the herbs. Give it a taste, and add salt as needed. Refrigerate until ready to use.
    4. For the zucchini, cut of the ends and slice them lengthwise into 1/4-inch thick planks. Preheat your grill, or set a grill pan over medium-high heat.
    5. Brush the zucchini liberally with oil on both sides and season with salt and pepper. Cook on the hot grill or grill pan for 3 - 4 minutes on each side, until deeply burnished with sear marks and tender throughout. Transfer to a plate and let rest until cool enough to handle.
    6. Spread 1 - 2 tablespoons of the walnut ricotta across the length of each grilled zucchini plank. Gently roll up in a spiral.
    7. Plate on a pool of marinara sauce and top with additional chopped walnuts. Serve warm.

Notes

The walnut ricotta can be made well in advance. Store in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.

No grill? No problem! You can simply roast the zucchini planks at 375 degrees for 20 - 25 minutes, until lightly browned around the edges.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 1mgSodium: 591mgCarbohydrates: 17gFiber: 6gSugar: 5gProtein: 10g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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8 thoughts on “Roll with the Punches

  1. Made this for dinner. Accompanied with vegan Mac and cheese , grilled eggplant and tomatoes. Delicious.

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