• Alison Elliott

Arugula pesto, quinoa, chickpea stuffed zucchini boats

Arugula Pesto


3 c. Arugula

1/2 c. Cashews

1/2 c. Nutritional yeast

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

Put the arugula in the food processor and blend for 1 minutes. Add the cashews and nutritional yeast and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute. Store in the fridge for up to one week.

4 Medium zucchinis

1 c. Quinoa

2 c. Water

1 Tomato (chopped)

1 can Chickpeas (rinsed and drained)

Preheat the oven to 400. Bring the water to a boil. Add the quinoa and reduce the heat to a simmer. Cover the pot and cook for 15 minutes. Stir the quinoa as it cooks. Mix together the tomato, chickpeas, quinoa and arugula pesto in a bowl.

Slice each zucchini in half and use a spoon scoop out the inside creating a boat. Lay the zucchini in a lasagna dish and fill each one with the quinoa mixture. Cover the dish with foil and bake for 20 minutes. Take the foil off of the dish and sprinkle the zucchinis with vegan parmesan (optional). Bake for another 10 minutes. Remove the zucchini boats from the oven and serve hot!

Vegan Parmesan (optional)


1 c. Roasted and salted cashews

1/4 c. Nutritional yeast

1/2 tsp. Garlic powder

1 tsp. Salt

1/2 tsp. Onion powder

1/4 tsp. Red pepper flakes

1/2 tsp. Pepper

Combine all of the ingredients in a food processor. Blend them for 2 minutes to create the vegan parmesan.

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