Stuffed Zucchini with Tamari Glaze and White Bean Salad

Name: Stuffed Zucchini with Tamari Glaze and White Bean Salad
Yield: 3
Ingredients: White Bean Salad; 16 cups of water; 3 tablespoons olive oil; 3 tablespoons chopped cilantro; 2 tablespoons lemon juice; 1/2 teaspoon ground cumin; 1/2 teaspoon Dijon mustard; 300g of green cornmeal; 200g of white beans; 1 clove garlic, minced; 1 red bell pepper, diced; Stuffed Zucchini; 3 medium zucchinis, cut in half lengthwise; 1/4 cup chopped green olives; 1/2 teaspoon sea salt; 200g of soy cheese (tofu); Tamari Glaze; 1 cup water; 1/2 teaspoon sea salt; 20 tamarind pods without seeds; 1 pinch of sweet paprika; Rice with Cashew Cream; 4 cups water; 1/2 cup brown rice; 2 tablespoons cashew cream; sea salt to taste; To Garnish; 1 tablespoon chopped fresh cilantro; 9 leaves of lettuce; ACCESSORY

1
White Bean Salad
2
16 cups of water
3
3 tablespoons olive oil
4
3 tablespoons chopped cilantro
5
2 tablespoons lemon juice
6
1/2 teaspoon ground cumin
7
1/2 teaspoon Dijon mustard
8
300g of green cornmeal
9
200g of white beans
10
1 clove garlic, minced
11
1 red bell pepper, diced
12
Stuffed Zucchini
13
3 medium zucchinis, cut in half lengthwise
14
1/4 cup chopped green olives
15
1/2 teaspoon sea salt
16
200g of soy cheese (tofu)
17
Tamari Glaze
18
1 cup water
19
1/2 teaspoon sea salt
20
20 tamarind pods without seeds
21
1 pinch of sweet paprika
22
Rice with Cashew Cream
23
4 cups water
24
1/2 cup brown rice
25
2 tablespoons cashew cream
26
sea salt to taste
27
To Garnish
28
1 tablespoon chopped fresh cilantro
29
9 leaves of lettuce
30
ACCESSORY
31
Form into 10cm diameter

Ingredients

1
White Bean Salad
2
16 cups of water
3
3 tablespoons olive oil
4
3 tablespoons chopped cilantro
5
2 tablespoons lemon juice
6
1/2 teaspoon ground cumin
7
1/2 teaspoon Dijon mustard
8
300g of green cornmeal
9
200g of white beans
10
1 clove garlic, minced
11
1 red bell pepper, diced
12
Stuffed Zucchini
13
3 medium zucchinis, cut in half lengthwise
14
1/4 cup chopped green olives
15
1/2 teaspoon sea salt
16
200g of soy cheese (tofu)
17
Tamari Glaze
18
1 cup water
19
1/2 teaspoon sea salt
20
20 tamarind pods without seeds
21
1 pinch of sweet paprika
22
Rice with Cashew Cream
23
4 cups water
24
1/2 cup brown rice
25
2 tablespoons cashew cream
26
sea salt to taste
27
To Garnish
28
1 tablespoon chopped fresh cilantro
29
9 leaves of lettuce
30
ACCESSORY
31
Form into 10cm diameter

Directions

1
Preparation
2
white bean salad
3
1
4
the night before, soak the two types of beans in separate cups of water
5
Drain and let cool
6
2
7
In a pot, cook the black beans with green cornmeal and remaining water for 30 minutes or until tender
8
Drain and let cool
9
3
10
In another pot, cook the white beans with brown rice and remaining water for one hour and 15 minutes or until tender
11
Drain and let cool
12
4
13
In a bowl, mix the cooked beans, green cornmeal, and other ingredients. Reserve
14
Stuffed Zucchini
15
1
16
Steam the zucchinis for 15 minutes or until tender
17
With a small spoon, carefully remove the insides and reserve them
18
2
19
In a bowl, mix the tofu with green olives, zucchini insides, and reserve them
20
Tamari Glaze
21
1
22
Blend all ingredients in a blender for three minutes
23
2
24
Preheat the oven to medium temperature
25
Arrange the stuffed zucchinis in a baking dish and top with a stream of tamari glaze
26
Put in the oven until heated through
27
Rice with Cashew Cream
28
Cook the rice with remaining water for 30 minutes or until tender
29
Drain and season with sea salt
30
Assembly
31
Distribute one-third of the cashew cream at the bottom of a mold, and top with cooked rice
32
Unmold onto a plate and sprinkle with cilantro
33
Next to it, place two halves of zucchini and white bean salad
34
Decorate with lettuce
35
Repeat the process to assemble the other dishes.