cucumber boats

A loud rain fell all night long and I dreamed of boats. These cucumber boats are also a super diy project with kids.  Scoop out the cuke seeds, present a variety of fillings and toppings, and see what they invent!  If a child makes something, chances are very good that they will taste it; very often they will enjoy it too… at least the first 5 bites.

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serves 4

INgredients

2 large cucumbers

5 oz tofu (about 1/3 of a package of The Bridge)

6 Tablespoons hummus

6 Tablespoons carrot miso dressing (see July 31st post: salad of field greens with carrot miso dressing)

1 teaspoon umeboshi plum vinegar

Eden sesame sea vegetable shake

a few dill leaves

a sprig of mint (tiny leaves)

one scallion

3 snap peas

5-6 edible flowers

1 small raw beet

1 small carrot

Process

Wash the cucumbers, dill, mint, scallion, snap peas and flowers well.

Slice the cucumbers in half, lengthwise. Use a spoon to scrape out the seeds, creating a crater for filling.

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Make the tofu spread: wash the tofu well and place it in a stainless steel or glass bowl.  Use a wooden spoon to mash it. Add 1 teaspoon umeboshi plum vinegar and mix well.

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Prepare the toppings: chop the dill, scallions and snap peas into small pieces. Peel the beet and grate it using the medium-size setting on a box grater.

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Fill two of the cucumber halves with the tofu spread. Top one with sliced snap peas and grated beets;

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top the other with the sesame sea vegetable shake.

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Wash and clean the carrot; slice it into matchsticks and use two as “masts” on either end of the boat.

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Fill one of the other halves with hummus. Top with chopped dill, tiny mint leaves and edible flowers.

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Fill the other half with carrot miso dressing.  Top with sliced scallions, snap peas and grated beet.

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Cut the “boat” into sections, arrange on a plate and serve.

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