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.
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
a few dill leaves
a sprig of mint (tiny leaves)
3 snap peas
5-6 edible flowers
1 small raw beet
1 small carrot
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.
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.
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.
Fill two of the cucumber halves with the tofu spread. Top one with sliced snap peas and grated beets;
top the other with the sesame sea vegetable shake.
Wash and clean the carrot; slice it into matchsticks and use two as “masts” on either end of the boat.
Fill one of the other halves with hummus. Top with chopped dill, tiny mint leaves and edible flowers.
Fill the other half with carrot miso dressing. Top with sliced scallions, snap peas and grated beet.
Cut the “boat” into sections, arrange on a plate and serve.