Zucchini Artichoke Roll Ups

When I looked at the ingredients of this recipe, I decided it would be fun to make it like an Italian sushi. I'm not sure it translates that way, but it tastes pretty good!

The random ingredients that I had to use were: artichokes, lime, tofu and rice



Zucchini Artichoke Roll Ups

Ingredients:
4 or 5 pieces whole artichoke hearts, quartered
3 medium or 2 large sized zucchini, sliced lengthwise and very thin
4 or 5 pieces cherry tomatoes, quartered
1/2 cup cooked rice
1/2 cup vegan mozzarella
6 oz extra firm tofu (1/2 a block)
1 tsp lime juice
1 tbsp nutritional yeast
1/2 tsp salt
Oil spray
about 12 toothpicks

Directions:
Preheat oven to 350.
Spray a non-stick pan with oil, and lay the pieces of zucchini in it. Sprinkle with salt, and cook until softened. This should take a minute or two, and it is makes the zucchini soft and pliable, so you can use it to wrap up around the other ingredients. Cook in batches until they are all done. lay them flat on a plate to rest until you are ready to use them.
To make the vegan ricotta, squeeze the block of tofu over the sink to get rid of some of the water. In a food processor, crumble the tofu, add the cheese, rice, nutritional yeast, lime juice and salt.
Lay a piece of zucchini down on your cutting board. If they are small pieces, use one layered over another, so they form a wider piece. Place a about 2 tablespoons of ricotta on the zucchini, and flatten it down into a thin layer. Place a piece of artichoke and a tomato on the ricotta, and roll up starting at that end. Poke a toothpick through the zucchini to close the roll so it doesn't fall apart. Place in a baking dish.
Continue to roll them up, and fill the dish with rolls. Bake at 350 for 30 minutes. Let them rest for about 5 minutes, so the cheese can help hold it all together.