ENDIVE BOATS STUFFED WITH MACADAMIA FETA

Avital Sebbag makes vegan feta cheese from macadamia nuts blended with olives and sun-dried tomatoes to use as a stuffing for the fresh endive leaves. To stuff mushrooms, Sebbag uses a similar mixture that she flavors with garlic, and bakes the mushrooms with the stuffing.

Serves 8

12 endives, preferably with wide leaves

Stuffing:

100 gr. macadamia nuts

6 Kalamata olives, pitted

4 sun-dried tomatoes

¼ cup chopped fresh coriander (cilantro) Water (as needed)

Garnish:

¼ cup sesame seeds

8 basil leaves

8 beet julienne strips (thin strips of raw or lightly cooked beets)

1 Tbsp. olive oil (optional)

Rinse endive thoroughly. Gently separate leaves.

Stuffing

In a food processor, combine macadamia nuts, olives, sun-dried tomatoes and coriander and process to a coarse, thick paste, adding water gradually as needed so it won’t be too dry. Form stuffing into small balls using a melon-ball cutter or tablespoon.

Roll balls in sesame seeds.

Place a basil leaf in each endive “boat,” followed by a ball of stuffing. Garnish with beet juliennes. Drizzle with olive oil if desired.