Zucchini Roulade with Pesto and Maple Mustard Dressing

Directions

• Add the mustard, vegetable stock, and mustard seeds to a pot and cook over medium-high heat for about 5 minutes.
• Add the sweetener and the salt and pepper to taste.
• Gradually whisk in 1/2 cup of the olive oil and remove from the heat.
• In a food processor, make a pesto by mixing 2 tablespoonsful of the vegan Parmesan cheese, 1/2 cup of the olive oil, 1 clove of garlic, 2 ounces of basil, the lemon juice, pine nuts, and salt and pepper to taste and processing until smooth.
• Preheat the oven to 400°F. In a bowl, combine the tomatoes, the remaining garlic, 2 tablespoonsful of the olive oil, and the salt and pepper to taste. Place on a baking sheet and roast for 15 to 20 minutes, or until the garlic is soft.
• Brush the zucchini slices with the remaining olive oil.
• Combine the Mozzarisella with the remaining vegan Parmesan cheese and the chives. Spread onto the zucchini slices.
• Drizzle with the pesto and garnish with the remaining basil leaves.
• Roll the zucchini slices into spirals, surrounding the stuffing.
• Using a melon baller, scoop out avocado balls and place on top of the zucchini rolls.
• Arrange the roasted cherry tomatoes and garlic on the plate around the rolls.
• Drizzle with the mustard dressing and serve.