Posts Tagged zucchini

VeganMoFo: Semi-Wordless Wednesday II

Last week’s Semi-Wordless Wednesday turned out pretty well, so here’s another random assortment of things I have made!

Pad Thai Salad with kelp noodles, adapted from Appetite for Reduction, and orange-glazed tempeh

Avocado Cream Soup (better than it looks) and Zucchini Spaghetti alla Marinara (best raw marinara ever) from Practically Raw

Oh She Glows’ Strawberry Lemonade

Thai Veggie Burgers from Peas & Thank You, topped with pineapple and sriracha mayo

Moroccan Chickpea & Lentil Soup and Cheese Herb Corn Muffins fro Vegan Soups & Hearty Stews for All Seasons

roasted tofu and dry-sauteed cabbage

Reuben salad with roasted chickpeas, sauerkraut, pickles, and Healthy Thousand Island Dressings from Eat to Live

Southwestern Black Bean & Corn Chowder from Vegan on the Cheap

Almond Butter Sesame Kelp Noodles from Practically Raw with Sesame Garlic Marinated Tempeh.  Loved the noodles, not so much the tempeh.

Baigan Bharta and Quick Indian-Style Spinach & Chickpeas

Green bean, tempeh & mushrooms stir fry with brown rice

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Award Winning Grilling

In mid-July, our friends Matt and Amber hosted the third annual grill-off. They added a veggie category this year, which was basically an open category for anything vegetarian. I rejoined with Dave and our friend Tom to form our team Grilly D. Williams and compete for the glory. The boys took care of the meat categories, and I made four entries – two veggies, a sandwich and a dessert for the open category.

First, I hung out with these guys.

And fueled myself up with veggies and Sanctuary dressing while waiting for my categories to come up.

First entry:

Grilled Asparagus Pesto Stuffed Mushrooms

1 bunch asparagus
large handful fresh basil, torn into pieces
2 cloves garlic, chopped
3/4 cup toasted pine nuts
1 Tbs white miso
3 Tbs nutritional yeast
juice of 1/2 lemon
1/2 tsp salt
1/4 cup extra virgin olive oil
18-20 button or cremini mushrooms

1. Grill the asparagus over medium-high heat until slightly charred and crisp-tender. Allow to cool then chop into pieces, reserving the tips for garnish.
2. Place the asparagus pieces, basil, garlic, pine nuts, miso, nutritional yeast, lemon juice and salt in a food processor and blend until mostly smooth. Drizzle in the olive oil while the processor is running. It is okay if some texture remains in the pesto.
3. Remove the stems from the mushrooms and wrap them in foil in a single layer. Grill over medium-high heat until tender.
4. Allow the mushrooms to cool enough to handle, then stuff with the pesto. You can spoon the pesto in the mushrooms, pipe it with a piping bag, or cut the corner off a ziploc bag and use that to pipe. Garnish with the asparagus tips.

Second entry:

Grilled Italian Stuffed Zucchini

4 large zucchini, halved lengthwise
1 small leek, white and light green parts only, halved, rinsed and thinly sliced
2 cloves garlic, minced
1 1/2 – 2 Tbs EACH fresh minced thyme, oregano, sage and parsley
2 tsp capers
2 tsp red wine vinegar
3 tsp extra virgin olive oil, divided, plus more for brushing
1/4 cup panko breadcrumbs
2 medium tomatoes, diced small
salt
freshly ground black pepper
tofu ricotta, for example the recipe from Vegan with a Vengeance

1. Mix the herbs together in a small bowl.
2. Place the sliced leek, garlic, capers, 3/4 of the herb mixture, the red wine vinegar, 2 tsp of the olive oil and a pinch of salt in a small grill-safe container such as an aluminum pan. Grill over medium high heat, off the heat, until leeks are softened, stirring often.
3. Meanwhile, brush the zucchini halves lightly with olive oil and sprinkle lightly with salt. Grill the zucchini flat side down until charred and slightly tender, turning the zucchini to create grill marks. Take the leek mixture and zucchinis off the grill and allow to cool.
4. Using a melon baller, scoop out the insides of the zucchinis, reserving the flesh and leaving at least an eighth-inch shell.
5. Chop about two thirds of the zucchini flesh into small pieces and reserve the rest for another use. Mix the chopped zucchini with the leek mixture, diced tomato and breadcrumbs. Taste and add salt or pepper as needed.
6. Mix the remaining herbs with the tofu ricotta.
7. Spoon the leek mixture into the zucchini shells, packing it down slightly. Top each zucchini with some tofu ricotta.
8. Carefully place the zucchinis back on the grill to warm through and cook the bottoms slightly. Serve warm.

Servings: 8

Third entry:

Hoisin Grilled Eggplant Bahn Mi

1 large or 2 medium eggplants, skin on, sliced about 1/2-inch thick
salt
1/2 cup vegetarian hoisin sauce
2 Tbs fresh grated ginger
1 clove garlic, grated
1 tsp tamari or low-sodium soy sauce
1 tsp peanut oil
loaf French bread or four bread rolls
vegan mayonnaise
lettuce
thinly sliced cucumber
cilantro sprigs

1. Place a colander over a bowl. Add the eggplant slices, salting each layer well. Allow to drain for 30 minutes then rinse and pat dry.
2. Lightly oil the eggplant slices with olive or canola oil, and grill over medium high heat until softened and slightly charred.
3. While the eggplant is cooking, mix together the hoisin sauce, ginger, garlic, tamari and peanut oil in a medium bowl.
4. Dip both sides of each eggplant slice into the sauce and shake off the excess. Place the eggplant back on the grill for a few more minutes.
5. If there is any remaining sauce, add a little to the eggplant and toss to coat.
6. To assemble, spread some mayonnaise on each side of the bread. Place the eggplant on the rolls then top with cucumber, lettuce, and cilantro sprigs.

Servings: 4

Fourth entry:

Grilled pound cake with pineapple, rum sauce and coconut whipped cream. This is more of a collection of deliciousness than a recipe. I started with the Vanilla Yogurt Pound Cake from Veganomicon, brushing both sides with melted Earth Balance and grilling. The cake was topped with grilled pineapple and rum sauce veganized from this recipe. For the coconut whipped cream, I refrigerated a can of coconut milk and scooped the solid cream from the top, then mixed it with a bit of vanilla extract, powdered sugar and xantham gum. The cream was very thick, which worked well to keep it from melting too much when it was placed on the hot cake and pineapple.
I felt really good about the dishes I submitted, but the competition is stiff among our friends! Plus, the judges aren’t necessarily used to eating vegetarian food, so I never know what to expect. But, I won a few prizes! My eggplant bahn mi placed third in the burgers and sandwiches category, and my dessert placed second in the open category. Dave placed with a number of his entries, and Grilly D. Williams won as the best team overall. Plus, my dessert was picked as a judges favorite!

What’s funny is that I spent the most amount of time testing and prepping for my veggie entries, and they didn’t even place. My sandwich and dessert entry were more thrown together, and they both placed. Just goes to show that you should always trust your cooking instincts!

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Appetite For Reduction – Review & Giveaway

When I first heard about Appetite For Reduction, Isa Chandra Moskowitz’s latest cookbook, I knew it would be right up my alley.  The recipes are similar to how I usually cook – whole foods, high flavor, low fat and calories.  I bought the book a few weeks before Christmas and having been cooking from it since.  Most of the recipes I’ve chosen so far have been based on what has been in my CSA deliveries, and there are a lot more recipes I look forward to trying.

Broiled Blackened Tofu.  You just coat the tofu with the spice mix and broil it.  Simple and tasty!

Butternut Coconut Rice.  Mixing in mashed butternut squash is a smart way to make rice yummy and coconutty without adding a lot of fat.  The only thing I would change with this recipe is to dice the shallot instead of slicing it, because the long slices were  kind of weird compared to the texture of the rest of the dish.

Pineapple Collards.  This maybe doesn’t look too appealing because my ginger was stringy, but the flavor is great.  I just wish I had used more collards, because the pineapple/garlic/ginger combo was a little overpowering.  Plus, I wanted to eat more of it.

All packed up to take for lunch.

Curried Cabbage & Peas, served with quinoa.  The texture on these veggies was great – they were cooked enough to be tender, but still have a bite to them.  The curry flavor isn’t incredibly complex, but the dish comes together really quickly, so I’m not complaining!

Not from AFR – I ate this Romanesco Carrot Salad with the curried cabbage.  The recipe was in my CSA’s newsletter, and it was a nice way to use the romanesco.

Irish Stew with Potatoes & Seitan.  This was a bust for me, but not due to the recipe.  I used the steamed white seitan from Viva Vegan, and even after being sauteed the seitan was squishy like raw dough, and really unpleasant to eat.  I’ve heard about other people having trouble with the seitan recipe, and also others who have had success, so perhaps it was just me.  I picked all the seitan out, and the stew was pretty good.

Tempeh Helper.  This is one I was really excited about.  The recipe is posted here, on The PPK blog.  This is super good!  It tastes like junk food from a box, but isn’t junky at all.  I was skeptical about the technique – you cook the pasta and other ingredients in a pan with a smaller amount of water than normal – but it worked out well.  The pasta came out al dente, and the water cooked off without the dish getting dry.  Next time I want to crumble the tempeh more finely so it’s spread throughout the dish.

The Gravy Bowl, slightly modified.  I know how to put together a “bowl” on my own, but the suggestions in the three-page bowl section are good when you’re looking for something easy to throw together.  Brown rice, baked tofu, steamed kale and collards and silky chickpea gravy.  The gravy is not as flavor-intensive as some gravies, but for a gravy made with 1 teaspoon of oil it’s darned good.

Sushi Roll Edamame Salad.  I’m no stranger to the sushi salad.  I had tried this salad previously at a potluck, so I knew how good it was, which is why I was surprised that mine didn’t taste as good.  I think I put too much green onion in the dressing (maybe my onions were particularly strong), and then added more as garnish, and the onion overpowered the whole thing.  Less green onion next time, and it will be great.

Orange-Scented Broccoli, which I served alongside the sushi salad.  This one was not my favorite; it tasted like ginger, garlic, broccoli and orange separately, as opposed to coming together as one big flavor.  It was more cohesive as leftovers the next day, after the flavors had a chance to meld.  Still, next time I would probably just steam the broccoli.

Morrocan Chickpeas & Zucchini served with Caulipots.  I used some early-season, tender zucchini in this dish.  The flavor in this soup is fantastic.  It’s really easy to make, and turns out with a really wonderful spiciness throughout.  The caulipots (mashed potatoes made partly with cauliflower) were a nice, creamy counterpart.  I looked forward to eating these leftovers each day.

Butternut-Apple Soup and Fresh Corn & Scallion Cornbread.  Sadly, this soup was another dud for me.  It’s not a bad recipe by any means, just a matter of taste.  I think I’m learning that I just don’t like apples in soup.  The cornbread was nice dipped in the soup, and the whole corn kernels made for good texture.

Lastly for today, Yam & Black Bean Soup with Orange & Cilantro.  I wasn’t expecting anything amazing from this recipe, so I was pleasantly surprised that it tastes amazing!  The simple ingredients combine to make one wonderfully tasty soup.  The two serrano peppers really turn up the heat, and the orange juice keeps it fresh.  I baked some corn tortilla chips for dipping.

Considering how much I’ve enjoyed the recipes I’ve made so far, this might be the first cookbook that I end up making almost every recipe from.

Luckily for you guys, my mom is an excellent present-buyer.  She also knew that I would love AFR, and bought me a copy for Christmas, which I am now passing on to one of you!  And, I got the book signed when I had the pleasure of attending a cooking demo that Isa did a few weeks ago.  She made the Thai Roasted Root Vegetable Curry and Sweet Potato Drop Biscuits, both of which I now want to make myself.

To enter to win this copy of Appetite For Reduction, leave a comment on this post with a healthy cooking tip.  It doesn’t have to be anything complicated, just any tip for cooking healthy vegan food.  The contest will be open until midnight PST this Wednesday, March 9, and I’ll pick a comment at random.  Please be sure to include your e-mail address (unless I’m able to find it by following a link to your blog).  I’ll be back on Thursday to announce the winner and show you a few more recipes I’ve made from AFR.  Good luck!

PS – I should mention that this is open to residents of the US and Canada only.  Sorry, everyone else!  If shipping was less costly, I would love to send it around the world!

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Hello Fall!

Fall is quite possibly my favorite season.  I’ve been getting pumped up for Fall, but it hadn’t yet felt like Fall.  Until today.  It’s been hot lately here, thanks to our “Indian Summer“, but the air was crisp and cool today.

Every year when gourds appear in stores, I am compelled to buy a variety just to have around the house.  Here’s my collection so far.

Also, this:

Brussels on the stem!

It’s been a good day.  I took care of a bunch of nagging errands, shopped at my favorite grocery store, and now I’m watching college football and playoff baseball.  To take advantage of the weather, we grilled for dinner.

Balsamic portobello, fingerling potatoes and amazing baby yellow zucchini with garlic.  The texture of the zucchini was like buttah.  After dinner we were both feeling like dessert, so I made the fastest thing I could think of.

Microwave cakes!  I used this recipe.  I didn’t feel like mixing up an egg replacer, so I just added a bit of cornstarch to the mix.  With a proper egg replacer, I’m sure they would have risen more.  Either way, they were delicious!

It was much like a pudding cake, warm, dense and chocolaty.  I would totally make this again, and probably will.  I’d be highly interested in a microwave pumpkin cake for one.

Jake has been excited to sit on any blanket that we happen to leave laying around.

Really, that is Jake’s excited face.

Does it feel like Fall where you are?

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July CSA’s – Pizza, Almondine, Beety Potatoes & Delicious Italian Food

I’m considering participating in VeganMoFo this year.  (If you don’t know what VeganMoFo is, check out Kittee’s post here.)  While some people save up pictures and posts to meet their self-set VeganMoFo post quota, I would like to catch up to at least fairly recent so I’m not blogging about food I ate three months ago!  It’s harder to remember the details of all these dishes, but I will do my best…

7/1/10 CSA:  cauliflower, gypsy peppers, green beans, zucchini, basil and lettuce

peaches, tomatoes, grapes, carrots and a watermelon

Taco salad!  Lettuce, tomatoes, roasted corn, cilantro, a quick ranch dressing made from Trader Joe’s reduced-fat mayo (which explains the weird color and sheen), and to be honest, I don’t remember what the taco part on top was.  I think it might have been sauteed peppers, mushrooms, onions, spices and other stuff – Whatever it was, I remember it being good!

Zucchini pizza on a brown rice tortilla with basil and Daiya mozzarella.

Tofu Almondine with Lemony Green Beans, adapted from Clean Eating Magazine’s Chicken Almondine recipe.  I also had some dry-roasted cauliflower on the side.  The flavor of the tofu and green beans was really good, but it was kind of dry.  I felt some sort of sauce would have brought it together.

7/15/10 CSA:  grapes, lettuce, beets, purple basil, corn and a lemon cucumber

peaches, tomatoes, plums, an onion, a cantaloupe and carrots

I wanted to eat the corn raw, and I remembered that when I was in England I tried corn mixed with tuna salad and actually really liked it.  So, I made some chickpea tuna salad, mixed in the corn, and rolled it up in a Flat Out with lettuce.  Those are Food Should Taste Good chips in the background.  I love their chips!  They’re so good that I don’t buy them very often, because I’ll eat the whole bag much too fast.

I don’t know what possessed me, but I decided that I would make beet-stuffed potatoes.  I baked the potatoes and beets, sauteed some minced leeks, scooped out the potatoes then mashed the insides with the beets, the leeks, some parsley and probably some sort of vinegar, knowing me.  They turned out a little dry, but tasted really good, and turned everything red!

Clean-out-the-fridge Roasted Veggies:  sweet potato, onion, portobello, tomato, swiss chard and possibly some other things.  I roasted everything except the chard, then tossed the hot veggies with the greens to wilt them slightly.

7/29/10 CSA:  watermelon, lettuce, cucumbers & corn.  I don’t know why they keep sending me watermelons!  I don’t like ’em!

tomatoes, an onion, nectarines, grapefruit and grapes

Salad:  lettuce, corn, black beans, lime-marinated cucumbers, salsa & pepitas.  Super tasty and light!

Caponata over gluten free pasta.  I used this recipe for the caponata.  The raisins and red wine vinegar and capers made this TOTALLY delicious.  The eggplant seemed a little undercooked, but that might have been because I reduced the oil called for a little.  I would definitely make this again.

To go with the caponata and add some protein, I made mashed white beans, I think using this recipe.  They were easy and tasty, with a very satisfying mouthfeel.

I was going to slice the zucchini into long, thin strips and use it as the “noodles” in a lasagna, but I was feeling really lazy the night I planned to make it, so I sliced it into half-moons instead and threw the lasagna together as a free-form casserole.  Still just as tasty.  Also in there was tofu ricotta, spinach, jarred sauce and Daiya mozzarella.  This post makes me feel like I eat a lot of Daiya since I’ve mentioned it twice, but I’m pretty sure the cheese here was leftover from the pizza above.

This isn’t CSA-related, but I wanted to share it because it was really good – Tofu Migas for breakfast.  I’ve never had real migas but have read several descriptions, so I figured I could wing it.  I scrambled the tofu with Mexican spices then added salsa, tortilla strips and some green onion.  I would definitely make something like this again if I had an extra tortilla laying around.

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Random Meals & Laptop Lunches

I feel like I lost my cooking mojo there for a few weeks in July and had a hard time figuring out what to eat, so I have no theme for this post.  The theme is random!

What does one do when one has leftover filling from tomato-basil-mozzarella sandwiches but no bread?

One makes tomato-basil-mozzarella bites.  Yum!

This is a secret risotto that I tested for a friend to submit to a recipe contest.

CSA delivery…

Corn, yellow onions, peppers & lettuce mix

Grapes, red onions, peaches, tomatoes, cherries & an eggplant

I like eggplant but don’t always like cooking it.  It seems like most eggplant cooking techniques use a lot of oil, so I wanted to do something different.

My solution was eggplant and lentil curry.  This had a whole can of light coconut milk in it, so it wasn’t exactly low fat anyway…but I tried!

Thinking back, I don’t really know why I did this, but I made a little slaw to go with the curry.  This had carrot, celery and broccoli stalk and a Vegennaise-based dressing.  (Again, so much for keeping the meal low-fat!)  Oh, I think I made it cause I had broccoli stems that needed using…

I wanted to make a salsa with the corn and tomatoes, so I made some mostly-raw lettuce tacos.  On the bottom is seasoned black beans, them lime-marinated mushrooms, corn salsa and fresh cilantro.  These were very tasty but very messy to eat, because the fancy lettuce at TJ’s looks like it would be good for lettuce wraps, but in reality was decidedly not.  In the back are TJ’s corn-flax chips, which are slightly addicting.

I got a spiralizer!  I’ve been jealous of other blogger’s zucchini noodles for far too long, so I finally bought one.

…and made zucchini and squash noodles.  I used the larger noodle shredder the first time, and they were a bit too large and super curly.  The blade with the smaller holes is much better for this purpose.

I had fresh basil in the fridge and I was feeling too lazy to make a raw sauce, so I went the easy route and added spaghetti sauce, basil, toasted pine nuts and almond parmesan.  This was very tasty!  The sauce separates and gets watery if it sits with the zucchini, so I want to try a different type of sauce next time.

This is a Saturday afternoon clean-out-the-kitchen salad.  It has red potatoes, purple potatoes, cucumber, red bell pepper, celery, carrot and sliced veggie dog, with a Vegennaise dressing.  It wasn’t the most fantastic thing I’ve ever eaten, but it was pretty and it got the job done.

Farmers market purchases:  rainbow chard, okra, baby cucumbers, jalapenos, peaches and nectarines, a golden and regular zucchini, a lemon, broccoli and strawberries.  All for under $20!

The main purpose of my farmers market trip was to get ingredients to make my Southern Style Dolmades for a potluck that night.  I ran late and didn’t have time to assemble the rolls, so I just took the filling and the sauce and hoped it would be okay.  Turns out people really liked it as it was!  That was a big relief.

I realized while at the market that I hadn’t had anything with cheesy sauce for a long time (such a travesty), so I bought the broccoli with plans to make this:

Shells n’ cheese n’ broccoli.  You can’t beat it.  I used my favorite cheesy sauce, which is tofu based, but I used the wrong kind of tofu and eyeballed the ingredients and so it didn’t turn out the best it ever has, but it still hit the spot.

To go with my pasta, I roasted the okra.  Look at the size of these okras!  They are with a regular sized golden zucchini and jalapeno for reference.

All roasted up.

I still had the chard leaves from my non-roll making debacle and hadn’t a clue what to do with them since they were already boiled.  So I asked The PPK for ideas, and one member suggested peanut sauce.  Bingo!  Peanut sauce makes everything better.  I still ended up making rolls, but went a different direction with the filling.

So these are quinoa, pepper, carrot and zucchini chard rolls with fresh cilantro, basil and peanut sauce.  It was very yummy!  I was glad I could salvage my $4 worth of boiled organic chard.

I won’t be using my laptop lunchbox for a reason to be discussed in my next post, so I’ll catch up with lunches.  Most of them are repeats from the meals above anyway.

7/14 the aforementioned secret risotto, steamed broccoli,
carrot sticks, grapes & cherries

7/16 potato & fava bean salad with miso-mustard dressing,
roasted asparatus, sweet potato-chocolate chip-
walnut muffin, strawberries & raspberries

7/21 broccoli/carrot slaw, eggplant curry, brown rice,
oat bran pretzel sticks, wasabi-soy almonds, figs

7/22 lettuce wraps with seasoned black beans, marinated mushrooms,
corn salsa & cilantro, corn-flax chips, dark chocolate

7/24 zucchini noodles with spaghetti sauce, pine nuts & almond
parmesan, beanballs, maple cookie, b-complex supplement

7/27 clean-out-the-kitchen salad with lettuce & avocado, strawberries

7/28 shells & cheese & broccoli, roasted okra, gf corn muffin, strawberries

7/30 chard rolls with peanut sauce, celery, soy nuggets
with ketchup, dried figs, dark chocolate

7/31 leftover quinoa filling with peanut sauce, zucchini noodles with spaghetti sauce & almond parmesan, cherries, gherkins, sandwich cookies

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W.I.P. Wednesday

A quick post (in stark contrast to yesterday’s massive gigantoid post) to show you a few recipes I’m working on.  Works in progress, if you will.

I got a bunch of little peppers in a CSA delivery and decided I wanted to make a take on pepper steak.  Never mind that I’m not sure I’ve ever had pepper steak in my life, that’s what the internet is for!  Although most pepper steak recipes are Chinese and that wasn’t what I wanted at all, so I made up what I consider an Americanized version of pepper steak, with tempeh instead of meat.

The flavors were really good, but the doneness of the veggies and tempeh was a little off, so I’m hopefully going to make this again tonight and get it right.  I really like this dish.

Not a WIP, but to go along with the pepper steak I made some soup from corn and squash that needed to be used up.

I cubed four pattypan squashes, simmered them in a thin layer of water just until tender, put half the squash and water in the food processor with half the kernels from three ears of corn and blended, added the mixture back in with the squash and remaining corn kernels, heated through and served with paprika, basil and green onions.  Simple and satisfying, it tasted like Summer.

I also received a whole bunch of zucchini in a recent CSA box, and for whatever reason I decided I wanted to bake it in a casserole, scalloped potato-style.

The flavor was fantastic, but the technique not so much.  Next time I can get my hands on a bunch of zucchini you can be sure I will attempt this again, because I think it will turn out really well!

To go along with the zucchini and use some pretty purple basil, I made a pressed basil-tomato-mozzarella sandwich.  The mozzarella is Follow Your Heart brand.

So yummy!  I’m really getting into summer produce lately.  Bring on the squash!

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