Another zucchini recipe!

I made this dish for the doggehs, but it will work well for humans, too.

Kelly’s Applekin Tofu Soup

Ingredients

Applekin Base:
1 15 oz. can pumpkin
2 cups apple cider or apple juice
2 tablespoons ground cinnamon
1/2 talespoons ground cloves

Veggies:
1 pressed brick of firm or extra firm tofu, diced into 1″ x 1″ pieces
1/3 large zucchini (or 2-3 smaller, store-bought zucchinis), diced into 1″ x 1″ pieces
1/3 cup TVP

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My garden is overflowing, so methinks it’s time for more zucchini recipes!

This dish doesn’t call for much zucchini, so it’s actually not all that helpful in tackling my zucchini overload. But…it’s yummy just the same, and I’m jonesing for some bread, so there ya go.

Sweet Cinnamony Zucchini Bread

Ingredients

2 cups grated zucchini
egg replacer for 3 eggs
1 cup oil
2 C. sugar
2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1 Tbsp. baking soda
1 Tbsp. cinnamon
2 tsp. nutmeg
1 tsp. baking powder
3/4 cup raisins (optional)

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Now that the Season of the Zucchini is upon me, I need to find something to do with all these green and yellow zucchinis, and fast. Luckily, I have about a million and one vegan zucchini recipes.

And five hungry canines, all of whom love their veggies. They are like furry, yappy garbage cans, I swear. But I digress.

Sunday night, I tried experimenting with a newish recipe (if I’ve tried it seasons past, I’ve managed to erase it from the noggin): Zucchini and Onion Pancakes.

Behold the yummy veggie goodness!

Here’s the original recipe, snagged from the internets somewhere (probably All Recipes):

Ingredients

3 zucchini
1 large onion
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup butter

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I’m hooked on the Near East CousCous - the Roasted Garlic flavor, to be exact.* But it’s not really widely available on local grocery store shelves; doubly so since we moved from 45 minutes south of Kansas City to 45 minutes north. The only store ’round these parts that seems to carry the Near East Line is Whole Foods, and it’s uber-expensive there. I was ordering it by the case from Amazon, but alas! - it’s currently out of stock.

Finding myself with a craving for couscous and couscous-free cupboard (o what a quandary!), I decided to improvise and make my own couscous concoction. After my initial plate of FAIL!, I came up with a totally easy, totally veg*n, totally yummy recipe. And only on my second try. Yay me!

DIY Sundried Tomato CousCous

Ingredients

Plain Couscous
Water
Sundried tomatoes (the semi-dried stuff that comes in a bag or bulk; not the stuff pickled with oil in a jar)
A little dab o’ olive oil
A few dashes each of garlic and onion powder

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Break out your bread machines, veg*ns. It’s time for some Dutch Sugah Loaf bread!*

Ingredients

1 1/2-pound loaf

2/3 cup sugar cubes
1 1/2 teaspoons ground cinnamon
Small pinch of ground cloves
1 1/8 cups fat-free soy milk
1 tablespoon unsalted margarine, cut into pieces
3 cups bread flour
1 tablespoon gluten
1 1/4 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast

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Normally I hate cooking, but I lurve to make dinner for my doggehs. They’re not exactly the fussiest of eaters, you see. (They eat poo, yo!) In addition to an enthusiastic audience, I also enjoy the chance to experiment and try out new concoctions without fear of wasting food.

Last Saturday, I came up with two yummy baked tofu recipes, made mostly with old cans of “stuff” that have been hanging out in my cabinets for years. (Literally. The Jellied Cranberry was Wegmans brand; Wegmans is a grocery chain in NY, and I moved to the Kansas City area in 2002. You do teh maths!)

The dogs loved each recipe, and even I liked the Sweet Potato version. Alas, I used real cheese in the Cheesy Butternut Squash recipe, so I couldn’t try it out. Looked damn yummy though.

Suitable for peoples as well as their doggehs.

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Mmmmm….banana bread!

Looks yummy, don’t it? Keep reading for the recipe…

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As promised, more veg*n food p0rn!

Here’s our Thanksgivingliving day menu, along with the obligatory food p0rn pics. Obviously, it’s too late to try any of these dishes this t-day (unless you’re a hardcore procrastinator), but you’ve got plenty of time to prepare for Christmas x-mas FSMas, assuming that one or more of the following dishes strikesyer fancy, of course.

Recipes and photos after the flip.

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I hear the Frost On Pumpkin Pie kicks ass.

Ahem.

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Tagged: grist thanksgiving thanksliving t-day tofurky day vegan veganism vegetarian vegetarianism your featherhead pie pumpkin pie recipes flickr photos

Growing up in New York and all, summer has always been my favorite season: winter? too cold and icy; spring? cold and rainy; fall? wtf, that’s back to school time. Summer? Just right - especially since it never got much about 90 degrees, and even that was a rarity.

Now that I’m a Midwest transplant, though, I’m starting to warm up to the fall and winter months. Winter here is like fall in the Northeast. Doubly so with teh global warming. Plus, the hot-hot-hot veggie soup recipes don’t hurt, either.

I made my first hot soup of the season last night. “Spicy” Three Bean Soup* - your featherhead’s favorite! I finally remembered to take a few pics - been meaning to for years - so I decided to blog the recipe, too.

An added bonus: it makes a great Save-a-Turkey Day meal. There isn’t much work involved (especially in comparison to a “roast”, be it a Tofurky or a bird corpse), so you can spend more of the day, you know, celebrating. Shane and I went this route two t-days ago, and got to watch Kill Bill Vols. 1 and 2 - straight through. Now that’s what I call a sacred holiday ritual!

Enjoy, veg*ns! (Offer valid for you meat-n-potatoes types, too.)

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