Zucchini Bread With Dried Blueberries

Friday, November 10th, 2017

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So this is a little off-season for me, but I last week I inexplicably found myself craving zucchini bread like mad. (“Inexplicable” because it’s been at least two years since I’ve last eaten the stuff. Why here? Why now? Why me?) I also wanted to try it with Mags who, if you remember, is one fussy-ass eater who is partial to sweet breads, among other things.

Since I have ten pounds (give or take) of dried blueberries hanging out in my pantry, I decided to experiment with blueberry zucchini bread. Spoiler alert: it is predictably delicious, though I did find myself wondering about other variations: zucchini blueberry lemon, perhaps? Or maybe lavender blueberry floats your boat? Two words: blueberry peach. Okay, so they’re all a little summery, but when it snows on Halloween for the first time since you relocated to the Midwest, a taste of summer is most definitely in order.

Anyway, point is, this recipe makes two loaves, so feel free to try out your own rad combos. Blueberry and cinnamon, fwiw? Totally a winner.

Thanks go out, yet again, to Gourmet Nuts & Dried Fruit for the delicious dried blueberries.

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They’re also wonderful in oatmeal, and the dogs love to snack on them, too!

(More below the fold…)

Turkish Zucchini Pancakes (with leftover White Bean Farro Soup!)

Tuesday, November 4th, 2014

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Along with the pesto for Sunday’s Butternut Squash Pizza, these Turkish Zucchini Pancakes from Vegan Eats World feature the very last of this season’s home-grown zucchini. (Yay! I did it! Now I can go back to stuffing my fridge with junk food!) Other goodies include carrots, white and chickpea flour, scallions, onions, and – an unexpected surprise for your taste buds – dill!

I’ve made zucchini pancakes about a million and twelve times now, but these are the best I’ve had in recent memory. Maybe it’s because I actually took the time to wring out the zucchini shreds in a towel instead of just throwing them in a colander and leaving gravity to do all the work? Whatever, I’m not complaining. Plus the leftovers heat up nicely in a frying pan or on the griddle.

I served them with leftover White Bean Farro Soup, the picture of which came out much prettier (and clearer!) this time around.

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Potato-Zucchini Salad

Saturday, October 18th, 2014

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Okay, so maybe potato salad is SO LAST SEASON – but if you’re anything like me, then you probably still have a few stray zucchinis languishing at the bottom of your produce drawer. And as awesome as Baked Zucchini Sticks may be, a girl can only batter so many slices of zucchini. Enter: the Potato-Zucchini Salad from Simple Recipes for Joy!

I never would have thought to dress zucchinis up with Vegenaise a la potato salad, but it totally works! The mix is approximately half potatoes and half zucchinis, with a few stray green beans thrown in to liven things up. Once you add the mayo and spices, the potatoes and zucchinis are (almost) indistinguishable.

The seasonings are pretty basic – just mayo to taste, plus lemon juice, parsley, salt, and pepper – so I embellished with some of my own potato salad favorites:

6 tablespoons Vegenaise
2 tablespoons lemon juice
1 tablespoon dill
2 teaspoons salt
1/4 red onion, finely diced
a dash of black pepper
a dash of lemon peel

Served with dill pickles on the side, natch.

In addition to the combination of potatoes and zucchini, I also love that all the veggies are steamed, which is way easier than my usual method of boiling potatoes for salad. You just need two baskets and 25 minutes and voilà! – soft, tender potatoes. And the beans – steamed for just a few minutes – add a satisfying crunch to the dish.

Carbs & Rec: Long-Ass Rice with Creamy Lemon-Zucchini Sauce

Monday, September 29th, 2014

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I promised myself I wouldn’t make any pasta dishes this VeganMoFo. Well, besides the Chicken Cacciatore. And that crazy deep dish mac & cheese pizza. Oh, and also the five-cheese macaroni and cheese I made for Mac & Cheese Monday a few weeks before that. YOU GET THE IDEA. I pretty much live on the stuff the rest of the year, and trying new things is part of the point of my themes. A minor one but still.

AND THEN.

A copy of Sharon Gannon’s (then-upcoming; now recently available) Simple Recipes for Joy unexpectedly appeared in my mailbox.

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(Thanks, Avery Books!)

And, in a fortuitous twist, I found a ton of recipes (okay, six) that call for pounds of zucchini (LITERALLY), which was really pretty great because at the time my garden was spitting out zukes faster than I could pick them.

(More below the fold…)

Carbs & Rec: Chris Traeger’s Tofurky Burger Challenge

Thursday, September 18th, 2014

The tenth episode of season three (“Soulmates”) is one memorable episode in an entire season filled with memorable Parks & Rec episodes. And I’m not referring to Tom’s epic prank on Leslie, from which the show gets its title.

(Remember, he signed up for the same dating service as Leslie and convinced her that their software put them at a 98% match?

Priceless.)

Nope, I’m thinking of Chris Traeger’s Turkey Burger Challenge. Faced with alarming health statistics, Chris vows to put healthier fare on the menus in government buildings – including the one that houses the Parks Department. Ron’s not having any of that, so he challenges Chris to a burger cook-off: Chris’s super-fancy turkey burger against Ron’s all-American, all-male hamburger, hold the exotic trimmings. To the winner goes the menu.

(More below the fold…)

Tricolored Vegetable Pasta with Sun-Dried Marinara and Cashew Cheese

Tuesday, June 17th, 2014

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Another raw pasta dish from The HappyCow Cookbook – this one courtesy of G-Zen. I like the greater variety found here; in addition to zucchini noodles, there are also spiralized beets and carrots. Much more interesting than plain old zucchini! (But the beets? Hella messy! I cannot imagine trying to eat this pasta in public.)

The marinara sauce is pretty tasty too; I was a little unsure of the dates, but you can’t really taste them in the finished product. You’re supposed to serve the sauce at room temp, but mine was cold owing to several of the ingredients (I keep the dates and sundried tomatoes refrigerated), so I warmed it up on the stove top a bit.

The cashew cheese resembles Ricotta more than it does Parmesan; soaking the cashews prior to blending them introduced extra moisture that isn’t usually present in vegan Parm recipes. Weird, right? Still good, though, and Shane used the cheese to soak up all the extra beet juice.

Not bad, and since dinner was so low-cal, I was able to double down on the ice cream cones later that night. (Kidding! Thought about it though….)

Root Vegetable Latkes

Thursday, May 8th, 2014

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These latkes from Mayim’s Vegan Table (review coming soon!) are reminiscent of the potato pancakes my mom made when I was a kid,* but with extras: Sweet potatoes. Carrots. Zucchini. Red Onions. Dill. So many savory flavors for one lil’ pancake!

Instead of frying, I decided to bake mine for a slightly healthier meal. Twelve minutes on each side at 425F worked okay, but I’m still experimenting with different time/temp combos. 425F burned the edges just a teeny bit.

As with the Quinoa Burgers, I ended up with double the batter I expected. Pro tip: the leftovers make a decent burrito filling. Just fry in skillet (with a teaspoon of oil and any extra veggies your heart desires) for about ten minutes.

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* OMG childhood memory time! My mom made THE BEST potato pancakes. She had this old-style, turn of the century meat grinder that she used exclusively to shred potatoes. (What a mess that was. Wet newspaper everywhere!) It came down from the attic like twice a year, when she’d make an oven full of pancakes for us, our aunt (who lived on one side of us), our great-uncle Floyd and his wife Millie (they lives on the other side), and our great-uncle Howard (who lived next to Floyd). (Family land long since divided. Another story for another day.) She literally spent a good four hours making pile after pile of pancakes. (STACKS LIKE WHOAH!) I’d say that I helped, but idk how much assistance a seven-year-old me might have provided. My brother and I were decent delivery people at best.

I loved the pancakes with maple syrup and just a smidge of margarine. Reminder to self: must get that recipe from mom like yesterday! It should be pretty easy to veganize, if it even contains any animal products. Eggs, maybe?

Quinoa Burgers & Pizza Crumbles

Sunday, April 27th, 2014

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The good news: The Quinoa Burgers from Mayim’s Vegan Table are bangin’.

The bad news: The recipe requires a little finagling to make it work.

So I followed the recipe as directed – it’s pretty simple, with just seven ingredients – but my burger batter came out way too wet and sticky to handle. I ended up adding 1/4 cup of flour and between 1/4 and 1/2 cup of quick oats before I could shape it into patties without half the quinoa clinging to my phalanges.

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Then you’re supposed to fry the patties and bake ’em a little longer. Instead, I went right to the baking portion of the directions: 425F for 30 minutes (20 minutes on one side and then flip) on a lightly greased cookie sheet. I figured it’d be both easier and healthier, and I think I was right on both counts.

Also weird, but not necessarily in a bad way: I ended up with nearly double the burgers I was supposed to.

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Anyway, I could only fit five patties to a cookie sheet, so I had a little extra batter left over. The next day we had a mini pizza party for Easter (and because it was Sunday. And 4/20. Basically we don’t need a significant reason to enjoy pizza, is what I’m saying.), and I spooned some of the batter onto the Daiya mozzarella and onion pizza. Soooooo good, y’all! I think I like this even better as a pizza topping.

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We also took the pizza crust recipe from Mayim’s Vegan Table for another spin. The first time around, it didn’t bake all the way through; instead, it remained a little dense and doughy. Chalk it up to bad yeast or wacky weather, but the crust came out much better on our second try. Yay!

Pizza Pizza Pizza!

Saturday, March 29th, 2014

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Last Sunday was pizza night, and we took the opportunity to try out another recipe from Mayim’s Vegan Table – namely, the pizza crust. It’s almost identical to our go-to recipe, minus the sugar (there isn’t any). Consequently, the dough doesn’t rise quite as much, resulting in a thinner, denser crust. Shane was happy to report that it’s still plenty pliable.

Onto Miam’s pizza (top and bottom right) went mushrooms, red peppers, onions, and the pepperoni crumbles from Julie Hasson’s Vegan Pizza. (The extras made some pretty kickass burritos. Just saute with zucchini, red peppers, garlic, tomatoes, and a touch of salt and pepper and serve warm. So good I could cry. BECAUSE I’M OUT.) The other pizza (bottom left) has zucchini, mushrooms, and tomatoes. Of course there’s mozzarella Daiya on each. (OF COURSE.)

Neither of the pizzas cooked to the center, though. Possibly this is because of all the juicy toppings, but who knows? Our crust cooked through when reheated in the oven, but Mayim’s remained a little chewy on the inside. Definitely gonna try it again to see if we get different results.

Tasty either way.

Fusilli with Roasted Lemony Vegetables and Tofu Ricotta

Tuesday, March 25th, 2014

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This is a little something I threw together using scraps of this and that from the fridge: a few miscellaneous Russet potatoes; a just-cut red pepper; the lone surviving green zucchini from a pack o’ three; the last of a bag of frozen corn. If you don’t want to go quite so heavy on the carbs (this dish requires a post-dinner nap, I tell you what), omit the potatoes and double down on the other veggies. Or you can bulk up on the veggies anyway for a greater veggie-to-pasta ratio.

I used the ricotta recipe from The Cheesy Vegan, but there are plenty of tofu-based versions on the web.

 

Fusilli with Roasted Lemony Vegetables

Ingredients

1/2 cup sundried tomatoes (dry, not oil-packed)
1/2 cup lemon juice

1/4 cup olive oil
2 Russet potatoes, diced into 1/2″ pieces
2 carrots, cut into 1/4″ rounds
1 red pepper, diced
1 zucchini, halved lengthwise and cut into 1/4″ slices
1 cup frozen corn, defrosted
1/4 cup minced garlic
1 tablespoon basil
1 teaspoon oregano
1 teaspoon salt
pepper to taste
1 teaspoon lemon peel

16 ounces fusilli, or other small, bite-sized pasta
tofu ricotta for serving

(More below the fold…)

Pasta Primavera with Roasted Vegetables

Thursday, March 20th, 2014

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So this is another one from 101 Gluten Free Vegan Italian Recipes – obviously not gluten-free, since I used regular noodles, but easily gluten-free-enized. The veggies here are roasted, which makes for an easy, no hassle meal: if you’re in a time crunch, slice your veggies up beforehand, and just pop ’em in the oven as needed. There isn’t any sauce, but the olive oil and lemon juice provide a little extra moisture. If you love lemons like me, sprinkle a little lemon peel on for added oomph.

Sadly this particular cookbook is in desperate need of an editor: the ingredients list calls for nooch, but the directions don’t tell you what to do with it (!). I had the exact same problem with the last pasta recipe I tried. That’s okay; luckily, it’s hard to go wrong with nooch. I sprinkled it on top of the pasta at the same I added the veggies. Tomatoes, zucchini, and roasted red peppers, but feel free to use whatever strikes yer fancy. Stir in 1/4 cup olive oil and bake at 375F (up from the suggested 350) for 30-40 minutes or until tender.

Lemon Pepper Pasta Salad

Monday, August 12th, 2013

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After a week of not tending my garden (I’m the pits I know!), I went outside only to discover a grocery bag’s worth of ripe grape and cherry tomatoes hanging from the vines. AND I still had some store-bought ones in the fridge! Since I needed to use ’em up ASAP and didn’t have much time to cook, I went browsing through some of my old tomato recipes. I settled on a mashup of the No Cook Marinara Sauce and Lemon Pepper Zucchini Salsa. The result is a delicious summery dish, filled with all your seasonal favorites: tomatoes, basil, lemon, zucchini, and corn. So tasty! Definitely filing this one away for future use.

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Lemon Pepper Pasta Salad

Ingredients

3 tablespoons extra-virgin olive oil
2 cups corn (fresh or frozen)
1 green zucchini, diced
1/2 cup black or Kalamata olives, sliced (optional)
4 tablespoons minced garlic
1 tablespoon basil
1 tablespoon lemon pepper
1 teaspoon salt
1/4 cup lemon juice
4 cups cherry tomatoes, cut in half
one pound medium-small macaroni shells (about 4 cups uncooked): shells, bow ties, elbows, etc.

Directions

1. In a large skillet, heat the olive oil on medium. Add the corn and cook for several minutes (if fresh) or until defrosted (if frozen). Add the zucchini, olives, garlic, basil, lemon pepper, and salt and continue to cook on medium until the zucchini is tender to your liking. Remove from heat and set aside.

2. Cook the pasta according to the instructions on the package. Drain and combine with the halved tomatoes and corn/zucchini combination. Add extra spices to taste. Enjoy warm! (Or cold. It’s your pasta salad, yo.)

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Risotto with Zucchini and Sundried Tomatoes

Tuesday, March 12th, 2013

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I finally tried one of the stovetop risotto recipes from Vegan Italiano and I’m happy to report that it’s waaaaaay easier than using the microwave. It requires a bit of babysitting, sure, but since risotto is a side it’s safe to assume you’ll be tethered to the stove anyway? idk, I made this for lunch, but while multitasking: the dogs’ food was cooking at the same time, so I was kept plenty occupied. (They got noochy brown rice with broccoli and spinach. Yum!)

This is also way tastier than the packaged stuff, and doesn’t require much extra effort.

As for the ingredients, the title says it all: arborio rice, zucchini, and sundried tomatoes, along with some onion, basil, salt and pepper, and veggie (really vegan chicken – hence the yellowish tinge) broth. Pro tip: you’re supposed to soak the (dry-packed) tomatoes in warm water for 15 minutes and then drain them, but I soaked them in the broth instead, and then just poured the whole shebang in with the rice. Worked like a charm, with tomatoes absorbing some of the flavors from the broth. Awesome sauce, or whatever the kids are saying these days.

Farfalle with Zucchini, Mint, and Almonds

Saturday, February 23rd, 2013

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If it seems like I’m eating a ton of pasta lately, that’s because I am! This dish is the Farfalle with Zucchini, Mint, and Almonds from Donna Klein’s Vegan Italiano – but with rotini in place of bow ties and using the basil variation suggested by Klein. Ridiculously good, and a most excellent use of zucchini, too. You dice and boil a few zucchinis until tender, and then combine three quarters of the zukes with basil, almonds, and some other goodies in the food processor to make a saucy pesto-esque topping. SO GOOD!

I’ll have to remember this come summer, when my fridge overfloweth with zucchini. With a few tweaks, I could easily transform this into a gravy for the dogs’ food. Hello, immersion blender!

Baked Mixed Vegetable Casserole

Tuesday, February 12th, 2013

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Baked Mixed Vegetable Casserole from Donna Klein’s Vegan Italiano – like last week’s Baked Vegetable Soup, but minus the broth! With potatoes, zucchini, tomatoes, bread crumbs, and tons o’ onion and garlic (two of my main food groups, dontchaknow). Not bad, though I adjusted the recipe to accommodate what was in the fridge, and I think I overdid it on the potatoes. File that under “things I never thought I’d say.”

Pro tip: if you make your own breadcrumbs, err on the side of lightly toasted. They’ll crisp up even more while baking atop the casserole.

Exhibit A: potato bread breadcrumbs so dark they look like whole wheat or rye. That’s okay, they’re still delicious – especially soaked in casserole juices!

Also, make extras for the inevitable snacking which will ensue. You’re welcome.

Baked (!) Vegetable Soup

Tuesday, February 5th, 2013

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Now that I’m doing more cooking, I’m for serious starting to appreciate the convenience and flexibility of baked dishes. (Prepare it an hour or even a day in advance, and pop in it the oven when your stomach starts threatening to grumble. Easy peasy!) Stuffed pasta. Spaghetti pie. Lasagna. Herbed rice. Baked French toast. And now: Baked Vegetable Soup, courtesy of Donna Klein’s Vegan Italiano.

This soup is surprisingly tasty, given how few seasonings it calls for. Just minced onion and garlic, along with salt, pepper, thyme, oregano, and veggie broth. (Though I must admit to doubling the thyme and oregano!) After Tami Noyes’s ‘Big Soup’ Minestrone, this seems downright stingy. But together they create a savory, chunky soup. (Potatoes, zucchini, peppers, and tomatoes, oh my!)

One which you’re supposed to serve on top of toasted French bread, but I enjoyed mine on the side (yet still partially submerged) because I like a little crunch in my bread. Otherwise I’m totally on the bread-bottomed-soup bandwagon.

My only quibble is with the cook time: after 45 minutes at 350F, the soup was hardly bubbling and the potatoes were still a bit crunchy, so I jacked the heat up to 400F and let it bake an extra 15 minutes. Next time around I’ll probably try 375F for 45 minutes, or 400 for 30. Depending on how hungry I am, natch.

Zucchini Fudge Brownies, à la Little Debbie

Monday, August 27th, 2012

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Zucchini Brownies! Did I tell you to expect some zucchini-laced desserts from me or what?

Don’t let the vegetables fool you: this is a rich, decadent, super-chocolatey treat. Normally I’m not big on frosted brownies – brownies are sweet enough on their own, don’t you think? – but these are a little more cake-like than most, so I decided to try the frosting included at AllRecipes. (The brownie recipe is available in multiple places online; the only thing that seems to change is the frosting!)

Alas, it came out a little thin, more like icing than frosting. I added roughly 3-5 tablespoons of flour to thicken things up, but you can avoid this hassle by using less nondairy milk to start – perhaps a tablespoon at a time until you reach the desired consistency?

From chunky, nut-and-chocolate stuffed brownie to fudgey frosting to the tips of the walnut toppings, the finished product is reminiscent of those cheapo, gas station staple Little Debbie Fudge Brownies I used to enjoy as a kid. (At least I think they were Little Debbie brand; none of the contemporary photos look familiar!) Only, fresher. Not so dry and stale. Dare I say? ADULT.

But not in a sexy way, mkay? Unless you’re into that sort of thing, in which case: go wild.

 

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Sans frosting, so you can see all the nummy bits!
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Zucchini Fudge Brownies

(Adapted from this recipe on allrecipes.com.)

Ingredients

1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
1/2 cup chocolate chips

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups powdered sugar
~1/4 cup nondairy milk; see below
1/2 teaspoon vanilla extract
2-4 tablespoons flour (optional); see below

Chopped walnuts to garnish

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

2. In a large bowl, combine the oil, sugar, and 2 teaspoons vanilla and mix until well blended. In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt; mix well and then stir into the sugar mix. Add the zucchini, followed by the walnuts and chocolate chips.

3. Spread evenly into the baking pan. Bake for 25 to 30 minutes, or until a knife comes out clean and the brownies spring back when gently touched. Set aside to cool.

4. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, mix the powdered sugar, nondairy milk, and 1/2 teaspoon vanilla. Stir in the cocoa mixture; switch to a hand mixer for a smoother frosting.

Note: 1/4 cup nondairy milk resulted in a frosting that was thin and runny – more like icing than frosting per se. I added a few tablespoons of flour to thicken the frosting up. You can either go this route or use less nondairy milk to start. The sugar mix will only thicken slightly when you add the chocolate margarine, fyi.

5. Spread over cooled brownies before cutting into squares. Top with chopped walnuts.

Breaded & Baked Zucchini Chips

Friday, August 24th, 2012

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These zucchini “chips”

I feel weird calling them “chips” after making all those dehydrated zucchini chips. Now those were chips; this recipe produces something more like baked rounds. A little on the crispy side, but true chips these are not!

are somewhat similar to the Baked Zucchini Sticks I posted last month, but with slightly different seasonings and baked on a rack instead of cookie sheets. Plus they’re round, yo! Whatever. Those sticks are so good, no one can blame me for blogging ’em twice.

This time around, I tried adding a sprinkling of vegan mozzarella cheese on top, for extra cheesy goodness. The results were mixed: the Daiya I used bypassed the melty stage, going straight to crispy. Which is weird, ’cause I thought that was Follow Your Heart’s job? Anyway, you might get better results using another vegan cheese. Teese, maybe? Those tubular cheeses seem a sure shot, since you can cut them to fit. Shreds just end up all over the place: the baking sheet, the counter, the floor, your shirt, the dogs’ mouths, anywhere and everywhere but on the damn zukes.

Also worth a try: mixing some shreds in with the batter. The only question is, will they stick? Try it and report back to me, people, because it’s too hot to fire this oven up again!

Last but not least: I baked half the chips on a baking rack and the other half on cookie sheets (because I only own one oven-safe rack…naturally), and the two sets of chips were nearly indistinguishably. Though the original recipe calls for racks, either way should be fine.

 
Breaded & Baked Zucchini Chips

(Adapted from this recipe at health.com.)

Ingredients

Cooking spray
1/2 cup unseasoned breadcrumbs
1 batch (~3/4 cup) vegan parmesan cheese (recipe below)
1/2 teaspoon seasoned salt + extra to taste
1 teaspoon garlic powder + extra to taste
black pepper to taste
4 tablespoons nondairy milk
1 large or 2 medium-sized zucchini, sliced into 1/4″ rounds
Vegan mozzarella cheese (optional)

(for the vegan parmesan)
1/4 cup nutritional yeast
1/2 cup walnuts OR almonds
a dash of salt
1 teaspoon olive oil

Directions

1. Preheat oven to 425°.

2. Begin by making the vegan parmesan. In a food processor, combine the nutritional yeast, walnuts, salt, and olive oil. Pulse until well-blended and “crumbly.” Set aside.

3. Combine the breadcrumbs, parmesan, seasoned salt, garlic powder, and black pepper in a medium bowl and whisk until well blended. Place the nondairy milk in a small bowl. Dip the zucchini slices in the milk and then dredge them through the breadcrumb mix. Or, to prevent the batter from getting gummy, sprinkle the breadcrumbs onto each side of the zucchini slices with a spoon. (H/t, Marji!)

4. Place the coated zucchini slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (If you don’t have a rack, baking sheets work well too!) Sprinkle with a bit of vegan mozzarella cheese if desired.

5. Bake at 425° for 30 minutes or until browned and crispy. Enjoy asap!

Chocolate Chip Zucchini Cookies

Monday, August 13th, 2012

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Since most of my zucchini recipes are made under duress (picture an endless conveyor belt of zukes, running from garden to produce drawer and back again), I tend to pass up those dishes that only call for a little zucchini. That basically rules out all of the desserts in one fail swoop. Well, no more! Now that I have the excellent backup plan that is zucchini chips, the pressure’s off. Zucchini cookies (and bread and brownies and ice cream), come to mama!

food.com has some pretty tasty recipes for zucchini-based baked goods and, while few are vegan, they’re all easily veganized. This concoction is a veganized mashup of two different recipes – Chocolate Chip Zucchini Cookies and Dark Chocolate Chip, Oatmeal, Zucchini Cookie – with some of the white flour in the original swapped out for ground quick oats. Fiber, yum!

The result is a tasty, slightly cakey cookie that’s reminiscent of zucchini bread. Its festive green color makes it the perfect addition to your Christmas in July celebrations. (What’s that, you don’t celebrate Half Xmas? You are MISSING. OUT.)

 

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Chocolate Chip Zucchini Cookies

(Adapted from this recipe at food.com.)

Ingredients

Cooking spray
1/2 cup margarine, softened to room temperature
1 cup sugar
1 tablespoon ground flax seeds + 3 tablespoons water (or another egg substitute equivalent to 1 egg)
3/4 cup all-purpose white flour
3/4 cup whole wheat flour
1/2 cup oat flour (1/2 cup + 2 tablespoons quick oats, ground in a food processor)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 to 1/2 teaspoon nutmeg (I’ve been told I use too much nutmeg, so 1/4 tsp might be enough for you!)
1/2 teaspoon salt
~ 1 cup grated zucchini
3/4 cup chocolate chips + extra to taste
3/4 cup walnuts + extra to taste

Directions

1. Preheat the oven to 350F.

2. In a large bowl, cream the margarine with the sugar until it’s light and fluffy. Set aside.

3. In a food processor, pulse the quick oats until they’re broken down into a floury consistency. When done, you want 1/2 cup of oat flour; since the volume of the oats is reduced during processing, start with a little over 1/2 cup of quick oats, e.g., 1/2 cup + 2 tablespoons. Set aside.

4. In a blender, combine the flax seeds and water. Mix on medium for about 30 seconds, or until the flax seed “egg” is thick and viscous.

5. Add the egg to the margarine and mix well. Gradually add the dry ingredients – white flour, whole wheat flour, oat flour, baking soda, cinnamon, nutmeg, and salt – mixing well.

6. Stir in the zucchini and then add the chocolate chips and walnuts. 3/4 cup of each ought to do it, but toss in a handful of extras if you prefer your cookies especially chocolatey/nutty. The finished batter should be a bit on the sticky side, but don’t be afraid to add a little extra flour if necessary.

7. Spray two cookie sheets with cooking spray. Drop the batter onto the sheets by the teaspoonful (lol, who am I kidding? I’m a tablespoon baker all the way!), leaving 2″ in between each cookie. Bake at 350F for about 15 to 20 minutes, or until golden brown. Remove from the oven and allow to cool for a minute or two, and then transfer the cookies onto wire racks to cool fully.

This recipe will make 48 small or 32-26 large cookies.

Note: The original recipe calls for 2 cups of all-purpose flour, but as you can see I swapped some of this out for whole wheat and oat flour. Whatever ratios you use, the important thing is that you end up with about 2 cups of flour total. Also, don’t go too heavy on the unfamiliar flours without researching them first! (See, e.g.)

Directions

Tomato Zucchini Bake

Friday, August 10th, 2012

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Three words: Tomato zucchini bake. BAM! Using up two prolific garden veggies in one recipe. Like a boss.

The generous helping of Daiya cheese and tasty panko-vegan parm topping transform this casserole into something special. I guess you could cut down on the Daiya cheese for a healthier dish, but where’s the yum in that?

 

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Tomato Zucchini Bake

(Adapted from this recipe at health.com.)

Ingredients

Cooking spray
1 large homegrown zucchini – or 2-3 store-bought zukes – cut into 1/8″ rounds
Approximately 8 Roma – or similarly sized – tomatoes, cut into 1/8″ rounds
3 cups corn kernels
Mozzarella Daiya cheese (or the vegan cheese of your choice)
Basil to taste
Oregano to taste
Salt to taste
1/4 cup panko
1/4 cup vegan parmesan (see below)
Garlic powder to taste

Directions

1. Preheat the oven to 425F. Coat a 9×12″, 3-quart baking baking dish with cooking spray.

2. Put down a single layer of the zucchini slices, overlapping them slightly if necessary. Do likewise with the tomatoes. Follow with a cup of the corn kernels and a bit of mozzarella Daiya. Finish the layer with a dash of basil and oregano. Repeat twice so that you have three identical layers.

Tip: cut the veggies as you go, so that you don’t end up with any extras!

3. In a small bowl, mix 1/4 cup panko with 1/4 cup vegan parmesan cheese and a dash of garlic powder, if desired. Sprinkle on top of the casserole, distributing it evenly.

4. Bake, uncovered in the center of the oven, at 425F for 20-30 minutes, or until the top is golden brown. Cover with foil and bake for another 10-20 minutes, or until the veggies are tender to your liking and the cheese is nice and bubbly. Serve hot!

(More below the fold…)