I had a funky day on Wednesday where I thought I'd get out of work early and go to yoga. I ended up getting out of work more than 30 minutes later than expected. Then it was raining and it took me over an hour to go pick up this week's veggies and get back to my house. By that time I was tired and just wanted to hang out at home. I was a bit antsy though and I wanted to do something. I decided that with all the food I had around, I'd better cook. I checked with Britney and knew she'd be home for dinner so I started pulling things out of the fridge. I realized I had a TON of zucchini with no idea of new things to do with it. Although I absolutely adore the sauteed zucchini with the nutritional yeast, I didn't want to do the same thing over and over again. I wanted to explore. I started looking online and thinking of different things I could do. I consulted my father the chef and came up with a game plan. As I started cooking, Britney came home and joined me in the kitchen for another cooking lesson session!
We started with some mashed potatoes.
Boiled potatoes, stuck them in the food processor with some rice milk, vegan butter and S & P. Got them to the texture we wanted and put them back on the burner to wait till the rest was ready.
Then we made ZUCCHINI SOUP!! We roasted a bunch of zucchini with some garlic and ginger. That was delicious on its own. Then we added that to the cleaned food processor and added enough rice milk to make it a good consistency. When we put it in a pot to re-heat I also added some curry to it to make it a ginger, curry zucchini soup!
Britney cutting this really small red pepper from Jill's garden into really thin slices. I forget the correct culinary term but that's what she's doing to the pepper.
I sliced two extra yellow zucchini, coated them in whole wheat flour, egg replacer and then bread crumbs. Stuck them in a pan with some vegetable oil and let them brown. I should have added more salt and seasoning to the bread crumbs. They were still tasty though.
I never garnish but I really should start. Now that is a good looking soup with the zucchini, ginger, curry soup base, the browned zucchini slices and the beautiful red pepper on top.
We also made some stuffed banana peppers. I didn't take a picture of that final product but this is the slop we stuck into the peppers. It's made with quinoa and then we added a bunch of goodies including 4 ears of corn (without the ears), a fresh tomato, some of the salsa Pam and Rich gave me and onions and garlic. We then put that into the banana peppers and put them in the oven for 45 minutes or so, to see if they'd brown. We saved that meal for another night.
Vegan Zucchini Bread!!
We had so much leftover zucchini meat from the stuffed zucchinis earlier in the week that I thought we could also make some zucchini bread. The zucchini was already in such small pieces and had no skin on it (since it was just the inner meat from the HUGE zucchini we stuffed). Britney got to experiment with vegan cooking and by goly it was spectacular!! It was crispy on the outside, ooey gooey on the inside. I never made zucchini bread before and now I'm a HUGE fan. Also, a secret I added was a bit of fresh ginger as well as some ginger powder along with the cinnamon. It was a fantastic addition!!
Zucchini Bread
Ingredients
2 cups zucchini, grated
2 cups sugar
3 egg replacers
1 cup vegetable oil
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder 3 teaspoons cinnamon
Directions:
1. Preheat oven to 325 degrees Fahrenheit. Mix the zucchini with the sugar, egg replacer, vegetable oil, and vanilla.
2. Add the rest of the ingredients and mix well. Grease 2 (9x5x3") pans with cooking spray and put 1/2 the mixture in each pan.
3. Bake for approximately 1 hour or until a toothpick inserted in the bread comes out clean.
The bread freezes very well if you want to save some for later. It's delicious!
Makes: 2 loaves, Preparation time: 30 minutes, Cooking time: 1 hour
'
Ingredients
2 cups zucchini, grated
2 cups sugar
3 egg replacers
1 cup vegetable oil
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder 3 teaspoons cinnamon
Directions:
1. Preheat oven to 325 degrees Fahrenheit. Mix the zucchini with the sugar, egg replacer, vegetable oil, and vanilla.
2. Add the rest of the ingredients and mix well. Grease 2 (9x5x3") pans with cooking spray and put 1/2 the mixture in each pan.
3. Bake for approximately 1 hour or until a toothpick inserted in the bread comes out clean.
The bread freezes very well if you want to save some for later. It's delicious!
Makes: 2 loaves, Preparation time: 30 minutes, Cooking time: 1 hour
'
No comments:
Post a Comment