Posts Tagged ‘recipe’

Old Bay (VEGAN) Zucchini Cakes

My garden is delivering BIG and, unsurprising to anyone who’s ever had a garden or known someone who has, the cliched summer favorite, the zucchini, is among the most prolific.

Today, it was just Em and me for dinner, so we decided to innovate our own version of zucchini fritters.  We loved them with a side of fresh salad with lemon dressing.

Ingredients

2 cups grated zucchini

1/4 cup finely chopped onion

1 cup Panko bread crumbs

Egg replacer for one egg (1 1/2 tsp egg replacer whipped with 2 Tbsp water)

2 Tbsp melted Earth Balance

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp ground pepper

flour for dusting

vegetable or canola oil for frying

Directions

Mix all ingredients together well in a medium bowl.  Make small balls of zucchini mixture and pat down to desired thickness–I like about 3/4 inch.  I’ve made these big enough to be a “burger” and as small as 2 inches across.  Dust both sides with flour.

Heat 1 Tbsp vegetable or canola oil in large, non-stick skillet.  Place patties into.  Wait until edges are golden brown, then flip, browning the other side.

Serve with vegan sour cream, or, for non-vegans, plain Greek yogurt.  Or serve on a bun with all your favorite toppings:  lettuce, tomato, etc.

Makes about 6-3 inch cakes.

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Bean and Veg Burrito

Another night with lots of good stuff in the fridge.

Ingredients

1 tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 1/2 cup fresh, canned or frozen corn

1 medium zucchini, chopped

8 oz. shitake mushrooms, chopped

2 tomatoes, chopped

1 can great northern, black, or pinto beans

1 can refried beans (vegetarian)

a couple good handfuls of spinach

1 tsp cumin

8 – 10 inch spinach tortillas

Fun things to top – black bean dip, salsa, sour cream (for non-vegans), cheese

How to:

Saute onion and red pepper in large frying pan.  Add corn and zucchini until softened.  Add mushrooms, tomatoes, and beans.  Stir until mixed well and hot.  Add cumin.  When close to ready to eat, add spinach and stir until just wilted.

Put in a big bowl in the middle of the table with the rest of the burrito “decorations” and let people fill and roll their own.  Great with a side of spanish rice and watermelon.

Yellow Split Pea Soup

It was cool this morning and so my mind went to soup…  This is what I came up with.  With sides of good bread, some sauteed broccoli, and a bowl of cherries, I was sooooo happy.

Ingredients

2 tbsp Olive Oil

2 cups chopped celery

1 cup chopped leeks

2 cups chopped carrots

1 1/2 cups dried yellow split peas

1/4 cup chopped celery leaves

4 cups vegetable broth

3 cups water

1/4 cup white wine

1/4 tsp ground cumin

1/4 tsp ground coriander

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

How to:

In soup pot, saute celery, carrots, and leeks in olive oil until just soft.  Add vegetable broth and water, bring to a boil. Add split peas and celery leaves.  Bring to boil again.  Reduce heat and simmer for 45 minutes, until peas and carrots are soft.  Add wine, cumin, coriander, salt, and pepper and cook for another 10-15 minutes.  With immersion blender, blend soup to just smooth/a bit chunky consistency.  Serves 8.

My Tomato Soup

A couple of sickies in my house inspired my need for soup.  This was such a huge surprise.  I never thought it would taste so good.  I made some bread and we dunked and slurped….

Ingredients

1/2 sweet onion, chopped

1/4 cup olive oil

2 – 28 oz cans really good tomatoes  (I used Wegman’s imported San Marzano – pricey, I know, $3.49 a can)

2 1/2 cups vegetable broth

2 1/2 tsp kosher salt

a few good cranks of fresh ground pepper

1 Tbsp dried basil (I had no fresh available)

In a large pot, lightly saute onions in olive oil until soft, not brown.

Puree the tomatoes in a food processor until just smooth.  Add tomatoes and broth to pot and heat until just boiling, simmer 20 minutes.  Add salt, pepper, and basil.  Let simmer another 10-15 minutes.

I used my immersion blender to puree until smooth.

SLURP.