Zucchini Caulifredo

I do not have a spiralizer.  However, fettucini noodles are wider so I thought a carrot peeler would work.  It works wonderfully well!  I actually froze the rest of this zucchini to make vegetable broth on another day.

Ingredients:

1/2 cup cooked white beans 

1/2 cup cooked cauliflower

1 cup zucchini noodles

Salt

Pepper

Directions:

Use a carrot peeler to make broad zucchini "noodles."

Put the beans and cauliflower and a 1/2 tsp of your oil of choice in a food processor or blender and whir smooth.  Mix with the noodles and use salt and pepper to taste.   Heat in the microwave until warmed through.  Serve!

Charred Corn and Tofu Toast

 I suggest making this with fresh sweet corn!  It is SO GOOD!  Also, a nice meal for a summer evening, simple with little to warm up the kitchen.

Ingredients:

Bread

1 cup corn 

1/4 cup avocado

1 tsp lemon juice

Salt

1 ounce firm tofu, sliced

Directions:

Toast the bread.  Lightly char/blacken the corn in a skillet.  Purée the avocado with lemon juice and salt to taste.  

Spread the avocado on the toast. Place the tofu on next.  Then, spoon the corn on top of that.   Serve!

Zucchini Egg Boat

These zucchini boats are my new favorite thing!

Ingredients:

1/2 medium zucchini sliced lengthwise

1 egg

1 ounce firm tofu cubed

1/2 cup diced tomato 

1/2 cup diced mushroom

Directions:

Scoop out the middle of the zucchini, leaving a good portion of flesh. Mix the zucchini insides, egg, tofu, tomato, and mushroom.  Pour the mixture in the boat.  Bake at 425 for 15 minutes or until the egg is cooked through.

Tailgate Three Bean Italiano

So much fresh vegetable goodness in this dish.  Earlier I introduced you to Tailgate Three Bean.  This adds some ingredients and takes away some others to make it "Italiano."

Ingredients:

1/4 cup cooked black beans

1/4 cup cooked white beans

1/2 cup green beans

1/4 cup corn

1/4 cup sliced celery

1/4 tomato sauce

1/4 tsp oregano 

3 basil leaves

Salt

Pepper

1tsp Nutritional Yeast (optional)

Directions:

Mix all ingredients together in a skillet and sautée until the green beans are tender, about ten minutes.

Kale and Artichoke Quesadilla

What a tasty combination!  Wilted kale is really yummy!

Ingredients:

1 cup kale 

1/2 cup artichoke hearts 

1/4 cup diced mushroom

Tortilla 

Directions:

Sautée the kale, mushroom, and artichoke together in a bit of oil until the kale is wilted.  Salt and pepper to taste.  Put the mixture on half the tortilla and top with the other half.  Pan sear until lightly browned on both sides.

Zucchini Pizza

 I had an evening where it cooled down rapidly and I had all this zucchini...so I used the oven to create pizza!

Ingredients:

1/2 cup butternut squash purée

1/2 cup sliced zucchini

1/4 cup sliced mushroom

1 ounce sliced firm tofu

Dash oregano

Salt 

Pepper 

Crust dough

Directions:

Roll dough out into a circle on parchment paper on a baking sheet.  Spread the purée on the crust.  Add the oregano.   Top with zucchini, mushrooms, and tofu. Salt and pepper to taste.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Pizza Boat

Zucchini is growing like mad in the garden.  I was given a recipe for zucchini boats and I have done my thing and altered it!  You will have "stuffing" left over.  I just ate mine on the side!

Ingredients:

1/2 a medium zucchini cut lengthwise

1/4 cup chopped seitan

1/2 cup tomato sauce

1/4 cup chopped mushroom

1/4 cup chopped spinach

1 ounce firm tofu, cubed

Salt

Pepper

1/4 tsp parsley 

Dash oregano

Dash thyme

Directions:

Scrape out the seeds from the zucchini, leaving the flesh.  Chop this up and put it in your pizza mix.   Sautée the seitan in a bit of oil,  salt, parsley, and pepper until crisp. 

Mix the sauce, seitan, tofu, mushrooms, and spinach with the oregano and thyme in a bowl. Spoon it into the boat.  Put the boat on a baking sheet and bake at 425 for 10 to 15 minutes.