Cucumber Tomato Salad

 Cucumber are prolific producers and this is a good way to use them.  The dressing adds a nice tang!

Ingredients:

1 cup sliced cucumber

1/2 cup diced tomato

1/2 cup sliced celery 

Parsley to taste

1 ounce firm tofu

1/2 tsp oil of choice

1 tsp lime juice

Salt 

Pepper 

Directions:

Mix the tofu, oil, lime juice, salt, and pepper until it makes a thick dressing, add water if necessary.  Mix the vegetables and add the dressing.  Stir well.  Top with the fresh parsley.

Zucchini, Yellow Squash, Corn Soup

A great combination of garden vegetables!  

Ingredients:

1/2 cup small cubed zucchini

1/2 cup small cubed yellow squash

1/2 cup corn

1/2 cup shredded kale

2 Tbsp dried white beans

Salt

Pepper

1/2 cup water or veggie broth 

Directions:

Put all ingredients in the baby crock on low until the beans are tender, 4-6 hours.

Thai Curry Pizza

I added the spices to the sauce to make sure they carried the pizza and didn't overwhelm it,  but you may wish to sprinkle some on top.

Ingredients:

Crust dough

1 ounce firm tofu, sliced 

1/4 tomato sauce

1/4 cup sliced tomato

1/2 cup sliced carrots

1/2 cup sliced zucchini 

1/4 tsp curry

1/8 tsp ginger

Salt

Directions:

Roll or press out the dough in a circle.   Mix the curry and ginger into the tomato sauce and spread on the dough.  Add the tomatoes, then the zucchini, the carrots, and top with tofu.   Salt to taste and sprinkle with a pinch of curry.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Eggplant Bake

 Eggplant goes so very well with tomato!

Ingredients:

1 cup cubed and peeled eggplant

1/2 cup diced tomato

1 ounce firm tofu, cubed

1/4 tsp thyme

3 leaves basil, chopped

 Salt

Directions:

Mix all thoroughly.  Spoon into a greased baking dish.  Bake at 350 degrees for 20 minutes.

Vegetable Tian

This will take the full 30 minutes, perhaps a bit longer, for the potatoes to become tender.

Ingredients:

1/4 cup sliced potato

1/4 cup sliced sweet potato

1/2 cup sliced zucchini 

1/2 cup sliced tomato

1/4 tsp thyme

Salt 

Pepper

Directions:

Layer the veggies in a greased baking dish. Sprinkle the top with the thyme.  Salt and pepper to taste. Bake at 375 degrees for 30 minutes or until the potatoes are tender.

Corn Zucchini Tomato Galette

 These are just such fun little pockets!

Ingredients:

Crust dough

1/2 cup cooked corn

1/2 cup diced zucchini

1/2 cup diced tomato

Salt to taste

Directions:

Roll or press out the dough in a circle.  

Mix the veggies. Spoon the mixture into the center of the dough.  Fold up the edges so only a small portion of the mixture is visible.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Eggplant Casserole

 This is amazing!

Ingredients:

1 cup cubed and peeled eggplant

1/4 cup seitan

1/4 cup diced tomato

1/4 cup diced mushroom

2 Tbsp milk

1 egg

2 Tbsp cornmeal 

1/2 tsp oil

Salt to taste

Directions: 

Boil the eggplant until tender and let cool.  Sautée the seitan until crisp.  Mix all but the cornmeal thoroughly.  Pour into a greased baking dish.  Top with the cornmeal.  Bake at 375 degrees for 30 minutes.