Saute some garlic and onions, then cook the brown rice couscous (or regular couscous) according to the package. Toss the zucchini and squash with olive oil, salt, and pepper, then roast about 15 minutes at 400 F. Very easy.
The noodles are just three spiralized zucchinis, easy enough.
For the sauce: saute 1 onion, 2 carrots, and 3 celery stalks in some olive oil. Add in 2 large cloves of garlic and simmer until vegetables are very tender. Deglaze with red wine as needed (up to 1/4 cup). Add 2 28 oz. cans of diced tomatoes. Simmer covered for 15 minutes, then crack the pot top and simmer for another 30 minutes. Add 1 tsp oregano, 2 tsp basil, and 2 tsp parsley. Season with salt and pepper. Turn off heat and pulse gently with an immersion blender. Cover and turn stove on low until ready to serve.
For the eggplant: preheat oven to 375 and prepare a baking sheet (or 2) with a light coating of oil. Slice the eggplant into thin rounds (about 1/4 inch thick). Lightly oil each side of the eggplant and place on the baking sheet. Bake 10 minutes, then flip over. Prepare 1/4 cup of nutritional yeast and mix together with a little salt, pepper, basil, and oregano—set aside. Bake another 10 minutes, then flip over. This time, sprinkle a generous coating of the nutritional yeast mixture on the tops of the slices. Bake a final 10 minutes. Serve and enjoy.
There aren’t enough words for this meal. Just try it.
2 zucchinis, sliced thinly (1/4 inch thick)
2 squash, sliced thinly (1/4 inch thick)
1 14 oz can diced tomatoes, blended with oregano, parsley, basil, sage, garlic, salt and pepper, and a splash of red wine to make a sauce
2/3 block vegan rice mozzarella
1 can chickpeas, drained and mashed with 1/4 cup nutritional yeast, salt and pepper
1/2 cup (additional) nutritional yeast
Preheat oven to 375. To layer in an 8 x 8 inch pan: 1) sauce 2) 1/2 of the squash 3) all chickpeas 4) sauce 5) 1/4 c. nutritional yeast 6) 1/2 of the zucchini 7) 1/4 rice cheese 8) sauce 9) squash 10) 1/4 rice cheese 11) sauce 12) zucchini 13) sauce, remaining rice cheese and remaining nutritional yeast.
Add a little water to the corner of the pan. Top with salt and pepper. Cover with foil and poke a hole. Bake 1 hour.
I told you that zucchini would get its comeuppance. Also, there was about one cup left of the pumpkins we roasted, so I wanted to use that up too. I adapted the banana zucchini loaf recipe from Kimmy Kokonut, by reducing the sugar and swapping the pumpkin for the bananas.
1/3 cup oil
1/2 cup packed brown sugar
2 TBS ground flax seed
3 fl oz water (1/4 cup + 2 TBL)
1 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups grated zucchini
2 cups whole unbleached flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Preheat oven to 350.
In a small bowl, combine oil, sugar, flax, water, pumpkin, and vanilla. Stir well. Add in zucchini, then set aside. In a large bowl, sift together dry ingredients. Pour wet ingredients into the dry. Stir to combine, but do not over mix. Pour into a prepared muffin pan (I used silicone, no greasing required.) Bake 25-30 minutes, or until a toothpick test comes out clean.
Today was a real kitchen roulette kind of day. We’re both still not well, and the weather today was chilly and rainy. Neither of us wanted to venture out to the grocery store, and with all the cooking we’ve been doing lately, there wasn’t much in the way of raw ingredients. Actually it’s dire, we are even out of onions!
But these little muffins are easy to make, not to mention quick and tasty.
Adapted from Baking Bites.
1 cup all purpose flour
3/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
1 cup rice milk + 1 TBL apple cider vinegar (buttermilk substitute)
2 Ener-G egg replacers
2 tbsp molasses
1.5 TBL olive oil
1 cup shredded zucchini, with extra moisture squeezed out (1 medium sized zucchini)
Heat oven to 400. Combine the dry ingredients in a large bowl. In a medium bowl, whisk together the wet ingredients. Pour wet ingredients into dry and combine well. Add in zucchini and mix gently.
Pour into prepared a prepared muffin pan (I used silicone, so no greasing necessary). Bake 15-17 minutes, until a toothpick comes out clean.