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.
Finally, we broke down and bought a spiralizer, and it was worth it! The zucchini noodles have an excellent texture, perfect for twirling on a fork.
For the noodles: Spiralize 5 zucchinis, then place in a colander and toss with salt. Allow to drain in the sink for 10-15 minutes, then rinse with cold water. Place in a salad spinner to dry the noodles. Or if you are good at planning, make the noodles in the morning and spread them on a flat surface and allow them to air dry.
For the pesto: Blend 2 cups basil (or 1 cup basil and 1 cup arugula), 1/2 tsp garlic powder, 3 heaping TBL of nutritional yeast, 2-3 TBL olive oil, 4 TBL lemon juice, salt and pepper to taste.
We’re getting tons of squash, zucchini, and cucumbers from our CSA, and to be honest, these aren’t my favorite foods. Luckily, it turns out that you can make pizza out of almost anything. Bye-bye squashies!
Here’s the play by play:
Grate about 2 pounds of squash and zucchini using the fine setting on your hand grater or food processor. Squeeze out excess water and let the vegetables sit for 15-20 minutes. Squeeze excess water again. Mix together 1/4 cup rice flour or gluten-free baking mix, 3 EnerG egg replacers (or flax seed, etc.), 1 TBL olive oil, a pinch of salt, black pepper, and 1/2 tsp garlic powder.
Line a large cookie sheet with parchment paper and press the dough so that it is very thin, about 1/4 inch thick. Bake at 500 15-20 minutes until golden brown.
Layer black bean dip, fresh cilantro, jalapenos, tomatoes, corn, and Daiya or other vegan cheese on top.
Bake 15-20 minutes at 450.
Remove from oven and allow pizza to cool 5 minutes before cutting. Top with fresh avocado or homemade guac!
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.