Tag Archives: Zucchini

Vegetables in Desserts

20 Aug

VEGAN ZUCCHINI (SUMMER SQUASH) BREAD

This squash bread might be at the top of the list for exceptional vegan baked goods. Be warned- you’ll have nothing more than crumbs left after minutes of this sitting on your counter. Trust us, this is one of those recipes you’ll be glad you took the effort to get all the right ingredients for!

ImageINGREDIENTS

6 tbsp ground flax seeds

½ cup warm water

2 cup turbinado sugar (or light brown sugar)

½ cup oil

½ cup applesauce

1 tsp vanilla

2 to 2½ c grated zucchini or summer squash (~3 medium-sized ones)

2 cups all-purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp baking soda

1 tbsp cinnamon

2 tsp nutmeg

1 tsp salt

1 c chocolate chips,raisins, or nuts (optional)

GET TO BAKIN

  1. Grease two loaf pans.
  2. Mix together flax seeds and warm water.
  3. Add sugar, oil, applesauce, and vanilla; beat well.
  4. Add grated zucchini; stir til combined.
  5. In a separate bowl, sift together remaining dry ingredients.
  6. Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
  7. Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.

 

 

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Playing with Purslane

17 Jul

SUMMER SQUASH AND PURSLANE PASTA

We’re getting experimental this week with a less know ingredient called Purslane. Purslane is a succulent, weedy looking plant with a mild sweet and sour flavor.  Its easily tossed into a number of vegetable recipes and salads.  Follow this recipe for a healthy and satisfying use of this ingredient.

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INGREDIENTS

1 bunch of purslane, chopped with stems into 1/4″ pieces

1 cup summer squash or zucchini, shaved into slices (using a potato peeler)

cooked pasta of your choosing

1/2 cup of green onion, minced

desired amount of crumbled feta cheese

White wine vinegar to taste

olive oil

1 clove of garlic, diced and sautéed if desired

1 pinch of paprika

Kosher salt and crushed black pepper

ASSEMBLY

  1. Saute the squash with olive oil, paprika, salt and pepper.
  2. In a sealable jar or tupperware add 4 parts olive oil, 3 parts vinegar, salt, pepper, garlic and shake until well mixed.
  3. Add purslane, squash, onion, feta, dressing, and any additional salt, pepper or other seasonings to taste. Toss together and enjoy!

FOOD FACT: Purslane was used historically by Europeans to treat arthritis and inflammation, improving circulatory and respiratory function.

Summer Recipes Are Rolling In!

3 Jul

Fairview Gardens is kicking off summer 2012 with some delicious recipe ideas for your fresh CSA ingredients. Let’s get things rolling with a little spice!

TOFU AND BELL PEPPER TACOS

Image INGREDIENTS

1.5 ounces achiote “brick” paste (aka annatto)

1/2 cup canola oil

1 teaspoon ground cumin

2 teaspoons Tapatio or other hot sauce

1 teaspoon salt

10 ounces extra firm tofu cut into 1/3″ slabs and patted dry

1 cup of summer squash, cut into 1/3″ slabs

1 medium onion, thinly sliced

4 cloves garlic, thinly sliced

3 bell peppers of varying colors, cut into strips

corn tortillas

*Achiote can be found at most major grocery stores, also check local Mexican markets

CREATING A MASTERPIECE

  1. In a small bowl, break up the achiote with a fork and mash in the oil, a little at a time until it dissolves. Mix in the cumin, hot sauce and salt.
  2. Heat up a grill or grill pan to a medium flame. Brush the tofu with the achiote oil on one side and grill until well marked. Brush the other side, flip, and grill. Repeat with the zucchini. Allow both to cool and then cut into 1/3″ dice.
  3. Heat up a frying pan over a medium-high flame. Add 2 tablespoons of the achiote oil. Saute the onion, garlic and bell peppers until very soft.
  4. Add the tofu and summer squash to the pepper mixture. Taste and adjust seasoning. It may need more salt, or a little lime or lemon juice, or more chile heat.
  5. Wrap the tortillas in a damp, clean dish towel and microwave for about 3 minutes until soft and warm.
  6. To eat, lay down two tortillas. Top with a moderate scoop of the filling, a spoonfull of guacamole and your favorite salsa. Devour!

FOOD FACT: One cup of raw bell pepper supplies 195.8% of your daily value of vitamin C