Category Archives: zucchini

Vegan Mac n’ cheez

Posted on by Chicken Marie
1

I used to love cheesy noodles, all warm and melty… Lately I’ve been craving something comforting like Mac n’ cheese, but I can’t hang with that boxed stuff, even if it is technically vegan. So I whipped up some delicious gluten free pasta with a cheesy sauce I created. If you are expecting this to taste exactly like salty cow fat, get over it. It doesn’t. It tastes like warm, nutritious deliciousness and I can totally hang with that.

Boil water for pasta. Cook pasta. When pasta is just cooked add chopped broccoli and zucchini, then drain immediately.

While pasta is cooking
Combine in blender:
2 tbsp hemp seeds or cashews
1/4 cup nutritional yeast
1/3 small red bell pepper
Dashes of pink salt, onion and garlic powders, or whatever spices you like
Turmeric for color
Enough water to get to your desired consistency, about 1/4 to 1/2 cup

Mix everything until smooth. Pour over noodles and vegetables. Stay a child forever.

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Easy Veggie and Soba Noodle Stir Fry

Posted on by Chicken Marie
1

This is something I make frequently, when I need something cheap, fast and easy. It comes together quickly, which is nice after a long day at work, and it is super delicious and cheap too. Can’t beat it. Non-vegans have no excuses. This recipe makes enough to serve 2.

1 large grated carrot

1 small chopped zucchini (or bell pepper)

several cloves of garlic, chopped (or dried granules)

about 1 inch of fresh grated ginger root (or dried granules)

1/2 small chopped onion (or dried)

spices: whatever you like. I use turmeric, black pepper, paprika, chili powder, basil

3 tbsp olive oil to coat pan, plus extra if needed

1-2 tbsp soy sauce or braggs liquid aminos

juice of one lime or lemon

1/3 to 1/2 pack of soba noodles

1 avocado

sesame seeds, finely ground seaweed, nutritional yeast to garnish (optional)

 

In a small to medium pot, fill half way with cool water and bring to boil. Add soba noodles. Cook for about 4-7 minutes. Strain. (I like to get this started, then start the stir fry.)

In a pan, warm olive oil over medium heat. If using fresh garlic/ginger/onion, add these to the pan first, and let cook until the onions start to become transparent. Add other spices while these are cooking, stirring frequently (If you are using dried spices, add the chopped zucchini then add the spices). Once the onion has started to turn transparent, add the zucchini and soy sauce. Continue to stir. When the zucchini has become slightly soft (1-2 minutes), add the carrots, lime juice, and a little extra olive oil or soy sauce if your mixture is getting dry. Turn off flame. Add noodles to stir fry. Mix.

Serve in bowls, with avocado slices on top. Add an extra dash of olive oil if needed, then sprinkle sesame seeds, a dash of paprika, and finely ground seaweed, and nutritional yeast for garnish.

I wish I had a picture of this. But I ate it. It was really yummy.

 

Wok Fly Vegetables (Vegetable Stir Fry with Tempeh)

Posted on by Chicken Marie
2

Stir-fry (also known as wok fly, inspired by one of my favorite restaurants) is one of those cheap, fast and easy meals for after work or working out or working up an appetite. It is consistently delicious… and with a million ways to sauce it up, it never gets boring.

Boil 2 cups of water and 1 cup of quinoa over medium heat until all the liquid is absorbed.

1/2 package tempeh, chopped (I have not tried making this myself… yet!)
1 carrot, grated
1 zucchini, chopped
1 shit ton of garlic, finely minced (about 6 to 8 cloves… I love garlic)
shredded ginger root, a piece 3/4 the size of a thumb
1/2 small onion, chopped
2 1/2 teaspoons wakame flakes, soaked in water 3-5 minutes, then drained
Seasonings and spices: Bragg’s liquid aminos, turmeric, pepper, paprika, chili powder, parsley, basil, extra ginger/garlic/onion (or if you don’t have fresh available) to your preferred taste
1 lime or lemon
1 avocado
sesame seeds to garnish

Heat a large saucepan over a medium flame. Cover bottom of pan with olive oil. When oil is warm, add onions and garlic. When the onions start to become translucent, add the tempeh. Add spices, a generous sprinkle to cover the dish works for me. Stir. Add the zucchini, and give it a good squirt (1 to 2 seconds) of Bragg’s. Stir. When most of the liquid has been absorbed add another 1/2 to 1 tablespoon or so of olive oil. Give it another good stir, and again when most of the liquid has been absorbed, add the juice of one lime or lemon. Stir, again til most of the liquid has been absorbed, then turn off heat. At this point, the quinoa should be done or about done. Let the quinoa stand for a few minutes, then fluff with a fork.

To serve, layer quinoa, grated carrots, wakame, cooked veggies with tempeh, and sliced avocado. Sprinkle with sesame seeds. Add another squirt of Bragg’s if you want, or just dig in. Serves 2.

For variations, vary the amount or kinds of vegetables (bok choy, celery, mung bean sprouts, broccoli etc.), sub more veggies instead of tempeh, or serve with rice or soba noodles for a more asian inspired meal. Vary the sauce by adding teriyaki, peanut butter, curry or whatever you like. Yum!

Vegan Gluten Free Carrot Zucchini Cake Bread Loaf Mamma-Jamma

Posted on by Chicken Marie
3

This was an experiment in deliciousness that came out in a pan of pristine perfection.

2 1/2 cups rice flour
2 tsp xantham gum
1 tsp baking soda
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 cup coconut oil
1 cup maple syrup
1/4 cup agave syrup
1 1/2 tsp vanilla extract
1 1/2 to 2 cups finely grated zucchini and/or carrot

Preheat oven to 360.
Grease and flour a large-ish baking dish/pan.
Mix together dry ingredients in smaller bowl.
In larger bowl combine syrups with oil and vanilla, then add carrots and zucchini.
Add the dry ingredients to the wet ingredients in batches, and stir until just mixed.
Pour into baking dish and bake until brown around edges, until a knife inserted in the center comes out clean or until the bread springs back when you press on the center with your finger (approx. 40 minutes).
Let cool.
Eat. Repeat. Get sexy.