The zucchini from two CSA’s and and Doorganics has nearly won. I struck back today making a double batch of vegan zucchini bread. Nice try zucchini.
- 3 Tbs ground flax seed
- 1/2 C water
- 1/2 C canola oil
- 1/2 C unsweetened applesauce
- 1 Tbs white distilled vinegar
- 1 1/2 C granulated sugar
- 2 C grated zucchini (about 1 medium zucchini)
- 2 tsp vanilla extract
- 3 C flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 C chocolate chips (Ghirardelli’s semi-sweet chips are accidentally vegan)
Preheat oven to 325. Lightly grease two 8x4x2″ loaf man, 4 mini loaf pans or 2 muffin tins. In a mixer, combine the flax meal and water and blend until thickened. This is your “egg” portion of most recipes. Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla.
In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add chocolate chips. Stir the entire bowl to make sure no dry areas are left. This is quite a bit of batter. Divide the batter evenly into the two loaf pans (or pans of choice) and bake for 60-70 minutes. (40-45 mins for mini loaves; 30-35 for muffins).
I snuck in a picture of the cutest Bagel in the world, Walter too. He was sleepy after a vegan treat.
Recipe adapted from Epicurean Vegan
Posted in Baking, Bread, Breakfast, Brunch, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged baking, CSA, Doorganics, flax seed egg, seasonal, vegan, vegan baking, vegan chocolate chip zucchini bread, vegan zucchini bread, zucchini
Who doesn’t like a spicy Ginger?!
It’s been a while since I last posted. Hey, I’ve been busy over at The Mode Life with a few posts not related to food. I know, right?
Cupboard is bare except for the Doorganics delivery from Tuesday, so I whipped up a stir fry from some veggies and this sauce. Don’t be too disappointed, I didn’t take pictures, but I assure you…it was delish. Mr. Wonderful approved.
Ingredients (you probably have these in your kitchen already)
- 1/2 cup low-sodium veg broth or water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sherry or mirin
- 1 tablespoon agave nectar or honey
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon peanut oil
- 3 tablespoons minced peeled fresh ginger
- 1/2 teaspoon crushed red pepper
In a small bowl, combine the stock with the soy sauce, mirin, agave, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat (be careful not to breathe this in right away, trust me), stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 2-3 minutes. Transfer to a glass jar and let cool or use immediately over stir fried veggies and tofu.
Adapted from Food & Wine Magazine
It has been a busy few weeks at the nonprofit I work for, so mostly dinner has been take out or warming up stuff out of the freezer, and plenty of veggie burgers (on buns, on tortillas, on naan), not a ton of creativity going on in the kitchen. With that in mind, my CSA share and Doorganics delivery look limp and sad, but not rotting in my fridge, I decided to get ahead of the game and make veg broth to store in my freezer for the upcoming soup season. Making your own veg broth is cheap, and a good way to use up items that are unsavory for cooking at face value but are still wonderful for a broth base. During the summer, I keep a freezer bag full of items that would make good broth like the stems of mushrooms, the tops of radishes, celery greens, washed carrot peels, the ends of onions, parsley and the like then when I get a few extra seconds, I dump it in a soup pot cover it with water, add whatever fresh herbs I have in the fridge if any, and let it boil away. I store it in 2-cup measures in freezer bags marked with the date and freeze flat, that way whenever I need a quick base for soup, I have a lightly flavored, sodium free, cheap alternative to store-bought broth. Since the consistency of the veggies doesn’t make a difference in the taste of the broth, the freezer step doesn’t hurt, I promise.
My current batch of broth has in it:
- celery greens
- portobella mushroom stems (trimmed and washed)
- red bell pepper (seeds and all)
- carrot shavings (cleaned)
- turnips, quartered
- onion ends & parts
- garlic cloves
Put all the items into a soup pot, cover with water and let it simmer away for an hour or so. Remove from heat, let cool for hours and hours, then pour into labeled freezer bags (label them before you pour into them) and freeze flat. Remember this will not have salt added as is, so when you add to soups be sure to season well.
Posted in Fall Food, Fridge Finds, Gluten Free, Leftovers, Make Ahead, Soup, Vegan, Vegetarian
Tagged CSA, Doorganics, soup time, veg broth, Vegan MoFo
I’ve had this bag of Bob’s Red Mill TVP (textured veg protein) in my freezer for about 4 months. Sometimes things seem like a good idea when you purchase them only to get a product home and be at a total loss for usage. I had this relationship with TVP until I stumbled upon a used cookbook that sparked my interest at Schuler’s Books: Vegetarian Sandwiches from Chronical Books. In it a recipe for Vegetarian Sloppy Joes. I basically bought the book because 1) it has really great pictures in it and 2) it has 3 recipes for TVP inside, also with pictures. Turns out, I had all of the other necessary ingredients at home in my pantry and from my most recent Doorganics delivery to make this magic happen. I was both shocked and delighted by the authenticity of the texture that this recipe recreated. It tastes very, very similar to sloppy joes with ground beef, but doesn’t have that super dense and filling aftermarket feeling. The recipe as it was written was a little too sweet for my sloppy joe needs so I spiced it up a little, the adjustments are worked into the recipe below. I’m so glad I made a double batch with the intent of taking some along to the next GVSU tailgate to share. I’m anxious to see meat-eaters try ’em.
Vegan Sloppy Joes
- 1 C Texturized Vegetable Protein (TVP)
- 3/4 C boiling water
- 1 T olive oil
- 1/2 C coarsely chopped onion
- 1/2 C coarsely chopped bell pepper (your choice of color)
- 4 cloves garlic, minced
- 1 4-oz can tomato sauce
- 1/4 C water
- 2 T tomato paste
- 1 T packed light brown sugar
- 2 tsp vegan Worcestershire sauce
- 2 tsp red wine vinegar
- 1 tsp Sriracha
- 2 whole chipotle en adobo, chopped finely
- salt & pepper to taste
- 4-6 large hamburger buns or rolls or 10-12 slider buns
Directions: To make the filling, stir the TVP and boiling water together in a medium bowl, let this stand for 5 or more minutes until the water is absorbed and the TVP is softened.
Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat. Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).
Stir the remaining sandwich filling ingredients together in a medium bowl. Add this mix and the soft TVP to the skillet; stir until the mixture is bubbly. Reduce the heat and cook, stirring for about 5 additional minutes.
To serve, spread filling onto a bun and enjoy.
Posted in BBQ, Dinner, Fall Food, Fridge Finds, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged chipotle en adobo, Doorganics, Fall Food, football, GVSU, meat substitute, Schuler's Books, sriracha, tailgating food, Texturized Vegetable Protein, TVP, Vegan Sloppy Joes, vegetarian sandwiches
Sometimes inspiration comes in the form of ‘payday isn’t for 2 more days, so use what you have in the fridge’. This recipe comes from precisely that situation. Thank goodness Trillium Haven Farm CSA and Doorganics day was yesterday, so at least there were fresh veggies from which to create goodness. The result is Vegan Zucchini Pancakes not to be confused with a prior post, Zucchini Fritters which are definitely NOT vegan (goat cheese).
Vegan Zucchini Pancakes
Cucumber Salad (topping)
- 1 lb tomatoes
- 2 small cucumbers
- 1T balsamic vinegar
- 2 tsp EVOO
- 1 1/2 zucchini or summer squash, shredded
- 1 medium, sweet yellow onion
- 1/4-1/2 tsp salt (to taste…err on the side of less)
- 3 cloves garlic, chopped
- 1/2 C egg substitute
- 1/8 tsp fresh ground nutmeg
- 3 T flour
- 2 T fresh basil, chiffonade
- 2 T Parmesan cheese (if Vegetarian, do not include for Vegan)
1. To create the cucumber salad chop the tomatoes and cucumbers coarsely and top with EVOO and balsamic vinegar. Set aside.
2. Grate the zucchini and onion, roll up in paper towel or cheesecloth and squeeze until it is fairly dry.
3. Combine the pressed zucchini and ionion with garlic, salt, basil, nutmeg, fake eggs, flour, salt and pepper.
4. Heat oil in a heavy-bottomed skillet. Pour 1/4 C of the batter into the oiled pan. The batter will be lumpy. Let the pancake completely brown on one side then flip to brown the other side. Remove from the pan and place on paper towels.
5. When you are ready to serve, top the pancakes with the cucumber salad and enjoy.
Thanks to a reader for writing in that the original recipe for these pancakes were too salty! I’ve changed the recipe to account for her feedback. If you are putting these on a bun or in a flatbread, you will need additional salt, but if just eating as a pancake, please follow the change in added salt. Thanks!
Posted in Recipes, Salad, Seasonal Ingredients, Vegan, Vegetarian
Tagged balsamic vinegar, Basil, CSA, cucumbers, Doorganics, egg substitute, EVOO, garlic, Nutmeg, onion, seasonal recipe, summer squash, tomatoes, vegan, vegetarian, zucchini, zucchini pancakes
Mike Hughes I salute you.
It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door. I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.
I’m going to keep this short and sweet. Doorganics delivered today, thus, these tacos were created from my bin. Go online, hook up with Doorganics and be pleasantly surprised. I was.
I give you Doorganics Tacos.
- 1 tablespoon, vegetable oil
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 1 jalapeno pepper, diced
- 1 bell pepper, diced ( I used purple)
- 4 french radishes, finely diced
- 4 green onions, green parts diced only
- 3 cloves garlic, finely chopped
- 1 large tomato, roughly chopped
- 1 large zucchini, diced
- 1 cup cooked black beans, rinsed and drained
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup salsa
- goat cheese or Daiya to taste
Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still. Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese. This makes a TON more than 8 tacos worth. I’m taking it to lunch tomorrow sans shells.
Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged bell pepper, black beans, corn, CSA, Doorganics, garlic, green onion, jalapeno pepper, Michigan, Mike Hughes, onion, oregano, purple bell pepper, salsa, seasonal food, tomatoes, veg, vegan, vegetarian, veggie, zucchini