Zucchini Butter Spaghetti

Ingredients
1 1/2 tsp. kosher salt, plus more for pasta water, and to taste
8 oz. spaghetti, cooked al dente
1 c. pasta water, reserved
1 lb. pound zucchini, trimmed and coarsely grated
6 tbsp. unsalted vegan butter
4 garlic cloves, minced
1/4 tsp. red pepper flakes, or more to taste
1/2 c. grated vegan parmesan
Handful fresh basil leaves, cut into thin ribbons

Directions
Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Serves 2 generously or 4 as a side.

Grilled Peach, Corn & Zucchini Quinoa Salad with Lemon-Basil Vinaigrette

Awesome summer salad from The Simple Veganista.

Ingredients
1 c. dried quinoa (or farro or wheatberries!)
1 3/4 c. water or vegetable broth
2 peaches (ripe but firm)
2 corn on the cob
2 medium zucchini
1 c. cherry tomatoes
1-15 oz. can chickpeas or 1 1/2 cup cooked, drained and rinsed (or try edamame!)
1/2 avocado
Small handful pepitas
Salt & fresh cracked pepper, to taste
Handful or two of baby arugula, to serve (optional)

Lemon-Basil Vinaigrette:
1/4 to 1/3 c. basil leaves, packed
3 to 4 tbsp. extra virgin olive oil
2 tbsp. lemon juice (about 1 medium lemon)
2 to 3 tsp. apple cider vinegar
1 small clove garlic, chopped
Pinch of red pepper flakes
Good pinch of mineral salt

Directions
For the Quinoa:
In a medium saucepan, add quinoa and water or vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.

For the Vinaigrette:
Add all the ingredients to a small food processor and blend until smooth and creamy. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.

For the Vegetables: 
If corn has husks, remove them and all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. Add a light of oil to the cut side of the peaches and zucchini before placing on the grill. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 to 5 minutes.

Once done, remove the corn off the cob. Slice zucchini into 1/4 to 1/2 inch slices. Slice peaches into 1/8 to 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.

Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, and toss to combine. Add the dressing and mix again. Add salt & fresh cracked pepper to taste. Serve at room temperature or chilled. Enjoy as is or with a handful of arugula.

Serves 4 generously.

1 serving = 458 calories

Zucchini Bread

Ingredients
1/4 c. canola oil, coconut oil or vegan butter, melted
1/3 c. almond milk
1 tbsp. ground flaxseeds
1 c. brown sugar
2 tsp. pure vanilla extract
1 c. grated zucchini (about 1 medium zucchini)
1 1/2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions
Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper or spray with oil.
In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined. Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.

Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
Pour into the prepared pan, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Makes about 10 slices.

1 slice = 210 calories

Parmesan Gnocchi with Melted Summer Squash & Basil

Ingredients

3 garlic cloves

2 yellow squash

1 lemon

½ oz. fresh basil

10 oz. fresh gnocchi

1 tbsp. vegan butter

3 tbsp. vegan parmesan

1 tsp. crushed Aleppo pepper

2 tsp. olive oil

Salt and pepper

Directions

Bring a large pot with 4 quarts water and 2 tablespoons of salt to a boil. Peel and thinly slice the garlic. Trim the summer squash and slice into half moons. Halve the lemon, juice one half, and divide the other half into wedges. Pick the basil leaves from the stems.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced garlic and a pinch of salt and pepper. Cook until the garlic is lightly browned, 2 to 3 minutes. Transfer the crispy garlic to a small bowl and return skillet to medium-high heat.

Add the sliced summer squash to the skillet and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until the squash softens and breaks down, another 5 to 7 minutes. Transfer the melted summer squash to a bowl.

Add the gnocchi to the large pot of boiling water and cook until the gnocchi floats, 3 to 5 minutes. Drain the cooked gnocchi and shake to remove excess water.

Return skillet to medium-high heat with the butter. Once melted, add the cooked gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add the parmesan and melted summer squash and stir to combine. Remove skillet from heat and add the lemon juice.

Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, crispy garlic, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges.

Serves 2.

Almond Butter Tofu Bowls with Charred Zucchini and Bok Choy

Ingredients

¾ cup sushi rice

1 garlic clove

1 oz. fresh ginger

2 tbsp. almond butter

4 tsp. soy sauce or tamari

1 tsp. turbinado sugar

1 tbsp. sesame oil

2 tbsp. chile garlic sauce

1 zucchini

6 oz. baby bok choy

1 radish

8 oz. pre-baked tofu (i.e. Soy Boy)

2 tbsp. vegetable oil

Salt and pepper

Directions

Add the sushi rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

Mix the almond butter sauce

Peel and mince the garlic. Peel and mince just 2 teaspoons of ginger. Add the minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Whisk the almond butter sauce until smooth.

Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and sliced into matchsticks. Cut the tofu into bite-size cubes.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add the sliced zucchini and cook until charred in places, 3 to 5 minutes. Add the chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper and transfer vegetables to a plate.

Return skillet to medium-high heat with 1 tablespoon of vegetable oil. Add the cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook another 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with sliced radish and any remaining chile garlic sauce. 

Serves 2.

Tuscan Zucchini with Herbed Sausage & Lemon Quinoa

Ingredients
¾ cup quinoa
2 zucchini
1 onion
3 garlic cloves
4 oz. cherry tomatoes
2 vegan Italian sausages
1 tsp. dried oregano
½ tsp. red chile flakes
¼ cup panko breadcrumbs
1 lemon
2 tbsp. + 2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 400°F. Add the quinoa, 1¼ cups of water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, 15 to 17 minutes.

Halve the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of the halved zucchini with 2 teaspoons of olive oil and add a pinch of salt and pepper. Place cut side down on a baking sheet and roast until zucchini is browned, 10 to 12 minutes. (Or, grill the zucchini!)

Peel and dice the onion. Peel and mince the garlic. Halve the cherry tomatoes. Remove Italian sausages from the packaging and crumble.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the crumbled sausages and cook until crispy and browned, 5 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much of the red chile flakes as you’d like, and stir frequently until the onion softens, 3 to 4 minutes.

Add halved tomatoes to the skillet and cook until warmed through, 1 to 2 minutes. Move the sausage and sautéed tomatoes to one side of the skillet and add the panko breadcrumbs. Toast for 2 to 3 minutes, and sprinkle with salt and pepper. Add toasted breadcrumbs to the tomato sausage mixture and stir.

Halve the lemon, juice one half, and cut the other half into wedges. Add 1 tablespoon of lemon juice to the cooked quinoa and stir. Divide the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges.

Roasted Vegetable Torte

Ingredients
3 zucchini, cut into 1/4-inch slices
1 red onions, cut in half lengthwise and sliced
2 cloves garlic, minced
olive oil
kosher salt
black pepper, freshly ground
3 red bell peppers, halved, cored & seeded
3 yellow bell peppers, halved, cored & seeded
1 eggplant, unpeeled, cut into 1/4-inch slices (about 2 lbs.)
1/2 c. Parmesan cheese, freshly grated

Directions
Preheat oven to 400 degrees. Cook the zucchini, onions, and garlic in two tablespoons of olive oil in a large saute pan over medium heat for 10 minutes, or until the zucchini is tender. Season with salt and pepper.

Brush the peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.

In a 9-inch round spring form pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese, salt and pepper to taste between each layer. Begin with half the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, the the rest of the zucchini and onions, and finally the rest of the eggplant.

Cover the top of the vegetables with a 9-inch round piece of parchment paper or waxed paper. Place a 9-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.

Drain the liquids, place on a platter, and serve at room temperature.  

Serves 6.

Spicy Courgette Salad

Ingredients
400 g. firm green or yellow baby courgettes (zucchinis)
1 tbsp. extra virgin olive oil
1 fresh red chili
½ a bunch of fresh mint
1 lemon

Directions
Grate the courgettes in the food processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil. Finely chop and add the chili and the top leafy half of the mint, then toss together.

Serves 4.

Thai Peanut Zucchini Noodles

Ingredients
2 medium zucchini
1 carrot
1 c. edamame, shelled
¼ c. chopped cashews
½ avocado, cubed
1 tbsp. black sesame seeds
½ c. assorted herbs (mint, basil, cilantro)
1 tbsp. salted peanut butter
1 tbsp. lime juice
½ tbsp. honey
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. garlic chili paste (sriracha)

Directions
In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste. Whisk to combine, then set aside while you prepare the rest of the ingredients.

Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands. In a medium bowl combine the zucchini, carrot, edamame and avocado, add a few tablespoons of the dressing and toss lightly to combine. Garnish with the herbs, sesame seeds and cashews and serve.

Buttermilk Farro Salad

Another one from Heidi Swanson's 101Cookbooks. Farro is all the rage now, so I thought I'd use up some buttermilk while trying to be hip.

Ingredients
1 clove garlic, minced
1/2 tsp. fine grain sea salt
1/2 c. buttermilk
1/8 c. white wine vinegar
1/8 c. extra virgin olive oil
1/8 c. dill, chopped finely
1/4 . chives, chopped finely
3-4 radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 bulb fennel, trimmed and sliced paper thin
2 c. farro, cooked and cooled

Directions
Combine garlic and salt on a cutting board. Mash into a paste using the flat side of a knife. Combine in a medium medium jar or bowl with buttermilk and vinegar. Whisk together and let sit for 5 minutes. Gradually whisk in the olive oil, then the herbs.

In a large bowl, gently toss the radishes, zucchini, and fennel with the farro grains. Add the dressing and toss again. Let sit for 10 minutes, taste, and adjust with more dressing and salt, to taste. Serve sprinkled with chives.

Serves 4 as a side.