By mid July most home gardeners find themselves drowning in zucchini. We loved planting those seeds a couple of months ago and the almost instant gratification when we saw the sturdy green sprouts poke through the soil. But by now we are asking why we ever planted so much zucchini (face it, you really only need one plant and you’ll have all the zucchini you need for the summer). You know it’s bad when friends start to avoid you because they’re afraid you’ll try to “bless” them with more of your zucchini harvest!
Well, did you know that you can freeze fresh shredded zucchini , and it’s so easy to do? Simply wash the zucchini. Don’t peel it, but cut off the stem and the blossom end. Shred the whole zucchini. Zucchini is very moist, so you will want to get most of the water out. An easy way to do that is to put the shredded zucchini in a colander or large strainer; salt and toss it so that the salt is evenly distributed. Let it sit for about 15 minutes, then squeeze out the moisture — you will be surprised how much comes out. You can freeze the drained shredded zucchini in one cup portions, and then it will be ready to use it in your favorite recipes all winter.
Hiding this shredded zucchini in whatever you cook (soups, stews, “meat” loaves) is a great way to get more green veggies into your kids’ diets. Hint: to make it even more inconspicuous, peel the zucchini before shredding and they will never suspect a thing:)
Tag: vegan
Raw Banana “Ice Cream”
When it’s hot outside most people look for a cold treat like ice cream. When I stopped eating dairy this created a problem because I really LOVE ice cream. I have learned that frozen bananas make the best ice cream substitute ever.
It’s simple to make: All you need are a Champion Juicer* and a couple of frozen ripe bananas. ( I like to wrap each banana in plastic wrap before freezing so they don’t stick together in the freezer.) When you want a naturally sweet frozen treat simply run the frozen bananas through the Champion Juicer using the blank (not the screen). What you will have is something that looks and tastes like soft-serve banana ice cream, but without all the negatives of dairy. For variety you can add any frozen berries you desire. This is also an inexpensive alternative to any sorbet on the market.
*If you don’t have a Champion Juicer you can use a food processor. It doesn’t produce the same creamy consistency as the Champion so you may have to add a little rice or soy milk and some sweetener (the rice or soy milk will dilute the natural sweetness of the fruit).
Taste of Crepes, 617 Penn Ave., West Reading, PA 19611. Phone: (610) 685-2001
Wow! Another vegetarian friendly restaurant in West Reading — how lucky are we!
Last Saturday, during “Art on the Avenue,” we stopped to have lunch at Taste of Crepes, a tiny new restaurant on the main street of West Reading. At this restaurant they offer savory(entree) and sweet (dessert) crepes. My husband and I both ordered the grilled veggie crepes and a side of mashed sweet potatoes topped with chopped walnuts and caramel sauce, which was the lunchtime special. I have eaten crepes all over the world, and I have to say that these crepes, which were made with buckwheat flour instead of white flour, were not only the healthiest, but also the tastiest I have ever had. As a bonus you get to watch the friendly chef prepare your crepes before your very eyes — an art form in itself. The veggies inside were grilled to perfection and the whole crepe was drizzled with a tangy white horseradish sauce garnished with dollops of pureed red pepper, cranberry sauce, and a single fresh basil leaf. The presentation was lovely despite being served on paper plates (the proprietor assured us that china dishes had been ordered and would be arriving any day). The side of sweet potatoes was more than generous (three large scoops) and so yummy it could have been dessert. At only $1.00, this side dish was too good to pass up, and we’re so glad we didn’t!
I would highly recommend this casual friendly establishment for a quick lunch or a healthy informal dinner out. Our entire bill, including green tea for both of us, came to just under $20.00.
Taste of Crepes is open Sunday-Monday: 11 – 5, Tuesday-Wednesday: 11 – 6, Thursday 11 – 7, and Friday-Saturday: 11 – 9.
Recipe: Greek Salad Dressing (+ Salad)
This is an easy dressing that you can mix up in minutes with common ingredients you already have in your kitchen. It’s the best!
Ingredients:
1/3 c. red wine vinegar
1/4 c. of chopped fresh dill OR 1 Tbsp. dry dill weed
juice of 1/2 lemon
1 1/2 tsp. salt
1/2 tsp. ground pepper
Whisk all above ingredients together until well blended.
Then add 2/3 – 3/4 c. extra virgin olive oil, and whisk again.
Serve over a salad that includes Romaine lettuce, sliced sweet onion, sliced green bell peppers, cucumbers, black Greek olives (Kalamata), and tomatoes. Top with crumbled feta cheese (look for vegetarian) if desired.
( Note: Sometimes I toss everything above with cooled cooked wholegrain pasta to make a complete meal.)
Restaurant review: Good Eatz Green Cafe
Good Eatz Green Cafe, 701 Penn Ave., West Reading, PA 19611. 610-670-4885. Open Monday – Saturday 7:00 am to 7:00 pm. http://www.GoodEatz.org.
Good Eatz is a new restaurant on the main strip in the quaint shopping district of West Reading. Advertised as a green cafe, you can expect to find quality organic ingredients in an ecologically responsible environment. Their baked goods are not only organic, but gluten-free. Many vegetarian, and even vegan, options are available, and the friendly and helpful staff is more than willing to make alterations to suit your dietary requirements. This is a blessing for those who avoid eating out because of complicated dietary restrictions or preferences. The decor is modern and relaxed without being too trendy. I found the menu to be reasonably priced for the quality and variety of menu selections.
Last night I visited with a few friends, all of us ordering vegetarian dishes. My sauteed vegetable wrap was a delightful surprise for someone who has gnawed through many dry tasteless wraps at restaurants before. This wrap at Good Eatz was by far the BEST vegetable wrap I have ever had. It included a generous amount of broccoli rabe, butternut squash, onions, cubanel pepper, grilled asparagus, and hummus in a big gluten-free wrap. Included was a generous side serving of quinoa pasta vegetable salad garnished with an organic orange slice and a whole dried date. Delicious.
Other dishes ordered at our table included the Harvest Salad, a compilation of roasted butternut squash, grilled asparagus, dried cranberries, spiced walnuts, and cherry tomato served on a bed of mixed greens with a cranberry white balsamic vinaigarette. The pasta primavera included a whole grain gluten-free pasta with a variety of organic vegetables tossed with an aoli sauce served with grilled whole grain gluten-free bread.
The entire presentation of each entree was lovely besides being delicious and ample enough to satisfy the most ravenous appetite. After considering ordering bottled water with our meals we were encouraged by the waitress to try their filtered tap water to drink. Another surprise — this tap water tasted better than the spring water we have delivered to our home! (More restaurants should consider the quality of water they serve. Bad water even changes the taste of food).
I would recommend this restaurant to anyone who is concerned about their food choices and the environment. If you want to enjoy an evening out or just a quick lunch knowing that you are eating for the health of your body and the planet, then Good Eatz is the perfect destination. My meal came to under $10.00 with tax. What a deal! HIGHLY RECOMMENDED.
Vegan Peanut Butter Frosting
This recipe is from: recipes.sparkpeople.com. It is so easy I’m sure you will use it many times. I tried it on a chocolate cake — YUM!
Ingredients:*
1/2 c. maple syrup
1/c. flour
1 c. smooth natural peanut butter
Simply mix all together. Easy, healthy, enjoy!.
* Add a little soy milk or Cool Whip if it seems too thick
Vegetarian Chop Souey
This is an easy, recipe that feeds 4 hungry people. It calls for just a few ingredients and doesn’t take much time to throw together. (The rice is the most time consuming part). Delicious!
Ingredients:
2 lg. onions, cut in half and thinly sliced
5 stalks celery, 1/2 inch slices
1 1/2 – 2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) bean sprouts (or you can use your own fresh bean sprouts)
1 large mixing spoonful of molasses
1 large mixing spoonful of soy sauce
1 pkg. Lightlife Smart Strips (steak style veggie strips)
Method:
Saute onions in one Tbsp. oil. Add celery and just enough water (or vegetable broth) to cover. Cook for about 5 minutes.
Then add the bean sprouts, seasonings, molasses, and soy sauce. Stir well to blend, and heat to boiling.
Thicken mixture with 1 Tbsp cornstarch diluted in 1/3 c. water. Stir until gravy thickens.
Add Smart Strips and cook for about 10 minutes to heat through. (If using fresh bean sprouts add them now instead of earlier and cook until they start to wilt, but don’t let them get mushy.)
Serve over cooked brown rice.
Tofu Stuffed Shells
Ingredients:
1 – 2 Tbsp. olive oil
1 chopped onion
1 clove minced garlic
10 oz. frozen chopped spinach, thawed and drained
8 oz. chopped mushrooms
1 container (12.3 oz.) Mori-Nu silken tofu, drained and mashed with a fork
15 – 20 jumbo pasta shells
2 Tbsp. nutritional yeast*
1/4 c. Parmesan flavor veggie cheese, plus another 1/4 c. reserved for topping
1 Tbsp. parsley flakes
1 tsp. oregano leaves
1 – 1 1/2 tsp. salt or sea salt
about 8 oz. shredded mozzarella flavor veggie cheese
1 qt. any good marinara sauce
Method:**
Cook the pasta shells according to pkg. directions, drain and set aside. (Lay them on a damp linen dishtowel covered with another damp linen dishtowel so they won’t dry out or stick together while you work).
Saute onions, garlic, and mushrooms in olive oil. Add thawed, drained spinach and cook for another couple minutes, stirring occasionally.
In a large bowl combine tofu, 1/4 c. veggie Parmesan, oregano, salt, nutritional yeast, and veggie mozzarella (reserve 1/4 cup). Add sauteed vegetables and mix together with a fork.
In a rectangular casserole spread a thin layer of marinara sauce.
Stuff the noodles with the tofu mixture (2 – 3 Tbsp. per shell), and place the stuffed shells in the casserole. (Place the stuffed shells close together so they don’t tip over).
Spoon remaining sauce over the stuffed shells and top with reserved veggie mozzarella and Parmesan cheeses.
Bake at 350 degrees uncovered for 30 – 4o minutes. Serve.
* Nutritional yeast can be purchased at the health food store. It is not Dry Active Yeast although it looks similar. It is a granular powder that comes in a jar, and it gives food a cheesy flavor and aroma. Nutritional yeast is high in B vitamins.
** You can also substitute this tofu mixture for the ricotta cheese used in any vegetable lasagna recipe — just layer it between lasagna noodles, sauce, and veggie mozzarella cheese. Top with Parmesan cheese.
Or, you can layer the tofu mixture with of any type of pasta and sauce for another one dish variation.
Savory Spinach Dip
I got this recipe right off a box of Mori-Nu Silken Tofu. The box credits “Mari Oser’s Soy of Cooking” (Chronimed Publishing: Minn. MN) 1996. I hope you like it as much as we do. It is wonderful for parties served with fresh veggies or crackers. You could probably hollow out a bread bowl and serve the dip with little squares of bread, too, which I’ve done with other recipes but not this one specifically. (This recipe doesn’t have as much mayo as others I’ve made, so I’m not sure if it would soak into the bread and make it soggy or not). However you serve it — this recipe is a keeper!
Ingredients:
1 pkg. Mori-Nu Silken Soft Tofu, drained
1.75 oz. pkg. onion soup mix
1/2 c. mayonnaise (I use Vegenaise)
3 large cloves garlic, peeled
10 oz. pkg. frozen chopped spinach, thawed, drained, and pressed into colander
8 oz. can sliced water chestnuts, drained
1/4 c. thinly sliced scallions
Method:
Drain tofu and pat with paper towels. Place tofu in food processor, and blend until smooth. Add dry onion soup mix, mayo, and garlic; blend. Add spinach, and blend. Add water chestnuts and scallions; pulse just until chunky.
Refrigerate for at least an hour before serving. Makes 4 1/2 cups.
Potato-Leek Soup
This recipe is from “The New Enchanted Broccoli Forest,” by Mollie Katzen (an excellent cookbook).
The important thing to know here is how to clean a leek, because they grow like an onion and collect dirt in each layer. If you don’t clean them properly you will be eating a lot of dirt!
First of all, cut off and discard any of the tough, hard, or dry green ends of the leek that you don’t want to use. It’s okay to use the tender young green part near the bulb. Then trim off the root end and slice lengthwise all the way up the leek. You will wash one half at a time, gently folding back each layer to expose and rinse out any dirt you find. Drain, and you are ready to chop.
Ingredients:
3 medium sized potatoes
3 cups cleaned and chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp. salt
1 cup unsweetened soymilk
freshly ground black pepper
optional: snippets of fresh herbs
(thyme, marjoram, basil)
1) Scrub potatoes and cut them into chunks (I always peel them first) Place them in a soup pot or dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until potatoes are tender (about 20 minutes). Remove from heat and cool.
2) Puree the soup in batches in a blender or food processor. (I just use my immerseable stick blender and puree it in the pot while it’s still hot — what a time-saver!) Return the puree to the pot, and stir in the soymilk.
3) Add black pepper to taste, and adjust salt if necessary. Can be served hot or cold (hot is delicious), with a sprinkling of fresh herbs, if desired.
Creamy, low fat, wonderful!
Vegtutor's Weblog 