Jul 192011
 

You just can’t have the Zucchini Times without at least one stuffed zucchini :) This was a very good stuffing mixture and since I am in my three week vegan living trial, this is completely vegan (which is why the cheese is not melted).

1 gorgeous, yes we still love them, fresh zucchini – size is a matter of preference
1 Italian vegan sausage (mine was homemade, recipe will be posted in the future)
2 Tablespoons quinoa, color does not matter
1/4 cup veggie stock
1 small onion, diced
2 cloves garlic, minced
1/4 cup fresh breadcrumbs
3 large basil leaves, minced (or 2 tsp dried)
salt and pepper to taste
a pinch of crushed red pepper if your sausage doesn’t have it
fresh tomato sauce
mozzarella cheese – I used Vegan Gourmet

Toast the quinoa in a dry pot over medium heat just until you hear it begin to pop, shaking frequently. It will get slightly darker and smell a bit nutty. Add the veggie broth, turn the heat to med-low and cover tightly. Cook for 10-12 minutes, until the liquid is absorbed and the quinoa is tender.

Meanwhile, crumble the veggie sausage into a bowl and add the onion, garlic, and basil. Toss in the cooked quinoa and breadcrumbs. Season to taste – yum.

Halve your zucchini lengthwise – I’d say get a medium, but that can mean a lot of different sizes when you are dealing with zucchinis. If you are growing your own, I’ll say it’s a 5-7 day old one :)

Scoop out the seeds with a spoon and drop a few drops of olive oil in each. Give it a good massage – inside and out and season with salt and pepper. Stuff the zucchini halves each with half the stuffing. Coat the bottom of a baking dish with a bit of the tomato sauce (how much is your preference). Carefully set the stuffed zucchini in and cover with foil, being careful not to touch your lovely stuffing with the foil.

Bake at 350 degrees for about 30 minutes (more or less, depending on the size of your zucc). Uncover and add your cheese. Back into the oven for 5-10 minutes.

Plate and enjoy!
Peace,
DharmaDogsFarm

Jul 122011
 

I love barbecue tofu sandwiches – we decided to use a zucchini in this also and the result was a moister, very yummy sandwich. I blogged about this one in my Going Vegan adventures.

BBQ Tofu and Zucchini Sandwich
1 cake extra firm tofu, pressed to drain off extra liquid (freezing first works wonders), thickly sliced
1 medium zucchini, cut in half, then sliced lengthwise (peel if you’d like)
1/2 cup of your favorite barbeque sauce

Arrange the tofu and zucchini slices in a shallow pan or on a cookie sheet. Brush all sides with barbeque sauce and allow to marinate for about 20 minutes. Light your grill or warm the grill pan. Place the zucchini and tofu directly on the grill – brush with barbeque sauce. Watch carefully, they will not take long. Turn and brush frequently until all are caramelized. Remove from grill and keep warm.

Assemble the sandwich
We used a whole grain wheat bun, topped with a slice of zucchini, two slices of tofu, about 1/4 cup of vegan cole slaw (recipe follows), and a homemade dill pickle (my brother’s recipe). Feel free to slather with additional barbeque sauce if you’d like.

Vegan Cole Slaw
1/4 head of green cabbage, shredded
1 medium carrot, grated
1/2 cup vegan mayonnaise
2 Tablespoons soy milk
2 Tablespoons white vinegar
1 Tablespoon sugar
1 teaspoon celery salt
Black pepper

Mix mayo, milk, vinegar, sugar, and celery seed and whisk until smooth. Pour over cabbage and carrots in bowl – mix and add black pepper to taste.

Enjoy!
Peace,
DharmaDogsFarm

Jul 102011
 

This is so awesome – you’ll grow more zucchini (and eggplants, and tomatoes, and basil) to have it at least once a week!

 

The Vegetarian Italian Hero
1 loaf ciabatta bread – homemade or purchased
1 small eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 roasted red pepper
1 fresh tomato, sliced
4 Tablespoons balsamic vinegar
6 Tablespoons olive oil
2 teaspoons Bragg’s Liquid Aminos
3 garlic cloves, minced or pressed
1/2 cup basil pesto – homemade or purchased
1/4 cup olive tapenade – homemade or purchased
4 slices of good quality provolone cheese, halved
extra olive oil as needed

Combine the balsamic vinegar, olive oil, garlic, Bragg’s, and salt & pepper to taste. Place in a shallow pan and toss the sliced zucchini and eggplant in the marinade. Allow to marinate for at least 30 minutes.

Meanwhile, lite the grill. When marinated, grill the zucchini and eggplant until softer and caramelized. Slice the loaf of ciabatta in half and drizzle each half with olive oil. Grill, cut side down until lightly toasted. When all are grilled, assemble sandwich.

Spread the basil pesto on the bottom half of the bread. Next, layer half of the provolone, then the tomatoes, the eggplant, the zucchini, the roasted red pepper, and another layer of provolone. You could add a few fresh oregano leaves to the center if you’d like.

Spread the top half of the bread with the olive tapenade. Carefully put the top on the sandwich. Press the sandwich down and wrap tightly with foil (recycled if available). Put the whole sandwich on the grill for 4 minutes per side. Remove and allow to cool slightly.

Slice and enjoy with a glass of wine!

Peace
DharmaDogs