Tag Archives: zucchini

Chocolate Zucchini Cake French Toast

For our End of the World brunch (held on the same day that Harold Camping predicted the Rapture would take good Christians to Heaven while the rest of us suffered rolling earthquakes, the plagues of the Apocalypse, and then death as the world ended after five months of literal Hell-on-Earth), we wanted to make deeply decadent foods befitting of transdimensional spiritual passengers leaving their earthly bodies behind. When our friend George suggested chocolate cake French toast, I was just blown away… what an idea! (Pun intended.)

In order to make it a touch healthier, I made chocolate zucchini loaves – but we still topped them with a sweet strawberry coulis, sweetened browned Earth Balance, and icing sugar.

chocolate zucchini cake french toast with strawberry coulis, brown butter, candied walnuts, and a chocolate dipped strawberry

I actually used this awesome VegWeb recipe submitted by user jessesmum. I screwed it up a bit by adding a bit more baking powder than I was supposed to, but it turned out beautifully. It was flavourful, moist, and cut well into slices. I altered her recipe, below, as I did when I prepared it.

Chocolate Zucchini Loaves – Makes 2 loaves

5 tablespoons ground flax + 10 tablespoons water
3 cups all-purpose unbleached flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups cane sugar
1 cup vegetable oil
2/3 cup almond milk
1 teaspoon vanilla
2 cups zucchini, grated
1 cup vegan semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 9×5″ loaf pans. For flax eggs, microwave flax meal and water for 30 seconds, stir, microwave, 30 more seconds, and stir again. (Or use hot water, stir, and let sit til gummy.)

Combine all dry ingredients in a large bowl and mix well. Add vegetable oil, and use a fork to stir. It will be dry but stir as well as possible. Then add the flax mixture. Continue to mix.

Add milk and vanilla, and stir until well blended. Add zucchini and chocolate chips and blend them in. The mixture should be nice and smooth and moist looking.

Spoon into prepared loaf pans. Bake 55-60 minutes. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in plastic wrap and it will keep for days (if your family doesn’t gobble it up).

Breakfast Calabacitas

Breakfast calabacitas

Ever since we were little our dad has had a garden. When the squash and corn would be ready to be harvested my dad would always make calabcitas. His recipe included bacon and topped with cheese.  I decided to make this traditional new mexican side dish  healthier ,vegan, add a potato and have it for breakfast.

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Foreign Correspondent – Tajine in Sydney

Hi, obviously it was time that Kaylie and Mall took their mischief global so here is a little addition from Australia.  My name is Laura and I’d like to talk about tagines, decadent slow cooked Moroccan stews far more suited for a Pacific Northwest winter than the balmy Aussie summer that I am enjoying, even though it is hot in Morocco…

Moroccan food is glorious, and gloriously easy to veganify because of it is based on olive oil, fresh ingredients and loads of spicy goodness. Preserved Lemons, Harissa, Chermoula and Raj-el-Hanout (the last three are a spicy chilli paste, a green herb blend and literally the ‘Spices of the House’) make up a beautifully complex flavour base with really easily available and familiar ingredients. I’ve pared down this recipe to its most basic form but spice mixes are fun to have around and easy to make, let me know if you need links to recipes for them.

This Tagine is beautiful and I cannot wait to get back to Vancouver and cook it for Kaylie and Malloreigh. The Tajine is the name of the conical ceramic dish, as well as the dish itself but if you don’t share my brothers love for exotic ceramics a big old cast iron pot will work just as well. Marc suggests that this cheater’s version be called a ‘Fauxjine’.

Vegetable Tajine

1/4 cup Olive Oil
2 Red Onions, Sliced
3lb root vegetables: we used quartered Sweet Potatoes, chunky carrot sticks, quartered Zucchini Squash, Potatoes, salted Eggplant slabs.
1lb Peas, we used frozen
2 bunches of finely chopped Cilantro
1 bunch finely chopped Italian Flatleaf Parsley
2 tbsp Sweet Paprika
1 tbsp Cumin
1 tbsp Salt
1 tsp Black Pepper
2 Birdseye Chilis, deseeded and finely chopped, leave the seeds if you’re brave.
4 Dates, pitted and halved
1/2 cup olives, pitted and halved, we used salty green ones.
3 Cinnamon sticks, Bay leaves,
3 Lemons, preserved Lemons if you can get them, make them, beg, borrow, or steal them.

Step 1. Don’t be afraid, this is fun.

Grease your Tajine pot, using some of the olive oil, add the rest to a big bowl that will fit all your vegies. Combine everything except for the Olives, Dates and Lemons.

If you are using fresh Lemons, roughly chop two and juice the other, add these to your spicy vegetable mix and combine really well so that everything is covered in herbs and spices. Transfer all of this to your cooking pot or Tajine by arranging the vegetables so that the ones that take more time to cook, like potato, are at the bottom and carrots and eggplants are at the top.

Bring to a boil just until steam is created and then turn the heat right down, cook for about an hour, add the dates, olives and preserved lemon skin if you are using them, cook for another 30-45 minutes then you’re done!

We ate this with “Relaxed” Couscous and a Malas Salad – It fed three and a half people handsomely, including Marc’s bountifully pregnant partner, Dom.

Essaylab.org employs only already-established native English speakers. At least Ma diploma is required. All customers receive excellent results and we are not going to spoil this tradition by hiring low-grade writers.

In The Absence of Tortillas, a Mexican Bowl

in the absence of tortillas, a mexican bowl

Who wants tortillas from a grocery store anyways? I find the politically correct mexican bowl to be one of my favourite dishes because it’s fast, flavourful, easy and reminds me of my mom.

This particular bowl consisted of:

Chipotlé lime baked tofu cubes
Roasted garlic potatoes
Pinto beans
Garnished with fresh tomato, lettuce, salsa, avocado and roasted zucchini.

You could replace the potatoes with rice or spanish rice, sautéed vegetables for tofu and black beans for pinto beans.

Try replacing salsa with a tomatillo sauce  or try adding guacamole.

chipotlé lime tofu

1/2 block extra firm tofu
Juice of 1/2 lime (about 1 tbsp)
1 tsp lime zest
1 small can of chipotlé in adobo sauce or  1 tsp chipotlé seasoning
1 tsp garlic salt
1/4 small yellow onion minced
1 tbs oil

Cut tofu into 1cm cubes and place into a medium sized bowl. If using canned chipotlé use one pepper and mince put into bowl with tofu along with all of the other ingredients. Let the tofu marinate for at least fifteen minutes and place in oven at 400 degrees for fifteen minutes. This recipe is spicy!

Portobello & red wine tomato sauce, kale, lemon and caramelized onion tofu scramble

anniversary breakfast - scrambled tofu and toast

After a long night of drinking, kissing and eating it’s important to reinvigorate your body with a flavourful breakfast. It isn’t to hard to use elements of last night dinner to create a tofu scram that is more satisfying than the dinner you had the night before.

Things you need:

1 yellow onion (cut into rings)

4 cloves of garlic (minced)

5 kale leaves

1 C Portabello & Red Wine Tomato Sauce (refer to prior post)

2 Tbs vegan margarine

1 lemon

1/2 small zucchini

cherry tomatoes, sliced in half

6 white button mushrooms

1 tps Tarragon

Salt


Place garlic, 1 tsp salt, 1/2 block tofu, & portobello tomato sauce in a bowl and let set until you are done prepping everything else.

In a skillet, sauté onions rings with vegan margarine until slightly brown and caramelized.  Add sliced mushrooms, cherry tomatoes and tarragon until mushrooms and tomatoes are slightly soft. Add tofu mix, a pinch of salt and kale. Let simmer stirring occasionally for about 10 minutes in total. Add zucchini last and only let the whole mixture sauté for only 3 minutes more, you don’t want your zucchini to be over cooked!

Plate your scram and add a squirt of lemon juice on top!

Make toast, slice fruit, pour coffee and eat!

Simple Laksa

creamy peanut kale and laksa
(laksa with vegweb’s creamy peanut kale, the recipe of the day that day!)

Mal and I wanted to come home and have a dish that was easy, but also beautiful in presentation. Not to mention we had most of the ingredients already in our fridge. Here is our rendition of a classic laksa that is simple and fast.

Stuff you need:

Laksa For two

1 Pkg Rice Noodles or Vermicelli
1 Stk Lemon Grass
3 Stks Green onion
5 cloves of garlic
3 cm of diced or grated fresh ginger
1 1/2 tsp red curry paste
1 tbsp chili paste or sambal
a pinch of salt (preferably sea salt)  and pepper
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp coriander seed
1 kaffir lime leaf
1 veggie broth cube or 2 cups veggie broth
1 1/2 Cup coconut milk

For garnish:

1 Tomato
6 shiitake mushrooms
1/2 Green bell Pepper
1/2 small zucchini
Fresh cilantro
sesame seeds
1 lime
(crystallized Ginger)

Put two stalks green onion, lemon grass (slice only until you hit the green of the stalk), ginger, garlic, red curry paste, sambal, salt and pepper, tumeric, coriander (both), curry powder and cumin in a food processor and chop until you get a consistent paste.

In a soup pot, add paste and approx 4 tablespoons of oil. Sauté until fragrant and golden brown.

Add 1 Veggie bouillon cube and 1/2 cups of water. Bring to a boil, stirring constantly. Add coconut milk and kaffir lime leaf. Let simmer for 20 minutes.

While the laksa is simmering there are things you need to do to prepare your garnish. Here’s the list:

1.) Soak 1 pkg of rice or vermicelli noodle in hot water for about 6 minutes or until soft enough to eat.

2.) Slice your shittake mushrooms and pan-fry in a skillet with some braggs or soy sauce.

3.) Cut your zucchini into spears and your bell pepper into strips, roast in the oven at 450 degrees for 5 minutes.

4.) MAke 2 lime wedges

5.) Wedge or dice your tomato

6.) Chop your cilantro

Finalize:

Place finished, drained rice noodles in 2 separate bowls. Ladle laksa on top almost covering the noodles. Neatly arrange all of your garnish on top of your noodles (see photo). Impress someone with this easy, beautiful dish.

Tofu Benedict – Vegan Breakfast Stack Cooking Video – Indian Style Curry Benny

Last weekend, I didn’t have my camera – I’d left it at a friend’s house – so when Kaylie and I started putting together this incredible breakfast, we decided to record it on video. After many painstaking hours subtitling it for the deaf and hard of hearing, during which iMovie crashed as if on a 15-minute schedule, the video is done! Voila, here’s Kaylie and I being dorky!

In this video, I used a variation on the tofu egg patty I keep talking about but which I feel nobody has actually tried to make. (That’s okay, it means you’ll come to my restaurant someday, right?)

Let us know if you want some more clarification on how we did anything in this video – I personally think K should share the recipe for those potato rice cakes.

yam gnocchi with a lemon-dill reduction, zucchini fettucine, spinach, and roasted red pepper wrapped asparagus

Kaylie’s brainchild and hard work – we made this for Lindsay (and Robert as well, but unfortunately he was indisposed with a bad case of food poisoning and had to suffer only hearing about it later). The gnocchi, which neither of us had ever made by hand anymore, was surprisingly easy! We also made some with russet potatoes, but it fell apart… gonna have to try that one again. Anyway, here’s the recipe.

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