When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the A/C is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini. Now, don’t get me wrongâ€”I have no problem with pasta, but in the summer heat, zucchini noodles just feel lighter. And they’re ready pretty much instantly, with a few cranks of the lever, and no heat needed. If you don’t have a spiral slicer, you can use your favorite noodlesâ€”rice noodles, bean-thread noodles, soba, or linguiniâ€”this works with all of them. And this recipe adds a nice twist with some tasty peanut sauce. Continue Reading…
If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash.Â All the vegetables in this recipe give it many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.
- 1 package tempeh, cubed
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- salt and pepper
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tsp fresh ginger, grated
- juice of 1 lime
- 1 tbsp olive oil
- ½ cup warm water
- Â½ fresh squash or 1 cup frozen cubes squash
- 2 cups quinoa
- 2 cups baby spinach
- In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
- Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
- When the marinated tempeh is ready, sautÃ© the tempeh for about 5 minutes in a warm, slightly oiled pan.
- Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
- Keep the rest of the vinaigrette in the fridge up for 5 days.
Make your regular ramen soup amazing with this combination ofÂ miso, mushrooms, zucchini, and tofu. This ultra-comforting soup recipe can be easily personalized to your taste.
- 2 tsp sesame oil
- 3 cloves garlic, finely chopped
- 1 container (900 ml) vegetable broth
- 3 cups water
- Â½ block firm tofu, cubed
- 8 oz mushrooms, sliced
- 1 zucchini, chopped
- 4 tsp miso
- 2 tsp reduced-salt soy sauce
- 10 oz ramen noodles
- In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
- Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
- Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
- Cover with broth and serve.
There are no rules for this recipe. Use vegetables you have on hand, according to the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preference: nutmeg, ginger, caraway, cinnamon, cloves, saffron, red pepper, etc.
If you do not have a traditional “tajine” dish, a pot or wok will work very well too.
- 2 potatoes
- 2 carrots
- 2 zucchini
- 1 cup celery
- 1 can chickpeas
- 1 onion
- 1 clove of garlic
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp turmeric
- 2 cups vegetable broth
- Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot.
- Add the spices (paprika, coriander, and turmeric), salt, and pepper. Mix. Brown for a few minutes until the onion is tender. If necessary, fill the bottom of the pot with water.
- Wash, peel, and slice vegetables. Pour the carrots, potatoes, zucchini, and celery into the pot and mix with the spices.
- Add broth and bring to boil under cover. The broth should cover the vegetables for good cooking.
- When the broth boils, remove the lid and lower the heat. Simmer for 20 minutes.
- Add the chickpeas (already cooked), stir, and continue cooking for 15 minutes.
These zucchini fritters are crispy on the outside and soft on the inside. Healthy and easy to make, these are a great way to make your kids eat plenty of vegetables.
They’re perfect for a quick meal or to take away in your lunch box.Â You can also serve these fritters with cashew cream cheeseâ€”the combination is so delicious!
- 2 zucchinis
- 1 clove of garlic
- 2 flax eggs*
- 1 cup flour
- 3 tbsp. herbs
- 4 tbsp. olive oil
- Peel and grate zucchini.
- Put them in a colander, sprinkle with salt, and let them sit for 1 hour.
- Rinse well and dry in a towelâ€”squeeze very hard!
- In a bowl, add flour, flax eggs, herbs, minced garlic, pepper, and salt to the zucchini. Mix well. If the consistency is very liquid, add a little flour.
- Heat 4 tablespoons of olive oil in a pan.
- When the pan is hot, arrange a tablespoon of the zucchini preparation.
- Brown for 3 minutes then turn regularly until the patties are golden brown. Add a few spoons of water to the pan if needed.
- Serve hot.
1 tsp. ground flaxseed
2 tbsp. water
Mix and allow to swell for 5 minutes.
Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetablesâ€”you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. Itâ€™s a thick soup with seasonal vegetables and pasta, butâ€”if you preferâ€”you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option.
- 1 big zucchini
- 1 yellow squash
- 2 carrots
- 2 potatoes
- Â½ cup frozen peas
- 1 cup edamame
- 1 can of diced tomatoes
- 1 onion
- 1 clove of garlic
- Â¼ cup fresh basil leaves
- 1 bay leaf
- salt and pepper
- olive oil
- 7 cups of vegetable broth
- 100 g pasta (broken fehttuchini or vermicelli)
- Peel and dice the zucchini, squash, carrots, & potato.
- Chop the onion and the garlic.
- In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
- Add the diced tomatoes and cook for about 5 minutes.
- Add vegetables, carrots, zucchini, squash, & cut potatoes,
- Add chopped basil leaves, & bay leaf. Add salt and pepper.
- Pour in the vegetable both.
- Cook and cover over low heat for 25 minutes. 5 to 10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame,
- Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.
Many people donâ€™t know how to cook tofu. Because of this, many see it as a bland food and are reluctant to cook it. In reality, tofu lends itself very well to many dishes. Because of is unique texture, it absorbs sauces and marinades perfectly.
This tofu casserole is sweet and salty at the same time. The cubes of tofu are first lightly fried in oil, then simmered in a very fragrant sauce. Itâ€™s easy to make, and itâ€™s the absolutely deliciousâ€”test it and you will see! The result is a tender and tasty tofu.
Prep time:Â 15 minutes
Cook time: 15 to 20 minutes
- 400 g tofu
- 1 zucchini
- 1 onion
- 1 teaspoon thyme
- 1 bay leaf
- 1 Â½ cups of vegetable broth
- 1 tablespoon cornstarch
- Â¼ cup soy cream
- the juice of a lemon
- Peel & dice the onion. Place the onion in a sauce pan & cook for 5 min over medium high.
- Cut the tofu into cubes, rectangles, triangles, or whatever you like. Add to the saucepan with the onion, and cook until lightly browned.
- Add the zucchini, thyme, and bay leaf (and salt and pepper to taste). Pour in the vegetable broth and simmerâ€”coveredâ€”for 8 minutes.
- Take a 1/4 cup of the broth & mix it with the cornstarch. Add the soy cream to this mixture, and then put this mixture back into the casserole. Stir until the sauce thickens a little.
- Add the lemon juice.
- Serve over noodles or rice.
Zucchini is available and economical all year round, though it’s midsummer to early fall when it’s most abundant in gardens and at farm markets. So for your enjoyment, here are VegKitchen’s 12 best healthy zucchini recipes, from “zoodles” to sweet muffins and everything in between â€” plus some alternates that are also among our best.
1 Â Zucchini â€œnoodlesâ€
Everyone needs a good zucchini â€œnoodlesâ€ (or as some call them, “zoodles”) recipe or two in their repertoire, and Gena Hamshawâ€™s Zucchini Pasta with Mango, Avocado, and Black Bean SalsaÂ (at top) is easy and impressive.Â Continue Reading…
This creamy pesto zucchini noodles recipe is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives the sauce a fluffy yet rich texture thatâ€™s beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. For added flavor and texture, garnish with hemp seeds, as seen here.
Excerpted from Cook Lively! 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Livingâ€”Using 10 Ingredients or Less. Recipes and photos by Laura-Jane Koers. Copyright Â© 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Continue Reading…
Once youâ€™ve had your fill of zucchini noodles, make a few batches of these zucchini fries for a nice change of pace. Theyâ€™re easy to whip up, and the Indian spices will add some zing to your next dinner party. This is a great appetizer as well as a side dish. Look for garam masala near the curry spices at your local market. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester Â©2015, published by Page Street Publishing. Continue Reading…
Pappardelle are flat noodles about one inch wide that are usually served with rich creamy sauces and gravies. In this dish, thinly sliced zucchini stand in for the pasta. Look for young zucchini for the best results. Recipe and photo from The Almond Milk Cookbook* by Alan Roettinger, @2015 The Book Publishing Company. Reprinted by permission.
It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals*Â Â© 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
This very green salad has a contrast of flavors and textures, from the crunch from the snow peas to the tender raw zucchini â€œnoodles.â€ Though nice and light, the sesame dressing and two kinds of seeds â€” sesame and sunflower â€” give it substance.
This raw zucchini noodle side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta. Recipe contributed by Laura Theodore, fromÂ Jazzy Vegetarian, Lively Vegan Cuisine Thatâ€™s Easy and DeliciousÂ Â (Book Publishing Company), reprinted by permission. Photo by Warren Jefferson. Continue Reading…
A warm-weather brunch calls for vegan quiche, and this oneÂ pleasingly fit the bill. Featuring shredded zucchini and a flaky, gluten-freeÂ crust, this quiche will be declared a winner when served at any midday meal.Â Recipe fromÂ Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites*Â by Laura Theodore (BenBella Books 2013), reprinted by permission.
An appealing vegetable trio â€” asparagus, zucchini or summer squash, and red bell peppers â€” is enlivened by a wine-scented sautÃ©. This colorful veggie side dish is perfect for embellishing everyday meals as well as spring holiday dinners. Photos by Rachael Braun.
This appealing mix of yellow summer squash, green beans and chickpeas is especially welcome when slender fresh green beans are abundant. It makes a great summer salad that can be a main dish, served with crusty bread and fresh corn, or as a side dish for vegan quesadillas or grain dishes.
Here’s a simple Greek potato stew bursting with summery flavors â€” green beans andÂ zucchini in a mellow tomato base. A fresh, crusty bread rounds out the meal along with a big green salad with some chickpeas tossed in. For a company meal, add Olive Bar Medley with Tofu “Feta” as an appetizer, and a good wine.Â Continue Reading…
Making raw spaghetti-like â€œnoodlesâ€ with a spiral slicer (I got the one made by World Cuisine* and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. Itâ€™s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, itâ€™s just plain fun. Continue Reading…
The combination of fresh summer squash and corn, flavored with garlic and chiles, is simply delicious. This is a delightful side dish in late summer, when fresh corn and squashes are at their peak of abundance and flavor. This is good served with quesadillas or other Southwestern dishes, as well as simple bean dishes. Continue Reading…