Saturday, October 13, 2007

Stuffed Zucchini

What do you do with a zucchini? Aside from this recipe, you can pretty much put it in any mix of things: simply saute with oil or margarine and add to spaghetti, enchiladas, tofu scramble..the list goes on.

Here is a freestyle recipe for stuffed zucchini. Use what you have, and adjust the
moisture to suit your grain preference

Stuffed Zucchini

*3 med-lg zucchini, halved lengthwise and insides scooped out with a spoon
*1 small onion, diced
handful (3 or 4) mushrooms, chopped
*1 tomato, seeded and rough chopped
*4oz or so (handful, cup or less) chosen protein: I used Mornngstar Chikn, but you can use cooked beans, cooked lentils, seitan, tofu, etc. Saute this separately!
*1 c stuffing OR your choice cooked grain, such as quinoa
*Spices- I used All Purpose seasoning salt and poultry seasoning
*1 c (approx) water to wet stuffing. (If using favourite cooked grain, omit water unless stuffing is dry)

In a large pot/pan, saute the zucchini halves cut-side down about 3-4 minutes on each side, just until they get a golden colour on the edges.

Remove zucchini and place in an oiled baking dish, scooped side up

Add onions, mushrooms, and the zucchini insides (chopped) and cook until onions are tender, adding spices. Add protein and tomatoes.

Add stuffing or grain and necessary water. Lay over zucchini and bake at 350 F for about 20 minute, just until zucchini "boats" are tender


Here I used shiitake gravy from Road's End Organics but you can use spaghetti or tomato sauce. If using the tomato/spaghetti sauce, I would suggest baking it with the zucchini.

Serve and enjoy!

Tuesday, October 09, 2007


This is a variation on my mom's recipe. It's pretty loose, as you can add what you want to it. Choose whatever extra protein you want: 8oz tempeh, tofu, seitan, TVP, lentils, homemade crumbles, etc. or just omit all together, as there are beans in it. Here it is served with fresh raw corn and vegan sour cream.

-1 large onion, minced*
-2-4 stalks celery, with leaves, minced*
-1 green bell pepper, seeded and minced*
-3 cloves garlic (more/less to taste), minced*
(*Easiest way to do this is to chop small and pulse in food processor.)

-1 (14-16oz) can kidney beans, drained and rinsed
-1 (14-16oz) can black beans, drained and rinsed
-1 (14-16oz) can tomato sauce**
-1 (14-16oz) can diced tomatoes**
(**Can use two cans of either. You can also start with a 28oz. can and see if you need more)

-1 8oz bag Morningstar Farms "Steak" strips or other protein (see note about proteins above)

-A-1 Steak Sauce
-Tabasco Hot Sauce
-Chili Powder

Heat a little olive oil in a large pot with tall sides, saute minced vegetables until tender. Season with salt and pepper.
Add beans and tomatoes/tomato sauce, A-1, chili powder, and Tabasco, to taste

Meanwhile, sauce steak strips in a little oil (in separate pan) until crispy on the outside. Cut into small pieces (can pulse in food processor).

Simmer chili until thickened a little, about 10-20 min (it is ready to eat at any time but simmering makes the flavours come out). You can even simmer on very low for a couple hours. Make sure to keep an eye on it and stir.

Add "steak" to chili before serving. Stir until well-combined and serve with rice, pasta, biscuits, or corn bread and a salad.

Tuesday, October 02, 2007

Enchiladas, Frijoles Negros, Yellow Rice

I went to the Mexican market today and found some vegan refried Frijoles Negros (black beans) that tasted great! Recycle is already out so I can't say the brand! I got the enchilada sauce and tortillas there.

If you have a Mexican/Latin market, get your supplies there! Check the beans for lard.

This recipe is loose, add what you want!

1 medium onion, diced
1-2 red or green bell peppers, diced
8oz mushrooms, sliced
1 medium zucchini, chopped
1 bag Morningstar Chik'n Strips OR 8oz tofu OR seitan

Red or green enchilada sauce
Vegan cheese (optional, I used Follow Your Heart)

Saute vegetables with a shake of garlic powder, a little hot red pepper, and salt until softened. Remove from pan and saute protein. Add some shredded cheese to mixture (optional)

Place some enchilada sauce in the bottom of a casserole pan.
Place filling in each tortilla, roll, and place seam-down in the pan. Repeat until filling is gone. Pour the rest of the sauce on top. Add more cheese on top.
Bake at 350 F. 20-35 min, until sauce is thick. Broil the last few minutes to melt cheese.

1-2 cans Frijoles negros
1 tsp. Better than Chicken Boullion
1 c water

Whisk all ingredients together and cook until water evaporates, stirring often.