Stuffed Zucchini

These turned out so good and will definitely be made again. Just serve with a side salad and dinner is ready. This mixture could also be used to stuff acorn or yellow squash, bell peppers and maybe cabbage leaves. I didn't have my homemade cheese sauce and used Daiya cheese shreds. This is what kept this dish from being "whole food plant based no oil". So, don't be like me; plan ahead and have some cheese sauce ready to top these. Scooping out the inside of the zucchini is super easy if you have a melon baller utensil.
Let's make these stuffed zucchini!

• 2 medium zucchini
• 1 smallish sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 1 small bell pepper, chopped
• 1 can chickpeas, drained and rinsed
• 1 heaping tablespoon tomato paste
• 1 tablespoon hot sauce, I used Franks
• 4-6 tablespoons unsweet plant-based milk, I used almond
• 1 tablespoon garlic rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• a few grinds of black pepper
• 1/2 cup canned brown lentils (optional)*

Cut zucchini in half lengthwise. Scoop out the flesh leaving a little less than 1/2 an inch border. Chop up the scooped out parts.

In a large non-stick skillet heat a little water and add onion. Sauté about 4-5 minutes.

Add garlic, bell pepper, zucchini flesh, all the spices, soy sauce, vinegar, tomato paste, hot sauce and milk. Cover and cook about 10 minutes, stirring occasionally.

Preheat oven to 400F. Add the chickpeas and lentils to the skillet and cook for a few more minutes. You can leave the lid off so it thickens up. Taste and adjust spices if needed.

Line a baking sheet with parchment paper. Stuff each zucchini half with the chickpea mixture.

Add your cheese to the top.

Bake for 20-25 minutes. 

You can garnish with fresh herbs if you have them. Serve with a side salad for a delicious dinner.

* I had a 1/2 cup of lentils in the frig and added them to this so that they wouldn't go to waste. If you have a little bit of something that would fit this flavor profile fill free to add it. This is a great way to use up bits of veggies so they aren't wasted.

Enjoy!!!!!

Double Chocolate Zucchini Banana Bread (WFPBNO)

I have been making a banana bread that has lot's of nuts, dried fruit and such in it. It's delicious but I wanted something chocolate so I had overripe bananas and 1 large zucchini and this happened. It is so moist and you can't even tell there is zucchini in it. It is definitely something to keep in our rotation. I love it that the grocery has sacks of overripe bananas at almost half price. You definitely want to make this one.

• 1 1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 3/4 cup unsweet almond milk
• 1/2 teaspoon apple cider vinegar
• 2 small overripe bananas, mashed
• 1 cup zucchini, shredded
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

Preheat oven to 350F and line a loaf tin with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar and salt.

In a cup or small bowl add the vinegar to the milk. Set aside for 5 minutes.

In a smaller mixing bowl, combine mashed bananas, zucchini, vanilla extract and milk mixture.

Pour the wet mixture into the dry mixture and stir until smooth.

Fold in the chocolate chips. 

Spread the batter into the prepared loaf pan.

Bake for 40-45 minutes or until a toothpick coes out clean.

Enjoy!!

Quick Tomato Pasta (WFPBNO)

This pasta dish is a super quick dinner to throw together on a busy week night. If you don't have broccoli, use cauliflower or green beans, no zucchini on hand, then use a yellow crooked neck squash. This is a sure way to get some of the produce out of your frig. I was aiming for 2 servings but I must have used more veggies than I intended. We had four servings; I point this out because the leftovers were good but not as good as the fresh dish.

• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, cut into half moons
• 1 small broccoli head, chopped into bite sized florets
• 1 can fire roasted diced tomatoes
• 2 large portions of pasta
• 1/2 cup kalamata olives, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon rubbed sage
• 2 cups baby spinach
• 1 cup of saved pasta water

Get your water on to boil for the pasta. Saute onion in a couple of tablespoons water for 3-4 minutes.

Add the garlic, zucchini and broccoli. Give it a good stir and cook 3-4 minutes.

Add the canned tomatoes with their juice and season with oregano, basil and sage.

After cooking for a couple of minutes add a cup of pasta water, spinach and olives.

When pasta is done drain and add it to the skillet of veggies. Toss and serve with some nutritional yeast on top. You could also add a few bread crumbs or crushed red pepper flakes.

Enjoy!!!

Jamaican Jerk Vegetables (WFPBNO)

The weather has been so nice the last week or two. Warm during the day but nice enough we have turned the air conditioning off a couple of times. I made a run to the local produce stand last week bought some really nice bells and zucchini. I decided to fire up the grill and use my grill basket to cook these. A homemade jerk seasoning was perfect. Be sure you prep all of your veggies while the grill preheats and get a pot of rice on to serve along side these delicious vegetables.

Seasoning:

• 1 teaspoon dried thyme
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper

Mix all the above ingredients in a small bowl until evenly distributed. Set aside.

Produce:

• 1 large red onion, cut into 1-1/2 inch pieces
• 1 yellow bell pepper, cut into 1-1/2 inch pieces
• 1 orange bell pepper, cut into 1-1/2 inch pieces
• 1 medium zucchini, cut in half length wise and sliced into 3/4 inch chunks
• 8 ounces baby bella mushrooms, cut in half if they are large
• 12 ounces cherry tomatoes
• Braggs liquid aminos, to spritz on veggies

Add veggies to a large bowl.

Spritz with liquid aminos so that the spices stick.

Add spices and give it all a good toss.

Preheat the grill basket.

Add all the veggies and close the lid. 

Cook about 10 minutes, give it a good toss. Cook until veggies are slightly tender, but not mushy or soft.

Serve over rice. I added a splash of spicy pineapple salsa and bbq sauce to the veggies.

Leftovers reheat well, but fresh off the grill is the best!!!

Enjoy!

Ramen Soup (WFPBNO)

Good afternoon, anyone that knows me or follows my blog knows that there are a few foods I LOVE - soups, ramen, pastas, spicy foods!!! Those are in no particular order! Today I'm going to share a ramen soup with you that is whole food plant based with no oil. It is delicious and filling and will also freeze well if you leave the noodles out. I cooked individual serving sized amounts of ramen, as the photos will show and then froze the remainder of the soup for another day. All I will have to do is thaw the soup and prepare some fresh  noodles. Be sure to prep all of your ingredients since this comes together quickly.

• 1/2 a block extra firm tofu
• 1/4 cup low sodium soy sauce
• 1 tablespoon pre-minced garlic
• 1 small piece ginger, grated
• 2 ramen noodle bundles (each serves 1 person)
• 4 cups Better Than Bouillon (I used no-chicken) mix according to package directions
• 1 8-ounce can tomato sauce, no salt added
• 1 medium zucchini, diced 
• 3 large baby bella mushrooms, sliced
• Garnish: cilantro and lime juice

Cut the tofu into small cubes. Add to a bowl with 1 tablespoon soy sauce, garlic and ginger. Stir well and set aside.

Start a small pot of water to get ready to cook your noodles (no picture.) In a large saucepan add the tofu and the marinade. Brown for 6-8 minutes on medium. Stir occasionally.

Add the broth to the pan and bring to boil. Add the rest of the soy sauce and the tomato sauce. Let boil a minute or two.

Add the zucchini and mushrooms. Cook for another 6-8 minutes.

Add the cooked ramen to a soup bowl.

Add the soup over the noodles. Sprinkle with cilantro and a squeeze of lime juice.

Enjoy!!!

Potato Cauliflower Scramble (WFPBNO)

We love a tofu scramble for breakfast or even as a wrap for dinner. This is the first time I've added extra vegetables to my tofu scramble and it really bulked it up nicely. I had an extra baked potato in the oven from earlier in the week. This is one of those clean out the frig dishes. Use what you have!

• water, for sautéing
• 3 tablespoons dried onion flakes
• 1 cup finely chopped zucchini
• 3 cups steamed cauliflower florets, chopped after steaming
• 1 package extra-firm tofu, drained and crumbled
• about 2 cups chopped cooked potato, I used 1 medium to large russett
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• fresh cracked black pepper
• 2 tablespoon tahini
• 3 tablespoons nutritional yeast
• 1/2 teaspoon kala namak (black salt)
• 3 cups steamed kale or spinach

Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons water and add the dried onion and zucchini. Cook until softened, then add cauliflower, tofu, potato, mustard, garlic powder and pepper.

Cook for 3-4 minutes, then add tahini and nutritional yeast and stir well. If needed add more water to keep from sticking. Add black salt and kale. Stir and cook until everything is hot. Serve with tempeh bacon and some hot sauce. You could also make this a burrito filling. You could also add sautéed mushrooms to this. Again, use what you have in your frig.

Enjoy!!!