All photos are my own. Links will take you directly to the recipe.
Tarragon and Lemon Roasted Vegetables (great with marinated tofu)
Note: I used Little Potatoes instead of butternut squash and added only two cloves of garlic.
Carole’s Zucchini Zoodles with Almond Pesto & Pak Choy
6 cups zucchini zoodles
3 pak choy plants
1 cup of cherry tomatoes (I used the sweet orange ones)
1 cup of almond pesto*
2 large or 3 smaller garlic cloves
Heat your frying pan or wok and dribble the oil into the pan. Once the oil is hot, add garlic clove and saute for 30 seconds. Add the pak choy stalks and fry on high heat until soft (one or two minutes) and then add the leaves. Saute this mixture for one minute until the leaves soften. Remove the pak choy from the pan and set it aside. Add a pinch of salt and pepper or a touch of hot chili sauce.
Heat the pan or wok and add the oil. When the oil is hot, add the zucchini zoodles and toss them in the garlicky oil for 2 minutes just until the zoodles are soft but not mushy-watery. Sprinkle with a pinch of salt and pepper.
Place the warm cooked zoodles into a bowl. Top with a spoonful of fresh almond pesto.
Sprinkle garlicky pak choy over the pesto and zoodles. Add a few cherry tomatoes cut in half. Sprinkle with a light touch of Parmesan-Romano cheese.
*Almond Pesto by Marissa Stevens
Vegetarian Stuffed Peppers by Cookie and Kate
My ingredient replacements in the recipe: whole bulgur wheat instead of rice, black beans replaced pinto beans, and diced tomatoes instead of fresh cherry tomatoes.
Crispy Gochujang Korean Tofu comes from the website, eat with CLARITY The recipe has gluten-free options and directions for making a nutritious vegan BBQ sauce.
Spicy Korean Tofu by Rasa Malaysia and Maangchi’s Vegetable Pancake.
Healthy Eggplant Parmesan by Julia Frey – Vikalinka
When making this recipe and learning from my personal errors, I suggest you make sure to slice the eggplant lasagne thin as outlined in the directions. Sometimes the thick skin of the eggplant may still be chewy-tough. Peeling the eggplant will avoid this problem.
~ Vibrant Vietnamese Noodle Salad ~
Vibrant Vietnamese Noodle salad from the website, Home Grown Happiness is full of fresh vegetables topped with a delicious fish sauce dressing! It might be interesting to try adding fully cooked baby shrimp or crab.
~ Amazing Pesto Mac & Cheese ~
This Creamy Pesto Mac & Cheese recipe comes from Shelley’s Cookie and Cups website. I added a can of solid tuna fish to this recipe right along with the cheese sauce. When removing the tuna from the can, I try to break the tuna into large solid chunks rather than shred or mash the tuna into the dish. I find that Diamond Solid Tuna in water is the best tuna for this because the canned tuna is already in solid pieces and easy to remove.
I used 1/2 cup of homemade basil pesto (rather than the 1/4 cup) and Vermont’s Farmhouse Cabot Reserve. These two ingredients really make this dish outstanding. The breadcrumb topping that I used was Progresso’s Italian Breadcrumb.
~ Italian Potato Pancakes ~ (Carole’s recipe below)
Place 10 peeled and large cut-up pieces of medium size yellow potatoes in cold water. Boil them until they are very soft. Drain and mash.
Thoroughly mash into the potatoes 1/2 cup of whole milk and 2 Tbsp butter.
Add and mix in …1/2 tsp of pepper, 1 tsp of salt, and 1 tsp powdered garlic. Mix.
Add one whole egg. Mix thoroughly.
Add 3/4 cup of Italian breadcrumbs and 1/4 cup of fresh chopped Italian parsley. Mix.
Add 1/2 cup fresh finely grated Romano cheese. Mix everything thoroughly with a wooden spoon.
Let the mixture sit for 3 minutes.
Then, scoop out the potato mixture and form 3 inch patties. Fry them in 1/4 inch of hot cooking oil. Fry 3 – 5 minutes per side until golden brown on each side. Medium heat. Put them on a paper towel to absorb the excess oil and serve warm.
Thai-Inspired Cucumber Salad by Amy Brinkley
Thai Cucumber Salad
This recipe is incredibly simple and takes less than 15 minutes to prepare! It recommends English cucumbers, but I used the Lemon Cucumbers abundant in our summer garden. This makes a wonderful appetizer or side dish.
Zucchini & Ricotta Pie ~~ From Eileen Gray/Baking Sense (with plant-based bacon) https://www.baking-sense.com/2016/09/02/zucchini-ricotta-pie/
Three Bean Salad by Elise Bauer @elisebauer (with added summer green beans)
Just add a cup or more of cooked green beans to this simple Three Bean Salad https://www.simplyrecipes.com/recipes/three_bean_salad/
Tofu Broccoli Stir-fry by Delish https://www.delish.com/cooking/recipe-ideas/a26090091/tofu-stir-fry-recipe/
Lemon Cucumber Salad From Spade and Plow https://www.spadeandplow.com/recipes/2020/lemon-cucumber-salad
Ratatouille From Cookie & Kate https://cookieandkate.com/best-ratatouille-recipe/
Zucchini Fritters ~ From Katerina https://easyweeknightrecipes.com/zucchini-fritters/
Smoky Black Bean Burger ~ Minimalist Baker https://minimalistbaker.com/smoky-black-bean-beet-burgers/
Meera Sodha From her Cookbook ~ EAST 120 Vegan and Vegetarian Recipes http://meerasodha.com/recipes/