Monthly Archives: August 2015

Zucchini Cakes; Vegetarian, Gluten Free and Garden Fresh

IMG_07882 zucchini (10 ” long); finely shredded
1 teaspoon sea salt
2 carrots; finely shredded
1 stalk celery; minced
1 small onion; minced
1-2 clove garlic; crushed
1/3 cup fresh parsley; chopped (or 1 1/2 Tablespoons dry)
2 Tablespoons fresh dill; chopped (or 2 teaspoons dry)
1 Tablespoon fresh oregano; chopped (or 1 teaspoon dry)
1 Tablespoon fresh pressed lemon juice
1 egg; beaten
1 cup chickpea flour (besan)
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
pinch cayenne (optional)
canola or extra virgin olive oil for frying

Shred zucchini, place in a mesh sieve, sprinkle with salt and place in a larger bowl or over the sink and allow the water from the zucchini to drain for 30 minutes.

Meanwhile prepare the carrot, celery, onion, and garlic. Place in a large bowl with the herbs and lemon juice and mix well. In a separate bowl combine the chickpea flour, baking powder, black pepper and optional cayenne. Prepare the rest of the meal (I recommend your favorite grain, salad and sauce). I served them on a chop salad straight out of the garden with ranched sour cream (recipe below).

Preheat a large heavy bottomed frying pan over medium heat. **Preheat oven to 200 IF keeping the patties warm between batches**

While the pan is preheating- squeeze out excess water from the zucchini by firmly pressing the zucchini between your hands and let the water drain out. Place the squeezed zucchini in the center of a kitchen towel, wrap and wring out remaining water by holding the ends of the towel and twisting. Add drained zucchini to the prepared vegetables and herbs. Add the egg and mix well. Add the dry ingredients, combining well.

Oil the pan to coat and allow the oil to heat but not smoke/burn. Scoop 1/3 cup of “batter”, dollop onto the hot oiled pan and press down slightly. Add more patties but don’t crowd them so they are easy to flip. Fry each patty for 3-5 minutes, until they are golden and begin to brown on the edges, flip and repeat on the second side. Remove from the pan and drain on paper towels in a single layer. **They can be kept warm in a 200 degree oven or simply serve right out of the pan.

Ranched Sour Cream
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch fresh ground black pepper
2 1/2 Tablespoons fresh herbs (I used oregano, parsley, dill, French tarragon, marjoram and thyme); finely chopped (or 3 teaspoons dry)
2 teaspoons apple cider vinegar (or white wine vinegar)
1 cup sour cream (or plain yogurt)

Combine all ingredients and chill till ready to serve.

Advertisements

Barbecued Tofu and Gluten Free Pasta with Zucchini and Pesto

IMG_0720BARBECUED TOFU
15 oz block extra firm tofu; use organic to avoid GMOs
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 cup fresh pressed lime juice (or apple cider vinegar)
1/4 cup maple syrup (or brown sugar)
1/4 cup ketchup
2 Tablespoons extra virgin olive oil
1-2 cloves garlic; crushed

**Prepare several hours in advance or overnight to allow flavors to marinate into the tofu.**

Drain tofu and cut into desired shape and size. Place in a glass or ceramic container. Sprinkle the top of the tofu with herbs and spices. Combine the lime juice, maple syrup, ketchup, extra virgin olive oil and garlic in a small bowl and pour over the tofu pieces. Cover and refrigerate until ready to bake.

Preheat oven to 375. Pour the tofu and marinade onto a small (9×10″) roasting pan or large cast iron skillet, arrange in a single layer and bake for 20 minutes. You may finish the baking under the broiler for a few minutes (I considered it but the rest of the meal was ready to go).

GLUTEN FREE PASTA WITH ZUCCHINI AND PESTO
14-16 oz (gluten free) pasta
4 Tablespoons extra virgin olive oil
1 onion; quartered and thinly sliced
1/2 teaspoon sea salt
2 zucchini (I used 1 green and 1 yellow- a cross between summer squash and zucchini); cut into bite sized pieces
pinch-1/8 teaspoon freshly ground black pepper
4 cloves garlic
1 1/2 cups fresh basil leaves
1 cup grated pecorino Romano (optional for vegans)

Preheat a wide bottom pot or large skillet with a lid over medium heat. Add olive oil and onion sprinkle with the sea salt and sauté for 5 minutes.

Meanwhile bring a large pot of water to boil for the pasta.

Add the prepared zucchini to the sautéed onions, stir, cover and allow to cook over medium heat for 5-10 minutes until starting to get tender. Stir occasionally to cook evenly.

Meanwhile, Cook the pasta according to package directions.

Then place the garlic in a food processor and finely chop. Scrape down sides, add the basil and process till finely chopped.

Drain the pasta and return to the large pot. Add the grated Romano cheese, sautéed vegetables, black pepper and chopped garlic and basil. Mix well and serve.