This is more of a summer recipe but I had lots of zucchinis in my fridge and I made a tone of sun-dried tomatoes during the summer, so I thought it was about time to use them. This is a light and refreshing dish that you can eat as soon as it’s made, or you can put it all into a baking pan and reheat it as a baked pasta dish the next day.
1 pound/500 grams pasta of your choice (I used gf rigatoni)
1 Tbsp extra-virgin olive oil
4 small zucchinis, cut into thick rounds
3 cloves garlic, thinly sliced
1/3 cup plumped sun-dried tomatoes (moist)
1 ½ cup almond feta (recipe coming soon)
Salt and fresh-ground black pepper, to taste
lemon zest (optional)
Cook the pasta in salted boiling water according to package directions. Drain and set aside. Heat the oil in a large nonstick skillet over medium – high heat. Add the zucchini and cook for 2 minutes each side. Add the garlic and the sun-dried tomatoes and cook for 2 more minutes. Add the cooked pasta and crumble the almond feta and lemon zest on top. Add salt and pepper to taste. Toss to combine and serve.
Zucchini fritters are a very popular dish here in Greece, especially during the summer. I don’t make them often as we avoid fried food at home, but it’s a very nice treat to have once in a while.
5-6 small zucchinis, shredded
1 small onion, cubed
1 clove of garlic, minced
1 cup crumbled tofu
1 cup whole all purpose wheat flour
1/4 cup nutritional yeast
1/2 cup breadcrumbs
2 Tbsp ground flax seeds
1 Tbsp fresh oregano (or 1 tsp dry oregano)
2 Tbsp fresh parsley
1 Tbsp fresh dill
salt and pepper to taste
Olive oil for frying
Salt the zucchini and leave to drain in a colander for a couple of hours. Gently squeeze the excess water out of the zucchinis. Mix all ingredients in a big mixing bowl. Add more flour if the mixture is too wet. Form patties and fry them for a couple of minutes on each side. Serve with soy yoghurt or vegan tzatziki. Enjoy!
I don’t think there is any vegan blog around without a scrambled tofu recipe. Scrambled tofu is one of my favorite meals. I can eat it for breakfast, for lunch or dinner. I can just snack on it, make a wrap with it or eat it directly from the pan. I am just freaking loving it. Good thing that Sean loves it too. And although he prefers eggs he would never say no to scrambled tofu. So, I am gonna share with you my favorite scrambled tofu recipe and I hope you enjoy it as much as I do.
1 box silken firm tofu, drained and cubed
1/2 yellow bell pepper cut in small pieces
2 medium carrots shredded
2 small zucchinis shredded
1 small onion chopped
2 cloves of garlic, minced
1/4 cup fresh parsley
1 ts smoked paprika
1 ts turmeric
pinch of black (himalayan) salt
several dashes of freshly ground pepper
2 TS olive oil
Heat the olive oil in a pan over medium heat. Add the onion and cook for 2-3 minutes until soft. Add the garlic and spices. Add the tofu cubes and all the veggies except parsley and cook for 5 minutes.Add the parsley, lower the heat and let it simmer for 5 more minutes. Serve over toasted bread. Enjoy!
This is one of my favorite summer recipes! Every summer when my mom visits from the village she brings quite few home grown goodies such as eggplants, zucchinis, tomatoes, peppers and more. So what’s better to make when you have lots of fresh vegetables at home than ratatouille?
2 medium eggplants
2 medium zucchinis
2 medium potatoes
2 big red onions
2 medium tomatoes
1/4 cup tomato sauce
2 cloves of garlic, minced
1/4 cup olive oil
1 TS oregano
1 ts salt
2 TS balsamic vinegar
1 ts black pepper
Pour the tomato sauce in the bottom of your baking dish. Slice thinly all the vegetables. Arrange the vegetables in the dish. In a food processor blend the olive oil with the balsamic vinegar, the garlic, oregano, salt and pepper. Pour the oil mixture on top of the vegetables. Sprinkle with fresh thyme. Bake in preheated oven for about 45 minutes at 180 C. You can serve this over soft polenta or brown rice. Enjoy!