Chocolate Zucchini Bread

Makes 1 loaf

2 cups flour

1 1/4 cup zucchini- shredded

1/2 cup mini semi sweet chocolate chips

1/2 cup sugar

2 TBs coconut oil

2 eggs

1 cup unsweetened apple sauce

2 TBs unsweetened dark cocoa powder

1/4 tsp vanilla extract

1 1/4 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

Add sugar, oil, eggs, apple sauce to bowl. Mix. Then add flour , cocoa, baking soda, cinnamon, salt and stir. Fold in chips and zucchini.

Bake in a 350 degree oven in a greased loaf pan for 50 minutes or until a knife comes out clean.

You gotta love a number crop of Jersey zucchini!

Roasted Ratatouille & Quinoa Bowl

Serves 1 hungry Zig

1 cup zucchini- stripped

1 cup yellow squash- stripped

1 cup eggplant- stripped

8 cherry tomatoes

1 small yellow onion- quartered

1/2 cup quinoa cooked with adding 10 garlic and 2 bay leaves to the water

1 TBs thyme- dried

1 TBs Rosemary-dried

1 TBs tarragon- dried

Cut veggies and douse with oil to cover . Add spices and roast at 400 degrees for 30 minutes then jack up stove to 450 and roast another 20 minutes.

Takes a bit of time to roast veggies but it comes together quick and it’s so reminiscent of the original dish .

Fried Rigatoni with Tofu Bolognese Sauce

Serves 1 hungry Zig

2 cups rigatoni

1/2 block extra firm tofu- pressed and crumbled

1/3 cup onions- diced

1/3 cup mushrooms- diced

2 cups tomato sauce( try mine from previous post)

1/2 tsp crushes fennel seed

1/2 tsp oregano

1/4 tsp garlic powder

Cook pasta until al dente then fry in a dry pan until crispy.

Sauté onion and shrooms until soft then add crumbled tofu and spices and tomato sauce. Heat until warmed through.

Gotta say this is tasty! Add red pepper flakes ontop and it’s sooo good. If you have fresh basil, cut that up and throw it on top too!

Spicy Asian Eggplant and Tofu

Serves 1 hungry Zig

1 cup eggplant- cubed

1 cup extra firm tofu- pressed

1 1/2 cup broccoli – steamed


1 TBs garlic- pressed

2 TBs oil

3 TBs soy sauce

3 TBs veggie stock

1 1/2 TBs oyster sauce

1 tsp chili garlic sauce

1 tsp sugar

1 TBs sesame pinch of red pepper flakes

Spray pan and sautée tofu until browned.

In another pan , sautée eggplant until tender- about 6 minutes. You might bee to add a sprinkle of water

Mix other ingredients and add to tofu and eggplant. Top with green onions. Serve with steamed broccoli.

Simple. Flavorful. Tummy filling too!

Summer Vegetable Stew

Makes a big pot

3 carrots- diced

2 celery ribs- diced

1 yellow onion- diced

2 small zucchini- diced

1 yellow squash- diced

1/4 cup fresh green beans- diced

1/2 cup each of potatoes and sweet potatoes- diced

2/3 cup corn- cooked or frozen

1/4 cup peas- frozen

14 oz diced tomatoes

1 can small white beans and Roma beans- drained and rinsed

7 cups veggie stock

4 cloves garlic- smashed

3 TBs fresh parsley – chopped

1 TBs dried rosemary

1 TBs dried thyme

1 TBs dried oregano

Sauté carrots, onions, celery until soft. Add zucchini, squash, garlic. meanwhile parboil potatoes and sweet potatoes.

Add beans, tomatoes, spices, stock. Bring to a boil and simmer for 30 minutes until all veggies are cooked through. Remove 2 cups of soup and blend in blender then add back into soup. Add parsley last .

Lots of steps but it’s s simple Stew. Serve with bread or a salad. Stick to your ribs stew in the Summer? A Yeah!

Kachumber Salad

2 mini seedless cucumbers- diced

2 Roma tomatoes- seeded and diced

1/3 cup red onion- diced

1 TBs fresh cilantro- chopped

1 TBs fresh parsley- chopped

1 tsp Serrano pepper- fine diced

2 TBs oil

2 TBs lemon juice

1/8 tsp cayenne pepper

Salt and pepper to taste

Mix all. Serve with chips, top a veggie burger, add to a wrap.

Basically this is an Indian pico de Gallo. Very spicy!

Tofu Piccata

1/2 brick extra firm tofu- pressed and cut in thirds

1/4 cup flour

Salt and pepper to taste

2 TBsp vegan butter

1 TBs shallots- diced

1/2 lemon- juiced

1 1/2 TBs capers

Dredge tofu in flour and salt and pepper. Sautée on medium heat for 4 minutes per side.

Remove from pan and add butter, lemon juice, capers, shallots til soft. Spoon over tofu.

Simple. Flavorful . Elegant. Better than chicken or fish- why? No cholesterol!

Dirty Chipotle Bean Slaw

1 cup each of green and red cabbage- thin


2 corn ears- cooked and kernels removed

3 cups black beans

1/4 cup each of red and yellow bell pepper

1 Serrano- seeded and diced

2 TBs fresh cilantro – chopped

1/4 tsp Chipotle chili pepper

1/2 cup vegan mayo

1 1/2 tsp chili powder

3/4 tsp cumin

4 TBs lemon juice

7 TBs salsa verde

Mix all.