Project Produce

Monday, September 04, 2006

Zeal for Zucchini

Here are a couple of things I have made with all my zucchini. Although it's been delicious, I am glad to be rid of the stuff! It is hard work trying to find different things to do with one item. First we have a zucchini bread from "How it all Vegan". The recipe called for raisins but I didn't have any so I substituted dried cranberries. It also called for "nuts" so I went with almonds (my favorite!). MMMMMM- such a yummy combo and appealing to the eye as well. I will have to remember this for Christmas time. Next up was Zucchini Chedda Soup with rice from "The Ultimate Uncheese Cookbook". So far, every recipe I have tried from this book has been phenomenal with this soup rating numero uno! I honestly think one could fool dairy eaters with this one. My husband kinda freaked out when he tried it because he thought I had used real cheese! I also used the other summer squash from the box in this soup. Super creamy, rich and cheesy with only 130 calories in a cup. I bet that a dairy version of this soup would have at least triple the calories and fat, not to mention all that cholesterol. This recipe made a ton of soup and I stuck the leftovers in some tupperware to share with friends and the freezer. I can't wait to try this with broccoli. YUM!

Friday, September 01, 2006

Fruit Salad-yummy yummy

The kids were very happy with their lunches today so I thought I would share that too! An orange, apple, and grapes from the box and some strawberries. They also had a whole wheat pita with almond butter and strawberry jam, a vegan chocolate chip cookie from trader joe's, and a cucumber chain with dip. The cucumber is from the produce box and the dip was inspired by a salad my Mom made when I was growing up. Actually I think she still makes it. It is just sour cream, white vinegar, dill weed, and salt mixed together until it tastes good. Add some sliced cukes and you are good to go. My son hates when I put runny dressing in his little dip container so I thickened it up with some veganaise, used tofutti sour cream and the dill and salt. I think it turned out great, they thought it was ranch! Oh well.

I love GREEN!

So the spinach went instantly into a big pot of Caldo Verde soup. Caldo Verde is a Portugese Greens Soup that I have a recipe for from the "Native Foods" cookbook. Thanks Aunt Terrie! Native Foods is one of my favorite vegan restaurants. I have only been to the one in Costa Mesa but there are a couple more in Southern California. Back to the soup, it is scary looking to most people I have tried to share it with but I absolutely LOVE it! It has so many things going for it in my opinion. It is quick, easy, inexpensive, flavorful, full of yummy leafy greens, my kids like it, and is low in fat ! Only a 1/4 cup of olive oil in the whole batch (it makes a lot!) 2 potatoes, onion, garlic, kale, spinach, and salt. Also from the "Native Foods" cookbook is a recipe for ceaser salad dressing which I made to put over the big head of romaine from my box. I made some croutons and parmesan sprinkles from "The Ultimate Uncheese Cookbook" I stuck some avocado from the box in the salad too for some added richness. It was a super yummy dinner, the kids even approved it for their lunchboxes!

Third Delivery

I can't believe that I got another box already but last weeks was delivered a few days late, and this weeks was a bit early. Pretty much the same things with the addition of some oranges and a big bag of spinach that I put to use right away so it missed the photo. Any zucchini ideas? Cause I have a ton!