One of my favorite things about summer (besides not being cold all the time for a change!) is having a garden. Gardens are different year to year, and this year my garden seemed to get off to a slow start. It didn’t help that something (bugs, rodents, bunnies?) was eating all my seedlings at first! So thank goodness for generous friends with gardens. While I was still waiting for my first big harvest, I was gifted lots of zucchini and summer squash. I thought I’d share a few pictures of what I did with all that bounty…in case you need some inspiration for what to do with your zucchini and squash haul this summer! (You can click on the pictures for a larger view.)
My husband and I love this recipe because the marinade is made with lots of fresh cilantro (from the garden, of course!).
I vegan-ize my zucchini bread by substituting flax ‘eggs’ (mix 1 T flaxseed with 1/4 c water per egg) for real eggs, and pea protein mik for cow milk. Turns out great!
A definite ‘keeper,’ we just got this recipe from our friend Ed, who is a plant-based cooking machine! We didn’t have time to make our own almond, tofu or cashew ricotta, so we just bought the Kite Hill ricotta this time which (aside from the plastic containers that we all should be trying to avoid), was great.
You can’t see the char marks very well, but who says vegans can’t grill out? Served over a mix of brown rice and quinoa. A perennial summer favorite.
Of course I make this (vegan) Basil-Kale pesto from scratch with basil and kale from my garden! ;) I sub some kind of nuts or seeds (walnuts or pumpkin seeds for example) for the parmesan, and nutritional yeast for the pecorino romano. It turns out great!
Do you have a favorite zucchini or summer squash recipe? If so, please share it with me. Now that I’m almost through using up the bounty from my friends, I’m starting to get inundated with zucchini from my own garden!!!